Eggless Milkless, Surprisingly Tasty Chocolate Cake

Intolerances and allergies are increasingly gaining ground today. Two of the most common aversions are to milk and eggs, if you are afflicted by either, or both of these, or perhaps a strict vegetarian then this recipe is perfect for you.

Taking "eat anything that crawls" to the next level I eat anything and have no restrictions whatsoever when it comes to my diet. I stumbled onto Mochacholatarita an interesting food blog couple of weeks ago when a midnight craving for something sweet, nagged me relentlessly. I ended up whipping up a batch of these eggless-milkless chocolate cakes, since I was out of the two vital cake making ingredients (milk and eggs). Surprisingly the recipe yielded some pretty darn good cakes. No matter what your food ethos is – go ahead and give these a go, I’m sure you will be as pleasantly surprised as I was...

Serves 6

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Ingredients: 1/2 cup and 2 tablespoons sifted all-purpose flour; 1/2 cup oatmeal; 3/4 cup white sugar; 1 teaspoon baking soda; 1/8 teaspoon non-iodized salt; 1/4 cup unsweetened cocoa powder; 1/4 cup vegetable oil; 3/4 cup water; 2 teaspoons vanilla extract

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Method: Preheat oven to 175C. Mix all dry ingredients in a mixing bowl, make a well in the middle. Mix all wet ingredients in a bowl, pour into dry ingredients, mix well. Pour batter into greased pan or muffin tray lined with paper cups until almost full. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.