Wacky cocoa cake without eggs or milk
A soft cocoa cake made with water and oil.
Active time10 min
Cooking35 min
Total1 hResting : 15 min
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Ingredients
- 21 g pure unsweetened natural cocoa
- 227 g water
- 5 ml liquid vanilla extract
- 180 g plain wheat flour
- 71 g neutral sunflower oil
- ½ tsp fine salt
- 198 g white sugar
- 14 g cider vinegar with 5 % acidity
- 1 tsp food-grade baking soda
Preparation
Heat the conventional oven to 180 °C. Grease a 20 cm square tin at least 5 cm deep with 5 g oil. Whisk flour, sugar, cocoa, salt and baking soda until evenly dispersed.
21 g pure unsweetened natural cocoa180 g plain wheat flour71 g neutral sunflower oil½ tsp fine salt198 g white sugar1 tsp food-grade baking soda- oven
- square tin
- brush
- bowl
- whisk
In another bowl, whisk water, the remaining 66 g oil, vinegar and vanilla. Pour over the dry ingredients and stir until even without prolonged mixing. Pour into the tin and bake immediately to retain the action of the soda and vinegar.
227 g water5 ml liquid vanilla extract14 g cider vinegar with 5 % acidity- bowl
- whisk
- spatula
- tin
- oven
Bake for about 35 minutes at 180 °C: a central skewer should emerge clean or with moist crumbs, without liquid batter. Set the tin on a rack and cool for 15 minutes. Serve from the tin without icing.
- oven
- skewer
- oven gloves
- rack
- knife
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration