This Recipe is one of the easiest Eggless Cake Recipes. This recipe will bust the myth that eggless cakes cannot be soft, spongy, Moist & Fluffy. Everybody loves cake and when it is a chocolate cake, it is just special.
Here, I present to you this wonderful recipe for Eggless Chocolate Cake. This cake recipe is a no condensed milk cake and no butter cake. Be it children or adults, everybody loves this delicious chocolate cake. The most special thing about this recipe is that this is an eggless cake.
The cocoa powder I have used here is from Hershey’s. You can use the brand of your choice. I have garnished the cake with tutti fruity, cashews, almonds & walnuts. You can also use chocolate chunks from a bar of dark chocolate compound. I prefer Amul. Again, you can you the brand of your choice. It can be enjoyed at breakfast with a hot cup of tea or coffee or simply as a dessert. This Chocolate Cake Recipe will surely make your mouth water and leave you asking for more.
So without further delay let us learn how to make this delectable, moist & Fluffy Chocolate Cake.
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| Prep Time | 10 Minutes |
| Cook Time | 40 Minutes |
| Servings |
Servings
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- 1 Cup All Purpose Flour / Maida
- 1/2 Cup Powdered Sugar
- 1/3 Cup Odourless Cooking Oil
- 1/4 Cup Cocoa Powder I have used Hershey’s Cocoa Powder
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Pinch Regular Salt (नमक)
- 1 Tsp. Vanilla Essence
- 1 Tbsp. Vinegar
- 1 Bowl Dark Chocolate Chunks Optional. I Use Amul Dark Chocolate Compound.
- 1 Bowl Mixed Dry Fruits Almond, Walnuts, Tuti Fruity For Garnishing
- 1 Cup Milk
Ingredients
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- Preheat your oven at 180° for 10 minutes. Let us prepare the cake batter while the over heats up.
- First we will prepare butter milk. To prepare the butter milk add 1 Tbsp. Vinegar to 1 cup of milk. Milk well and set aside and let it rest for 5 minutes.
- Batter preparation can be divided into two steps i.e. to prepare dry and wet ingredients. To prepare the dry ingredients, place a big strainer on a mixing bowl. To this strainer add 1 Cup All Purpose Flour / Maida, ¼ Cup Cocoa Powder, 1Tsp. Baking Powder, ½ tsp. Baking Soda & 1 pinch of salt.
- Strain them by shaking the strainer. Use a spoon to gently crush the remaining lumps and strain them as well. Our dry ingredients are ready.
- To prepare the wet ingredients, add 1 Cup Butter Milk to a mixing bowl. To this add, 1/3 Cup Odorless Cooking Oil & 1 Tsp. Vanilla Essence. Whisk well till they merge properly.
- After they merge into each other, add ½ Cup Powdered Sugar & whisk till the sugar dissolves in the Butter Milk. Our wet ingredients are ready.
- Now to the bowl of dry ingredients, add the wet ingredients & start whisking. Whisk till no lump remains. The batter should have a flowing consistency. Thus, if the batter is thick than required then you can add a few tablespoons of milk to the batter while whisking. Whisk till you get a lump free, smooth and a flowing consistency batter. At this point the batter is ready.
- You can use a tin container or a paper one. This recipe uses a paper baking mould. There is no need to grease the paper mould & neither do we need to use the butter paper. It is also a good option to gift the cake in the banking mould.
- Pour the batter into the paper baking mould. Fill only 2/3rd of the mould capacity. This is done to allow the cake to get the proper fluffy.
- After pouring the batter into the container, garnish the cake with your choice of garnishing like the Almonds, Walnuts, Tuti Fruity or the chunks of Dark Chocolate Compound.
- After garnishing, place the container on a plate and tap the plate on your kitchen slab. This is done to remove any air bubbles from the batter and to settle the batter properly into the container.
- By this time our oven will be ready to be preheated & ready, place the container in the oven and bake the cake at 180° for 40 minutes.
- Perform the toothpick test to check the doneness of the cake. Insert a long toothpick at the center of the cake and take it out. If the toothpick comes out clean, then the cake is properly baked.
- Let it come down o room temperature. Serve it to your loved ones after cooling down.
Contact Chef: Payal Jethani
Tips:
- Use Odorless Cooking Oil
- Dry ingredients are strained to remove air from the ingredients and to get a fluffy cake.
- While mixing the wet and dry ingredient, if the batter is thick than required then you can add a few tablespoons of milk to the batter while whisking.
Tricks: Tin container needs to be greased and also required a butter paper set into the container before pouring the batter. Use a paper baking mould to avoid greasing and butter paper. It is a good option to gift the cake as is. Click here to check out the Tooth Pick Test.
Goes well with: Tea & Coffee
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