Egg free chocolate cake

This is gluten/egg/dairy free, can be nut and grain free dependant on what flour/milk you use.

You can use butter or coconut oil in place of the olive oil if you want. Don’t use extra virgin oil the taste will be too strong and will ruin your cake. You can use coconut, oat, almond or rice milk depending on your intolerance

Ingredients

2 cups of gluten free flour- whatever blend you use

1 ¼ cups water

¼ cup of cacao powder

½ cup of panella or rapadura sugar

1 tsp baking soda

1 tsp baking powder

100ml light olive oil

2 tsp vanilla extract

1 tsp apple cider vinegar

Method

Preheat oven to 180 c

Line a 20 x 20cm cake tin with baking paper

Mix all ingredients together and pour into you tin. Bake for 20 minutes, or until skewer comes out clean. When cold ice and cut into squares. You can leave the icing if you prefer

Icing

In a small glass bowl over a pot of simmering water add 125g dark chocolate of your choice, (whichever one you tolerate) ¼ cup of the milk of your choice and 2 tbsp light olive oil. Melt together and then whisk.