Hands up who likes chocolate cake?
Who wants an allergy safe, super quick recipe that can rustle up with ease?
Sounds too good to be true?
Not any more!
Puts a smile on your face just thinking about it doesn’t it!
The beauty of this one is it’s quick, simple, healthy and tastes absolutely amazing. And, when the sun returns, it’s great for picnics/days out, or simply sat with a cuppa.
Oh, and it’s also top 14 allergen safe as well, so everyone can enjoy it.
Happy days all round!
This recipe is a big favourite in our house, and I am asked to make it all the time as it doesn’t usually last very long!
You will need:
- 350g gluten free self-raising flour (such as Doves)
- 50g cocoa powder
- 1 tsp mixed spice
- 1tsp salt
- 175ml vegetable oil
- 375g golden caster sugar
- X3 egg replacer (such as Orgran)
- 2 tsp vanilla extract
- 500ml grated courgette
Heat the oven to 180c/350f/ Gas 4, and grease and line a large loaf tin or 8” cake tin.
In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt.
In another bowl, add the oil, sugar, egg replacer, vanilla and grated courgette and mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined (don’t overwork!)
Pour into the prepared tin and place in the oven to bake for around 40-50 minutes until soft and springy to touch, and the edges are coming slightly away from the tin.
Remove from the oven, and leave to cool for around 15 minutes before turning out onto a wire rack to cool completely.