Eggless Chocolate Cake
Eggless chocolate cakes have a reputation of being dense and not as tasty but this recipe will change all of that.
Recipe Ingredients
- 2 cups milk
- 1 ½ tsp vinegar
- Oil, for greasing pan
- Flour, for dusting pan
- 2 cups refined flour
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- ½ cup cocoa powder
- 1 ¼ cups sugar
- ¾ cup vegetable oil
- 1 tsp vanilla essence
- ½ cup melted butter
- 2 tbsps brown sugar
- ⅔ cup (150 ml) water
- 1 tin condensed milk (400 gms)
Instructions
- 1
Mix the milk with vinegar and keep aside to curdle into a buttermilk substitute.
- 2
Grease the cake pan with oil, dust with flour, and tap off the excess.
- 3
Sieve the refined flour, baking powder, baking soda, salt and cocoa powder into a bowl.
- 4
Add the sugar to the sifted dry ingredients and mix well.
- 5
Pour the buttermilk into a large bowl, then whisk in the vegetable oil and vanilla essence.
- 6
Add half the dry ingredients to the wet ingredients and whisk to combine.
- 7
Add the remaining dry ingredients and fold gently with a spatula until the batter is smooth.
- 8
Pour the batter into the prepared pan and tap on the counter to release air bubbles.
- 9
Bake at 350°F (175°C) for 35-40 minutes.
- 10
Cool the cake in the pan for 20 minutes, then release the springform and turn out onto a rack.
- 11
Decorate the cooled, spongy cake as desired.
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Credits: Source: Veggie Recipe House