Grease and base-line a 20cm round, loose-based cake tin.

Heat the oven to 350F/180C/gas 4.

Sift together 250g (1 1/2 cups) plain flour, 4 tbsp cocoa powder, 250g (1 cup) caster sugar, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda) and 1/2 tsp salt.

In a separate bowl, mix together 5 tbsp (1/3 cup) of vegetable oil or apple puree, 1 tbsp vinegar, 1 tsp vanilla essence, 250ml (1 cup) warm water.

Mix these into the dry ingredients until just amalgamated. Do not over mix.

Pour into the prepared tin and bake for 30-35 minutes until the cake has risen and springs back when pressed.

Serve the cake just as it is, or to make it extra special, top with Greek yogurt and raspberries.

Try this one....its really good... Children will love it

Rolled oats - 6 tbsps
Whole wheat flour - 1 1/2 cups
1/2 cup all purpose flour
1/2 cup brown sugar
Baking powder - 1 tsp
Salt - 1 teaspoon
Low fat butter - 5 to 6 tbsps
Milk - 1/2 cup

Preheat oven to 350 degrees. Grease 2 baking sheets.
Grind the rolled oats in a blender down to medium-coarse.
Combine the ground oats, whole wheat flour, all purpose flour, brown sugar, baking powder, and salt. Mix well. Add in the butter, and make sure its mixed in well. Best done in a food processor or electric mixer.
Add in 1/3 cup of the milk and mix well. Add enough milk so that the ingredients form a dough that just holds together.
Divide the dough into 3 or 4 portions and roll out one portion at a time to about 1/4 inch thick. Then cut out round sections about 3 inch wide.
Transfer the cut rounds to the baking sheets, and poke some holes into the rounds.
Bake the biscuits for about 10 to 12 minutes until theyre golden brown.