Just when you thought a homemade cake is a luxury you don’t have time for. I’ve trialled and tested this recipe with a two week newborn (and a mummy brain!). This is one chocolate cake you can make in a 15 min window, or while balancing that precious baby on one arm. Best of all, thanks to the kitchen science of vinegar and baking soda, it’s egg free and still stays soft and moist. That’s one less ingredient to find while your hands are full!
How can a cake be egg free and still fluffy?
The answer is baking powder and baking soda, along with white vinegar. The beauty of kitchen science is that vinegar adds acidity, which interacts with the baking soda to create a chemical reaction that produces carbon dioxide. This very reaction helps the cake rise and adds to the light texture of the chocolate cake – similar to what eggs would do.
The magic of baking powder is that it is a combination of an acid and a base (like baking soda), which reacts when mixed with liquid and again when heated. These two ingredients help the cake rise and become fluffy, mimicking the leavening effect of eggs.
If one bowl bakes are your thing, check out the one bowl banana bread recipe – it’s easy to make with kids in the house. And if you’re like my household, bananas going brown is a real battle. This is the perfect way to use them up.
Give the recipes a go- it’s the best way to make use of your 15 min window. I’d love to see your cake creations – it always warms my heart to see them! Tag @ultimateomnoms on Instagram so I can feature your treats.
Ingredients
Method
- Whisk together all the dry ingredients. Make sure to break up any lumps
- Add the wet ingredients and mix until just combined
- Pour into prepared 8" pan and bake for 40-45 min at 180°C
- Rest for 10 min and remove cake from pan to cool completely. It's also delicious warm if you can't wait!
Notes
