Name: Eggless and Dairy-Free Chocolate Cake
Prep time: 31 min
Cook time: 12 min
Yield: 12
Cuisine: Mexicana
Ingredients: 1 cup sugar; 1 1/2 cups flour; 1 teaspoon baking soda; 3 tablespoons cocoa powder; 1 teaspoon vinegar; 1 pinch salt; 1 teaspoon vanilla essence; 5 tablespoons vegetable oil; 1 cup water; 250 grams chocolate, dairy-free, for the frosting; 2 tablespoons cornstarch, for the frosting; 200 milliliters water, for the frosting

Preparation

19 mins

12 mins

Medium

Mix the flour with the sugar, salt, and baking soda. Add the cocoa and mix everything well. Make 3 holes with your finger; in one, pour the oil, in another the vinegar, and in the last one the vanilla. Pour the glass of water on top and mix everything carefully. Pour it into the mold and place it in the preheated oven at 180ºC for 20-25 minutes. Let it cool. For the frosting, dissolve the cornstarch in water. When there are no lumps, pour it into a saucepan and heat it. Add the chocolate and stir while it melts. Once done, let it cool slightly and pour it over the already cooled cake. Refrigerate for at least 12 hours. Take it out a few minutes before tasting and get ready for a chocolate feast. The mold used is a square one measuring 20x30.