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Vegan Chocolate Olive Oil Wacky Cake with Chocolate Glaze by Jessie Sheehan

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

Cake:
 1 cup very cold tap water
 2 tsp pure-vanilla extract
 1 tbsp white vinegar
 6 tbsp Colavita Olive Oil, neutral
 1 cup light brown sugar
 1 ½ cups cups all-purpose flour
 1 tsp baking soda
 1 tsp kosher salt
 ⅓ cup dutch process cocoa powder
Glaze:
 ¾ cup confectioners’ sugar
 ¼ cup dutch process cocoa powder
 ⅛ tsp kosher salt
 6 tbsp Colavita Olive Oil, neutral
1

To make the cake, Heat the oven to 350°F and grease a 9-inch cake pan with cooking spray or brush it with olive oil and line with parchment paper.

2

In a large bowl, whisk the water, vanilla, vinegar, olive oil and sugar until smooth. Sift the flour, cocoa powder, soda and salt over the bowl and whisk again until almost smooth. A few lumps are okay.

3

Transfer to the prepared pan and bake for 25 to 35 minutes, until a toothpick inserted into the center of the cake comes out with a moist crumb or two.

4

Make the glaze while the cake cools.

5

Combine all of the glaze ingredients in a small bowl and stir with a fork until smooth, adding more olive oil and/or more sugar until you have a thick, spreadable glaze.

6

Spread the glaze on the cake and generously decorate with rainbow sprinkles.