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

Prepare a loose bottom cake pan by greasing it with oil and lining it with parchment paper.

Dust the greased pan with cocoa powder instead of flour to prevent sticking.

Preheat the oven to 190°C.

In a bowl, combine 1/2 cup lukewarm water with 1/2 cup cocoa powder and whisk until smooth. Set aside to cool.

In another bowl, mix together 1 and 1/2 cups all-purpose flour, 1 cup castor sugar, 3/4 teaspoon baking soda, and 1/2 teaspoon salt.

Make a well in the center of the dry ingredients and add the cocoa mixture, 1/2 cup canola oil, and 1 teaspoon vanilla extract. Whisk until there are no lumps.

Add 2 teaspoons of plain white vinegar to the batter and mix well.

Pour the batter into the prepared cake pan and bake for 30 to 40 minutes.

Let the cake cool on a wire rack for about 20 minutes after baking.

Run a knife along the edges of the pan to loosen the cake, then carefully remove the bottom of the pan.

To make the chocolate glaze, melt 50 g of chocolate and let it cool slightly.

Add 1/3 cup sifted icing sugar to the melted chocolate and mix until lumpy.

Add warm water gradually to the mixture and whisk until smooth, then add the remaining icing sugar and mix quickly.

Once the cake is completely cooled, carefully lift off the parchment paper and pour the glaze over the cake, spreading it with an offset spatula.

Equipment Needed

Spice Level:

Dietary