1 ½ cup self-raising flour (sifted)
1/3 cup cocoa powder (sifted)
½ tsp baking soda
½ tsp salt
1 cup Chelsea White Sugar
½ cup vegetable/rice bran oil
1 cup cold water
3 tsp peppermint essence
2 tsps vinegar

Preheat oven to 190°C. Line a 240 x 170mm loaf tin with baking paper.
Mix all dry ingredients in a large mixing bowl. With the exception of vinegar, mix wet ingredients in a separate bowl. Pour wet into dry and gently mix. Add vinegar and stir to blend. Pour into loaf tin and bake for 45 minutes. Cool slightly, remove from tin with and cut into 8 squares when cold. Optional – drizzle with melted dark chocolate.