3 cups rye flour ( replace with rice flour for a gluten free result)
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2/3 cup cocoa (can use less)
1 teaspoon vanilla essence
2 tablespoons vinegar
2/3 cup cooking oil
2 cups water
Directions:
1
Mix dry ingredients throughly.
2
Add liquids and mix well with a fork.
Can be baked as madeleines, mini cakes, muffin, or as a cake (allow 1 1/4 hours for baking)!
3
Bake at 180 Celcius for 12 or longer minutes. or until cooked when tested with a knife.
4
The muffins can be iced or left plain.
5
It makes a nice dessert with cream or custard.
Read more: http://www.food.com/recipe/chocolate-cake-no-eggs-or-butter-339303#ixzz1spezEaM9
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