Chocolate cake recipe with no butter or eggs

This recipe originates in America in the Great Depression, and is known as 'Depression cake', although it’s really a very uplifting cake - dense, rich and almost fudgey. Double the quantities and bake two layers in 20cm or 22cm round tins to make a great lockdown birthday cake.

Prep time: 15 minutes | Cooking time: 40 minutes

SERVES

Eight

INGREDIENTS

• 180g plain flour

• 200g sugar (any will do but light brown gives the fudgiest result)

• 50g cocoa powder

• ½ tsp salt

• 1 tsp bicarbonate of soda

• 1 tsp vanilla extract

• 1 tsp vinegar (cider, wine or white vinegar)

• 1 tbsp brandy

• 75ml mild-flavoured oil (such as sunflower or vegetable oil)

• 220ml water

SWAPS

• No cocoa? Use 200g hot chocolate powder (not instant hot chocolate) and just 50g sugar.

• No bicarb? Use 2 tsp baking powder and leave out the vinegar.

• No brandy? A bit of booze makes it more chocolatey, so whisky will work fine - or just leave it out.

METHOD

1. Preheat the oven to 180C/160C fan/Gas 4.

2. Line the base and grease the sides of a tin 20cmx20cm square or a round one 20-22cm in diameter (this is not a fussy cake).

3. Once the oven is hot, sift the flour, sugar, cocoa, salt and bicarbonate of soda into a large bowl.

4. Mix together the vanilla extract, vinegar, brandy (or whisky), oil and water, and stir into the flour mix. Beat until smooth then pour into the prepared tin.

5. Bake for 30-35 minutes until a skewer pushed into the middle comes out clean. Cool for 10 minutes in the tin then turn out onto a rack to finish cooling. Decorate with melted chocolate, chocolate buttercream or fudge icing.