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Prep 20 mins
Cook 30 mins
This cake was made for a freind of mine with an egg allergy from a cake store in england, I got it of them because when i went to her birthday we had it and I didn't taste the difference at all, there are variations, see note:
- 2 1⁄4 cups plain flour
- 1⁄4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1⁄2 cups caster sugar
- 175 g unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
- 2 teaspoons white vinegar
Cream cheese frosting
- 500 g cream cheese, softened, cut into small pieces
- 1⁄4 cup unsalted butter, softened, cut into small pieces
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Note: for a differnt cake try this:.
- Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
- Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 2¼ cups) and add 1 cup desiccated coconut with the caster sugar.
- to start:.
- Preheat oven to 180°C.
- Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
- Sift together the flour, cocoa and baking powder into a large mixing bowl.
- add the caster sugar and stir to combine.
- Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
- Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
- Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
- When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
- Cream cheese frosting:.
- Place cream cheese, butter and vanilla into a large mixing bowl.
- Using electric hand beaters, beat until smooth.
- Gradually add icing sugar and beat until well combined.
I have only made this as a coconut cake, but it has always gotten rave reviews. I have topped it with chocolate and coconut icing. It is dense, but works fine for a single layer.
I used this recipe for a cake. The taste was nice (had to omit the cocoa since the birthday girl has a cocoa allergy too), but the texture itself was to heavy, to floury. I added a thin layer of canned pears (cut into thin slices) on the lower cake layer and put the icing on it, to add some fruity taste.
Loved the cake as it was eggless.