- 1 ½ cups (225g) maida or refined flour
- 1 cup (240mL) water
- ¾ cup (150g) castor or granulated sugar
- ⅓ 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
METHOD
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Preheat oven to 350F OR 180C.
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Line the bottom of a 9″ round or 8 inch square cake pan parchment paper and oil box sides lightly.
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Sift flour, sugar cocoa, baking soda and salt in a bowl and reserve.
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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.
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Bake 25 – 30 minutes or until a toothpick inserted in center comes out clean.
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Cool completely in pan before unmoulding cake.
For the Glaze
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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