Today’s recipe is one that I’ve baked numerous times. It’s based on a recipe I found from the 1930s. Although these look a bit like chocolate muffins, they have a completely different texture. They are much more like a dense brownie than a traditional muffin or cupcake.

These are great at lunchtime with a big mug of tea and keep well in a cake tin.

You will need: For 12 cakes.

225g Flour

1 tspn baking powder

170g caster sugar

A little milk

40g cocoa powder

115g Butter

1 egg

A few drops of vanilla essence

How to Make:

Preheat oven to 220ºC Line a cake tray with 12 fairy cake cases.

Sift the flour, baking powder and cocoa together.

Rub in the butter until it resembles breadcrumbs.

Add the sugar and mix well.

Add the beaten egg to the mixture with a few drops of vanilla.

Mix to a stiff consistency adding a little milk as required.

Spoon the mixture evenly into the cake cases.

Bake for 15 to 20 minutes.

Place on a wire rack and dust with caster sugar.

As always please let me know if you try this recipe. I really enjoyed seeing the pics of your rock cakes! As always I have some new recipes in the latest issue of Vintage Life magazine, which you can buy here.

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Rock cakes are another teatime classic, which I love. These are ideal for a beginner baker and taste a little like mini scones. These can be rustled up in no time at all and are perfect for a casual afternoon tea. There are recipes for rock cakes in so many of my vintage recipe books, but this one from the 1930s is my favourite. I’ve adapted it a bit to allow for modern measures, ingredients and ovens. 

Ingredients:

225g Flour

½ tsp Salt

2 tsp Baking Powder

85g Butter

85g Caster Sugar

1 Egg

115g Mixed Dried Fruit

A little milk

Directions:

Preheat oven to 230ºc and prepare a greased baking tray.

Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

Add the sugar and mix well.

Add the egg, dried fruit and a little milk until it forms a stiff mixture.

Place the mixture in small rough heaps onto the baking tray.

Bake for 10-15 minutes at the top of the oven.

Cool on a wire rack.

If you try these delicious rock cakes, let me know what you think. I love seeing pictures of your versions of my recipes. I am really enjoying sharing recipes on here again. I have done so much experimenting and baking recently, so watch this space for its more. Also be sure to check out the Baking section of the blog for lots and lots of vintage recipes.

I have a new article in this months Vintage Life magazine. This time I’ve made my own Brownie in a Jar recipe, based on several vintage brownie recipes. Buy your copy of the magazine here.

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Chocolate Coconut Cakes from a 1930s Recipe

Today I have another fantastic vintage recipe to share with you. This one came out absolutely perfect on the first attempt and tastes absolutely amazing. I like this one because it’s quite unusual while still containing ingredients that can be bought from any supermarket. The coconut is a great addition to this yummy chocolate cake and I hope you enjoy making these as much as I did.

Vintage Chocolate Coconut Cakes

I got this recipe from a recipe book which was published in 1930. The Bestway Cookery Gift Book is full of amazing recipes including lots of easy to make baking recipes, I’ve tried loads of things from the book and some work better than others! This recipe didn’t need changing at all, I’ve just converted the measurements and temperatures into modern ones.

Bestway Cookery Gift Book

1930s Recipe Book Chocolate Coconut CakesYou will need:

55g Cocoa Powder

225g Plain Flour

1tsp Baking Powder

170g Caster Sugar

115g Margarine (I use Stork)

55g Desiccated Coconut

1 Egg

Vanilla Essence

Milk

Chocolate Coconut Cakes Vintage Recipe

How to make:

1. Pre-heat oven to 200 degrees. Line a muffin tray with 12 cases.

2. Sieve flour, cocoa and baking powder and coconut and mix together. Place to one side.

3. Beat the sugar and margarine to a cream.

4. Add the egg and stir in quickly.

5. Beat the mixture for a few minutes.

6. Stir in the dry ingredients and add a little milk to loosen the mixture if required. I left mine as quite a stiff dough.

7. Mix in a few drops of vanilla extract.

8. Spoon into cake cases. (I used an ice-cream scoop as the mixture is quite stiff and keeps it’s shape a fair amount while baking so this helps to create the rounded shape). The cases should be 2/3 full.

9. Bake for 15 to 20 mins

Choco Coconut Cakes

Coconut Chocolate Cake Recipe

Please let me know if you try this recipe, I love it when you send me pictures of my recipes so keep them coming!

Chocolate Coconut Cake Recipe