Eggless Chocolate Moist Cake
Indulge in this decadent and easy-to-make Eggless Chocolate Moist Cake! Perfect for any occasion, this cake boasts a rich chocolate flavor and a wonderfully soft texture, all without using eggs. This recipe uses simple ingredients like all-purpose flour, cocoa powder, and milk to create a moist and delicious dessert. Ideal...
Ingredients
- 180gall purpose flour
- 25gcocoa powder
- 5gbaking soda
- 200gcastor sugar
- 80goil
- 240gmilk
- 1tbspvinegar
- 1tbspvanilla extract
Nutrition (per serving)
Calories
223.0kcal (11.15%)
Protein
5.0g (9.96%)
Carbs
28.5g (10.37%)
Sugars
14.4g (28.78%)
Healthy Fat
8.4g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
How to make Eggless Chocolate Moist Cake
Preheat your oven to 170°C.
Sift the dry ingredients: all-purpose flour, cocoa powder, and baking soda. Mix well.
Add custard sugar to the sifted dry ingredients and mix well.
Make a well in the middle of the mixture.
Add oil, vanilla essence, milk (or water), and vinegar into the well.
Stir the mixture well until the ingredients are combined, being careful not to overmix.
Prepare baking pans and pour the batter into them.
Bake at 170°C for about 25 to 30 minutes, depending on your oven.
Check if the cake is done and remove it from the oven.
Optional: Top the cake with chocolate ganache and decorative sprinkles.
Nutrition (per serving)
Nutrition (per serving)
Calories
223.0kcal (11.15%)
Protein
5.0g (9.96%)
Carbs
28.5g (10.37%)
Sugars
14.4g (28.78%)
Healthy Fat
8.4g
Unhealthy Fat
2.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer chocolate flavor, you can add a tablespoon of instant coffee powder to the batter.
If you don't have castor sugar, you can use regular granulated sugar.
Make sure all your ingredients are at room temperature for best results.
FAQS
Can I use a different type of oil in this recipe?
Yes, you can substitute the oil with any neutral-flavored oil such as vegetable oil, canola oil, or sunflower oil.
Can I use a different type of flour?
While all-purpose flour works best, you can try using cake flour for an even softer texture. Avoid using self-rising flour as it will affect the cake's rise.
How do I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I frost this cake?
Yes, this cake pairs well with chocolate ganache, buttercream frosting, or a simple dusting of powdered sugar.
Is it possible to make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend. However, the texture and taste may vary.
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