Vegan Chocolate Cake – No Butter No Egg



For the Cake:
1 cup Warm Water – lukewarm, not boiling
1/2 cup Unsweetened Cocoa Powder – extra for dusting pan
1+1/2 cups (180 g) Plain Flour
1 cup (160 g) Caster Sugar
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Canola Oil (or any other neutral-flavoured oil) – plus extra for greasing pan
1 tablespoon Vanilla Extract
2 teaspoons White Vinegar

For the glaze:
50 g Dark Chocolate – chopped
1/3 cup Icing Sugar – sifted
2 tablespoons Water


To make the cake:
Pre-heat the oven to 190°C.
Use an 20 cm (8”) removable bottom pan and line the bottom of the pan with parchment paper.
Lightly brush the pan and parchment paper with oil and dust with cocoa powder.
In a small bowl, whisk together the sifted cocoa powder and lukewarm water,
making sure that there are no lumps left and set aside.
In a large pan, whisk together the flour, sugar, baking soda and salt.
Make a well in the centre of these dry ingredients.
Add the cocoa-water mixture, oil & vanilla extract. Whisk until smooth. Add the vinegar & whisk.
Transfer the batter to prepared cake pan and bake for about 30 to 40 minutes or
until a skewer inserted in the centre of the cake comes out clean.
Once baked, place the pan on a wire rack to cool for 20 minutes.
Run a knife around the sides of the pan before loosening the sides of the pan.
Open up the cake pan and gently place the cake on a wire rack to cool completely.

To make the Chocolate Glaze:
Melt the chocolate either in a double boiler or in the microwave.
Allow it to cool slightly and then whisk in the water and sifted icing sugar.
Once this mixture takes on a spreadable consistency, pour it over the centre of the cooled cake.
Use an offset spatula to spread the glaze evenly over the top and sides of the cake.