Eggless Choc Cake
- Ready in: 1 hour
- Serves: 6
- Complexity: very easy
- 130g/ 4.5oz flour
- 70g/ 2.5oz sugar
- 125ml plain yoghurt or curd
- 60g/2oz butter, at room temperature
- 2 tbsp cocoa powder
- 1 tsp LittlePod vanilla paste
- 1/2 tsp baking powder
Preheat the oven to 350F/180 C. Grease a medium sized cake tin or a loaf tin and set aside.
Sift together the flour, cocoa powder and baking powder together. Cream the butter and sugar. Add the dry flour mixture to the butter and beat well until frothy. This takes about 2-3 minutes with an electric whisk or about 7 to 8 minutes by hand.
Fold in the yoghurt and the Littlepod Vanilla Paste. The batter should now be smooth and thick almost like the consistency of smooth peanut butter and light chocolate in colour.
Transfer the batter to the greased tray and bake for 30 to 45 minutes or until a skewer inserted into the cake comes out clean. The cake will be quite dense. Cool on wire rack, then serve!
The cake can be stored in an airtight container.