*Magic Science Cake
Dairy free delicious chocolate sponge.
I first made this for a school bakesale to treat some dairy free / vegan staff who always seemed to get left out of the cake tables. In all honesty when first looking at the ingredients I wasn’t convinced it would be a success. It has since become my ‘go to’ chocolate cake. Its a super easy all in one bake that just about everyone can enjoy.
The size of tin required is 23cm x 33cm ( 9in x 13in)
Line your tin and preheat oven to 350 degrees ( gas mark 4)
Ingredients 
400g ( 3 cups) flour
350g ( 2 cups) sugar
70g ( 1/2 cup) cocoa powder
2 tsp baking powder
1 tsp salt
175 ml ( 3/4 cup) coconut / sunflower oil
2 tbsp while vinegar
2 tbsp vanilla essence
500 ml ( 2 cups) hot water
Cocoa powder ( or icing sugar to decorate)
Method
In a large bowl place flour ( 400g), sugar ( 350g) , cocoa ( 70g), baking powder ( 2tsp), salt ( 1tsp ) and mix well.
Add oil ( 175ml), while vinegar ( 2tbsp), vanilla ( 2 tbsp), and stir ( it will be quite lumpy at this point)
Add hot water ( 500ml) and stir until smooth. Bubbles will begin to form on the surface at this, this is normal!
Pour into your tin and allow to sit for a few minutes.
Place into oven for 35-40 minutes.
Allow to cool in tin for 10 minutes, then transfer to wire rack to cool completely.
Decorate with cocoa powder and enjoy.
HillyWilly
HillyWillys Kitchen 