Chocolate Potato Cake (Dairy-Free)

Ingredients

• 1 cup Mashed Potatoes
• 1 1/2 cups All-Purpose Flour
• 1/2 cup Cocoa Powder
• 1 cup Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Dairy-Free Milk
• 1/2 cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1 tsp Apple Cider Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take a 22.86 cm round cake pan and grease it, then dust it lightly with flour. This stops the cake from sticking.
2. 2In a large bowl, measure and whisk together the 1 1/2 cups of all-purpose flour, the 1/2 cup of cocoa powder, the 1 cup of sugar, the 1 teaspoon of baking soda, and the 1/2 teaspoon of salt. Make sure there are no lumps.
3. 3In a separate medium bowl, combine the 1 cup of mashed potatoes, the 1 cup of dairy-free milk, the 1/2 cup of vegetable oil, the 1 teaspoon of vanilla extract, and the 1 teaspoon of apple cider vinegar. Stir everything together until it is well mixed.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or spatula until everything is just combined. Be careful not to overmix; stop as soon as you don't see any dry flour.
5. 5Pour the batter evenly into the prepared 22.86 cm round cake pan.
6. 6Bake for 30 to 35 minutes. You can check if it's done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
7. 7Let the cake cool in the pan for 10 minutes. This helps it firm up before you move it. After 10 minutes, carefully turn the cake out onto a wire rack to cool completely. This prevents a soggy bottom.

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