1-1/2 cups (192 grams) all-purpose flour
1 cup (201 grams) granulated sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
6 tablespoons (1/4 cup + 2 tablespoons) vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract (optional)
1 cup water
3/4 cup (125 grams) dairy free semi-sweet chocolate chips (I used Ghiradelli)
3 tablespoons margarine or vegan butter spread
1 tablespoon corn syrup
1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease a 9-inch cake pan heavily with non-stick cooking spray. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
- Add the wet ingredients and whisk until combined. Pour into prepared pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool before taking out of the pan.
- To make the glaze – place the chocolate chips, margarine, corn syrup, and vanilla extract in a microwaveable bowl. Microwave in 30 second increments, stirring after each increment, until everything is completely melted and combined. (Do not microwave for more than 30 seconds at a time) Pour over the cooled cake, and top with sprinkles if desired. Let the glaze come to room temperature and harden a little bit, or serve immediately.
Cake adapted from Allrecipes
Glaze adapted from Allrecipes