Air Fryer Cocoa Cake

Ingredients

1 ½ cups (190 g) all-purpose white flour, spooned and leveled
¾ cup (165 g) cane sugar, (or granulated sugar)
¼ cup (24 g) Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) unsweetened almond milk, (or another non-dairy milk or water)
⅓ cup (80 ml) extra virgin olive oil, (or olive, vegetable or avocado oil)
1 tablespoon apple cider vinegar, (or white vinegar)
1 tablespoon vanilla extract

Directions

Grease a 7-inch round cake pan with non-stick cooking spray and line the bottom and sides with parchment paper.

In a large mixing bowl, sift together flour, sugar, cocoa, baking soda and salt. (Sifting is important to evenly incorporate the cocoa).

Add in the almond milk, oil, vinegar and vanilla and whisk until the dry ingredients are just mixed in. Be careful not to over mix.

Pour batter into prepared pan and tap the bottom of the pan off a hard surface to help release any air bubbles.

Place the cake in the air fryer basket and air fry on 250F for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. (Start checking on the cake after 45 minutes).

Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Top with your favorite frosting and serve.