Preheat the oven to Gas Mark 4, 180°C, fan 170°C and line a 20cm (8in) round cake tin.
Put the chocolate and 1 tablespoon of the milk into a small bowl and melt over a pan of hot water (not letting the bottom of the bowl touch the water and taking care not to let the water boil).
In a large mixing bowl, beat together the eggs, oil, remaining milk and the sugar. Sieve together the flour baking powder and salt, and beat into the wet ingredients.
When the chocolate has melted, add to the mixing bowl and beat until all the ingredients are combined. Pour the mixure into the lined cake tin and bake for 45 minutes or until a knife inserted into the centre comes out clean.
Turn out on to a wire cooling rack and allow to cool.
This is a one-bowl cake mix with no saturated fat. For an even healthier cake, you can omit the chocolate and add the grated zest of 2 lemons. Make some icing with icing sugar and lemon juice to spread over the top. Alternatively, omit the chocolate and add 2 fresh pears, peeled and cut into small pieces, to the cake mix. This produces a lovely moist cake with chunks of pear at the bottom.
*Inspired by Wendy J. featured in the Realfood Cookbook
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