Thanks Karen Driscoll for your recipe contribution via Face Book.

This cake is dairy free and egg free and can be nut free if you use soy milk instead of almond milk. Link to blog entry for recipe where the following appears – to be created by Nick Davies

Ingredients:

1 Cup milk substitute (I use almond milk that I make in the blender – we don’t strain it so the whole almond ends up in the cake)

1 teaspoon apple cider vinegar

¾ cup granulated sugar (you can use substitute agave syrup here just add a little extra flour)

1/3 cup coconut or vegetable oil

1 teaspoon vanilla extract

1 cup plain flour

1/3 cup cacao powder

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Method:

Preheat oven to 180 C

Whisk together the soy milk and vinegar in a jug or bowl and let it sit for about 5 minutes so it curdles. Mix in the sugar, oil, vanilla and mix.

Sift together flour, cacao powder, baking soda, baking powder and salt in a separate bowl Add wet ingredients gradually and stir well until well combined.

Pour the batter into a 20cm cake tin lined with baking paper and bake for approximately half an hour or until a skewer inserted in the centre of the cake comes out clean.

Top with your choice of melted chocolate for an amazing delicious treat!