Easiest Ever (No, Really) Chocolate Snacking Cake with Chocolate Almond Glaze

Recipe by Jessie Sheehan from Snackable Bakes

Ingredients for Cake:

  • 1 1/2 cups (195 grams) all purpose flour

  • 1/3 cup (27 grams) Dutch processed cocoa powder

  • 1 cup (200 grams) light brown sugar

  • 1 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 1 cup cold tap water

  • 6 tablespoons vegetable oil

  • 1 tablespoon vanilla extract

  • 1 tablespoon white vinegar

Ingredients for Chocolate Almond Glaze

  • 3/4 cup (127 grams) semi sweet chocolate chips (vegan, if desired)

  • 3 tbsp. almond milk

Directions

  1. Heat oven to 350 degrees F. Grease an 8 inch round cake pan with cooking spray or softened butter. Line the bottom with parchment paper.

  2. To make the cake, whisk together the flour, cocoa, brown sugar, baking soda and salt in a large bowl. Whisk in the water, oil, vanilla, and vinegar until fully incorporated and smooth. The batter will be thin. Pour it into the prepared pan and bake for 35-40 minutes, rotating at the halfway point. The cake is ready when a wooden skewer inserted into the center comes out with only a moist crumb or two.

  3. Remove from the oven and let cool for 10-15 minutes, then invert the cake onto a cooling rack, right side up, running knife around the edges if it resists. Let cool to room temperature before glazing.

  4. To make the glaze, microwave the chocolate and almond milk together in a microwave-safe bowl on HIGH in 30 second bursts, stirring with a fork after each, until the chocolate melts. Spread decoratively over just the top of the cooled cake, leaving the outer edge and sides of the cake naked. Decorate with sprinkles and refrigerate for 15 minute to set the glaze. Serve with Malai’s Vegan Spiced Peanut Crunch ice cream.

Pooja Bavishi