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All purpose chocolate cake recipe

All purpose chocolate cake recipe

This is the ultimate easy chocolate cake recipe. Rich, gooey and delicious it’s also amazingly vegan and dirt cheap to make. This is a knock together, fail safe recipe that you can glam up or just whip together for a Sunday afternoon get together. Ingredients 1 1/2 cup all-pupose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons macadamia oil 1 cup cold water 2 teaspoon vanilla essence 1 tablespoon apple cider Icing sugar (optional, for dusting) Yield Serves 8 Instructions 1. Heat the oven to 180°C. 2. Mix together the flour, cocoa, baking soda, sugar and salt. Sift. In a separate bowl, whisk together the water, oil , vanilla and vinegar. 3. Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up the lumps as they pass through. 4. Mix again and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter to pop any air bubbles. Bake for 25 to 30 minutes or until the top springs back when pressed gently. 5. Cool before removing from the pan and dust with icing sugar if desired.

vegan anzac biscuits

vegan anzac biscuits

~ a recipe by The Health Chef – Teresa Cutter. This vegan Anzac biscuit recipe will give you a healthy option when you are looking for an afternoon sweet snack.   Ingredients   1 and 1/4 cup blanched almonds, skin off  (see notes) 1 cup flaked almonds 1 cup coconut flakes 1/4 cup honey 1/4 cup macadamia nut oil 1/2 teaspoon bicarbonate soda 1 tablespoon water   Method   1.  Preheat oven to 120C.   2.  Place blanched almonds into a food processor or blender and pulse several times until a medium to fine textured meal forms.  Sieve meal into mixing bowl and place larger bits back into food processor to pulse and then sieve again.  Don’t overgrind as the meal will turn into almond butter! 3.  Add the flaked almonds and coconut to the almond meal.   4.  Combine honey and oil in a small saucepan and heat gently.   5.  Mix the bicarbonate soda and water in a glass, and then pour into the honey mixtures.  Keep stirring with a wooden spoon until the honey begins to froth and changes colour.   6.  Add the honey mixture into the dry ingredients and mix with a spoon until well combined.  Add a little water if needed to combine the mixture.   7.  Use a 1 tablespoon or melon baller to scoop the mixture into small cookies.  This recipe will yield about 18 – 22 cookies (if you can avoid eating the mixture as you go along!).   8.  Bake the cookies on a low pre-heated oven at 120C for about 30 minutes, or until golden.   Notes   The blanched almonds in this recipe are required …