https://padlet.com/agneya4139/w81roh08y7pr6fnk Made with a little mischief en-us 2020-10-13 03:45:37 UTC 2025-10-22 21:27:47 UTC hello@padlet.com https://padlet.net/icons/png/1f36f.png agneya4139 https://padlet.com/agneya4139/w81roh08y7pr6fnk/wish/823567489 Eggless chocolate cake

175 grams (1 and 1/4 cups) plain flour
40 grams (1/2 cup) cocoa powder
1 teaspoon baking soda
200 grams (1 cup) caster sugar
240 ml (1 cup) water
120 ml (1/2 cup) vegetable oil
1 teaspoon vanilla extract
Cocoa frosting

125 grams (1 cup) icing or powdered sugar
2 tablespoons cocoa powder
1 tablespoon maple syrup
2 tablespoons water]]> 2020-10-13 03:53:28 UTC https://padlet.com/agneya4139/w81roh08y7pr6fnk/wish/823567489 agneya4139 https://padlet.com/agneya4139/w81roh08y7pr6fnk/wish/823578543

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with oil spray and line with baking or parchment paper.

In a large mixing bowl, add flour, cocoa powder. baking soda and sugar and stir briefly. In a separate mixing bowl, add water, oil and vanilla.

Add water mixture to dry ingredients and stir to combine. Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove from cake tin and transfer to a wire rack to cool completely.

To make the frosting, sift together sugar and cocoa. Add maple syrup and water and stir until smooth. Pour over cooled cake and serve immediately

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