Dairy-free Chocolate Cake

a spontaneous bake of something chocolate without butter & eggs.

...with delicious plain lemon tea in my cutest mug 

sieve all the dry ingredients except the gritty wholemeal flour

using ELOO (extra light olive oil) & sweet Japanese vingar

ELOO is the most suitable type of olive oil to use for baking - it can withstand the high temperature in the oven without turning rancid (bad). 

make 2 holes in the flour mixture & pour in the oil & vinegar

pour the cold milk over and beat well until smooth & runny

if mixture isn't running...add more milk, little by little

runny batter 

baked ! but when I took a bite of it...I remembered that I forgot to add the sugar. 

totally forgot...probably because I was too preoccupied snapping away with my awesome new camera:

 was nevertheless impressed how the cake rose pretty high even without the sugar.

so I tried to salvage the cake with some coffee glaze..there it is (above), looking so good like caramel swirls/strips. but the glaze was gone overnight, absorbed into the cake. 

I tried the cake again, this time with sugar & using a 9" square tin and dusted it with icing sugar

Makes 9 cake slices

Ingredients
- Plain flour, 1 1/4 cup (160g)
- Wholemeal flour, gritty, 1 1/4 cup (40g)
- Sugar, 3/4 cup (150g)
- Cocoa, 3 tablespoons (17g)
- Baking soda, 1 teaspoon
- Salt, a pinch
- Vanillin powder, 1 teaspoon
- Olive oil, extra light, 6 tablespoons
- Vinegar, sweet japanese, 1 tablespoon
- Milk, low-fat, cold, 1 cup + 2 tablespoon
- Icing sugar, to dust

Methods
1. Preheat oven to 175 dc.
2. Sift the plain flour, cocoa, baking soda and salt.
3. Stir in the wholemeal flour, sugar and vanillin.
4. Create 3 holes in the flour mixture.
5. Pour oil in one and vinegar in the other.
6. Pour the cold milk over and beat well with an electronic mixer. 
7. Pour batter into a 6" square tin* or a loaf tin and bake for 35 minutes.
8. Allow to cool in tin for 10 minutes before transferring to a wire rack.
9. Slice into 9 slices. 
10. Enjoy with a cup of hot tea or low-fat milk!

* in my 2 baking attempts for this recipe, I used a loaf tin and 9" square tin...but the cake couldn't rise very well in the 9" so I'm recommending a 6" one. 

How was it?
Not as chocolatey as I like it to be. but the texture was pretty good - moist and very cakey. 

Better it up!
Add 1/4 cup of melted semi sweet or dark chocolate into the batter, might have to add more cold milk to get a runny batter. 

The Verdict

Recipe Adopted from...
Taste of Home