This is a really easy cake to make. Just put everything into one bowl, whisk and then bake. Not much effort, not much washing up, BIG reward.
OK so it is not a rich gooey cake, nor is it a special occasion cake but it is a lovely, moist, everyday chocolate cake. And it’s vegan – what more do you want?
I made it with water rather than coffee because I am writing this in March and I have given up coffee for Lent – but I bet it’s good with the rich coffee flavours too.
7 oz / 200g Plain Flour
8 oz / 225 g Unrefined, Golden Caster Sugar
2 oz / 50g Cocoa Powder
1 tsp Bicarbonate of Soda
½ tsp Salt
8 fl oz / 240 ml Warm Water (or black coffee)
1 tsp Vanilla Extract
5 fl oz / 160 ml Groundnut Oil (or other low flavour vegetable oil)
1 tsp White Wine Vinegar
Preheat oven to 180°C / 350°F Gas Mark 4
Grease and line an 8” cake tin.
Weigh the flour, sugar, cocoa powder, baking soda and salt into a bowl. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together, pour into the prepared tin and bake for 30 – 40 minutes. Check that it is cooked by inserting a skewer into the cake – it should be clean when you remove it.
Cool on a cooling rack.