Eggless chocolate cake recipe | How to make chocolate cake without eggs

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F) for at least 15 minutes. Grease an 8 or 9 inch round cake pan and dust with flour, or line with parchment, and set aside.
2. Mix flour, cocoa powder, salt and baking soda, then sieve at least twice (four times if using wheat flour).
3. Add sugar and mix well. If using coarse sugar, dissolve it in the 1 cup of water first and add it in the next step.
4. Make a well in the centre and pour in the water, oil, vanilla and vinegar.
5. Gently mix from the centre outward, stirring just until the flour is combined. Do not overmix; the batter will be runny.
6. Pour into the pan and knock it a few times on the counter to release air bubbles.
7. Bake for 30 to 35 minutes, checking at 27 minutes, until a skewer inserted in the centre comes out clean.
8. Cool in the pan on a wire rack for 8 to 10 minutes, then invert onto the rack and let cool completely.
9. For chocolate sauce frosting: mix 3/4 cup milk, 2 tbsp cocoa, 1 tsp vanilla and 4 to 6 tbsp sugar until smooth, then cook over low to medium heat, stirring constantly, until slightly thick and creamy. Taste, add more sugar if needed, boil, and cool completely. Pour over the warm cake on a tray and spread with a spatula.
10. For chocolate buttercream frosting: beat soft but cold butter until fluffy. Sieve in the cocoa and powdered sugar, add the vanilla and 2 tbsp milk or cream, then beat until smooth, fluffy and spreadable, adding another 1/2 to 1 tbsp milk if too thick. Do not overbeat. Spread a tablespoon of frosting on the cake stand, place parchment strips around it, set the cake on top, spread the frosting from

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