This is my favourite cake recipe – an easy, gooey chocolate cake that is ready in half an hour and takes you straight to chocolate heaven. I’ve played around a bit to figure out the perfect ratio and extra ingredients. The following version is the one I prefer and enjoy most.

Use a big bowl and fill it with…

• 1.5 cups of wheat flour
• 1 cup of sugar
• 1 cup of rolled oats
• half a cup of cocoa powder
• half a cup of dried cranberries
• 2 tablespoons of flax seeds
• 1 teaspoon baking powder
• a pinch of salt

Now, preheat your oven to 175 °C and add the liquid ingredients…

• 1 cup of oil (such as sunflower oil)
• half a cup of vegan milk (e.g. soy-rice)
• half a cup of water
• 1 tablespoon of Aceto Balsamico vinegar
• a little vanilla or vanilla essence

Blend with a spoon or hand mixer until the dough is smooth. Don’t worry if it looks a bit too runny, this ensures the cake will be perfectly gooey and soft.

The texture makes it quite sticky, so line your baking dish (about 26 x 20 cm) with parchment paper. Bake for about 20 to 30 minutes, depending on your oven and the thickness of your cake. After about 20 min, check with a thin wooden skewer (toothpick or chopstick would also work) to see if the cake is still runny inside.  It’s reached the perfect texture if a few crumbs stick to the skewer and the consistency is not liquid. If you’re making a really high/thick cake, it might bake up to 45 minutes.

And voila – the perfect chocolate cake! If you wanna treat yourself, serve it with a spoon of peanut butter spread on top like icing. To make it picture perfect, add one of the leftover cranberries and it’ll look like a little tart, making a yummy dessert or tea time treat.

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