I was given this recipe by a family member, her grand daughter has in the past been unable to eat dairy products and this is the turn to recipe which is perfect for everyone, including all chocoholics. I've very slightly adapted the recipe. My icing includes dairy but the cake is just as delicious without any topping. The cake is moist, improves and gets quite sticky after a couple of days. We served ours with creme fraiche and it's also fabulous with a dollop of ice cream.
Ingredients for the cake:
- 188g plain flour
- 150g golden caster sugar
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 30g cocoa powder
- 1½ tsp vanilla extract
- 80ml vegetable oil
- 1 tbsp white vinegar
- 235ml cold water
Preheat the oven to 180°C.
Add the flour, caster sugar, salt, bicarb and cocoa powder to a large bowl. Combine thoroughly.
Make a well in the centre, add the vanilla extract, vegetable oil, white vinegar and cold water. Mix everything together using an electric hand whisk.
Pour the mixture into the cake tin and bake for 30/40 minutes or until the cake is cooked through.
Icing:
- 50g unsalted butter
- 30g cocoa powder, sifted
- 2 tbsp milk
- 200g icing sugar, sifted
