Crazy chocolate cake

No eggs or dairy and it makes the most wonderful cake. I have not experimented with the flavours yet but I am betting you could take out the cocoa and add in anything you want.

Chocolate cake with cream and strawberries.

I was at a antique and collectible fair last weekend and picked up two of these very pretty plates. Not antique but very collectible.


Crazy Chocolate Cake

1 1/2 cups flour
1/4  cup cocoa
1 cup sugar
1 tsp baking soda
1/2 tsp salt

75 ml any vegetable oil
1 tsp vanilla
1 tsp white vinegar
1 cup water

Sift the flour and cocoa into a bowl.
Mix in the sugar, baking soda and salt.
Make 3 depressions in the dry mix, on large two small. In one small dip pour the vinegar. Pour the vanilla into the other. In the large one, pour the oil. Pour the water all over. Now mix until smooth.
Pour mixture into pre prepared 20cm round cake tin, greased and floured. Bake for 35 minutes at 180c. Test with toothpick to make  sure it comes out clean.
Ice with favourite icing or just dust with icing sugar.
Keeps well if you can manage to hide it from the family.

Cream
I have been using this for about 3 months and I pour it on everything!
1 500g block of soft silken tofu
liquid sweetener to taste. I use maple syrup or rice malt syrup
2 tblspns lemon juice
2 tsp vanilla paste
Blend until smooth and then store in a covered container in the fridge.
Lasts for at least a week. I don't know about any longer than that as it's all gone by then.
Adjust everything to your taste. The lemon juice is there to balance the sweetness. Use the very best vanilla, it's for you after all. Don't use the cheap maple flavoured syrup. Spend the bucks. It's worth it!