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Ultimate egg-free chocolate cake recipe

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If you've run out of eggs but have the urge to bake a cake for some very lucky people, help is at hand. This wonderfully moist chocolate cake is made from an ingenious combination of ingredients and finished with an irresistibly glossy icing on top. See method

Serves 8
25mins to prepare, 35mins to cook and 1hr to cool
510 calories / serving

Ingredients

1 tbsp vegetable oil, to grease the tin
200g (7oz) plain flour
2tbsp cornflour
200g (7oz) caster sugar
3tbsp cocoa powder
1tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
250ml water
75ml (3fl oz) vegetable oil
1tbsp malt vinegar
1tsp vanilla extract

For the topping

45g (2oz) cocoa powder
1 tin (397g, 13oz) sweetened condensed milk
30g (1oz) butter

Each serving contains

Energy
2145kj
510kcal 26%
Fat
21g 29%
Saturates
7g 35%
Sugars
54g 60%
Salt
0.7g 11%

of the reference intake
Carbohydrate 78.1g Protein 8.1g Fibre 1g

Method

Preheat oven to 180°C / 350°F/ Gas 4. Line and grease a 20cm/ 8” round loose base cake tin.

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Sieve the flour, cornflour, sugar, 3 tablespoons cocoa, baking powder, bicarbonate of soda and salt together and place in the food mixer. Add the water, oil, vinegar and vanilla. Mix well until smooth and pour batter into the prepared tin. Bake in preheated oven for 30 minutes before leaving to cool.
Meanwhile, combine the 45g cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread the warm mixture over the top of the slightly cooled cake.