Carob Chocolate Cake

Preheat oven to 350°F (175°C) and lightly oil a 8-inch round cake pan or equivalent baking vessel.

Combine flour, sugar, cocoa or carob powder, baking soda, and salt in a large mixing bowl, whisking together until evenly distributed.

Create a well in the center of the dry ingredients and add oil, vanilla, and vinegar.

Pour cold water into the well and stir everything together with a spatula until just combined, taking care not to overmix; the batter should be smooth with no visible dry patches.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove from oven and allow the cake to cool in the pan for 10 minutes.

Invert the cake onto a wire rack and cool completely before serving, about 30–45 minutes.