Eggless Chocolate Cake
A rich and moist chocolate cake made without eggs, perfect for celebrations and accommodating dietary restrictions.
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Use high-quality flour for best results.
- 0.75 cups Natural unsweetened cocoa powder It helps achieve the desired flavor and color.
- 1 teaspoon Baking soda Ensure it's fresh for the best rise.
- 1 teaspoon Baking powder Also check for freshness.
- 1 cup Organic cane sugar Provides moisture and sweetness.
Wet Ingredients
- 0.5 cups Vegetable oil Keeps the cake moist.
- 1 tablespoon Vinegar Acts as an egg substitute for structure.
- 1 cup Milk or plant-based milk Use to achieve your desired richness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a baking pan to prevent sticking.
- Sift the dry ingredients together in a mixing bowl to aerate.
- In a separate bowl, mix all the wet ingredients until well combined.
- Combine the dry and wet ingredients and stir until just mixed.
Baking
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
Notes
Store in an airtight container at room temperature for 3-5 days. You can refrigerate to extend shelf life. Experiment with frostings like chocolate buttercream, chocolate sauce, or ganache for a unique touch.