Black pudding with apricot jam – fasting recipe

PREPARATION

In a bowl, sift the flour and cocoa, add the sugar and salt and mix well.
While mixing, gradually pour in the water, oil, vanilla and rum essence.

Add the jam and mix. If the composition is too thick, add a little mineral water (up to an additional 50 ml).

Pour the mixture into the baking pan.

Bake at 180°C for 40-50 minutes or until the toothpick test passes.
After baking, let the cake cool, then slice.

Decorate with powdered sugar and coconut flakes.