Moist and chocolatey vegan cake.
Original recipe from As Easy As Apple Pie.
As with most things that I make, this started with researching what I could bake with no eggs, no butter, and an abundance of cocoa powder.
It turned out great! Very moist and chocolatey. My only issue was that I tried to be mindful of not over mixing and had several chunks of flour throughout.
INGREDIENTS
1 ½ cup + 2 tablespoons (200 grams) all-purpose flour sifted
1 cup (200 grams) granulated sugar
⅔ cup + 1 tablespoon (75 grams) unsweetened cocoa powder sifted
4 teaspoons (16 grams) baking powder 1 ¾ cup + 2 tablespoons (450 ml) soy milk or dairy milk
2½ tablespoons (35 grams) vegetable oil
1 teaspoon vanilla extract
powdered sugar for dusting
INSTRUCTIONS
Preheat the oven to 320 degrees.
In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
Pour the batter into a greased and floured 22 cm (8 inch) pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
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