Eggless Chocolate Cake

In this post, I have shared just the basic recipe. For the tips and tricks please check my Eggless vanilla cake recipe.

This recipe has been adapted from Vegan Chocolate Cake by loving it vegan. This is a dark chocolaty cake. So if you don't like dark chocolate taste, then reduce the quantity of cocoa powder to 1/3 to 1/4 cup. Also adjust the quantity of the milk to adjust the batter consistency. You will need less than 1 cup of milk. 

Servings: 8

Preparation time: 20 mins

Baking time: 30 mins

Total time: 50 mins

Ingredients:

• 1 & 1/2 cup refined flour (190 gm)
• 1 cup granulated sugar (200 gm)
• 2 tbsp corn flour
• 1/2 cup cocoa powder
• 1/2 tsp instant coffee powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 2 tsp vanilla essence
• 1/3 cup vegetable oil
• 1 tbsp vinegar or lemon juice

Procedure:

1. Preheat oven to 180℃

2. Grease your cake mould. Brush little oil or butter to the inside of the mould. Sprinkle some refined flour and spread it evenly by shaking and rotating the mould. Make sure the the sides are also coated well with the flour. Invert the pan and remove excess flour. Keep the greased cake tin aside.

3. Grind sugar into fine powder

4. In a large bowl, add flour, corn flour, powdered sugar, cocoa powder, baking soda and salt. (When adding soda and salt, don't just dump them into the flour. Instead sprinkle evenly so that they will be mixed evenly.) With a spoon or a whisk, mix the dry ingredients well.

5. Sift the dry ingredients into a large mixing bowl.

6. Heat milk and add instant coffee powder in it. Dissolve it completely. To the dry ingredients, add this hot coffee milk mixture, vanilla essence, oil and vinegar/lemon juice. Mix just to incorporate everything well. Do not overmix.

7. Add this batter to the greased tin and bake in preheated oven for 30 min.