What to expect: This is honestly the nicest cake/dessert I’ve made – EVER! It’s so fudgy and comforting. Perfect for a night in front of the fire, or a sweet treat during your coffee break.
Makes: 8 Inch cake
300ml Oak Milk
1 Tbsp Lemon juice
150G Butter (I used the new dairy free Flora butter, you could use margarine or real butter either)
3 Tbsp Maple syrup
1 Tsp Instant coffee (I used a powdered type)
275G Plain Flour
3 Tsp Baking powder
175G granulated sugar
4 Tbsp cocoa powder
1 Tsp Baking soda
¾ Cup cocoa powder
¼ cup melted coconut oil
1/2 cup maple syrup
1 Tsp Vanilla extract
1 Tbsp oak milk
- There is no fancy trick to this frosting, simply mix entire contents together in a small bowl until smooth
- Mix milk and lemon juice and set to one side for 5 minutes
- Melt butter, maple syrup and coffee together
- In a large mixing bowl mix flour, cocoa, sugar and baking soda together (sive for best result)
- Add milk and melted butter, mix all together until smooth
- Line a cake tin with baking paper and pour mixture in
- Bake at 180 degrees for 35 minutes (you may need to cover the top with tin foil about halfway through so the top doesn’t overcook)
- When ready (stick a knife into middle and if it comes out clean it is done inside), remove from tin and allow to stand for a couple of hours.
- You can cut it straight away but it will crumble so best to leave it to completely cool (I learnt the hard way first time round!)
- When the cake has cooled enough, I left the last one stand overnight, slice in the middle so you have a top layer and bottom layer.
- Spread some frosting on the bottom layer and then pop the top back on. Finish off by frosting the top and sides.
Tip: Any milk will do, but I am really loving oak milk in baking at the min. It’s creamy and delicious but it doesn’t have a strong flavour like soya milk has.
Tip: You don’t have to buy special cocoa powder – Tesco/Lidl/Aldi own brand are all dairy free
Anything I would change next time:
My first attempt at this cake was a disaster, presentation-wise! It crumbled into bits because I tried to cut it too soon. It still tasted devine so I decided to make a second one and see if I could improve its ‘look’. The only thing I did differently was give it more time to settle and that really did work a treat.
Writen with love,