Chocolate and raspberry cake

06 November 2015

Fiona Cairn shares her recipe for this rich chocolate and raspberry cake that's dairy-free, egg-free and nut-free - making it a great birthday cake option for people with food allergies and intolerances.

Cooking time

30-35 minutes

Serves

12



Ingredients

  • 140ml sunflower oil, plus more for the tins 
  • 360g Self-raising flour
  • 60g cocoa powder 
  • 2 tsp baking powder 
  • 1 tsp salt 
  • 400g golden caster sugar 
  • 2 tsp vanilla extract
  • 4 tsp white wine vinegar 
  • 400g raspberries
  • Icing sugar, to dust

Method

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3. 

Oil two 23cm cake tins and line the bases with baking parchment.

In a large bowl, sift together the Homepride flour, cocoa powder, baking powder and salt. Stir in the sugar. In another bowl, measure the oil, 400ml water and vanilla extract, and then add to the flour mixture, stirring in the vinegar last of all.

Pour the batter into the prepared tins and bake for 30–35 minutes, or until a skewer emerges clean.

Leave the cakes in the tins for a few minutes, and then run a knife around the rims and turn out on to a wire rack. Remove the baking parchment and leave to cool completely.

Put one cake on a cake stand or serving plate, and top with most of the raspberries. Place the other cake on top, and scatter with the remaining raspberries. Sift over an even layer of icing sugar to serve.

Wallace & Gromit's BIG Bake

Fiona Cairns has provided this recipe to support Wallace & Gromit's BIG Bake, which takes place between December 7 and December 13 to raise money for children in hospitals and hospices across the country. To take part you can hold a fundraising bakesale at work or with family, visit the Wallace & Gromit's Children Charity website for more details.

Visit our baking section for more delicious recipes cakes, biscuits, brownies and more.

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