Recipe - Indulge Your Sweet Tooth With This Eggless Chocolate Cake

Eggless chocolate cake is a delectable and moist cake that is perfect for vegetarians, those with egg allergies, or anyone looking for a delicious chocolate cake without eggs. Here is the recipe of eggless chocolate cake.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/2 cup vegetable oil
1 cup water

Method

- Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

- Add in the vanilla extract, white vinegar, vegetable oil, and water. Mix until smooth and well combined.

- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

- Remove the cake from the oven and let it cool completely in the pan before removing it.

- Once cooled, transfer the cake to a serving plate and dust with powdered sugar or frost with your favorite frosting, if desired.

- Slice and serve the eggless chocolate cake and enjoy!

Tips

- You can use any type of vegetable oil in this recipe, such as canola oil, sunflower oil, or coconut oil.
- For a richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
- Make sure to let the cake cool completely before frosting, otherwise, the frosting will melt.
- This cake can be stored at room temperature for up to three days or in the fridge for up to a week.

Enjoy this eggless chocolate cake as a delicious dessert or a sweet treat anytime.