Wacky Cake

My friend reminded me of this recipe last week. The normal recipe has no egg or dairy in it, so it is fantastic if you are just avoiding those. It apparently has its origin post-war when eggs and milk were scarce. I made a normal one and a small one with gluten free flour as well for my daughter. Even it was delicious.

1 1/2 cups gluten free plain flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon bicarb soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon balsamic vinegar
5 tablespoons vegetable oil
1 cup cold water (not iced)

In a 20x20cm (or similar) cake pan or pyrex dish, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Bake at 180°C for 25 to 30 minutes, or until it springs back when touched lightly.

You can use white vinegar but I read that balsamic is a bit sweeter and also helps with the colour of the cake. This recipe is a great one especially because you tend to have all the ingredients in the cupboard already!