Eggless Chocolate Cake (Dairy Free)

This is the first time I am baking a dairy free cake, which is eggless and butter is replaced with canola oil.  To some, they may have tasted this cake many times, but to be frank this is the first time I bake and tasted this tempting-looking cake!  My main purpose of baking this cake is for my next dessert recipe "Cake, Fruit and Yogurt Farfiat."  

Ingredients:
1 1/2 cup plain flour
1 tsp baking soda
1/2 tsp salt
1 cup caster sugar
4 tbsp cocoa powder
1 cup water
1/3 cup canola oil
2 tbsp vinegar

Methods:

1. Sift flour, salt, baking soda and cocoa powder into a bowl, stir with a spoon to combine the ingredients.
2. Using a whisk, combine water, canola oil, sugar and vinegar in a small bowl.
3. Add the wet ingredients to the flour mixture and stir until you get a smooth batter.
4. Pour the batter into a round 8" cake tin.
5. Bake in a preheated oven of 175 degree Celsius for about 25 to 35 minutes, or until a wooden skewer inserted comes out clean.
6. Let it sit in the cake tin for about 10 minutes before turning out onto a wire rack to cool.
7. Cake is ready to be served!

This recipe is adapted from Treat and Trick with slight amendments.