Ingredients
Dry Ingredients
90g Caster sugar
125g All purpose flour /Gluten free flour
0.5g Salt
8g Baking powder /use gf raising agent instead
10g Cocoa powder
1g Clove powder
1g Cinammon powder
Liquids
x2 Whole eggs
75g Vegie oil/ neutral oil
90g Oat milk/ dairy and gluten free milk
10g Vanilla paste
Preparation
Preheat your oven at 170c fan. You will need it super hot untill you prepare your cake mix.
Add all of your dry ingredients together in a bowl apart from the cocoa powder. Whisk quite well until everything is mixed. This step is very important as baking powder contains hydrocolloids.
Then add your Dairy free milk, whisk well and then add the rest of the liquids. Make sure you whisk another 2 minutes so everything is mixed well.
Grease 1 or 2 cake moulds 10x20cm with neutral oil (extra from the ingredients shown above). Then add a good amount of flour (extra from the ingredients show above) and make sure it is spread everywhere.
Lastly, add half of the mix in your mould (if you making one cake), then add the cocoa powder in you bowl and mix. Finally the rest of the mix. With a cocktail stick make random shapes within the mould. Cover a little knife with oil and cut accross from one end to the other without scratching the bottom of your mould.
Bake for 40 minutes on fan 170c. Do not open by any chance the oven before the times goes off. When it does, prick your cake with a knife and as soon as it comes out clean, your cake is ready. let your cake to cool down in the mould 5 minutes and then let it cool down till cool on a cooling rack. Enjoy!