Introduction
Eggless chocolate chip cake is a delightful treat that appeals to everyone, especially those who follow a vegan lifestyle or have egg allergies. This rich and moist cake, loaded with gooey chocolate chips, is perfect for any occasion, from birthdays to casual get-togethers. Its simplicity in preparation and the comforting flavors make it a must-try for both novice and experienced bakers.
Detailed Ingredients with measures
All-purpose flour – 1.5 cups
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Unsweetened cocoa powder – ¼ cup
Sugar – 1 cup
Vegetable oil – ¾ cup
Milk (or non-dairy milk) – 1 cup
Vanilla extract – 1 teaspoon
Chocolate chips – 1 cup
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: Serves 8-10 people
Detailed Directions and Instructions
Step 1: Preparation
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the yogurt, sugar, milk, oil, and vanilla extract until smooth.
Step 4: Combine Dry and Wet Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing.
Step 5: Add Chocolate Chips
Fold in the chocolate chips gently into the batter.
Step 6: Transfer to Pan
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Serve
Once the cake is completely cooled, slice and serve it as desired.
Notes
Measurement Accuracy
Ensure that all ingredients are measured accurately for the best results.
Yogurt Substitution
If you don’t have yogurt, you can use buttermilk or a non-dairy yogurt option.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Variations
Feel free to add nuts or different types of chocolate chips for added flavor and texture.
