Posted in Kafevend Blog

Here's one of those cakes that you can tell yourself you can eat due to a health oriented swap in the ingredients. The butter is substituted for olive oil and yoghurt, which is a lower fat option and also makes it easier to mix together. If you want to go for a more traditional chocolate cake, have a look at this recipe we posted back in less health conscious times!


5 fl oz olive oil
5 fl oz natural yoghurt
4 level tablespoons syrup
5 oz caster sugar
8oz self raising flour
4 rounded tablespoons cocoa
½ teaspoon bicarbonate of soda
½ teaspoon salt


1-Preheat oven to 170°C.
2-Place oil, yoghurt, syrup, caster sugar and eggs into a bowl and mix together.
3-Sift in the flour, cocoa, bicarb and salt and mix again.
4-Grease and line a deep tin that's approximately 9"x7".
5-Bake in the centre of the oven for about an hour or so.
6-Cake should spring back to the touch when ready.
7-Leave to cool in the tin, then turn out onto a wire rack.
8-Fine to leave uniced, but slice in half and sandwich together with chocolate butter icing if desired.
9-Wrap in foil and leave for 2-3 days to develop the flavour...
10-Or don't!

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