Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free

• 210 grams plain flour
• 200 grams granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda/bicarb of soda
• 120 ml vegetable oil
• 240 ml rice milk
• 1 tbsp vanilla extract
• 1 tbsp white vinegar

1. Preheat the oven to gas 4 / 180C / 350F and line an 8" cake tin with baking paper
2. Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
3. Right before you're ready to bake add the vinegar and stir gently about 6 times.
4. Pour straight into the cake tin and bake for 30 minutes or until the cake is coming loose at the edge of the tin.
5. A toothpick test will also work
6. Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
7. Make this cake the day before you need it.
8. It sets better after sitting a day
9. Makes 1 layer, recipe can be doubled but if doing so only use 180mls oil and 350g sugar.
10. I've found this to be enough
11. Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes

flour, sugar, salt, baking sodabicarb of soda, vegetable oil, rice milk, vanilla, white vinegar

Taken from cookpad.com/us/recipes/335608-vickys-plain-vanilla-cake-dairy-egg-soy-free (may not work)