Ingredients
- 190 g all-purpose flour
- 35 g unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 180 ml Québec maple syrup
- 80 ml neutral oil
- 240 ml cold water
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
Method
- Heat the oven to 175°C and grease a 20 cm square pan.
- Whisk the flour, cocoa, baking soda, and salt in the pan or a bowl.
- Make a well and add the maple syrup, oil, water, vinegar, and vanilla; stir just until smooth.
- Bake for 28–32 minutes, until the center springs back when pressed.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup and reduce the water by 60 ml; bake 15°C below the classic 190°C setting so the syrup does not overbrown.
Why Quebec maple syrup: This Depression-era eggless cake keeps its simple pantry method while maple adds moisture and a gentle molasses-like note to the cocoa.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →