I love the simplicity of this cake. It stays so moist and such a lovely treat to have with an afternoon cup of tea. It is a great recipe to bake with children as it is so straight forward, and how nice for a child to have a piece of cake in their lunchbox they helped make!
Dry ingredients
2 1/2 cups Einkorn flour (or a gluten free mix or regular flour)
1 cup granulated sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (I use Diamond Crystal - if you are using table salt, use 1/2 teaspoon)
Powdered sugar for serving
Wet ingredients
1 cup avocado oil
3 large eggs
1 cup whole milk, or dairy free such as rice or oat milk
1 tablespoon vanilla
1/2 cup boiling water
Directions:
Heat the oven to 350 degrees
Grease and flour a 10" bunt pan
In a large bowl combine all of the dry ingredients and set aside
In another large bowl combine all of the wet ingredients (except the boiling water) and whisk until the eggs are well beaten in
Pour the wet ingredients into the dry ingredients and stir well
Pour the boiling water over the batter and whisk until smooth
Pour the batter into the bunt pan
Bake for 35 minutes or until the cake starts to pull away from the sides and a toothpick comes out clean
Place the bunt pan on a wire rack and cool completely - about an hour
Unmold the cake onto a serving platter and dust it with powdered sugar
Delicious all by itself, or served with berries
I love the simplicity of this cake
The trick to unmolding is grease and flour the pan well
and wait a full hour of cooling before taking out of the pan