Chocolate Fudge Cake Without Eggs RECIPE FOR TODAY

Chocolate Fudge Cake Without Eggs

Ingredients
Vegetable-oil cooking spray (or normal vegetable-oil can be used)
1 cup (240 ml) warm water
1/2 cup (43g) unsweetened natural cocoa powder
1 1/2 cups (190g) all-purpose flour
1 cup (200g) granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil (you can use corn oil)
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar

Preheat oven to 375ºF or 190ºC degrees. Coat an 8-inch (20 cm) round cake pan with spray (I greased with vegetable oil and coated with cocoa).

Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla.

Whisk until smooth. Whisk in vinegar. Pour into pan.

Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.