Olive Oil Cake

A cake I baked during Lent.  No eggs, no butter.  Does that mean that it's vegan?

Choc-Orange Olive Oil Cake

3/4 cup olive oil (you could use any vegetable oil)
1 1/2 cup sugar
2 cups orange juice
zest from one orange
3 soup spoons vinegar - I used home made wine vinegar.  Any sort will do
6 soup spoons cocoa
3 1/2 cups self raising flour  (400 grams)
1 tsp baking powder
pinch of salt
vanilla

Put everything into a bowl, flour last of all, and beat well.

Tip the mixture into a greased cake tin.  I used the one with the hole in the middle.

Bake in a pre-heated oven at 175oC for 40-45 minutes

Greek cakes don't usually have icing on the top.  My family dislikes the stuff.  Now and again I might add a syrup when it comes out of the oven, like lemon drizzle cake, but this cake is quite heavy and I wouldn't try it myself.

Sieve some icing sugar over the top and add some orange zest or maybe some orange slices to make it pretty, if you're that way inclined.

I forgot to take a photo.  You'll have to imagine a round chocolate  cake because I won't be making this again till Lent next year.

I'm only just starting to think about  making cakes again since Easter.  We had so many trays of sticky cakes, galaktobouriko (semalina and milk covered in filo pastry and dripping honey syrup!), baclava, easter cookies, tarts and hot cross buns, not to mention packets of pineapple lumps, cream filled eggs, real ginger nuts, cadbury eggs, greek chocolate eggs, you get the idea.