• 1 ½ cups white flour
  • 3 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1 cup sugar
  • ½ salt (optional)
  • 5 Tbsp oil
  • 1 Tbsp white vinegar
  • 1 cup water


Place the flour into a mixing bowl, along with the cocoa, baking soda, sugar, and salt. Mix gently.

Then add the vinegar, oil, and water and stir until mixed through.

Pour into a greased 9 inch x 9 inch baking pan, or greased muffin tins. Bake at 175°C for 25-30 minutes.

Rich chocolate coconut icing (optional)

250g dark chocolate block (dairy free)
500g coconut cream

Chop the dark chocolate coarsely into a heat-proof bowl and set aside.

Heat the coconut cream in a saucepan on medium-high heat, until it starts to just bubble slightly. Pour this hot coconut liquid over the chocolate in the bowl, and stir it gently until the chocolate melts through and forms a ready to use icing. Ice your cake while this is still warm.