Vegan Chocolate Cake - No Butter, No Egg Cake Recipe - My Recipe Book By Tarika Singh

By Get Curried · 45 min

Ingredients

Instructions

1. Preheat the oven to 190°C.
2. Line the base of an 8-inch removable-bottom pan with parchment, lightly brush the pan and paper with oil, and dust with cocoa powder.
3. In a small bowl, whisk the cocoa powder with the lukewarm water until smooth and set aside.
4. In a large bowl, whisk together the flour, sugar, baking soda and salt.
5. Make a well in the dry ingredients, add the cocoa mixture, oil and vanilla, and whisk until smooth. Then whisk in the vinegar.
6. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until a skewer inserted in the centre comes out clean.
7. Cool the pan on a wire rack for 20 minutes, loosen the sides with a knife, then turn the cake out onto a rack to cool completely.
8. Melt the dark chocolate in a double boiler or microwave and let it cool slightly. Whisk in the water and sifted icing sugar until spreadable.
9. Pour the glaze over the centre of the cooled cake and spread it over the top and sides with an offset spatula.

Summarized from Get Curried's video. Watch it for the details.

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