A delightful vegan chocolate cake with a hint of spice, topped with a luscious glaze and fresh strawberries.
Preheat your oven to 350°F (175°C).
Preheating ensures the cake bakes evenly from the start.
Lightly grease an 8-inch round cake pan with oil or cooking spray.
You can also line the pan with parchment paper for easier removal.
In a mixing bowl, combine the flour, sugar, cinnamon, baking soda, cayenne pepper, and salt.
Sifting the dry ingredients can help avoid lumps.
Add the water, canola oil, and vanilla extract to the dry ingredients and stir until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared cake pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door too often to maintain a consistent temperature.
Let the cake cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
Run a knife around the edges of the pan to help release the cake.
In a small bowl, whisk together the confectioners' sugar and water to make the glaze.
Adjust the consistency of the glaze by adding more sugar or water as needed.
Dip each strawberry into the glaze and set aside.
Hold the strawberries by the stem for easy dipping.
Pour the remaining glaze over the cooled cake and arrange the glazed strawberries on top.
Let the glaze set before serving for a polished look.
Allow the cake to set for about 30 minutes before serving.
Serve with a dollop of vegan whipped cream for extra indulgence.
