I’ve never been one to follow the rule of ‘dry bowl, wet bowl’ when baking cakes… I’m sure there’s a reason for it other than creating more washing up but I’ve never experienced it, so as long as I can get away with ‘shove it all together in one bowl’, I will.
Common sense tells you it’s ideal to put the dry ingredients in first & stir them before adding the rest – so I do that.
With the butter & oil, it really doesn’t matter, just be aware that if you use only butter rather than coconut oil, you might want to reduce the added salt. I find half & half works well.
• To make one vegan ‘egg’, combine 1 tablespoon of ground flax seed with 3 tablespoons water, leave to firm up in the fridge for 10-15 minutes then use as you would an egg.
• To make the cake, melt the oil/ butter & sweeteners in a pan & put everything else in a bowl.
• Combine it all, well & pour into a tin.
• Bake at 180c for between 10 & 20 minutes depending on the type of tin. A traybake will take approximately 10, whereas a loaf tin will take nearer to 20.
• It’s ready when it’s not wobbly & the top bounces back a little when gently pressed.
• For the topping, use my recipe for ‘award winning chocolate’ (!) but half it as it makes 2 bars (or not), & use a rounded tablespoon of coconut oil to make the consistency more cake topping friendly. I think a sprinkling of freeze-dried raspberries finishes it off a treat.