1/2 cup (75 g) unbleached all-purpose flour

3 tbsp (20 g) cocoa powder, sifted

1/4 tsp baking soda

1/4 tsp baking powder

1 egg

1/2 cup (105 g) sugar

2 tbsp (30 ml) vegetable oil

1 tbsp (15 ml) soy sauce

1 tsp (5 ml) vanilla extract

1/4 cup (60 ml) milk

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of a 6-inch (15 cm) springform pan and line the bottom with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder.

In a large bowl, whisk together the egg, sugar, oil, soy sauce and vanilla. Stir in the dry ingredients alternately with the milk until smooth. Spoon into the prepared pan.

Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack. Clean the ring of the springform pan.

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