Indulgence at its best. These are so moist, rich
who can resist a little naughtiness once in a while. Although not the most healthy treat, you can’t be good all the time. Having said that, these are dairy free and egg free so already a healthier choice compared to cakes made using animal products. Store them in an air tight container to keep them fresh. Warm them up slightly and serve with dairy free ice cream.
170g Self raising flour
180g Golden caster sugar
4 Tbsp Cocoa powder
320ml Cashew milk ( or milk of choice )
1 Tsp vanilla extract
150g 75% Dark chocolate
50g 75% Dark chocolate chopped
5 Tbsp Olive oil
Pre heat the oven to 180 degrees celsius. Grease a 20cm by 20cm square cake tin, and line with grease proof paper.
Into a bowl sieve the flour and cocoa powder, and then add the sugar.
In a microwave carefully melt the 150g dark chocolate, and set aside to cool for 2 minutes.
Add the olive oil, Cashew milk, vanilla extract followed by the melted chocolate to the bowl of dry ingredients and whisk everything together until combined.
Stir through the chopped dark chocolate and then transfer the cake mixture to the baking tin.
Place in the middle the oven, 180 degrees celsius, and bake for 25 minutes.
Remove the cake from the oven and allow to cool for 10 minutes. Once cooled remove cake from tin and allow to sit for 5 minutes before cutting into squares.
Serve with dairy free ice cream or cream. Delicious