Ingredients (makes 12 Muffins)

  • 1 1/2 cups Plain Flour
  • 1 cup Caster Sugar
  • 1/4 cup Cocoa
  • 1 tsp Bi Carb of Soda
  • 1/2 tsp Salt
  • 1/3 cup Vegetable Oil
  • 1 tsp Vanilla
  • 1 tsp Apple Cider Vinegar
  • 1 cup Water


  1. Pre-heat oven to 175 degrees. Sift together flour, sugar, cocoa, salt and bi carb of soda. Add the oil, vanilla, vinegar and water. Mix together until just smooth - do not over mix!
  2. Pour into either a pre-greased muffin tray or a cake tin and bake on 175 degrees. Muffins - approximately 25 minutes. Cake Tin - approximately 45 minutes.
  3. Cool before decorating.

Notes... This cake actually tastes better as it gets older!
  • love the butterfly one, yumm thanks for sharing:-)


  • So yummy! :)


  • Yummy….mention chocolate and im in.
    Interesting that you say it tastes better with age.


  • The kids will love making these!


  • Ooh! Will make this for my friend — I’m sure she’ll love it!! Thanks very much :)


  • Oh I cannot wait to try this one out!


  • these sound very tasty :)


  • Looks good thanks for sharing


  • a lovely fairy cake recipe, thanks


  • yum, love the look and sound of these


  • what have you used for your creamy bit in the photo?

    • I have used normal cream but you can make a cashew cream by blitzing coconut cream, dates and cashews together.


  • I must give these a try. Something I have never made.


  • Vegetable oil would make these really moist, so they’re a definite recipe for me to try. We love cakes, but only if they’re moist and tasty.


  • Yum. These look divine! Perfect for me as they’re non dairy. I’ll def give them a try. Thanks!!


  • That’s interesting using cider vinegar,out of curiousity I’m going to make these.

    • Super easy, I haven’t had a batch fail yet.


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