A No Eggs, Easy Chocolate Cake is a simple yet indulgent dessert that caters to those with egg allergies or those who prefer eggless baking. This cake is known for its rich chocolate flavor and moist texture, making it a favorite among chocolate lovers.:
Once baked, the No Eggs, Easy Chocolate Cake boasts a deep, chocolatey aroma and a beautifully dark, rich color. Its texture is soft and moist, with a melt-in-your-mouth quality that makes it irresistible. This cake can be enjoyed plain, dusted with powdered sugar, or topped with a luscious chocolate ganache or frosting for an extra touch of decadence.:
Ideal for any occasion, this cake is a versatile treat that can be served as a dessert, a snack, or even a special celebration cake. Its eggless nature makes it suitable for a wide range of dietary preferences, ensuring that everyone can indulge in its deliciousness.:
Ingredients :
- 1/2 cup (118ml) of milk
- 3/4 cup (150g/ 5.3Oz) of sugar
- 1 teaspoon instant coffee
- 1 tablespoon vinegar
- 1/2 cup (118ml) of oil
- 2 cups (240g/ 16Oz) flour
- 1/3 cup (35g/ 1.2Oz) of cocoa
- 1 teaspoon baking powder
- Half a teaspoon of baking soda
- vanilla
- 1 cup (237ml) water
- 1/2 cup (100g/ 3.5Oz) of sugar
- 1/2 cup (62g/2.2Oz) of flour
- 3 tablespoons cocoa
- 1 cup (237ml) water
- 1 and a half cups (372ml) of milk
- 1 tablespoon (14.2g/ 0.5Oz) butter
- 1 tsp vanilla
This soft eggless chocolate cake is a must-try. Finish off the cake with a luscious chocolate ganache and enjoy every bite.
In a large mixing bowl, add half a cup of milk together with three-quarters cups of sugar, a teaspoon of instant coffee and a teaspoon of vinegar. Whisk the ingredients to mix until well combined then add half a cup of oil and whisk it in until incorporated.:
Sift in two cups of flour, a teaspoon of baking powder, half a teaspoon of baking soda and a third cup of cocoa powder. After sifting in the dry ingredients, add in one cup of water and start mixing until you have a smooth batter, add in a teaspoon of vanilla essence and mix until smooth with no lumps.:
Grease a round baking tray with oil and line with parchment paper then pour in the cake batter and bake in a preheated 170C oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baked, let it cool down inside the baking pan. In a medium-sized saucepan, add half a cup of sugar, 3 tbsp cocoa powder, half a cup of flour, one cup of water and one and a half a cup of milk then mix well until smooth.:
Put it over medium-sized heat and stir constantly until it boils and thickens. Add one tablespoon of butter and vanilla extract then mix well for about 2 minutes. Remove from the heat and pour it over the cold cake (still in the baking pan). Spread it evenly then cover the top with plastic wrap to prevent it from drying as it cools.
