This super simple chocolate cake recipe is quick and delicious – give this recipe a try! We served it with chocolate frosting and freeze dried raspberries but you could try topping with our amazing walnuts.
Makes: 24 cupcakes or 2 x 20cm cake rounds
- 2 cups of all purpose flour
- 2 cups of organic sugar cane
- 3/4 cup unroasted cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon vanilla powder
- 2 eggs
- 1 cup of milk
- 1/2 of a lemon – juiced
- 1 cup of deodorised coconut oil (other oil can be substituted)
- 1 cup warm water
Preheat the oven to 350°F (180°C/ 160°C fan). Line cupcake tins.
Stir the lemon juice into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients apart from the water.
Add wet mixture to dry mixture and mix well. Once combined add warm water and mix.
Divide mixture between cupcake cases filling about half way. Bake for 15minutes or until inserted skewer or toothpick comes out clean.
Remove from oven and allow to cool slightly and then place on cooling rack to cool completely before decorating.
GRAB THE INGREDIENTS