Allergy-Friendly Chocolate Cake

Ingredients

• 3 cups flour (I use a combination of 1 cup each soya flour, barley flour and brown rice flour but if you want to make this gluten-free, use 1 1/2 cups of brown rice flour and 1 1/2 cups of soya flour)
• 2 cups sugar (I use 1 cup brown sugar and 1 cup white sugar but you can do 2 cups of either and if you want it a little less sweet, reduce your sugar by 1/4 cup)
• 2/3 cups cocoa
• 2 tsp salt
• 2 tsp baking soda
• 2 cups milk (I use a 400ml can of Aroy-D coconut milk, which is free from Potassium Metabisulphite – you can use any milk-substitute but the coconut milk makes it very fudgey)
• 1 cup oil (I use regular Canola oil but again you can substitute melted margarine or coconut oil)
• 1 tbsp vanilla (pure vanilla is best but very expensive – according to Wikipedia, artificial vanilla is a byproduct from the pulp used in papermaking in which the lignin is broken down using sulfites)
• 3 tbsp apple cider vinegar (I have also used white vinegar and it works fine)