- 1 å_ cups plain flour
- 4 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- å_ tsp salt
- 1 cup white sugar
- 1 å_ tsp vanilla extract
- 1 tbsp vinegar
- 5 tbsp vegetable oil
- 1 cup warm water
- 125g butter or margarine
- 3 tbsp cocoa powder
- 2 cups icing sugar
- 1/4 cup milk
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.
- If you aren’t a fan of washing up, this recipe is for you! It is also perfect for last minute entertaining!
- No eggs are used in this recipe, which is perfect for those who suffer egg allergies.
- 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.
This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.