Cake

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1 ½ cups all-purpose flour (gluten-free, if necessary)

1 cup sugar (See notes)

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon white vinegar

5 tablespoon canola oil (See notes)

1 ½ teaspoon vanilla extract

1 cup water

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Lemon glaze

½ cup sugar

1 ½ tablespoons water

½ tablespoon lemon juice

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Berry compote

1- 1 ½ cups frozen or fresh mixed berries (your choice)

1-2 tablespoons lemon juice

1-2 tablespoons maple syrup

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Cake

1. Preheat the oven to 180C/350F. Line a square pan with parchment paper, leaving an inch over each side overhanging, for easy removal. Use a casserole dish if doubling the recipe.

2. In a large mixing bowl, add your dry ingredients and mix well. Form three caves (depressions) in the dry mixture. In one, add the vinegar. In the second, add the vanilla extract, and in the final one, add the Oil.

3. Pour the water over the top and using a whisk or wooden spoon, mix together, until fully combined.

4. Transfer your vanilla cake batter in the lined pan. Bake for 25-30 minutes, or until a skewer comes out just clean.

5. Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. If desired, frost the cooled cake.

Lemon Glaze

1. Stir the sugar, water, and lemon juice together over medium-low heat until the sugar is dissolved.

2. Pour over the cake and let cool.

Berry Compote

1. Combine the berries, lemon juice, and maple syrup in a saucepan.

2. Heat until boiling.

3. Reduce heat and simmer until desired consistency is reached. Add more lemon juice or maple syrup to taste.

4. Cool the compote and pour over the cake.

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Notes

You can use all white sugar, or part white/brown sugar. You can also use a sugar free substitute, as referred to in the body of the linked post. Avoid using all brown sugar (coconut sugar), as it will darken the cake and also have a slight molasses flavor. 

Any oil works- vegetable oil, sunflower oil, coconut oil, safflower oil, etc. 

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