Recently I cleared out all my retired recipe books. Tucked between the pages were raggedy scraps of paper covered in long-forgotten recipes. Sifting through them and taking a trip down memory lane I found this long lost chocolate cake recipe. It was given to me, around 40 years ago. It was good then and I was delighted to find it’s aged well. If you need to whip up a dark and moist chocolate cake in a hurry this is it. Delicious and extremely easy to make. No creaming or sifting. it’s certainly a goodie to have in your kete. No fancy ingredients plus it’s vegan to boot.
METHOD: Preheat oven 180C and oil and flour an average sized cake tin. (Use baking paper if you prefer)
Into a bowl tip; 1 1/2 cups wholemeal flour, 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon vanilla essence, pinch of salt, 3 Tablespoons cocoa powder (mine are heaped)
Stir together, make a hole in the centre and pour in; 6 Tablespoons oil, 1 Tablespoon white vinegar, 1 cup water.
Mix together, pour the sloppy mixture into the prepared tin and bake for approximately 3/4 hour or until a skewer comes out clean.