Here, as promised, The World's Yummiest Chocolate Cake, which, as a surprising bonus, is egg and dairy free, and therefore vegan as well. The recipe came from a friend whose adorable two year old is severely allergic to dairy and eggs. She in turn found it in a years' old Women's Weekly magazine. We use it when we run out of eggs.
World's Yummiest Vegan Chocolate Cake
1 1/2 cups plain flour (all purpose flour)
1 tsp bicarbonate of soda (baking soda)
1 cup castor sugar (or any sugar, I substitute freely)
100ml rice bran oil
1 tsp vanilla extract
1 tbsp apple cider (or white wine) vinegar
1 cup water
Preheat oven to 160C
Sift flour, bicarb, cocoa, sugar and pinch of salt.
Whisk oil, vanilla, vinegar and water in jug.
Pour wet ingredients into dry and stir until combined.
Bake for 30 mins or until skewer comes out clean.
Cool in pan for 15 mins.
Yum yum. Ice as desired. The Girl has determined that the average cake requires 1 cup of icing sugar to ice the top. She has a scientific mind, and works these things out. I never even thought of measuring in the 20 years I have been baking. That is why I will never take up Chemistry.
Also, do not do as I just did and accidently set the oven on 200C instead of 160C. I am afraid it will be very dry. Luckily the one in the photo above was made by Rosy. Clearly I should just stay out of the kitchen.
Tired, but determinedly cheerful mother of four. One grown up son (The Boy), one grown up daughter (The Girl), two girls at home, Rosy (17) and Posy (12). Trying to buy a little less, make a little more, live a little lighter, not mess up the children too much..