This is a lovely and soft cake that is also great to make muffins from. It's great for a chocolate fix if you're lactose intolerant and can't have real chocolate! It took a couple of trial and errors to perfect the recipe (it's an adaptation of my apple and cinnamon muffin recipe) but it's now most delicious and my housemates love it! The cake/muffins will keep well for 3-4 days after baking, though will go stale after this. Happy baking!
If you're not lactose intolerant you can still make this recipe using normal milk and it's really nice if you add some chocolate chips - usually 1/2 to 1 cup (depending on how chocolatey you like things)
Great recipe, would never know it is lactose free. Love that you can mix it without getting the electric mixer out, it's quick and easy and tasty. I made the cupcakes with raspberry and blueberries - yum. Thanks chorazy! - 22 Nov 2013
I love this cake, it's moist, rich,keeps very well and freezes well. I've recently been diagnosed as lactose intolerant, and this cake has become my new treat, no one even knows it's lactose free when I give them a slice, it's a crowd pleaser. - 28 May 2013