I keep hearing my friend Sara in the back of my mind saying “post recipes using less than two pots, less than 15 minutes of prep…” Seeing as I have yet to post a dessert recipe this week, and at the same time I am haunted by Sara’s request for quick recipes, I think it’s time for the ultimate in very quick, very easy, very parev and most importantly, very delicious cakes.
This is a recipe that oddly enough comes from a book filled with the most complicated dessert recipes that use millions of eggs and tons of butter and even reading them makes your arteries feel clogged. In the midst of these insane recipes is this gem. Here are its advantages: It really does take about 5 minutes to prepare and then 20-25 minutes to bake, so in a total of 30 minutes you have a baked cake; its parev; it doesn’t require eggs; you don’t need to use an electric mixer; it comes out really moist; and did I mention it takes no time to prepare?
These quantities are for a medium-size cake, but I have doubled and even tripled this depending on the need – a birthday cake for the whole class needs a triple recipe.
QUICKEST PAREV CHOCOLATE CAKE EVER
1 cup sugar
1½ cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup oil
1 tablespoon vinegar (yes indeed!)
1 ½ teaspoons vanilla
1 cup cold water
How to do it
1. Preheat oven to 180°c, grease a 24 cm dish
2. Mix all dry ingredients together in a bowl (no mixer required)
3. Add all liquids and mix together till combined
4. Pour into prepared dish or you can make them as cupcakes.
5. Bake for 20-25 minutes or until a toothpick comes out clean or for cupcakes, bake for 15-18 minutes or until a toothpick comes out clean.
You can top this cake with a chocolate glaze – 150g parev chocolate melted into 100ml non-diary cream.