For The Cake:
130 g all-purpose flour
30 g cocoa powder
200 g sugar, powdered
¾ tsp. baking soda
¾ tsp. baking powder
200 ml soy milk
50 ml oil
2 tsp. vinegar
100 ml boiling water
½ tsp. vanilla
For The Ganache:
100 g vegan chocolate
50 ml soy milk
Preheat the oven to 180 °C. Line, grease, and dust a 7” round cake tin and set aside. Prepare the dry mix by combining flour, cocoa powder, baking powder, baking soda, and powdered sugar.
In another bowl, add vinegar to soy milk and let it curdle. Add oil, soy milk, and vanilla essence to the dry flour mix. Combine it and add piping hot water to mix it well.
Pour the prepared batter into the cake tin and bake for 30–35 minutes. Check by inserting a toothpick in the middle; if it comes out clean, the cake is done. Let it cool.
Prepare ganache by melting chopped chocolate over simmering water and adding hot soy milk to the melted chocolate. Mix well. Set aside to cool and thicken.
Later, use ganache to layer the cake and spread it evenly. Sprinkle grated chocolate on top, and serve.