Ginger Chocolate Cake

Better than non-vegan chocolate cake. I swear on my next meal.

First I mixed the dry ingredients: 1 and a half cups of flour, a third of a cup of sugar (white makes a lighter cake, brown makes a tastier one), a teaspoon of baking powder and a third of a cup of cocoa.

While I was doing this, my willing helper grated three inches of fat ginger stem using the fine side of the grater. He then picked up the solid mulch, squeezed it hard in his man hands and threw it away. Other ways to do this include using a muslin cloth to strain off the liquid, but I prefer my way.

Adding water to the ginger juice, I brought its volume up to a cup and added that to the dry mixture. Next were a third of a cup of sunflower oil and a tablespoon of cider vinegar. Yes, vinegar. Don’t diss it till you’ve tried it.

This was baked in a greased pie dish (in the absence of a cake tin) in a medium heat oven for about half an hour – until a knife came out clean.

After cooling it I covered it in organic dark chocolate and left it on the side to be discovered with delight.