Juicy Chocolate Cake | Quick & Vegan

Preheat the oven to 180 °C top/bottom heat. Line a springform pan (Ø 22 cm) with baking paper or grease it.

In a large bowl, mix wheat flour, granulated sugar, half of the baking cocoa (30 g), and baking soda.

Then add 250 ml water, 80 ml rapeseed oil, and 1 tablespoon spirit vinegar. Quickly stir everything into a smooth dough.