A beautiful, moist, egg-free chocolate cake recipe with the added antioxidants of berries. This cake is decadence… oh, and delicious… oh, and easy… oh, and no eggs!

Serves 8

How to make the egg-free chocolate cake recipe:

250g Flour (1 cup)
1 teaspoon Hansells baking powder
4 tablespoons Hansells cocoa
125g sugar (half a cup)
¾ cup hot water
2 tablespoons golden syrup
1 teaspoon Hansells vanilla essence
3 tablespoons butter or rice bran oil spread
1 teaspoon baking soda
1 tin of boysenberries (or even better 2 cups fresh any berries)

How to:

Sieve flour, cocoa and baking powder, mix in sugar.

Dissolve golden syrup in hot water and add baking soda to it, melt the margarine and mix all the ingredients together. Do not beat the mixture! Pour into a greased tin and bake at 165/170 degrees c for about 30 minutes.

Ice and decorate as per normal with chocolate icing, or enjoy bare!

The berry addition is entirely optional (as shown).

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