Preheat the oven to 180 degrees Celsius.
Sift the flours, baking soda and salt into a large bowl then add the sugar. Make a well before combining the soy milk, lemon juice, oil and vanilla essence.
Pour the wet ingredients into the dry ingredients and stir until combined. Pour half the batter into another bowl than add cocoa into one batch and mix in well.
Working quickly, drop spoonfuls of each mixture randomly into the prepared 20 cm fluted-ring tin. Smooth surface with a spatula.
Bake for 45 minutes or until cooked.
Stand on wirerack for 5 minutes before turning out of tin.
Dust with icing sugar of ice with a chocolate icing once cold.
- 2 1/4 C all purpose flour
- 4 Tbsp cornflour
- 1 1/2 tsp baking soda
- Pinch of salt
- 1 1/2 C sugar
- 1 1/2 C soy milk
- 2 Tbsp lemon juice
- 3/4 C oil
- 1 tsp vanilla essence
- 3 Tbsp cocoa