Involving children in a baking project generally requires you to embrace the mess and chaos, but despite that we were impressed at how friendly this recipe was to make with little helping hands. This cake can be made vegan by omitting the frosting. 

1 1/4 cup (160 g) Flourist Whole Grain Rye Flour
1 cup (200 g) cane sugar
1/3 cup (30 g) cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 cup water, room temperature
1/3 cup neutral oil
1 tsp vanilla
1 tsp apple cider vinegar
Chocolate Sour Cream Frosting or your favourite frosting (optional)

Preheat the oven to 325°F. Butter and line a 8-by-8-inch square pan with parchment paper.

In a large mixing bowl, whisk together Flourist Whole Grain Rye Flour, sugar, cocoa powder, baking soda and salt. Add 1 cup water, oil, vanilla and vinegar. Whisk until it becomes a smooth and uniform batter. 

Pour into the prepared pan and lightly tap the pan to burst any air bubbles. Bake for 25-35 minutes until a skewer inserted comes out clean and the top has set. Cool completely. Frost the top with chocolate frosting if you'd like or sprinkle a light dusting of confectioners' sugar.