This egg-free chocolate cake recipe is so handy! Super quick and easy to whip up, and it only uses a handful of cupboard staples.
Looking for other chocolate cake recipes? Try this decadent vegan chocolate cake.
Ingredients
Method
Preheat oven to 180°C. Grease a 20cm loose-bottomed tin.
Gently melt the butter, milk, sugar and golden syrup in a saucepan. Cool slightly, then sift in the flour and cocoa, mixing to combine.
Dissolve the baking soda in the second measure of milk. Stir this into the batter and mix well.
Pour the cake batter into the tin and bake for 30 minutes or until a skewer or knife comes out clean. Cool for 10 minutes before removing from the tin.
Slice and enjoy on its own or for a more decadent treat, drizzle a simple ganache made with 100ml heated cream whisked with 75g dark chocolate pieces.
Chocolate cake recipe tips
- Icing your cake: Make sure you let it cool before icing it so that it doesn’t melt. Short on time? Try a few mins in the freezer before icing it.
- Butter for your cake: fortunately this recipe requires you to melt the butter with other ingredients, but for other chocolate cake recipes, try to get your butter out on the bench to soften over 30-40 mins.
- Storage: this egg free chocolate cake can be stored in an airtight container for up to three days.
