Dairy and Egg Free Chocolate Raspberry Cake Ingredients: 2 cups Plain Flour 2 teaspoons Baking Powder 1/2 cup Cocoa 1 1/2 cups caster sugar 300ml Raspberry Soda Method: 1. Preheat oven to 180 degrees 2. Sift first four ingredients together in a bowl. 3. Add raspberry soda, and fold in quickly until just combined 4. Pour mixture into a greased and lined 20cm cake tin. 5. Place a saucer upside down in the bottom of a slow cooker. Add a small amount of water to the bottom of slowcooker. Place cake tin on top of saucer. 6. Cover with tea towel and lid. Cook on HIGH for 1 1/2 to 2 hours or until skewer comes out clean when inserted into the middle. 7. Leave to cool in tin for 10 minutes before turning out onto a cooling rack. Raspberry Icing Beat icing sugar, a little margarine and raspberry fizzy in a bowl until it is the consistency you like. This icing will harden on standing (however my lot were so desperate to try the cake was still warm and icing still soft :) )
Posted on: Fri, 21 Nov 2014 04:26:39 +0000
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