Egless chocolate cake
Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 30 Minutes
My cup holds 250ml.
Plainflour/All purpose flour/Maida 1& 1/2 cups
Coco powder(I used Hershey's) 3 tblsp
Sugar 1 cup
Oil (I used sunflower oil) 1/4 cup
Baking Soda 1 tsp
Lemon juice/Vinegar 1 tblsp
Water 1 cup
Salt 1/4 tsp
Vanilla essence 1/2 tblsp

1. Pre heat the oven to 180o C.Mix the plain flour,coco powder and baking soda and sieve them to ensure even mixing.Keep aside.

2. Mix water,sugar,salt and make sure the sugar gets dissolved and then add lemon juice/vineger,oil and vanilla essence and mix well.

3. Add the sifted flour and mix well.Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)

4. Bake for 35 – 40 minutes or until a toothpick inserted comes out dry. Mine got baked at 35 minutes.

5. After done,cool down the cake for 10-15 minutes and then invert in a wire rack,let it get cooled completely and then cut into pieces.

6. When I tried inverting the cake immediately last time I had some broken pieces,so this time I waited for some time and then invered the cake in wire rack..Dont let it cool down for more than 15 minutes.

Cake is ready for the Bake sale!!I kept the pieces in the muffin liners and arranged it as below for the sale..


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