Eggless Chocolate Moist Cake

This eggless chocolate moist cake is soft, rich, and perfect for anyone looking for a simple no-egg dessert. Made with basic pantry ingredients, it turns out light and fluffy every time. No fancy equipment needed - just mix, bake, and enjoy.

Prep Time: 10 mins    | Cook time: 35 mins    

Ingredients:

Plain flour / All-purpose flour / Maida – 1 1/2 cups

Cocoa powder – 3 tbsp

Sugar – 1 cup

Oil (sunflower oil works well) – 1/4 cup

Baking soda – 1 tsp

Lemon juice or vinegar – 1 tbsp

Water – 1 cup

Salt – 1/4 tsp

Vanilla essence – 1/2 tbsp

Method:

Preheat the oven to 180°C. In a bowl, mix plain flour, cocoa powder, and baking soda. 

Sift them together to ensure even mixing. Keep aside.

In another bowl, mix water, sugar, and salt. Stir until the sugar dissolves completely. Add lemon juice or vinegar, oil, and vanilla essence. Mix well.

Add the sifted dry ingredients to the wet mixture and mix until just combined. The batter will be slightly watery, which is normal.

Grease a baking pan with oil and dust it lightly with flour. Pour the batter into the prepared pan.

Bake for 35-40 minutes, or until a toothpick inserted in the centre comes out clean. In my case, it baked perfectly in 35 minutes.

Let the cake cool in the pan for 10-15 minutes. Then invert it onto a wire rack and allow it to cool completely before cutting 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 inverted the cake in wire rack. Don't let it cool down for more than 15 minutes.

Notes:

If you are a beginner like me, do not 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 do not replace it.