This is a delicious never-fail chocolate cake recipe and surprises many people when they learn it is dairy and egg-free. I make this cake regularly and it is always a hit with everyone who eats it. Even if you are not vegan, it is a handy recipe to have for the times when you have no eggs or milk in the house and is very quick and easy to make so there is no excuse not to make it now is there?
1 1/2 cups plain flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla essence
1/4 cup cocoa
1/3 cup oil
1 cup cold water
1 tablespoon white vinegar
Combine all but vinegar and mix until smooth.
Fold in vinegar.
Bake at 180°C for 30-50 minutes depending on tin size (30 minutes is sufficient in a 22cm cake tin).
Icing - Combine sufficient icing sugar and cocoa to your taste and mix with hot water to desired consistency. Spread onto cooled cake.
Source: Essentially Food Feb/March 2005. Recipe given to me by our neighbourhood baking queen, Steph.