• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 60g Tribal Moon Ceremonial Grade Cacao
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup cold water
• Confectioners’ sugar

 

Directions:

You can melt the cacao with some hot water and stir, (you do not need to grate or but it) not boiling water, but very hot (almost boiling) is fine, it cools to below 87c very quickly and will not effect the strength of the cacao.

Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin).

Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners’ sugar.

Note: Pieces of cake can be wrapped individually and frozen for a quick dessert.