Eggless chocolate snack cake
An easy , delicious snack cake with an identity crisis – is it a fudgy chocolate cake or a cakey brownie ?
125 grams or 1 cup
all purpose flour
150 grams or 3/4 cup
40 grams or 1/2 cup
180 ml or 3/4 cup
, at room temperature
120 ml or 1/2 cup
Preheat the oven to 180 c/ 350 F. Butter and flour a 8 x 8 inch square pan or line it with aluminium foil long enough on the sides to pull out later.
In a mixing bowl, whisk together the flour, sugar , cocoa , baking powder , baking soda and salt.
Add the oil and whisk-the mixture will be clumpy.
Add the milk and vanilla. Whisk until smooth .
Fold in chocolate chips if using.
Pour batter into prepared pan and bake for 24-26 minutes until the top springs back when touched and a toothpick inserted into the centre comes out clean.
Cool in pan. Slice . Dust with icing sugar / cocoa powder and serve!
Step by step Tutorial:
This can be stored in room temperature for 2-3 days.
This cake would taste awesome with some ganache as well