Crazy Cake. A Very Simple Chocolate Cake
by Editorial Staff
This chocolate muffin is so simple and economical to make, it just became my favorite. The cake is delicious and chocolatey. In addition, its recipe does not contain any eggs or milk, and therefore a “crazy cake”. Ideal for people who cannot eat these foods and for those who are fasting.
Ingredients
- Flour – 2 cups
- Sugar-free cocoa powder – 0.5 cups
- Sugar – 1 glass
- Vanillin – 1 sachet
- Baking powder for dough – 1 sachet (8 g)
- Unscented sunflower oil – 0.5 cups
- Water – 2 glasses
Directions
- Mix flour, sugar and cocoa powder in a deep bowl. I want to note that if you are preparing a cake, then you can knead everything at once in a baking dish. Another plus of this recipe is the minimum of dirty dishes after cooking.
- Add vanillin, a baking powder for the dough to the dry mixture.
- Pour in vegetable oil and begin to knead the dough with a spatula, gradually adding water.
- The dough should have a consistency like low-fat sour cream.
- Pour the dough into a mold and send our cake to an oven preheated to 180 degrees for about 40 minutes.
- When the crazy cake is baked, we take it out of the mold. If you plan to get it hot, then be careful, the cake turns out to be very tender and can easily break.
- I suggest serving a hot, crazy cake with cold vanilla ice cream – the combination of flavors and temperatures is amazing, isn’t it?
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