Recipe for Moist Eggless Chocolate Cake
Components:
- One and a half cups all-purpose flour
- One cup of sugar granules
- 1/3 cup of cocoa powder without sugar
- One teaspoon of baking soda
- Half a teaspoon of salt
- 1/3 cup of melted butter or vegetable oil
- One teaspoon of vanilla extract
- One tablespoon of apple cider vinegar or white vinegar
- One cup of milk, either non-dairy or dairy
- Half a cup of chocolate chips, if desired
Directions:
- Preheat Oven: Set the oven’s temperature to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or grease and flour it.
- Combine Dry Ingredients: Sift the flour, sugar, baking soda, cocoa powder, and salt in a big basin.
- Mix Wet Ingredients: Whisk the oil, milk, vinegar, and vanilla essence in a different bowl.
- Mixtures should be combined by adding the wet ingredients to the dry ingredients. Don’t overmix; just blend the ingredients. Add the chocolate chips, if using.
- Bake: Fill the cake pan with batter, then level the top. A toothpick inserted in the center should come out clean after baking for 30 to 35 minutes.
- Cool: After 10 minutes of cooling in the pan, move the cake to a wire rack to finish cooling.
- Frost (Optional): After it cools, you may either dust it with powdered sugar or use your preferred chocolate frosting to enjoy it plain.
- Serve: Cut your luscious eggless chocolate cake into slices and dig in!
Feel free to experiment with different toppings or additions, such as fruit or nuts!