Chocolate crazy cake (no milk, butter or eggs)

I'm I've always been one to bake a cake with all the well known ingredients to creating a light fluffy sponge. Until I came across an old fashioned recipe online the contained no milk, butter or eggs! 

At first thought I began thinking how on earth can you create a fluffy sponge without the usual egg milk and butter?!?!

Curious to know if Infact this would work I tried it out and I have to say was my far the best cake I have ever made! Delicious, light and fluffy! So I would like to share the recipe with you. Perfect for anyone looking for a dairy free cake recipe! 

Ingredients:

1 1/2 cups all purpose flour

1/2 tsp salt

1 cup of sugar

1 tsp vanilla extract

1 tsp baking soda

1 tsp white vinegar

1 cup water

3 tbsp cacao or unsweetened cocoa powder.

5 tbsp vegetable oil

Icing ingredients:

1/2 cup icing sugar

1 tsp coca powder

Approx 2 tsp of water

Method:

Mix all dry ingredients together with a whisk to loosen any lumps and combined  them.  Make a well in the centre of the dry mix and add all your wet ingredients and stir together until it forms a smooth mixture. Transfer into a square baking tin approx 8". 

Baking in preheated oven of 200C for about 35 minutes or until the sides come away from the tin and when proded with a  toothpick comes out clean. 

Allow to cool completely then Mix your icing sugar, coca powder together with a small amount of water. Until you create a thick paste like icing. Then smooth over the top of your sponge with a palette knife to finish. 

Bacon carbonara

Portioned for 2.

Ingredients:

150g fettuccine pasta

2 rashers smoked bacon or can use lardons

125ml cream

1 garlic clove

20g cheese

75ml White wine (optional)

1/4 thinly sliced and diced onion

Fresh parsley

Method:

Bring a pan of water to the boil and add a good pinch of salt.

Add your fettuccine and cook for approximately 10 minutes until al dente. Then place your pasta into cold water to refresh. 

Sauté your bacon or lardons in a little oil and add your chopped garlic. Once your meat is cooked add the White wine and reduce by half. When you have achieved this add in your cream and allow to simmer gently. 

Place your pasta back into boiling water once it has begun to heat through drain and add in your cream mixture to the pasta. 

Add in your parsley gently stir then serve.

Garnish with parsley and ribbons of cheese