Vegan cocoa cake
An egg-free, dairy-free cocoa cake raised with bicarbonate of soda and vinegar.
Ingredients
- Dry ingredients
- 1.5 cups (300 ml) plain flour
- 1 cup (200 ml) caster sugar
- 1 tbsp (15 ml) cocoa powder
- 1 tsp (5 ml) bicarbonate of soda
- 1/2 tsp (2.5 ml) salt
- Wet ingredients
- 1 cup (200 ml) water
- 80 ml vegetable oil
- 2 tsp (10 ml) vinegar
- 1 tsp (5 ml) vanilla powder
Method
- Heat the oven to 180°C (conventional). Grease and flour a 20 cm round cake tin.
- Sift the flour, sugar, cocoa, bicarbonate of soda and salt into a large bowl and mix.
- Add the water, oil, vinegar and vanilla and whisk until you have a smooth, runny batter. The soda reacts with the vinegar straight away, so do not let the batter stand.
- Pour into the tin and bake for 30-35 minutes, until a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.