Eggless chocolate cake [using vinegar]
While I hate adding butter to my cakes, I really don't mind eggs in the cake. So most of the cake recipes [except a few]that has been published here does not require butter.But when I saw the eggless version of chocolate cake few years back here and later on in several different blogs, I was really interested in trying that one. I quite liked the texture when I saw the pictures of it and it looked quite moist too. I wanted to experiment on some egg substitutes and see the difference. Also some readers like their cake to be eggless.So I decided on trying this one when I wanted to bake a cake especially to use up the left over frosting after making my heart shaped anniversary cake. The cake turned out to be really delicious and the texture was simply great which I least expected with an eggless one. We love chocolate cakes like most people do and this one is so easy to put together.This can be baked in a jiffy during the days when you crave for something chocolatey. As I had quite a lot of time that day, I also tried my hands on doing some patterns with pink icing I had. And I have done quite a fairly decent job. Don't you think so??
Recipe courtesy- Priya's kitchen
- Water-2 cups
- Vanilla- 1tsp
- Oil-1/2 cup
- Combine the dry ingredients in a bowl and keep aside. Then combine the wet ingredients in a large bowl. Add the dry ingredients mixture into the wet mixture. Mix thoroughly till you get the uniform batter.
- [You can also mix the baking soda and vinegar seperately and add it to the batter]
- Pour the batter in a well greased and floured cake tin. Bake at 180c for 35 minutes.
Cool the cake in the pan and then turn it over a serving plate. Slice when it is completely cool.