Chocolate Oil Cake w/ A Cheeky Almond Addition

Nightmare! Open fridge, no butter.. Hate it when this happens. But my baking revolves round a strict budget, so when there’s no butter, I mean there is NO BUTTER.

I want to bake, there is a way around my butter free fridge. One word, oil. It is your friend. If you want a light fluffy cake. I’m talking, it feels like you have a cloud in your mouth (yes, a cloud!).

Chocolate Oil Cake & A Cheeky Almond Addition

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So I have a need to bake, I’m an addict. Today is this moist, fluffy chocolate cake. I’m making into cupcakes today, and adding ground almond to half the mixture for an added something. If you want to try this recipe follow as below, it’s the perfect treat for someone that cannot have diary, and it’s a delicious treat for anyone (they won’t even notice the missing egg, or butter – I promise).

You will need;

A wooden spoon.
A large mixing bowl.
A sieve.
12 hole muffin tray.
Weighing scales.
24 cupcake cases.
250g white sugar.
230g of plain flour.
3g baking powder.
3g bicarbonate of soda.
A pinch of salt.
40g cocoa powder.
280ml of water.
150ml of vegetable oil.
2tsp quality vanilla extract.
1.5tsp distilled vinegar.
Optional 100g of ground almond (to be added to remaining mixture, after 12 cupcakes produced)

Go ahead, rev that oven up. Gas mark 4/180 Celsius is best. Get your bowl ready and sieve all the dry ingredients and mix until fully incorporated. Measure and pour in all your wet ingredients and beat (I beat by hand when not using butter, but a mixer will do the same job). Don’t worry about the consistency, this is a runny mixture. Voila cake mix done! Arrange your cupcake case into their allocated slot in the tray. Fill each cake about half to 2/3s full to allow space for the rise. Bake for around 20-25 minutes until they spring back when touched and pull out onto a wire rack to cool. I only used half the mix for 12 cupcakes so for the last batch I added around 100g of ground almond to the remaining mixture and place as before in the cupcake tray. Your can add any topping to your finished cupcake. I’m undecided yet, so I’ll leave this to use. Be adventurous and let your creative juices flow. A vanilla buttercream would work well, although the cakes will no longer be dairy free.

Happy baking! Please come back soon for more recipes. Enjoy your cakes, and always be proud of your make. It’s too easy to stroll to the shop and pick up your favourite packet mix or ready made cake.

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