Chocolate Berry Cake
One of the best chocolate cakes ever! It's slightly squidgey in the middle and is lovely warm, served with ice cream...
Gluten-free? Use gluten-free self-raising flour and baking powder- available from large branches of supermarkets or good health food shops. Most vegan margarines are gluten-free but check the label.
Nut-free? The recipe includes nuts but they can be omitted if not suitable for your diet.
55g/2oz hazelnuts or flaked almonds
250g/9oz self-raising flour
85g/3oz cocoa powder
3 tsp baking powder
250g/9oz caster sugar
1½ tsp vanilla extract
120ml/4fl oz plain oil (not olive)
360ml/12fl oz soya milk
125g/4½ oz frozen raspberries or frozen mixed berries (don’t use fresh – they are too soft to bake)
1. Grease a 20cm/8 inch loose bottomed cake tin and line the base with greaseproof paper.
2. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven).
3. If using unroasted nuts, gently roast them in a non-stick frying pan until golden brown. Cool, then – if using whole hazelnuts - chop into small chunks.
4. Sift flour, cocoa powder and baking powder into a bowl. Mix in sugar, vanilla extract, oil and soya milk. Beat mixture until it becomes a thick batter and stir in berries - and nuts, if using.
5. Pour the mixture into the cake tin and bake for 35-40 minutes or, until the cake is cooked. Test with a sharp knife or toothpick - the middle should be slightly gooey.
6. Allow the cake to cool in its tin then transfer to a wire rack – or serve it warm. It is especially nice with dairy-free cream/ice cream or vanilla soya dessert.
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