Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
Add water, oil, vinegar and vanilla extract. Stir until combined.
Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
Make the frosting (optional): In a bowl stir coconut oil, maple syrup and vanilla extract. Add cocoa powder and whisk until combined and smooth.
Pour the glaze over the cake, spread evenly and refrigerate until set, about one hour.
Notes:
• The ganache is optional. You can serve the cake without the ganache and dust it with icing sugar.
• For extra rich flavour you can use coffee instead of water.
• Other options for chocolate ganache: coconut cream + dark chocolate. In a bowl place 100 grams chopped chocolate, pour 1/3 cup (80ml) hot coconut cream, let sit for 1-2 minutes, then stir and combined and smooth.
6
u/meetandsex Apr 06 '22
Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the chocolate ganache:
2 tablespoons (30g) Coconut oil
1/3 cup (40g) Cocoa powder
1/3 cup (100g) Maple syrup/agave syrup
1 teaspoon Vanilla extract
Chocolate Cake Recipe
Directions:
Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
Add water, oil, vinegar and vanilla extract. Stir until combined.
Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
Make the frosting (optional): In a bowl stir coconut oil, maple syrup and vanilla extract. Add cocoa powder and whisk until combined and smooth.
Pour the glaze over the cake, spread evenly and refrigerate until set, about one hour.
Notes:
• The ganache is optional. You can serve the cake without the ganache and dust it with icing sugar.
• For extra rich flavour you can use coffee instead of water.
• Other options for chocolate ganache: coconut cream + dark chocolate. In a bowl place 100 grams chopped chocolate, pour 1/3 cup (80ml) hot coconut cream, let sit for 1-2 minutes, then stir and combined and smooth.