One thing alot of people struggle with is dairy and I am very often asked to make a eggless cake. This recipe has developed to suit our tastes shall I say but its moist, chocolaty, keeps well in a airtight tin and no one will ever know that this cake is different, just simply delicious!!!!

Making a eggless cake can be a nightmare, however you can buy various egg substitutes and use alternative ingredients like oil and rising agents so try my chocolaty cake.

You will need: 225g light soft brown sugar, 400g self raising flour, 50g cocoa powder, 5ml baking powder, 125g creamed coconut, pinch of salt, 200ml sunflower oil & icing sugar for dusting.

First you need to oil and line a 1.7 litre loaf tin. Then pour 650ml boiling water over the coconut and stir until dissolved and then cool. Sift the cocoa powder, flour, baking powder & salt into a bowl and mix together with the sugar. Making a well in the centre, pour in the coconut mixture and the oil and using a wooden spoon beat the ingredients until a smooth batter. Pour this into the prepared tin and bake in a preheated oven at 180 c/ 350 f/ gas 4 for 1 1/2 hours or until well risen and firm to touch. Leave the cake to cool in the tin for around 10 minutes then turn out on to a wire cake rack and allow to cool before dusting with icing sugar before you serve.

Make sure you have the tool for the job and have the right loaf/cake tin to obtain perfect results for your baking. I love these flexible silicone bakeware so check out this great tefal jamie oliver silicone bakeware loaf tin. It dosen’t get as hot as conventional bakeware and its so easy to get your cake out once baked.

There are loads of ways to serve your eggless sponge, you can serve this as it comes with a cup of tea in the afternoon or why not add fruits and whipped cream to a piece for a scrummy summer dessert.

Have you tried baking without certain key ingredients and made substitutes, how did you get on??