The fluffiest and easiest plant-based chocolate cake ever! 

Oh, this chocolate cake... So delicious, fluffy, eggless, and so affordable and the delicateness of the fudge on top is what make this one of the best chocolate cakes I have ever made!
INGREDIENTS:
2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder or powdered chocolate
1/2 cup neutral taste oil
1 cup lukewarm water
1/2 tablespoon baking powder
1 teaspoon vinegar
Oil for greasing the baking mold
For the topping:
500ml coconut milk or any other vegan milk of your choice
1/2 cup sugar
3 tablespoons cocoa powder
1 tablespoon vegan butter or margarine
METHOD:
Preheat the oven to 185C / 360F
Add oil or vegan butter to a 6,5 X 6,5 inches mold, cover all the internal part of the mold with the oil or butter, reserve.
Add the flor, the cocoa powder and the sugar to a larger bowl, mix well to combine all the ingredients, then add the water, oil, mix delicately to combine, then lastly, add the baking powder, stir again, delicately, then add the vinegar and stir to combine.
Add the batter to the oiled mold, then place it in the oven for 30 to 40 minutes.
Make the chocolate sauce by adding all the ingredients for the chocolate sauce to a pot, mix to combine the turn on the heat to medium and stir until the sauce reduces by half and it Geta thicker. This step will take about 25 minutes.
To ensure the cake is cooked through, sick a toothpick inside the cake and if it comes out clean and dry, the cake is ready.
Wait until the cake is at room temperature, the prick it with a fork, then add three or 4 tablespoons of vegan milk all over the top of the cake, and after that, add the chocolate sauce, slowly so the cake absorbs all the chocolate.
Ready!
It is also delicious if served cold.
The fluffiest and easiest plant-based chocolate cake ever!
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The fluffiest and easiest plant-based chocolate cake ever! - Recipe by chef Jana Pinheiro