Keep aside. Wet ingredients: In a bowl whisk together 1/2 cup oil and 1/2 cup hot water till well blended. Let it cool down a bit. Pour it in a greased tin. Bake it for 35-40 minutes at 160 degrees C ...
It also makes the sponge “super moist”, according to Kat, the woman behind the food blog The Baking Explorer. Kat shared her recipe for a chocolate courgette loaf cake, which is also lower in ...
Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner.