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Quick And Easy Eggless Chocolate Cake Recipe

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Basic eggless chocolate cake recipe without condensed milk Rachna's Kitchen
Basic eggless chocolate cake recipe without condensed milk Rachna's Kitchen from www.rachnas-kitchen.com

Description

Are you craving for a chocolate cake but don't have eggs or don't want to use them in your recipe? Then this quick and easy eggless chocolate cake recipe is just what you need. This recipe is perfect for those who are allergic to eggs, follow a vegan diet, or simply don't have eggs at home. This cake is moist, fluffy, and has a rich chocolate flavor that will satisfy your sweet tooth.

Prep Time

The preparation time for this recipe is around 10-15 minutes.

Cook Time

The cooking time for this recipe is around 30-35 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 tbsp white vinegar
  • 1 cup water

Equipment

  • 9x9 inch square cake pan
  • Mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Whisk or fork

Method

  1. Preheat your oven to 350°F (180°C).
  2. Grease the cake pan or line it with parchment paper.
  3. In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix well.
  4. Add the vanilla extract, vegetable oil, and white vinegar to the dry ingredients. Mix well.
  5. Gradually add the water to the mixture while mixing until the batter is smooth and free of lumps.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Once done, remove the cake from the oven and let it cool down for 5-10 minutes.
  9. Run a knife around the edges of the cake and invert it onto a wire rack to cool completely.
  10. Your eggless chocolate cake is now ready to serve. Enjoy!

Notes

  • You can add chocolate chips or nuts to the batter for extra texture and flavor.
  • You can also frost the cake with your favorite frosting or glaze.
  • This cake can be stored at room temperature for up to 3 days or in the fridge for up to 1 week.

Nutrition Info

  • Serving size: 1 slice (1/9 of the cake)
  • Calories: 240
  • Total fat: 9g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Total carbohydrates: 39g
  • Dietary fiber: 2g
  • Sugars: 23g
  • Protein: 3g

Recipes FAQ

Can I replace white vinegar with apple cider vinegar?

Yes, you can use apple cider vinegar instead of white vinegar. They both have the same acidity level.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture of the cake may be denser.

Can I make cupcakes with this recipe?

Yes, you can make cupcakes with this recipe. Just adjust the baking time to 15-20 minutes.

Recipe Tips

  • Make sure that all the ingredients are at room temperature before mixing.
  • Sift the dry ingredients to remove any lumps.
  • Do not overmix the batter to avoid a tough cake.
  • Check the cake 5-10 minutes before the baking time is up to avoid overbaking.

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