Chocolate Cake with vinegar (2) (eggfree)

Moist Chocolate Crazy Cake

1 1/2 cups plain flour
1 1/4 cups castor sugar
1/3 cup of cocoa (not Dutch-processed)
1/2 tsp bicarb soda
1/2 tsp salt
90g butter, melted (original recipe calls for 1/3 cup oil)
1 tsp vinegar
2 tsp pure vanilla extract
1 cup cold water or coffee

Preheat oven to 180 degrees C. In an 8- by 8- by 2-inch nonstick cake tin, stir together flour, sugar, cocoa, bicarb soda and salt. Poke three holes in ingredients with handle of a wooden spoon. Pour butter or oil into one hole. Do not mind if it overflows. Spoon vinegar into second hole and the vanilla into last. Pour cold water over the top and stir ingredients until smooth.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan. Serves 8.