Vivatta

Ingredients

For the Cake:
- 1 cup whole wheat flour (120 grams) or all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup raw sugar or white sugar (150 grams)
- 1 cup cold water
- ¼ cup sunflower oil or any neutral-tasting oil
- 1 tablespoon lemon juice (or apple cider vinegar/white vinegar)
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
For the Chocolate Frosting:
- 1 tablespoon sunflower oil or any neutral-tasting oil
- 3 tablespoons cocoa powder
- ¼ cup almond milk or any nut milk
- ¼ cup raw sugar or white sugar

Preparation:
- Grease a 7.5-inch round baking pan with sunflower oil. Preheat the oven to 200°C (392°F).
Sift Dry Ingredients:
- Sift whole wheat flour, salt, and baking soda into a bowl. Set aside.
Prepare Liquid Mixture:
- In another bowl, dissolve the sugar in cold water. Stir in sunflower oil, lemon juice, and vanilla extract until well combined.
Make the Batter:
- Gradually add the sifted dry ingredients to the liquid mixture. Mix with a whisk until the batter is smooth and lump-free. The batter should be slightly thin.
- Pour the batter into the greased pan. Tap the pan to release air bubbles.
Bake the Cake:
- Bake in the preheated oven at 200°C for 35-40 minutes or until a toothpick inserted comes out clean. For convection ovens, bake at 180°C (356°F) for 30-35 minutes.
- Let the cake cool on a wire rack before frosting.
Make Cocoa Frosting:
- In a small saucepan, combine sunflower oil, almond milk, and sugar over low heat. Stir until the sugar dissolves.
- Add cocoa powder and mix until fully dissolved. Remove from heat.
Frost the Cake:
- While the frosting is warm, pour it over the cooled cake and spread evenly with a spatula. Optionally, slice the cake and apply frosting in the center as well.
- Refrigerate for a few hours to let the frosting set.
Decorate and Serve:
- Top with chocolate shavings, cacao shavings, or sprinkles. Slice and serve as a sweet dessert.