This is my go to cake for almost any occasion or any time for that matter, purely for it's simplicity and no fuss deliciousness. Intense chocolate flavour that is voluptuously dense and fudgy. Lovely slathered with icing or drenched in a rich hot fudge sauce or toppled with fresh fruit, this is one slice of cake I can not get enough of and I don't miss the fact that it has no milk, eggs and no butter.
Chocolate Cake
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1 1/2 cups unbleached all purpose flour
4 tablespoons cocoa powder
1/2 cup white sugar
1/2 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon Kosher salt
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
5 tablespoons (1/3 cup) light olive oil
1 cup of water
Preheat oven to 350ºF (180ºC). Lightly grease and flour one round cake tin or square cake tin.
In a large bowl add the flour, cocoa powder, sugar, coconut sugar, baking soda and salt. Whisk together until well combined.
Using the back of a spoon, create three wells or indentations into the flour mixture, and in each one pour the white vinegar, vanilla extract and vegetable oil. Add the water and mix until well combined.
Pour the batter into the prepared cake tin. Bake in the preheated oven for 30 to 35 minutes or until cake has set in the middle. Allow cake to cool before decorating.