1/2 cup (75 g) unbleached all-purpose flour

1/4 cup (55 g) sugar

2 tbsp cocoa powder, sifted

1/4 tsp baking soda

1/3 cup (75 ml) water

2 tbsp (30 ml) canola oil

1 tsp (5 ml) white vinegar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

In a bowl, combine the dry ingredients. Stir in the water, oil and vinegar with a whisk until smooth. Spoon into the prepared pan.

Bake for 10 to 12 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Do not unmould.

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