Vegan Chocolate Cake

This cake, according to this recipe, turns out large, soft, and tender, simply excellent in taste. The crust can be cut into two or three parts, smothered with any cream, topped, and it becomes a luxurious cake. You can delight yourself and your loved ones with this chocolate cake on fasting days, cover it with jam, and sprinkle with nuts. It contains no eggs, no milk, no butter, but despite this, the cake turns out very tender and tasty. I used a 10-inch diameter pan for baking.

Flour

3 cups (450-500 g)

Sugar

1 cup (200 g)

Salt

1 tsp

Baking soda

2 tsp

Cocoa powder

0.5 cup

Sunflower oil

3/4 cup (refined)

Vinegar

2 tbsp (white wine, apple)

Vanilla sugar

2 packets

Water

2 cups (cold boiled)

To prepare vegan chocolate cake, sift the flour into a bowl, add sugar, salt, baking soda, and cocoa powder. Mix well.

Then, in another bowl, combine oil, vinegar, and water.

You can use regular white vinegar, it will work just fine.

Pour the liquid ingredients into the dry ingredients and mix until smooth. The batter will not be too thick. Take a pan, grease it with oil, and pour in the batter.

Bake the vegan chocolate cake in the oven at 350 degrees Fahrenheit for 40 minutes. Check for doneness with a wooden toothpick, if it comes out dry, the cake is ready. Allow the cake to cool before slicing. You can choose to serve the cake with jam or cream. Enjoy your tea time!

(5/5)