Unbelievably simple "egg" cake---The recipe of this chocolate cake, many people who are used to cakes may be surprised at first sight: it not only contains eggs, but also contains no milk, no butter, no bubbles. Powdering. There are a lot of things that we think cakes should have in the usual sense, and none of them. Yes, this cake looks exactly for those who don't eat egg milk or dairy products. Therefore, it is called a full vegetarian chocolate cake. Although its ingredients are simple and the production method is simpler, this chocolate cake is completely unimaginably rough and faint. On the contrary, its taste is very soft, very moist and has a unique flavor. Maybe only by personally trying to understand its special features. Therefore, it is highly recommended that everyone try it. Reference component: 12 Baking: the middle layer of the oven, fire up and down 200 degrees, about 12 minutes
Pour wet ingredients such as water, corn oil, and white vinegar into a large bowl, add a few drops of vanilla extract, add fine sugar, and mix well with salt.
On the other hand, low-gluten flour, cocoa powder, and baking soda are mixed and sieved.
Pour the sieved flour mixture into the first step of the wet material mixture
Use a squeegee to mix evenly and become a relatively battery state.
Pour the batter into the mold, 2/3 full
Put in a preheated oven at 200 degrees, bake for about 12 minutes, bake until the cake is fully expanded and set.
1. This cake belongs to the traditional Famuffin cake in terms of production method. But the taste is different from the general Muffin cake, it is more moist, and it is very suitable for vegetarian friends. It is also suitable for friends who cannot eat eggs and milk because of physical reasons. 2. The baking soda in the dry material will be immediately reflected in the white vinegar in the wet material. Therefore, when the batter is mixed, many bubbles will appear immediately in the batter, which is normal. 3, please try to make this cake with a small mold, in order to get the best results. The cakes and the taste of the cake made by the larger molds will be greatly reduced. This must be noted. 4. To facilitate demolding, apply a thin layer of softened or melted butter to the mold before pouring the cake batter.