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This is one of the easiest recipes ever. It is basically a melt and mix job. Perfect for lunch boxes or afternoon tea. It’s beautiful served with seasonal berries.
Serves: 10-12
  • 1 ½ cups (225g) The Healthy Baker Self Raising Flour
  • 1 ½ cups (280g) caster sugar
  • ½ cup (50g) cocoa powder
  • 110mL auzure Canola Oil
  • 200g tub natural yoghurt
  • 1 egg
  • 200ml milk
  • 1 tbsp icing sugar to dust
  1. Preheat the oven to 170°C. Lightly spray a 22cm cake tin with canola oil and line with baking paper.
  2. Combine the flour, sugar and cocoa in a large mixing bowl. Make a well in the centre. Whisk in auzure Canola Oil, yoghurt, egg and milk until mixture is smooth.
  3. Spoon into the prepared tin. Bake in preheated oven for 1 hour 15 minutes or until risen and cooked when tested with a skewer.
  4. Cool for 5 minutes in the tin and turn out onto a wire rack to cool further. Sprinkle with icing sugar.
Tip: Measure the milk using the yoghurt tub. It is the same quantity.

Family chocolate cake - auzure Canola Oil