Chocolate Cake - Wheat and Dairy Free
150ml Brock & Morten Rapeseed Oil, plus extra for greasing
50g cocoa powder, sieved
125ml boiling water
2 tsp vanilla extract
150g ground almonds (125g plain flour if not gluten free)
1/2 tsp bicarbonate of soda
200g caster sugar
pinch of salt
Hazelnuts and Nutella for decoration
Preheat the oven to 170c and grease a 23cm/9in cake tin with some oil and line with parchment paper.
Sieve the cocoa powder into a bowl and whisk in the boiling water until you have a smooth paste. Then whisk in the vanilla extract and leave to cool.
In a separate bowl, combine the almonds (or flour) with the bicarbonate of soda and a pinch of salt.
In another bowl beat the sugar, rapeseed oil and eggs together for about 3 minutes. Turn the speed down and pour in the cocoa mixture, beating as you go, then add the almond(flour) mixture in the same way.
Pour the mixture into the cake tin and bake for 40-45 minutes or until a skewer comes out mainly clean but with a few sticky crumbs on. (Edges set, centre slightly damp)
Leave to cool for 10 minutes on a wire rack then ease out of the tin.
We like to add Nutella to the top then sprinkle with hazelnuts.
How do you use Brock & Morten Rapeseed Oil?
Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: firstname.lastname@example.org