Rich Chocolate Cake

Ingrédients

1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vinegar (apple cider)
1 1/2 cups maple syrup
1 cup soymilk
3 tbsp soy yoghurt (optionelle)

Instructions

Preheat oven to 180 C. Line a baking tin with non-stick paper.
Sift together flours and baking powder and baking soda.
In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.
Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry; the batter should be soft and slightly runny like cake batter.
Pour batter into prepared pan, bake for 35 minutes until a toothpick or butter knife comes out clean. Let cool completely.

Notes

Adding soy yoghurt is optional, but makes these brownies even more smooth.
You can replace all the maple syrup or only half of it by cane sugar; add half a cup of cane sugar for 1 cup of maple syrup and add a splash of soy milk.
If you add walnuts or pecans, make sure they are covered with batter to prevent from burning.
This cake keeps well, in fact it tastes much better the next day than straight out of the oven.