1 cup all-purpose flour ( you can take 3/4 and 1/4 of cornflour)
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract or essence
1/2 teaspoon of vinegar or lemon juice
1/2 a cup of plain water
4 tablespoons of vegetable oil or butter or clarified butter aka ghee
a pinch of table salt
1/2 cup of powdered sugar
a spoon or two of coconut flakes
you can add a spoon or two of curd if you like to have a moist cake
Sieve the flour and baking soda for at least two times so that it is mixed thoroughly and gets aerated as well.
Preheat the oven at 180-degree Celsius. Keep the cake pan ready - either line it with baking paper or flour it after smearing some butter or oil.
Mix the oil/butter/ghee and the sugar thoroughly for a few minutes. Add water and continue the mixing. Add the vinegar/lemon juice, essence, and salt.
Add the flour and fold it well.
Mix a spoon of the coconut flakes and pour it in the cake pan. Sprinkle a spoon of the coconut flakes on top and bake it for about thirty minutes at about 220-degree Celsius or until done.
The coconut gives the cake a unique flavor and also the crust gets a golden look.
I hope you try making it.
This is an eggless version and can be had by vegans and those with egg allergies too.
Vegans can substitute ingredients with vegan products.
Recipe and image - own