Just because you’re avoiding eggs and dairy, it doesn’t mean you need to miss out. This incredibly quick and simple cake has a dark, moist texture and a rich, fudgy icing.

Ingredients: (Serves 8)

For the cake:

• 100 g/3½ oz plain flour
• ¾ teaspoon bicarbonate of soda
• 4 tablespoons unsweetened cocoa powder
• 130 g/4½ oz granulated sugar
• 160 ml/6 fl oz water
• 4 tablespoons vegetable oil
• 1 tablespoon white wine vinegar

For the icing:

• 2 tablespoons vegetable oil
• 2 tablespoons unsweetened cocoa
• 2 tablespoons boiling water
• 120 g/4 oz icing sugar, sifted

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch round cake tin and line the bottom with greaseproof paper.

Sift the flour, bicarbonate of soda and cocoa into a bowl, then stir in the sugar and make a well in the middle. Pour the oil, vinegar and water into the well and stir together. Pour the batter into the prepared tin and bake for about 25 minutes until risen and a skewer inserted in the center comes out clean. Turn out onto a wire rack and leave to cool.

To make the icing, put the oil, cocoa and boiling water in a heatproof bowl set over a pan of simmering water. Stir to combine, then gradually stir in the sugar for about 2 minutes until thick and glossy. Add more water if too thick. Pour the icing over the cake and leave it to set for a few minutes before serving.