How to make
Mix all of the dry ingredients into a bowl.
Make a well in the middle of the mixed dry ingredients and add apple cider vinegar, vegetable oil and water.
Using a mixer, mix until you have a smooth mixture.
Spread the mixture in a pre-greased and floured baking tray and sprinkle the cocoa cake with the almonds on top.
The egg-free sponge cake is baked in a preheated 360°F (180 degree) oven for about 30-35 minutes.
