Credits: THE BUDDHIST CHEF

Ingredients

3 cups flour (430g)
1 1/2 cup sugar (280g)
1 teaspoon of salt
2 teaspoons baking soda
1/4 cup cocoa (30g)
1 cup vegetable oil (250ml)
1 1/2 cup soy milk (375ml)
1/4 cup vinegar (60ml)
Icing:
2 tablespoons coconut oil
1/2 tsp of vanilla extract
2 cups icing sugar (230g)
1/4 cup cocoa (30g)
1/4 cup soy milk (60ml)
1/4 cup cashews (40g)

Directions

1

Preheat oven to 350˚F (175˚C). Grease a 9-inch/ 23cm springform pan.

2

Add flour, sugar, salt, baking soda and cocoa to a large bowl. Stir until well combined. Set aside.

3

In a separate bowl mix the vegetable oil and soy milk.

4

Pour wet ingredients into dry and mix until just combined.

5

Stir in vinegar, mix until smooth, 1 to 2 minutes.

6

Pour the batter into the prepared pan and bake 30 to 45 minutes.

7

Icing:

8

Mix coconut oil, vanilla extract, icing sugar, cocoa and soy milk. Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.

9

Grind the cashews and sprinkle the cake.

10

Note: The interaction between the vinegar and the baking soda produce bubbles in the batter which help the cake to rise. But you can’t taste the vinegar at all.