STORECUPBOARD CAKE

This cake, which I came up with during the first lockdown, relies on storecupboard ingredients, with no eggs or dairy – meaning you can whip it up anytime with minimal effort.

Preparation 20 minutes Cooking 35 minutes Serves 8-10 120ML ANY NEUTRAL OIL, PLUS EXTRA FOR GREASING

190G PLAIN FLOUR

200G CASTER SUGAR

30G COCOA POWDER

1 TSP BAKING POWDER

1½ TSP BICARBONATE OF SODA

1 TBSP WHITE WINE VINEGAR

½ TSP ESPRESSO POWDER OR INSTANT COFFEE (OPTIONAL) OPTIONAL STORECUPBOARD EXTRAS: JAM, PEANUT BUTTER, CHOCOLATE CHUNKS, CHOPPED DRIED FRUIT OR CHOPPED NUTS ICING SUGAR, FOR DUSTING

1 Preheat the oven to 180°C (160°C fan) gas mark 4. Grease and line a 23cm cake pan.

2 In a large bowl, mix together the flour, sugar, cocoa, baking powder, bicarb and ¼ tsp salt. Make a well in the middle and pour in the oil and white wine vinegar. Give it a quick stir – it’ll be quite thick. 3 Dissolve the coffee in 240ml hot water and pour half of it into the bowl. Mix until combined. Add the rest of the water; stir until smooth. 4 Pour the batter into the cake pan and throw in any optional extras. 5 Bake for 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.

6 Let the cake cool in the pan for 10 minutes before turning out on a wire rack to cool completely. Dust with icing sugar before serving.