About this recipe: This is a rich chocolate cake that is completely egg free and dairy free. If you want an especially rich flavour, use olive oil. Otherwise, a neutral oil such as rapeseed or sunflower will work a treat.
You can use two 23cm round cake tins instead of the 20x30cm tin; simply adjust baking time as needed.
I followed the advice to add more cocoa and also used self raising flour and baking powder instead of plain flour and vicars. Using 2/3 of the quantities here, The cake around 50 mins to cook and rose enough to make a sandwich by slicing through middle and adding vanilla frosting (dairy free spread, icing sugar and vanilla essence) and fresh raspberries. I topped with melted dairy free chocolate and used for birthday cake. Huge success with family, friends and even kids' teachers! Quite 'brownie-ish' and moist in the centre. Going to try it with cherries next time for a Black Forest feel. - 15 Jun 2013
Though this recipe was very easy to follow - I am not happy with the result. The cake is moist but does not taste very nice at all. You can taste the oil in the cake and it's not that choclatey....the outer crust has a slight bitter taste to it too. Will not make this cake ever again. - 31 Oct 2011