This recipe was given to me by my sister-in-law who is an absolute wonder at easy cakes, jams, and pickles so I knew it was going to be good. I found the recipe scrawled in an old notebook a few weeks ago and have honestly made it twice a week since then.
A little more research and it turns out the recipe is actually decades old and was a product of the Depression. It is vegan due to necessity - eggs and milk were scarce but you would hardly notice any difference. It is a really dense, soft cake with a great crumb. Make it into 6 cupcakes, use a 20cm square tin, double it and use a bundt cake tin for something more special. It is a fantastic base for experimenting as well. Add any seasonal fruits, zests, coconut, or even almond meal. It works really well with white spelt for those who want to reduce their gluten.
Wonder Cake (from Megan Walsh)
20cm square cake pan
1 1/2 cups self-raising flour
3/4 cup raw sugar
3 tbsp cocoa
pinch bi-carb soda
1 tbsp apple cider or white vinegar
1/2 cup vegetable oil (I use coconut)
1 cup water
Heat: Pre-heat oven to 180 degrees Celsius.
Mix: Grab a big bowl and mix all ingredients in a large bowl.
Pan: Grease a 20cm pan. Pour cake mix into pan and gently tap to ensure there are no air pockets.
Cook: Bake for 30 mins or until a skewer comes out clean.