Ration Chocolate Cake

  • 1 ½ cups (225g) maida or refined flour
  • 1 cup (240mL) water
  • ¾ cup (150g) castor or granulated sugar
  • cup (80mL) plain vegetable oil
  • ¼ cup (20g) cocoa powder
  • 1 tbs (15mL) white vinegar
  • 1 tsp  baking soda
  • 1 tsp (5mL) vanilla extract
  • ½ tsp regular kitchen salt

For the Glaze

  • 3/4 cup (125g) powdered sugar (icing sugar)
  • 3 tbs (5g) cocoa powder
  • 1/4 cup coconut milk
  • 1/4 water
  • 1 tsp vanilla extract or essence
  • Preheat oven to 350F  OR 180C.
  • Line the bottom of a 9″ round or 8 inch square cake pan parchment paper and oil box sides lightly.
  • Sift flour, sugar cocoa, baking soda and salt in a  bowl and reserve.
  • In a large mixing bowl, combine water, oil, vanilla and vinegar. Add flour mixture, stirring until there are no lumps, about 30 seconds. Pour immediately into cake pan.
  • Bake 25 – 30 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely in pan before unmoulding cake.

For the Glaze

  • Combine all the ingredients in a saucepan and cook 2-3 minutes stirring constantly until thick and spreadable. Pour over the cake while still warm and spread evenly.

Photo Credit: Beynaz Mistri

Author: Tara Deshpande