This is the easiest, simplest, moist, delicious, no fuss, one bowl, crowd pleasing chocolate cake yet. When I first came across this recipe, my thoughts were what type of crazy cake is this? It does not go by the traditional cake baking method and ingredients (eggs, margarine etc) I am used to, but the reviews were great.
I decided to try it out and oh! I was pleased. Since then it has become my go-to, life hack chocolate cake. It’s easier to put together and its fuss free. Ditch the dry chocolate cake from the supermarkets and cake stores and try this. I bet you will fall in love with every bite and oh! it is vegan friendly too.
- 1 1/2 cups or 198g pastry flour
- 1 cup or 200g sugar
- 1/4 cup 21g natural cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar cider or white
- 1/3 cup vegetable oil
- 1 cup cold water
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Preheat your oven to 180°C. Lightly grease an 8*8 square or 9*9 square pan.
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Whisk the dry ingredients together in a medium-sized bowl.
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Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl.
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Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.
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Pour the batter into the prepared pan.
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Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
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Serve the cake right from the pan; warm from the oven or with a dollop of ice cream on top.
Cake tends to stick to bottom of pan thus it's butter served from pan.
Vinegar in the recipe is slightly noticed, don't like the smell of vinegar? Substitute with freshly squeezed lemon juice.
