Crazy chocolate cake without eggs or baking powder

This cake is very quick and only dirties the baking tin. Excellent for people intolerant to gluten, as rice flour can be substituted, and for lactose intolerance by replacing milk with water.
Ingredients
170 g Italian '00' flour or rice flour
170 g sugar
30 g unsweetened cocoa
60 g corn or seed oil
250 ml milk or water
1 tablespoon white vinegar, essential
1 teaspoon bicarbonate of soda
Half a teaspoon salt
Vanilla
Optional
6 Ferrero Roche or 70 g dark chocolate
I had 6 Ferrero Roche at home and used them: hazelnut flavour works beautifully.
Use a 20 cm non-stick tin, no larger or the cake will be too thin.
1 wooden spoon
I grease the tin with a little oil.

I add the flour.

Then sugar and vanilla.

Then cocoa.

Then salt and bicarbonate of soda.

I combine the dry ingredients.

I add the oil.

Then vinegar.

Then milk or water.

I mix thoroughly without lumps.

The mixture is smooth and creamy.

Bake as it is, or, as I did, add broken Ferrero Roche or 70 g chopped dark chocolate to the mixture.


I bake at 180°C for about 25 minutes. Do not overbake: it should remain a little moist.


If you prefer using 2 bowls, mix dry ingredients in one and liquids in the other, combine and pour into the tin; the result is the same.
Very soft, quick and delicious.