Greek choco cake – vegan

Monday, oh no not you again. This week end has been so rainy that Monday couldn’t be different. Rainy, foggy, still cold. I am waiting spring to come, flowers to be ready, parks to be full of people running or having pic nics. That’s my favorite season of the year. While dreaming of a nice sunny day and dreaming of new trips to plan I was searching for a nice but healthy dessert for the week end.

I have found this recipe in one of my note books. It’s Greek of course, with no butter, no eggs and it could also be turned into a GF cake. It goes perfectly well with the tangerine jam my mum prepared couple of weeks ago. The choco chips melts and the orange aroma will invade your kitchen.

It’s perfect for breakfast or for a moment of pure indulgence, served with a scoop of vanilla ice cream. Enjoy it on your sofa on a rainy Monday evening. Plus, I forgot to say: it is extremely easy to make, simply mix all the ingredients into a bowl. That’s it!

Ingredients for 8 servings

3/4 of a cup olive oil (or sunflower oil, that has a light flavour)

1 cup sugar

3 cups self raising flour

2 cups warm water

2 Spoons of chocolate chips

1 Tbs vinegar

6 tbsp cocoa powder

orange zest or orange aroma

As I said simply mix all the ingredients. Grease a cake pan, I used the one for bundt cakes. Transfer the mixture into the pan and bake into preheated oven at 180°C for 45 minutes. Check with a toothpick if ready, otherwise let it cook for another 10-15 minutes at 150°C.

Serve with ice cream or cut the cake into half and spread tangerine or orange jam.

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