Introduction
Eggless chocolate cake is a delightful treat that caters to those who prefer or require an egg-free diet. This recipe is not only simple but also provides a moist, rich chocolate flavor that is sure to satisfy any sweet tooth. Perfect for birthdays or any special occasion, this cake is a crowd-pleaser that requires minimal effort to prepare.
Detailed Ingredients with measures
All-purpose flour: 1 ½ cups
Sugar: 1 cup
Cocoa powder: ⅓ cup
Baking soda: 1 tsp
Salt: ½ tsp
Vegetable oil: 1/3 cup
Vinegar: 1 tsp
Vanilla extract: 1 tsp
Water: 1 cup
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
This eggless chocolate cake is easy to make and perfect for any occasion. With basic ingredients and straightforward steps, anyone can whip up this delicious dessert in no time. Enjoy every slice!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F). Ensure that it’s well heated before you place the cake in.
Prepare the Baking Pan
Grease a round 8-inch baking pan with oil or butter. Optionally, line the bottom with parchment paper for easier removal.
Mix Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Mix well to ensure all dry ingredients are combined evenly.
Combine Wet Ingredients
In a separate bowl, whisk together the milk, oil, vanilla extract, and sugar until the mixture is smooth and the sugar is dissolved.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined, ensuring not to overmix the batter.
Add Vinegar
Add the vinegar to the batter and gently fold it in. This will help to make the cake fluffy.
Pour Batter into Pan
Pour the batter into the prepared baking pan, spreading it evenly.
Bake the Cake
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Frosting Option (Optional)
If desired, you can frost the cooled cake with your favorite chocolate frosting or ganache for added flavor.
Notes
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Serving Suggestions
This chocolate cake can be served as is, or with a scoop of ice cream or fresh fruits for a delicious dessert.
Make-Ahead
You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Customization
Feel free to add chocolate chips or nuts into the batter for additional texture and flavor.
