Eggless Butterless Chocolate Cake

Eggless Butterless Chocolate Cake is a simple cake made without Egg and Butter and it is a boon for Pure Vegetarians and Health Freaks. It is also one of the easiest and quickest recipe and can be made by a Novice Baker. Eggless Butterless Chocolate Cake turns out very soft, spongy and very light in texture and any Dry fruits or nuts can be added to individuals choice.

In this cake I have added oil, baking powder,baking soda,whole milk,condensed milk,powdered sugar and vinegar. Mostly some use curd or yogurt directly but I added vinegar to the milk to curdle and later added to the dry ingredients. In this way I personally feel the cake smells good and do not stale even it is kept out for two days. Lets see the step by step preparation of the recipe, Do try and let me know your feedback in comments.

How to make Eggless Butterless Chocolate Cake?

Preparation Time : 15 mins

Baking Time : 30 mins ( or until skewer inserted comes out clean )

Servings : 7

Ingredients

All Purpose Flour – 1 ¼ cup

Cocoa Powder – ¼ cup

Sugar – ⅓ cup

Whole Milk – 1 cup

Condensed Milk – ¾ cup

Oil – 8 tbsp

Baking Powder – 11/2 tsp

Baking Soda – ½ tsp

Vinegar – 11/2 tsp

Vanilla essence – 1 tsp

Procedure

Get ready with all the ingredients.

Add Vinegar to the milk and wait until it curdles ( it takes 7 to 8 mins to curdle completely)

Sift All purpose flour,cocoa powder,baking powder and baking soda together for three times and keep it aside.

In a dry bowl add powdered sugar and oil and beat well ( in hand mixer)until sugar dissolves completely and starts to creamy mixture.

To it add Condensed milk and Vanilla essence.

Whisk everything together to form an even mixture. To it add curdled milk.

Add sifted dry ingredients to the wet mixture and mix in a hand mixer until it forms smooth cake batter without any lumps.

The batter will be runny. Pour it to the cake tin with lined parchment paper at the base. Knock the cake tin few times against the counter to expel the air bubbles.

Bake it in a preheated oven for 30 mins at 170°celsius. Check the cake after 25 mins and if it is not done bake for 5 more mins or until the skewer inserted comes out clean.Allow it to cool down for 10 mins .

Remove the Parchment paper and slice the cake according to individuals choice.

Yummy scrumptious spongy cake is ready to serve as it is or can do a simple frosting. I prefer as it is with a cup of Coffee.

Hope you like the recipe!If so, please try it out,leave your comments and feedback which means a lot to me. Thank you so much for stopping by the site!

More Cake Recipes to Try

Basic Vanilla Cake/Easy Vanilla Cake

Chocolate Orange Marble Cake

Christmas Cake

Panforte/Italian Christmas Fruit and Nut Cake

No-Bake Blueberry Biscuit Mousse CakeCranberry Loaf Cake

Cranberry Loaf Cake

Notes

Sieve the dry ingredients twice or thrice to areate the flour mixture.This makes the cake light.

If using whole wheat flour add 1 : 1 ratio of Whole wheat flour and All purpose flour.

while adding wet mixture to the dry ingredients make sure to mix well without any lumps.

Do not open the oven for the first 20 mins , the temperature falls suddenly and cake will not rise properly and may collapse in the centre.

Every oven behaves differently so adjust the temperature accordingly.

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