A simple, not-too-sweet egg-free chocolate sponge cake just the right size to be loaded with all the frosting and sweets needed to create a spooky Halloween graveyard. Eat at your peril!
Sieve 200 grams self-raising flour, 20 grams cornflour, 1/2 tsp bicarbonate of soda, 1 pinch Shetland sea salt and 30 grams cocoa powder into a large mixing bowl.
Stir in 225 grams caster sugar with a wooden spoon.
In a measuring jug, combine 225 ml full fat milk, 1 tbsp distilled white vinegar, 75 ml vegetable oil and 1 tsp vanilla bean paste.