Description
A rich and moist vegan chocolate cake topped with dark chocolate glaze and sprinkles, perfect for any occasion.
Ingredients
Scale
- 180 grams all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 120 grams brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground vanilla
- 240 milliliters water
- 1 tablespoon apple cider vinegar
- 50 grams canola oil (or coconut oil)
- Dark chocolate for glazing
- Sprinkles for decoration
Instructions
- Preheat the oven to 175°C (350°F).
- Prepare a small springform pan (about 20 cm) by greasing it and dusting with cocoa powder.
- Mix the dry ingredients in a large bowl: flour, cocoa powder, baking powder, baking soda, and ground vanilla.
- Combine the wet ingredients in a separate bowl: water, vinegar, and oil. Stir well.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Transfer the batter into the prepared springform pan, smoothing the top.
- Bake for about 35-40 minutes or until a toothpick comes out clean.
- Cool the cake slightly, then remove it from the pan. Melt the dark chocolate and pour it over the cooled cake, decorating with sprinkles.
Notes
For best flavor, let the cake cool overnight. You can substitute part of the sugar with applesauce or banana for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg