1Preheat oven to 350F and oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate-their is no need to sift the dry ingredients.
2Using small bowl beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. beat this together slowly and when mixed through beat with a spoon for a couple of minutes.
3Pour the mixture into the prepared round cake tin. The mixure should be the consistency of a thick batter. Cook for 45-60 minutes.
When cooked, roove the cake form the oven and allow the cake to cool in the round cake tin for 5-10 minutes before turing out to cool.
4Then fresh or frozen fruit mashed with potato masher add Splenda or sugar. Top with Cool whip.
Or sugar-free frosting on the cake.