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Ingredients
- 1 cup all-purpose flour ( you can take 3/4 and 1/4 of cornflour)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract or essence
- 1/2 teaspoon of vinegar or lemon juice
- 1/2 a cup of plain water
- 4 tablespoons of vegetable oil or butter or clarified butter aka ghee
- a pinch of table salt
- 1/2 cup of powdered sugar
- a spoon or two of coconut flakes
- you can add a spoon or two of curd if you like to have a moist cake
Method
Sieve the flour and baking soda for at least two times so that it is mixed thoroughly and gets aerated as well.
Preheat the oven at 180-degree celsius. Keep the cake pan ready - either line it with baking paper or flour it after smearing some butter or oil.
Mix the oil/butter/ghee and the sugar thoroughly for a few minutes. Add water and continue the mixing. Add the vinegar/lemon juice, essence, and salt.
Add the flour and fold it well.
Mix a spoon of the coconut flakes and pour it in the cake pan. Sprinkle a spoon of the coconut flakes on top and bake it for about thirty minutes at about 220-degree Celsius or until done.
The coconut gives the cake a unique flavor and also the crust gets a golden look.
I hope you try making it.
This is an eggless version and can be had by vegans and those with egg allergies too.
Vegans can substitute ingredients with vegan products.
©sayee
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