Eggless chocolate Cake Recipe: Chocolate Cake Recipe
Eggless Chocolate Cake
Eggless chocolate cake is a rich and decadent dessert that is made without eggs. This cake is moist, tender, and has a deep chocolate flavor that is both satisfying and indulgent. The recipe for eggless chocolate cake typically uses plant-based milk, oil, and vinegar as egg substitutes. This cake is perfect for those who are allergic to eggs or are looking for a vegan dessert option. You can serve the eggless chocolate cake as is or top it with frosting or whipped cream for an extra touch of sweetness. It is a favorite among chocolate lovers and can be enjoyed on any occasion, from birthdays to holidays. Whether you are a vegan or simply looking for a delicious chocolate dessert, eggless chocolate cake is sure to satisfy your sweet tooth.
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 cups unsweetened almond milk (or any plant-based milk)
1/2 cup vegetable oil
2 tbsp white vinegar
1 tbsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the almond milk, vegetable oil, vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until well combined and no lumps remain.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve the cake as is, or top it with your favorite frosting or whipped cream.
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