Nutfree-dairyfree-lowfat-chocholate cake!

This is my friends' mother's special recipe.

My friend's father was allergic to dairy & eggs, so this cake was made quite often almost in every christmas...It was my pleasure to be her helping hand while she was running her cooking classes & this recipe comes directly from her own kitchen.

I have been making this cake for almost a decade now..My near & dears ones have always loved it & the best part is, you can eat as much as you want and still its light on belly :)

here goes the traditional basic recipe :

3 cups all-purpose flour

2 cups white sugar / can be replaced by honey;as per desired sweetness.
6 tablespoons unsweetened cocoa powder

2 teaspoons baking soda

2 teaspoons baking powder
2/3 cup lukewarm vegetable oil

2 cups of normal temp water

2 tablespoons distilled white vinegar

2.5 teaspoons vanilla extract

DIRECTIONS:

1. In a large bowl, combine all the dry ingredients together.

2. Combine all the wet ingredients together in another bowl. if you are adding fruits or nuts, add them before you add water;because fruits hold some water content.

3. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth. Pour batter into a greased 9 x 13 inch pan.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

4.The time will vary according to the type of oven you use, your altitude, your current location weather; so cake is done when the toothpick is pricked & it comes out clean!

5.Let it set & cool in pan itself.

6. When cool sprinkle with confectioners' sugar.

You can do variations with this basic recipe..for more tips & tricks feel free to ask any questions you have in mind!