This chocolate cake is so easy to prepare and such a hit every time that I am afraid I will not search for creating another recipe for a long time, as I will be making this one over and over again. The best part of this cake is that it requires no milk, butter or eggs.
This cake is a gift to all Veganuary followers as this cake does not contain anything that would make them walk away. No eggs, no milk, no butter, no honey.
Bakers with toddlers running around will also love it as it does not require a mixer or plenty of fancy equipment to wash after. All you will need is a spoon, a measuring cup and a mixing bowl. Although everyone in my household is now grown ups, I still do not like extra washing created, such as in the Chicken Breast Dessert.
How do you make a chocolate cake moist from scratch?
Start with measuring the flour, do not forget to mix your flour with a spoon before taking scoops into your measuring cup and do not press the flour down or you will be putting too much flour in the cake. Follow the recipe, mix the dry ingredients first and then add the liquid ingredients. Do not forget to pre-heat the oven.
Can you use drinking chocolate instead of cocoa powder?
You can use drinking chocolate if you have no choice, but using cocoa powder will give better results. Cocoa powder is nice to have in your kitchen, it is not a product that goes bad quickly, so next time you are at a grocery, toss one in your basket.
I owe thanks to Jenny Jones for her Chocolate Cake recipe for the inspiration. She is absolutely amazing, I wish her a long and healthy life.
Here are the steps to prepare this cake:
Dry Ingredients 
Liquid Ingredients 
Mix all together
I am looking forward to make this cake again! Enjoy.
Chocolate Cake
Equipment
- Oven
Ingredients
Dry Ingredients
- 1½ cup all purpose flour
- ⅔ cup sugar
- ½ cup cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
Liquid Ingredients
- 1 cup cold water
- 100 millilitres light olive oil
- 1 tablespoon lemon's juice
- 1 teaspoon vanilla extract
Instructions
- Measure all the dry ingredients and sieve all into a pot and mix until there are no particules left.
- Measure all the liquid ingredients in a measuring jug.
- Pour in the liquids on to the dry ingredients while mixing. Continue to mix with a spoon, spatula or a whisk, just enough that everything is well blended.
- Pour all into a baking pan, tap on the counter to set the contents to equal level.
- Bake in a pre-heated oven at 160°Celsius. Place the baking pan in the middle rack. Do not open the oven before 20 minutes.
- Check, poking a sharp knife in the middle of the cake. If it comes out clean it shows that the cake is ready.