Eggless chocolate cake
Description
It's fasting season, but you still crave something delicious with your tea. Don't deny yourself or your loved ones a slice of aromatic cake with tea. Expensive coconut oil and brown sugar can easily be replaced with common vegetable oil and regular sugar. Non-dairy milk can be any kind—soy, rice, almond, or coconut. It's all up to you. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Everything should be at room temperature.
- 2
Step 2
In a large bowl, mix the sifted flour, cocoa, sugar, salt, and baking powder with baking soda.
- 3
Step 3
In a separate container, mix the apple puree with oat milk and melted coconut oil. You can use a neutral-tasting vegetable oil instead. Finally, add the apple cider vinegar and mix well.
- 4
Step 4
Gradually pour the liquid mixture into the dry ingredients, stirring with a whisk. Do not mix for too long, just until combined.
- 5
Step 5
Pour the batter into the prepared pan.
- 6
Step 6
Bake in a preheated oven at 180 degrees for about 40 minutes. Check the cake's doneness with a wooden skewer after 30 minutes. Do not overbake. The skewer should come out with a few moist crumbs.
- 7
Step 7
Let the finished cake stand in the pan for about 5-7 minutes, then transfer it to a wire rack and cool completely.
- 8
Step 8
Sprinkle the finished pie with powdered sugar.
- 9
Step 9
On the second day, the pie is even more delicious, but be sure to store it covered so it doesn't dry out.
- 10
Step 10
The pastry is ready. Serve with tea.