Eggless Chocolate Moist Cake

Prep Time: 10 mins    |  Cook time: 35 mins    

Ingredients:

Plainflour/All purpose flour/Maida     1& 1/2 cups 

Coco Powder          3 tblsp 
Sugar                     1 cup 
Oil (I used sunflower oil)         1/4 cup  
Baking Soda            1 tsp 
Lemon juice/Vinegar              1 tblsp 
Water                    1 cup 
Salt                       1/4 tsp   
Vanilla essence      1/2 tblsp 

Method:

Pre heat the oven to 180o C. Mix the plain flour,coco powder and baking soda and sieve them to ensure even mixing. Keep aside.

Mix water,sugar,salt and make sure the sugar gets dissolved and then add lemon juice/vineger,oil and vanilla essence and mix well.

Add the sifted flour and mix well.Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)

Bake for 35 – 40 minutes or until a toothpick inserted comes out dry. Mine got baked at 35 minutes.

After done,cool down the cake for 10-15 minutes and then invert in a wire rack,let it get cooled completely and then cut into pieces.

When I tried inverting the cake immediately last time I had some broken pieces,so this time I waited for some time and then invered the cake in wire rack..Dont let it cool down for more than 15 minutes.

Notes:

If you are a beginner like me, donot experiment with the measures and ingredients, just follow it right and you will always get it right. Experiment with your own risk.

Baking powder is not equivalent to baking soda,so donot replace it.