Recently we celebrated my eldest daughter’s 9th birthday. We usually have a party at our place and I take care of the food (remember the Frozen theme?), but this year we had to do something a bit different. Due to my recent surgery, I was not able to organise the usual spread of food, so we decided to celebrate it at the bowling. However, I still took cake of the cake (the recipe will be up soon)! As one of the kids cannot eat eggs, I made this Eggless Chocolate Cake as the base for the birthday cake. It is the chocolate version of my Eggless Yogurt Cake, which never fails me. I love the fact that this cake is not overly sweet, so that when you add frosting and/or fondant to it the final result is just sweet enough. If you serve it plain, just dust it with icing sugar and enjoy it with a warm cup of tea.
- 300 ml – 1 ¼ cups yogurt
- 150 gms – 1 ¼ cups plain flour
- 300 gms – 2 ½ cups self raising flour
- 225 gms – 1 cup + 2 tbsp sugar
- 380 ml – 1 ½ cups milk
- 75 ml – ⅓ cup vegetable oil (preferably sunflower oil)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 6 tbsp unsweetened cocoa powder
- Butter to grease the cake tin
- Icing sugar
- Mix the flours and keep them aside.
- With an electric mixer combine the yogurt, flours, sugar, milk, baking powder, vanilla extract, cocoa powder and oil. Whisk until you have a smooth batter.
- Grease a round 23 cm – 9 inch spring-form pan with butter and pour the cake batter in it.
- Preheat the oven at 180°C – 355°F and bake the cake for about 50 minutes or until a stick inserted in its centre comes out dry.
- Do not open the oven before 30 minutes have passed or the cake will not rise.
- Let it cool, then dust the top with icing sugar and serve.