This delicious cake doesn’t make use of any butter or eggs hence making vegan-friendly. You don’t have to use every ingredient to the letter unless you follow a vegan diet. It is ideal to make use of a loose bottom cake pan because this cake is going to be moist after it is baked making it hard to remove from a regular cake pan. Don’t forget you parchment paper at the bottom of this pan.
Ingredients for the cake:
1 cup warm water
1/2 cup unsweetened cocoa powder
1 1/2 cups (180 grams) all-purpose flour
1 cup caster sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
1 tbsp. vanilla extract
2 tsp. white vinegar
Method for the cake:
Grease the pan and the parchment paper with oil. It is best to either use canola or sunflower oil and keep in mind that the general idea here is to not get the oil to be present in your cake unless that is what you desire.
Dust the pan with cocoa powder so that the cake slides out more easily after it has been baked but also leaves no white specs on your cake
Preheat your oven to 190 degrees Celsius.
Add a generous amount of lukewarm water to half a cup of cocoa powder in a bowl and mix it together until all the lumps are out
Mix one and a half cups of all-purpose flour and one cup of castor sugar in a different bowl.
Add a three-quarter teaspoon of baking soda and half a teaspoon of salt to the dry mixture and whisk it all together.
Create a well in the middle of the dry ingredients and add the cocoa mixture you made earlier. Also, add half a cup of neutral favorite oil to the dry ingredients bowl. Also, add a teaspoon of vanilla extract and whisk all the ingredients properly together. Don’t worry about overmixing because there are no eggs in the baking mix.
After you removed most of the lumps in the cake add two teaspoons of white vinegar in the mixture and whish all the ingredients once more.
Pour the mixture into your cake pan and bake it for 30- 40 minutes. Let it properly cool before you remove it from the pan.
Ingredients for the glaze:
50 grams dark chocolate chopped
1/3 cup icing sugar
2 Tablespoons water
Method for the glaze:
Melt 50 grams of dark chocolate in a bowl.
Add 1/3 cup of icing sugar to the melted chocolate.
Add two tablespoons of warm water to the mixture and mix until you reach a satisfied thickness.
After you mixed the glaze it is time to add it to your cake, which by now should be removed from the baking pan. Pour the glaze more towards the center of the cake and spread it out with an offset specular to the edges of the cake.