Best-ever vegan chocolate cake
Deliciously moist and chocolatey, and vegan too! No fancy equipment, this all mixes up in a single bowl. And because this best-ever vegan chocolate cake is also dairy-free and egg free, your friends with food sensitivities can enjoy it too!
- 1 cup plain flour
- 3/4 cup good quality cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup neutral oil eg canola oil
- 3/4 cup water
- 2 tbsp vinegar
- 1 tsp vanilla essence
- 3 tbsp simple syrup for brushing just like you would use for cocktails
Preheat the oven to 180 degrees, and oil or line your cake tin.
Sift all the dry ingredients into a large bowl. This is quite essential - it helps the cake rise.
Tip in all the liquids - except the simple syrup - and stir together with a fork or a whisk.
The mixture may be slightly too wet or too dry depending on the cocoa powder - if it is too dry, still in another quarter cup or oil or water. If it is too wet, add in two more tablespoons of cocoa powder.
Bake for 40 minutes, until a knife inserted in the center comes out clean.
Leave to rest in the tin, and brush with simple syrup while still warm.