PREP TIME 10 mins
COOK TIME 40 mins
TOTAL TIME 50 mins
COURSE Dessert, Snack
SERVINGS 16 servings
CALORIES 72 kcal
- 1 cup water cold
- 1/4 cup oil
- 1 tablespoon vinegar
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 1/2 cup plain flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven at 180C. Prepare a 8″ or 9″ cake tin by creasing with oil and dusting with flour.
Add 1 cup water into a mixing bowl. To that add 1 cup sugar. I have sued castor sugar here. You can any type of powdered sugar. Mix well to dissolve the sugar.
Add 1/4 cup oil, 1 tablespoon vinegar, 2 teaspoons vanilla extract. Mix the wet ingredients thoroughly.
Sieve wheat flour, plain flour, salt and baking soda over the wet ingredients. Fold and mix.
Pour the prepared batter into the greased and dusted tin. Tap once or twice.
Bake for 30-40 minutes depending up on your oven. The cake is done when the top cracks a bit and a tester comes out with very few crumbs.
Let the cake cool for 10 minutes in the pan. Then invert and cool in a wire rack till it reaches room temperature.
You can dust with sugar or cocoa powder if needed.
Cut the cooled cake into squares and serve as snack or dessert.
- You can use a mix of wheat flour and plain flour in this recipe
- Use good quality light olive oil or any neutral oil.