1 1/2 cups (375 ml) unbleached all-purpose flour

3/4 cup (180 ml) sugar

1/4 cup (60 ml) cocoa powder, sifted

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1/3 cup (75 ml) canola oil

1 tablespoon (15 ml) white vinegar

1 teaspoon (5 ml) vanilla extract

1 cup (250 ml) water

With the rack in the middle position, preheat the oven to 180 °C (350 °F). With softened butter, butter a 20-cm (8-inch) square baking dish.

In the baking dish, combine flour, sugar, cocoa powder, baking soda and salt.

Make a large and two small wells in dry ingredients.

Pour oil into the large well. Pour vinegar in a small well and vanilla in the last one.

Pour water into baking dish and stir with a fork just enough to moisten dry ingredients.

Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Cut into squares.

Serve cake with vanilla ice cream.

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