Vegan Wacky cake from World War 2
Heat the oven 170C
In a glass or ceramic 8-inch square, pan mix the flour, sugar, cocoa powder, bicarb and salt.
Make three wells in the mixture and add the vinegar, vanilla extract and vegetable oil one in each well.
Pour the water over the entire mixture and combine with a fork until no dry ingredients remain.
Bake for 26 to 30 minutes until a cocktail stick inserted in the center comes out clean.
Place the pan on a wire rack to cool completely.
To make the vanilla icing
Put all the ingredients into your mixer and beat for 5 minutes until light and fluffy.
Using a pallet knife, spread the icing over the top of the cake.
1 cup caster sugar
4 tbsp unsweetened cocoa powder
1 teaspoon bicarb
1 teaspoon vanilla extract
1 tablespoon cidar vinegar
1 teaspoon salt
6 tablespoons vegetable oil
1 cup water
250 icing sugar
80g vegan butter
20ml paint milk
2 tsp vanilla essence