1 1/4 cups flour (wheat free*)
1 cup sugar
1/3 cup cocoa (I used the French drinking chocolate we have here called Tonic)
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1/3 cup oil
1 tsp almond essence (or vanilla, if you prefer)
1 tsp vinegar
In a bowl, mix all the dry ingredients together. Then add the wet ingredients in order, then mix it all up. To get more air in, you can sift the dry ingredients in, but I didn’t today and it still turned out great.
The mixture is a lot more runny than a traditional cake mix, so don’t worry if it looks sloppy.
Pour it in to a cake tin.
Put in to an oven, pre-heated to 180 deg. C.
Check in about 25 mins, put a knife into the centre of the cake, if it comes out clean, the cake is ready, if not, give it some more time.
When it’s ready, leave the cake to cool for about 5 mins, and then turn out on to a cooling rack. If you try and turn the cake out while it’s still very hot, it’s likely to fall apart.
Sprinkle on some icing suger, and enjoy!
It turned out really well, a very light cake. I think if you use ordinary wheat flour, it would rise better.
If you don’t want to do chocolate cake, simply replace the cocoa with flour.