This is such a delicious, moist chocolate cake and it’s super easy to make – you actually mix it in the cake pan, so no washing up! It’s egg and dairy free so great for kids with allergies, and feeds lots of people.
We swapped vanilla for peppermint at Christmas, and it was even more delicious! You can have some fun with the icing, and because it has such a large decorating surface I usually let the kids go wild with sprinkles, sweets and icing pens.
3 cups of plain flour
2 cups of caster sugar
2 tsp bicarbonate of soda
1 tsp salt
2 tsp vinegar
2 tsp vanilla
2/3 cup vegetable oil
2 cups cold water
Put all the dry ingredients into a large glass cake pan and mix with a fork. Make three holes in the mix and pour the vinegar, oil and vanilla into them. Cover everything with cold water and mix well until all the lumps are gone. Glass pans are great because you can check underneath and see if it’s mixed properly.
Bake at 176 degrees for 40-55 minutes until a toothpick comes out clean.
Decorate with your favourite frosting, or try this recipe:
4 Tbs butter, softened
2 cups icing sugar
3 Tbs milk
1 tsp vanilla
Dash of salt.
Blend the butter with the sugar, adding the sugar slowly.
When about ½ a cup of sugar remains, add the milk and beat while adding the rest of the sugar. Add the vanilla and salt and beat.