Sticky Chocolate Cake
Makes 5-6 slices.This is great for egg and dairy allergy or intolerance. Please make sure your dairy alternatives are suitable for cooking. Recipe devised by Kate Morris and Sally Brown.
You will need:
- Vegetable oil for greasing
- 4 tablespoons rice or soya milk
- 1 teaspoon bicarbonate of soda
- 100g self-raising flour
- 1 tablespoon cocoa powder
- 4 tablespoons caster sugar
- 25g soya-based non-dairy spread
- 2 tablespoons runny honey
- 6 –10 mandarin segments, fresh or tinned (well drained)
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, 2 tablespoons, 2 teaspoons, pastry brush, small loaf tin (500g size), cup, 2 mixing bowls, wooden spoon, spatula, baking tray, oven gloves (for adult use)
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare the loaf tin by brushing the vegetable oil on the inside of the tin. Ask a grown-up to preheat the oven to 170°C fan/190°C/gas 5.
Measure the milk alternative into a cup. Add the bicarbonate of soda and stir with a teaspoon.
In a bowl, put the flour and the cocoa together and stir – this is the ‘dry’ bowl.
In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl.
Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using the wooden spoon until you have a smooth mixture.
Arrange half of the mandarins on the bottom of the loaf tin. Put the cake batter in on top of the fruit and arrange the rest on the top. You may want to use a spatula to get all the mixture out. Put the loaf tin onto the baking tray.
Ask a grown-up to put it in the oven for 25-30 minutes until risen and springing back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins.