This is a classic recipe used during the war years when eggs were not available. It produces a wonderfully light chocolate cake. After making the cake you can eat it as is or use it as the basis for a fancier cake.
Ingredients
- 175 g plain flour
- 175 g granulated sugar
- 50 g cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp vanilla essence
- 1 tbsp cider vinegar
- 115 ml vegetable oil
- 225 ml water
Method
- Preheat oven to 190C (375F/gas mark 5).
- Grease (if not non stick!) and line an 8 in (200 mm) cake tin.
- In a mixing bowl combine the flour, sugar, cocoa, bicarb of soda and salt.
- Make a well in the centre of the mixture and add the vanilla, vinegar and oil.
- Gradually stir in the water.
- Continue stirring until blended, but don't overmix.
- Pour batter into the tin and bake for 35 to 40 mins OR until a knife inserted into the middle comes out clean.
- Cool in the tin on a wire rack if possible for 10 mins, then take out to cool completely.
