This is a simple easy to make cake using pantry ingredients and makes a good vegan dessert. The vinegar and baking soda act as the raising agents in place of eggs.
METHOD
- Preheat oven to 160C Steam Combi Hot Air with low humidity
- Sift the dry ingredients except for the sugar together into a large bowl and then stir in the sugar until well combined
- In a separate bowl mix all the wet ingredients together
- Add the wet to the dry ingredients and mix until just combined
- Line a 20cm spring form cake tin or small brownie tray with baking paper and spread mixture evenly into tin
- Bake for approximately 35 minutes or until skewer comes out nearly clean . The top of the cake will have a crackled look
- Sprinkle with icing sugar and or freeze dried raspberries and serve warm, or cool and ice with your favourite chocolate icing
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Ingredients
1 1/2 C Plain Flour
1t baking powder
1 1/2 t Baking soda
3T dark cocoa powder
1C sugar
pinch salt
5T neutral vegetable oil
1t vanilla paste
1C warm water
1T white wine vinegar
