Basic Eggless chocolate cake, this is a no fail recipe and great for layers also.
There is no end to baking cakes at home. Cakes seem to be the fitting answer to every celebration!!
And coming to the baking part , there is this daunting task of baking cakes without eggs. To be frank , I have never used eggs to bake cakes from time immemorial. For the simple fact that it was not a part of our cooking. Today I guess people have shifted to using eggs in baking as it makes life more simpler. It is not a big deal to incorporate it as part of food. It happens so many of the times you eat food that do contain eggs with or without your knowledge. It is very much a part of other cultures just as vegetables to us. So it’s a matter of choice and to a certain extent being practical. At least till now this still does not have a part in my kitchen.
Using eggs in cakes make it more stable and gives it a good structure. Without structure one would end up with a big mass of baked flour and yes you can also gulp it as a cake. I have tried all kinds of cakes with all sort of ingredients.Not that all my experiments have been a success. I have ended up with disasters and mind you at crucial times. Making cake is definitely a science . Less or more or anything can be injurious to the health of the cake 😃. So measuring the ingredients is the first most important step be it in any sort of cake. secondly sifting the dry ingredients. This really aerates the cake which in turn makes your cake more fluffy.
Once baked the cake needs to cool down completely and then refrigerated for at least 3-4 hours. When it’s hot the cake is really fragile to handle and can break unevenly.The best way to store cakes in the refrigerator would be to wrap it up with 2 layers of cling wrap. This will help to seal the moisture and not let the cake to dry out.
It has taken me many a disasters before I could write this recipe. So be patient and give in your best!! This cake has worked the best for me and I have used it at all occasions as a basic layer. Using 1/2 cup of coffee decoction really brings out the flavour of chocolate and you cannot get the taste of coffee as well. If you do not want to add coffee then replace with 1/2 cup of milk.
For the eggless cake
for one 2 layer cake
1 1/2 cups of All Purpose Flour
3/4th cup of Granulated Sugar
1 cup of Milk
1/2 cup of Coffee decoction
1 tsp of White Vinegar or Apple Cider Vinegar
1/2 cup Oil (use a neutral oil like sunflower oil or vegetable oil)
1/2 cup of Cocoa powder
1 tsp Baking Soda
3/4th tsp Baking Powder
Pinch of Salt
1 tsp Vanilla Essence / Vanilla Sugar
1. Pre heat your oven to 180 c
2. Grease a 8 inch cake tin with oil
3. In a large bowl, sift together the flour, cocoa powder, baking powder, soda ,salt and sugar.
4. In another bowl, mix oil , milk , vanilla essence/sugar.
5. Combine the wet and the dry ingredients to make a smooth cake batter.
6. Pour it into the prepared pan and tap it a couple of times to remove any air bubbles.
7. Bake it for about 45-50 mins or until a toothpick comes out clean *.
8. Allow the cake to cool completely before de moulding and slicing.
* Note that the baking time differs from oven to oven. So keep an eye on your oven.