Eggless Chocolate Cake

After reading endless cake recipes, yesterday I finally decided to make one myself. I marched up to the grocery store immediately and bought myself all the baking items required. Needless to say, I was pretty nervous about baking as I never ever baked anything before today! And to my surprise, the cake turned out quite yummy and my hubbs darling loved it (not lying, seriously!!)
I also shared the cake pictures with my friends and was asked about the recipe, then it struck my mind, why not put the recipe as a post itself!
P.S. As I did not have any prior plans of putting the recipe on the blog, I do not have the cake making-in-progress pictures, however, next time for sure I would take more pictures for reference!
This easy chocolate cake has no eggs and also no butter and can be prepared in a few minutes as you do not have to beat the eggs or the butter.
So here goes, the super-duper simple recipe of my eggless chocolate cake –
Dry Ingredients:
1 1/2 cups white flour (all-purpose)
1 Tsp baking soda
1 Tsp salt
1 cup powdered sugar
1/3 cup cocoa
Wet Ingredients:
1 Tbsp white vinegar
5 Tbsps canola oil
1 Tsp vanilla
1 cup warm water
1. Preheat oven to 350 degrees.
2. In a large bowl, mix all dry ingredients (it is better to sift all the dry items in the bowl, to avoid any lumps later).
2. In a separate bowl, mix all the wet ingredients and stir.
3. Than make a well in the center of the dry ingredients bowl and pour in the all the wet items. Beat well for about three minutes. You may also use a blender here.
4. Coat cake tin with canola oil and then powder it with cocoa powder. Pour batter into tin. Put in oven for 20 mins.
Allow to cool completely before decorating…
Few Tips:
1. If you do not plan to put icing on the cake (like me), you may want to add 1/3 cup of sugar more, otherwise you may feel the cake is less sweet.
2. To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.
3. Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.
4. Use shiny pans. If your pans are dark, the edges of your chocolate cakes will darken and harden as they bake.
5. Select a pan such that the batter is close to 3/4th of it or slightly above 1/2 of it. And the time for baking depends on the cake pan and oven too, mine got baked in exactly 20 mins.
Hot out of the oven

After flipping upside down! (Be careful here)..!
Try it out and let me know how it came up!
Happy Eating!!

Author: Ritika Sahni

Wife. Mother. Blogger. Coffee lover. Fitness Freak. People watcher. Beauty admirer. To sum up - I'm high on life..!

5 thoughts on “Eggless Chocolate Cake”

  1. Hey Ritika,
    New to your blog! Rather just started reading your blog and I have reached here. I must say you have done a great job on the blog posts.
    I wanted to know, which oil can I substitute the canola oil with?
    Thanks in advance.


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