Being really delicious, moist and simple to make, this cake is one of my favourite recipes to make with my family and friends. Surprisingly, this cake is eggless, milk and butter free, which are animal products. Sometimes, these type of ingredients could cause allergies in some people.
To make this decadent and indulgent chocolate cake in less than 1 hour, some basic ingredients are needed. Probably you have them in your cupboard right now!
INGREDIENTS
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar (the recipe call for white vinegar)
1 teaspoon vanilla bean paste
5 tablespoons vegetable oil (I used olive oil)
1 cup water
DIRECTIONS
1. Preheat oven to 350ºF (177ºC).
2. Grease an 8-inch square pan with vegetable oil or baking spray and stir in the first 5 ingredients (all-purpose flour, unsweetened cocoa powder, light brown sugar, baking soda and salt) mixing well until incorporate.
2. Make 3 depressions in the flour mixture. Two small, one large. Add the vinegar in the first small hole, the vanilla into the other and the vegetable oil in the larger hole.
3. Finally pour the water all over the ingredients, and mix everything with a rubber spatula making sure the mixture is well-combined.
4. Bake for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Get the pan from the oven and place it over a rack to cool completely.
DECORATION
If it is desired melt some chocolate drops with a tablespoon of coconut oil in the microwave. Pour over the cake immediately. Also you can sprinkle some dry rose petals and sea salt flakes on top.
Recipe from Sweet Little Bluebird
Enjoy!
If you made a recipe from this blog, and you post it on IG make sure to tag me. I will pleased to see your creations.