About the Recipe
This cake is the answer to the "egg-spensive" egg problem South Africa is currently facing. I have you covered to celebrate a birthday or special occassion without having to break the bank or sacrifice on taste.
This cake doubles as a coffee cake very successfully. Simply substitute the cocoa powder in both the cake batter and the icing with good-quality, stong coffee granules.
Reduce the calories by substituting the sugar and icing sugar with a sugar substitute like erythritol (they also come in powdered form or you can grind your erythritol into a powder and use it like you would icing sugar)
#Egg Free
#Dairy Free
Ingredients
375ml cake flour
45ml cocoa powder
30ml strong coffee granules
5ml bicarbonate of soda
5ml baking powder
80ml sugar
5ml salt
1ml cayenne pepper
80ml sunflower oil
15ml vinegar
15ml molasses
250ml cold water
Chocolate Icing
375ml icing sugar
30ml cocoa powder
15ml vanilla essence
30-45ml hot water
glacé cherries or walnuts for decoration
Preparation
Step 1
Preheat the oven to 150 degrees Celcius. Grease and flour a 20cm cake tin.
Step 2
Sift the dry ingredients into a bowl and make a well in the centre.
Step 3
Pour in the wet ingredients and slowly incorporate them without overmixing (but ensure there's no lumps).
Step 4
Spoon the batter into the cake tin & bake for 45 minutes or until a cake test pen inserted into the centre comes out clean.
Step 5
Turn out onto a wire rack and allow to cool.
Step 6
To make the icing, whisk together the ingredients until you have a smooth, lump-free mixture, the consistency of pouring cream.
Step 7
Once the cake has cooled, pour the icing over the top, allowing it to cover the whole top of the cake and ooze down the sides. Decorate with cherries or walnuts or a dusting of icing sugar.