Crazy Cake

Here is the recipe for the cake I've told several people about and promised to give the recipe to that is great for anyone with food allergies. It comes from the big red Alison Holst cook book.

 

Crazy Cake:

1 1/2 cups flour (Any flour you like. I made it with tapioca flour and it turned out great.)

2 Tbsp cocoa

1 tsp cinammon

1 tsp ginger

1 tsp baking soda

1 tsp salt

1 cup sugar

1/2 cup corn or soya oil

3/4 cup water

2 Tbsp vinegar

1 tsp vanilla

Sift first six ingredients into a medium-sized bowl.

Add sugar and mix with a fork. Then add corn or soya oil, water, vinegar and vanilla. Do not stir between additions. Stir with a fork until mixed (but do not over mix) then pour mixture into a 23cm tin lined with greaseproof paper and sprayed with non-stick spray, or well greased and floured.

Bake at 200degrees C for 15-20 minutes or until the centre springs back when touched.  (If you use a smaller pan reduce temperature and increase cooking time.)

Note: If desired, split cake before serving and fill with raspberry or blackcurrant jam (or any other jam you like).