Sift 1.5 cups plain flour with 1 tsp baking soda and 1/3 cup cocoa powder. Stir in 1 cup caster sugar. In a separate bowl combine 1/3 cup vegetable oil, 1 tbs vinegar, 1 tsp vanilla extract and 1 cup water. Mix the wet ingredients with the dry ingredients then pour into a 25cm springform lined tin and bake at 180 degrees Celsius for 35 minutes.
For the icing, sift 1.5 cups icing sugar with 1/4 cup cocoa powder. Stir in 1 tsp vanilla extract and approximately 3 tbs water until you have reached the desired consistency.
Spread the cake with the icing when the cake in cool.
Fifteen Kilograms of Imperfect Lemons 
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