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This is a simple cake to make, the recipe was used during WW2 when there was a shortage of dairy products, the cake is high fibre, egg and dairy free, the oil used by the women was ordinary cooking oil but experimenting with Olive oil has provided the recipe with another healthy, tasty ingredient. The cocoa used then was rich and of good quality.
Ingredients
- Wheat flour 1.5 cups
(Whole wheat flour is more nutritious than white flour; it contains fibre, calcium, protein and iron) - 1 teaspoon baking soda
- 1 tablespoon white vinegar
(The above two ingredients will join forces and become the rising agent) - 1 teaspoon vanilla extract
- 1 cup brown sugar
- 3 tablespoons cocoa powder
(The above three ingredients will add flavour, sweeten and counteract the vinegar flavour - ½ teaspoon salt (adds to flavour but if on a low sodium diet ...Think)
- 5 tablespoons Olive Oil (will moisten the mixture )
- 1 cup cold water
Method
- Put all dry ingredients except baking soda into a mixing bowl then make a small well in the centre of the mix and add the baking soda, then pour into the well the vinegar to start the reaction, add water, oil and vanilla extract and mix thoroughly forming a batter.
- Divide the mix between 2 / 22.5cm tins (9”)
- Bake in a moderate oven (350) for approximately ½ hour
- use a skewer to check it is cooked all the way through.
