Epic Vegan Chocolate Cake | Chocolate Olive Oil Cake | Eggless, Dairy-Free Chocolate Cake
This cake will draw you like a siren with one whiff, without the bells and whistles (read: icing). It’s simply that glorious! It’s light, not too dense, it's moist, and simply delightful. You won’t feel heavy after you eat it, making it a perfect tea cake. Or an anytime cake. It is epic, after all.
Ingredients
- 280 g (9.8 oz) flour use gluten-free flour for a gluten-free cake
- 280 g (9.8 oz) caster sugar
- 3 tablespoons dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence or 1/2 stick vanilla pod
- 100 ml (3.4 fl oz) extra virgin olive oil
- 200 ml (6.8 fl oz) chilled water
- 1 pinch salt
- 1 tablespoon white wine vinegar
Instructions
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Preheat the oven to 180ºC (356ºF) and brush a 20-cm (8-inch) cake pan with olive oil and dust it with flour.
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Mix all the dry ingredients in a bowl by whisking it for half a minute.
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Slowly beat in the wet ingredients one by one (add the vinegar last), till the resulting mixture is smooth.
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Pour this into the cake pan and bake it for 30 minutes. Take it out immediately — you'll know when it is done, if you see the cake leaving the side of the cake pan.
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Serving: Let the cake cool down to room temperature before you serve it. You could sprinkle some icing sugar over it if you want — use some lace or a doily as a stencil.
Notes
Equipment: 20-cm (8-inch) cake pan, greased with oil and dusted with flour.
Monitor your cake, and take it out of the oven after 30 minutes. It tends to dry out quickly, you see. Sprinkle some water if your cake does turn out dry because you forgot to take it out of the oven sooner.