No eggs, no butter, and just two tablespoons of milk, this is an pantry recipe is there ever was one. Even the lemon juice can be swapped for white vinegar. As for the oil, use any liquid vegetable oil you have on hand.
The crumb is incredibly decadent and spongy, and the icing is so fudgy, it is best to maximize the experience by eating it still warm with pots and pots of tea. Needless to say, the cocoa powder is unsweetened.
Ingredients:
For the cake:
1.5 cups plain flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
pinch of salt
1 cup warm water
6 Tbsp oil
1 Tbsp lemon juice
1 tsp vanilla
For the icing:
2 Tbsp oil
2 Tbsp milk
1 cup powdered sugar
3 Tbsp cocoa powder
Method:
Preheat oven to 350F.
Sift all dry ingredients into a bowl.
Mix wet ingredients in another bowl.
Combine & stir until lump free.
Pour into an oiled baking tin; bake for 30 mins.
Take out and cool in the pan while you make the chocolate fudge glaze.
Gently heat oil & milk in a pan, add powdered sugar and cocoa, stir until smooth and glossy.
Once your cake is just warm to the touch (not hot) pour the icing over.
Serve warm or fully cooled.
صحة و عافية
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