Ingredients:
- 1 ½ cups All-Purpose Flour (plain), sifted
- 1 cup Granulated White Sugar
- ¼ cup Unsweetened Cocoa Powder (Dutch-process)
- 1 teaspoon Baking Soda (Bicarbonate of Soda)
- ½ teaspoon Fine Sea Salt
- 1 cup Warm Water or Cooled Coffee
- ⅓ cup Vegetable Oil (or neutral oil)
- 1 teaspoon White Vinegar (Distilled)
- 1 teaspoon Pure Vanilla Extract
- For Glaze (Optional): 1 cup Icing Sugar (Confectioner's Sugar), sifted
- For Glaze (Optional): 2 tablespoons Unsweetened Cocoa Powder
- For Glaze (Optional): 2–3 tablespoons Hot Water or Milk/Coffee
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease and flour the chosen 8x8 inch square or 9x5 inch loaf pan, or line it completely with parchment paper.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl. Whisk thoroughly to combine all the dry ingredients and ensure no lumps remain.
- In a separate container, combine the warm water (or coffee), vegetable oil, and vanilla extract. Stir well.
- Pour the entire liquid mixture into the center of the dry ingredients. Immediately pour the white vinegar directly over the mixture (it should fizz slightly).
- Using a rubber spatula, mix the batter quickly and gently until just combined. Stop mixing as soon as the last streaks of flour disappear to avoid developing gluten.
- Pour the batter into the prepared baking pan. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before carefully lifting it out onto a wire rack. Allow it to cool completely before glazing or serving.
- Optional Glaze: To make the glaze, sift the icing sugar and cocoa powder into a small bowl. Whisk in the hot water, one tablespoon at a time, until a thick but pourable glaze is achieved. Drizzle over the cooled cake and let set for 15 minutes before serving.