Fish Free Wacky Chocolate Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

4.9

(27)

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder, sifted
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup neutral oil (such as vegetable or canola oil)
1 tbsp white vinegar
1 tsp vanilla extract

For the frosting

1 cup powdered sugar, sifted
3 tbsp unsweetened cocoa powder
3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2–3 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp vanilla extract
pinch of salt

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
2
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the ungreased baking pan. Whisk the dry ingredients together until evenly combined with no cocoa streaks.

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