🍰 Moist Vegan Chocolate Cake

Name: Moist Vegan Chocolate Cake
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g flour; 35 g baking cocoa; 180 g sugar (or erythritol (used here as a calorie-reduced variant)); 1 tsp vanilla extract; 0.5 packet baking powder; 240 ml water; 100 ml sunflower oil

276 kcal · 45 min · 4 servings

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Ingredients

200 g flour
35 g baking cocoa
180 g sugar (or erythritol (used here as a calorie-reduced variant))
1 tsp vanilla extract
0.5 packet baking powder
240 ml water
100 ml sunflower oil

Instructions

1. Take a round springform pan with a diameter of 20 centimeters.
2. Lightly coat the pan with oil.
3. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
4. Take a large bowl.
5. Add flour, cocoa, sugar (or erythritol), vanilla flavoring, and baking powder to the bowl.
6. Stir the dry ingredients together briefly.
7. Pour water and oil into the bowl.
8. Stir the mixture vigorously until the batter is smooth and free of lumps.
9. Pour the finished batter into the prepared pan.
10. Place the pan in the preheated oven.
11. Bake the cake for 35 to 40 minutes.
12. Insert a wooden skewer into the center of the cake.
13. Pull the skewer out and check if no wet batter sticks to it.
14. Remove the cake from the oven when the skewer comes out clean.
15. Let the cake cool in the pan.

Nutrition per serving

kcal: 276
Protein: 4 g · Fett/Fat: 11 g · Carbs: 43 g