Vegan chocolate and red wine cake

Preheat the oven to 150˚C/130˚C fan/gas mark 2. Grease a round 20cm cake tin with olive oil and dust with cocoa powder.
In a bowl, combine the flour, cocoa powder, baking soda, sugar and salt.
In a separate small bowl, combine the olive oil, strawberry jam, red wine and vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine well.
Pour the batter into the prepared cake tin. Bake for 45-50 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool on a wire rack, then slice and serve.

Per serving: 277kcals, 9.5g fat (1.6g saturated), 41.9g carbs, 12.9g sugars, 3.1g protein, 1.9g fibre, 0.309g sodium

By easyFood