Ingredients
1 cup plain flour
¼ cup cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
1 cup white sugar
½ tbsp vanilla extract
1 tbsp vinegar
5 tbsp vegetable oil
1 cup warm water
125g butter or margarine
for frosting
3 tbsp cocoa powder
for frosting
2 cups icing sugar
for frosting
¼ cup milk
for frosting
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 springform pan
- 1 spatula
- 1 electric mixer
- 1 knife
- 1 oven
Instructions
- Preheat oven to 160’C.
- Sift all dry ingredients into the bottom of an ungreased springform pan. Mix well.
- Make three holes in the dry ingredients and add vanilla in one, oil in another and vinegar in the last one.
- Pour warm water over the top of all the ingredients and with a spatula, stir all ingredients together well. Ensure the bottom surface and sides of tin are well scraped.
- Place in oven for 45-50 minutes. Insert a skewer in the centre of the cake – if it comes out clean it is cooked all the way through.
- Remove from oven and cool completely before icing. Remove springform side and ice and then serve from the springform base.
- To make the icing, cream the butter and icing sugar together by beating with electric mixer on high speed. It should become smooth and aerated.
- Add vanilla and cocoa and mix again.
- Lastly add milk little by little until it has achieved a light, fluffy consistency.
- Spread on cake with a knife.
Notes
Tip
If you aren’t a fan of washing up, this recipe is for you! It is also perfect for last minute entertaining!
Tip
No eggs are used in this recipe, which is perfect for those who suffer egg allergies.
Variation
If you substitute the milk in the frosting for soy or rice milk, and the butter for soy margarine, this recipe can be easily adapted for those with dairy and lactose allergies also.
