This is my version of Nigella’s chocolate cake. I have made it many times and it is totally foolproof. Always moist, light, rich, chocolaty and highly addictive.
225 grams plain flour
75 grams cocoa powder
1.5 tsp bicarbonate of soda
0.5 tsp salt
300 grams dark brown sugar
75 grams hard coconut oil
1.5 tsp white wine vinegar
375 ml freshly boiled water
Preheat oven to 180 degrees.
Line a cake tin. The mixture is quite runny so it needs to be leak proof.
Mix together the flour, bicarbonate of soda, salt, and cocoa with a fork.
Stir together the sugar, water, oil and vinegar until everything melts together.
Slowly mix the wet and dry mixtures together. Use an electric whisk to ensure there are no lumps.
Pour into the cake tin and bake in the oven. Nigella’s recipe states 35 minutes. My experience is it takes more like 50. I have no idea why but by all means start checking with a skewer from 30 minutes. Take out as soon as the skewer comes out clean.
Enjoy with a sprinkling of icing sugar. I’ve never been a fan of icing but if you eat it when it’s still warm it’s really nice with some vegan or coconut cream.
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