The Little Cook

Chocolate log cake

Recipe by
1 hour 5 min
Prep: 10 min | Cook: 55 min | Servings: 12 servings


  • 175 grams softened butter
  • 3/4 cup caster sugar (alternatively you can use coconut sugar or honey)
  • 1 cup milk, almond milk or coconut milk
  • large eggs
  • 1 cup self-raising flour (alternatively you can use gluten free self-raising flour)
  • 1/2 teaspoon baking powder (or substitute for the gluten free powder)
  • 4 tablespoons cacao powder


  1. Preheat the oven to 180 degrees (160 degrees fan forced) and line a tin loaf tray with baking paper. Make sure this is also greased to help remove it from the tin after it is baked.
    Little cook job: grease up the tin tray for the baking paper to stick.
  2. Using a beater (or for a safer alternative you can use a food processor), mix the butter and caster sugar together until light and fluffy.
    Little cook job: measure out the butter and sugar. Add them to the bowl or processor.
  3. Next, add in the milk, eggs, flour, baking powder and cacao powder.
    Little cook job: crack the egg, measure out and pour in the above ingredients.
  4. Hand mix with your mixing spoon until combined.
    Little cook job: mix with mixing spoon.
  5. Pour into the lined baking tray and place in the oven for 55 minutes. Remove from the oven and allow to sit in the tin for 5 minutes before removing to a cooling tray.
    Little cook job: lick the bowl, spoon or beaters clean!
  6. Store in an air tight container in the fridge.

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