A Wacky Vegan One Pan Chocolate Cake with Vinegar, and so easy to prepare and delicious to the last morsel.
Position the rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
Pour the water over all the ingredients and stir the ingredients together with a table fork, while making sure to reach into the corners, until you can’t see any more flour and the batter looks fairly well mixed.
Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry.
Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
It is National Vinegar Month. Now apparently vinegar is also used in baking cakes, who would have thunk. For sure not me but I am learning, sigh. The two most frequently used kinds of vinegar in baking are white vinegar and apple cider vinegar. White vinegar has a sharp, even harsh, flavour if tasted alone, but it is a very simple flavour and does not really stand out when used in a complex batter.
Cider vinegar, made from apples, has a faintly fruity flavour and is quite sweet compared to other types of vinegar. It’s very mild and works even better in batters because there is virtually no chance of any vinegar flavour tainting the finished product.
I am following this recipe to the T because I have had a few disasters lately where I haven’t and they haven’t turned out as hoped, all my fault and probably because I have been cooking for a while and get used to certain ways.
This recipe to me sounds wacky and crazy but apparently it works. It is also prepared in the tin which it is cooked.
Keywords: Cake, Vegan, Vinegar, Eggless, Chocolate