This cake has been a favourite of mine since I was a child. It's simple to make, and the olive oil keeps the cake moist for days (if it lasts that long). People love it and are always surprised to hear it contains no eggs or butter. Great for friends and family who are dairy free.
1.5 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup soft brown sugar
1/2 teaspoon salt
1 teaspoon vanilla essence
5 tablespoons cold-pressed olive oil
1 tablespoon white wine vinegar
1 cup cold water
-Sift the flour and add all dry ingredients.
-Make three 'wells' in the dry mixture and into one pour the vanilla essence, into one the olive oil and into one the vinegar. Add the water and mix until you can't see the flour.
-Bake at 180-degrees Celsius for 30 minutes, or until a skewer comes out clean (the cake may bake faster in a powerful fan oven).
The icing (sugar-free and dairy-free)
2-3 tablespoons of thick, creamy coconut milk
1/2 a ripe avocado
2 tablespoons of cocoa
Honey to taste - I used about 2 tablespoons
Add a little cold water if needed
I mixed the above in a bowl, adding a little more of this and a little more of that until I got the desired amount, thickness and sweetness.
I used borage flowers (edible), rose petals and lavender flowers to decorate. You could also try slivered almonds or desiccated coconut.
New Plymouth, New Zealand
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