Vegan chocolate cake

Ingredients

• All-purpose flour250 g
• Unsweetened cocoa powder40 g
• Brown sugar180 g
• Unsweetened soy milk250 ml
• Sunflower seed oil80 ml
• Baking powder16 g
• Fine salt1 g
• Vanilla extract5 ml
• Apple cider vinegar5 ml

Allergens

Gluten, Soy
May contain traces of: Sulphites.

Method

1. Preheat the oven to 180°C (350°F) in static mode and line a 22-24 cm diameter cake pan with parchment paper.
2. In a large mixing bowl, sift together the flour, cocoa powder, and baking powder to remove lumps and aerate the dry ingredients.
3. Add the brown sugar and salt to the sifted powders, mixing thoroughly with a hand whisk.
4. In a separate container, emulsify the soy milk, sunflower seed oil, vanilla extract, and apple cider vinegar.
5. Gradually pour the liquid mixture into the center of the dry ingredients, incorporating them with the whisk from the center outwards.
6. Mix until the batter is smooth, glossy, and lump-free; avoid overmixing to prevent the cake from becoming dense.
7. Pour the batter into the prepared pan and level the surface using a silicone spatula.
8. Bake on the middle rack for approximately 35-40 minutes. Test for doneness by inserting a toothpick; it should come out clean or with very few moist crumbs.
9. Remove from the oven and allow the cake to cool completely on a wire rack before slicing and serving.