Chef Natasha Celmi, who shared this recipe of a moist, eggless, one-pot chocolate cake, says it’s nice for impulse baking. It wants primary substances like flour, sugar, cocoa and baking powder. There’s no want for butter, and olive oil will likely be sufficient. It incorporates nearly half a litre of milk which provides it the tender texture. Vegans can substitute it with almond or soy milk. Whereas it’s an ideal tea time cake, Celmi says one can jazz it up by serving it with vanilla ice-cream, or whipped cream and recent fruits. To take it up a couple of notches, place two slices like a sandwich and layer with Nutella, fruit coulis or chocolate ganache.


200g flour

200 g sugar

60 g cocoa powder

16 g (4 tsp) baking powder

450 ml milk

35 g vegetable oil

1 tsp vanilla extract

200 g flour for dusting


1. Preheat the oven to 160 C. Grease and line your cake tin with butter paper.

2. In a big mixing bowl, place all of the powder substances.

3. In one other bowl, mix all of the moist substances.

4. Mix each moist and dry substances. Cautious to not over combine the batter

5. Pour the cake batter into the ready tin and bake for 40-45 minutes or till the highest of the cake is agency and a skewer inserted into the centre of the cake comes out clear.

6. Take away the cake from the oven and permit to chill.

7. End along with your selection of frosting or garnish. You’ll be able to simply mud some icing sugar for a easy but elegant look.


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