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Leanne’s allergic to egg so her family made her favourite chocolate cake, without egg, for her birthday.
1 and 2/3 cup of flour
1 cup of sugar
½ cup of cocoa
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of Buttermilk or Sour milk (or add 1 teaspoon of Wine Vinegar to 1 cup  of milk)
½ cup of oil
1 and ½ teaspoons of vanilla

Butter and flour a 9 inch by 12 inch cake tin. Preheat the oven to 180 degrees Celsius or 375 degrees Fahrenheit.  Sift together the flour, cocoa, baking soda.  Stir in the salt and sugar.  Beat in the buttermilk or sour milk, oil and vanilla.  Beat until the mixture is smooth.  Pour the mixture into the cake tin and bake for 20 – 30 minutes or until the cake springs back at the touch of your finger or a skewer comes out clean.

You can ice this cake, serve it warm with ice cream or just enjoy it with a sprinkle of icing sugar as decoration.