Light chocolate sheet cake

Ingredients for 1 servings:

• 500 ml soy milk (soy drink), (soy rice drink)
• 125 ml oil
• 200 g cane sugar
• 2 tsp vanilla sugar
• ½ tsp salt
• 1 bar of chocolate, dark or semi-sweet chocolate
• 250 g spelt flour
• 75 g cocoa powder, slightly defatted
• 2 tsp baking soda
• 2 tsp apple cider vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very chocolatey, vegan

First, place the soy rice drink, oil, sugar, and vanilla sugar in a large saucepan and bring to a boil, stirring occasionally. Then reduce the heat and simmer for 5-10 minutes, until the liquid has become clear and slightly thick. Add the salt and apple cider vinegar and set aside. Now preheat the oven to approximately 180°C (350°F) and prepare the baking tray. Break the chocolate into pieces and add it to the still-warm liquid. After a few minutes, stir with a whisk to blend the melted chocolate into the liquid. Sift the remaining ingredients—flour, cocoa powder, and baking soda—into a mixing bowl. Once the oven is preheated, pour the entire contents of the pan into the dry ingredients and mix briefly but thoroughly. It’s normal for the batter to start rising slightly at this point, as the apple cider vinegar and baking soda react with each other. Therefore, quickly spread the batter onto the baking tray and bake it in the oven! Bake for only 12-20 minutes (depending on the oven) and remove from the oven as soon as a wooden skewer comes out cleanly.