Look at this little guy. He’s cute, right?
It’s a good job really, because on account of his poorly tummy, I’m now following a dairy free diet. I don’t mind, I really don’t mind – I like him much more than ice cream and chocolate – honestly 🤣
But the othere day, I really was craving chocolate cake and so I had a little think and realised that with a couple of substitutions, I could make this lovely recipe.
You will need
Cake
160g dairy free margerine (extra for greasing)
160g caster sugar
160g self raising flour
15g cocoa powder
15 ml oat milk
Frosting
100g dairy free margerine
220g icing sugar
20g cocoa powder
3 eggs
Splash of oat milk
Method
Cake
- Grease and line a 20×20cm square baking tin
- Preheat oven to 180
- Cream together the margrine and caster sugar
- Whisk in the eggs
- Sift in the flour and cocoa powder and combine with the wet mixture
- Add the oat milk and mix until.kust combined
- Poor in to the prepared tin
- Bake for around 25-30 minutes, but keep an eye on the cake as it can over bake
- Allow to cool completely
Frosting
- Soften the margerine
- Sift the icing sugar and cocoa powder and combine well
- Add a splash of oat milk
- Beat the mixture until it becomes smooth and fluffy
- Once the cake is completely cool, cover with Frosting
- Slice in to small pieces an decorate
You can slice in to big pieces of course, but these petite triangles are so sweet and their small size means that you can eat more of them!
Love Rachel ❤️
