Today I present to you the vegan cocoa cake, a recipe that, as the name suggests, does not include the use of eggs, milk, butter, and yeast (I took it from my friend Deborah’s blog Gusto Sano). I was looking for a perfect cake to eat every day without feeling guilty. The secret of this cake lies in the use of vinegar and baking soda, which create a chemical reaction that replaces the yeast: the result is a very soft cake. I was really satisfied and recommend it especially for breakfast.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Raw cane sugar
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 5 tablespoons Sunflower oil
- 1 teaspoon Apple cider vinegar
- 3/4 cup Cold water
Tools
- Loaf pan
Preparation
To make the cocoa cake, first line the pan (loaf pan 10×4 inches) with parchment paper.
In a bowl, pour the flour and add the cocoa and baking soda. Then add the sugar and salt, and mix to combine the ingredients.
With your hands, or with the handle of a wooden spoon, make two holes in the flour mixture, one larger and one smaller, well spaced apart.
Pour the sunflower oil into the larger hole and the apple cider vinegar (the original recipe calls for one tablespoon) into the smaller one. Also pour in the water and whisk very quickly to combine the ingredients. If the mixture seems a bit dry, add a little more water.
Pour the mixture into the pan and bake in a preheated oven (I used a fan oven) at 350°F for 30-40 minutes. The surface should look glossy, and it is advised not to use the toothpick test as it would not give the right guidance.
Let the cake cool for a few minutes in the pan, then, using the parchment paper, remove it from the pan and place it on a wire rack to cool completely. Enjoy!
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