Eggless Chocolate Cake | Chocolate cake
If you are in search of an excellent eggless chocolate cake | chocolate cake recipe that is super moist, with soft crumb, light, quick, easy to make, fuss free and most importantly it's an eggless one.
However, this recipe has no baking powder, no eggs, no butter, no condensed milk, yet turns out perfect.
Servings 8 Inch round cake
Ingredients
To make one 8″ round cake
Dry ingredients
- 1 ½ cups / 215 grams All purpose flour
- 1 cup / 214 grams Granulated Sugar
- 1/2 cup / 43 grams Cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet ingredients
- 1 cup / 240 ml Milk
- ½ cup / 118 ml Oil
- 2 tablespoons water
- 1 teaspoon Vanilla Essence
- 2 teaspoon Vinegar
Other ingredients
- Blanched almonds halves - as required
Instructions
- Pre heat your oven at 180°C for 15 minutes, at least.
- Apply oil all over the cake mold and dust some flour over it.
- Tap and remove the excess flour.
- Or line the cake mold with parchment paper.
- This step will make the un molding of the cake easier.
- After that, sieve all dry ingredients from a height.
- Don’t skip this step, as sifting from height makes the cake really airy.
- Sift your powdered sugar as well.
- If you are using granulated sugar then dissolve it with the liquid first.
- Mix in the liquid ingredients listed above.
- If using hand blender, whip it for about 30 to 40 seconds until it becomes smooth and lump free.
- Pour this mixture into lined cake mold. Spread it evenly. Decorate it with blanched almond halves.
- Now tap the mold twice gently on your kitchen counter to get rid of any air bubbles.
- Bake it in preheated oven, on the middle rack upto 30 to 35 minutes or untill the toothpick inserted in the center of the cake comes out clean.
- Once baked take it out of the oven and let it cool and transfer this on to a cooling rack by covering it with kitchen towel so that it doesn't get dry.
- Remove the parchment paper when serving, by cutting into pieces.
- The cake keeps good at room temperature for 2 days in an airtight container and upto a week in the fridge.
Notes
1. Make sure that all ingredients including milk should be at room temperature for making cake.
2. Milk plus vinegar is nothing but buttermilk. So if you don't have vinegar use 1 cup sour buttermilk (chaas) by replacing milk and vinegar in this recipe.
3. You may use any kind of sugar. It can be powdered or granular, brown sugar or coconut sugar.