Step 1: You will need
- 1 1/2 cups All-Purpose Flour
- 1 cup Sugar
- 3 Unsweetened Cocoa Powder
- 5 Oil
- 1 Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1 White Vinegar
- 1 cup Cold Water
Hi, welcome to Showmethecurry.com. I’m Hetal and I’m Anuja. Today we’re making Eggless Chocolate Cake. This is a recipe that was contributed to us by one of our viewers. It’s very simple and very easy. And with the holidays coming right around the corner, we realize that a lot of people don’t eat eggs, so this is a wonderful recipe, and you’ll never miss the eggs.
Here’s what you’ll need. One and half cups all-purpose flour. One cup sugar. Three tablespoons unsweetened cocoa powder. Five tablespoons oil. One teaspoon baking soda. Half teaspoon salt. One teaspoon vanilla extract. One tablespoon white vinegar. One cup cold water.
OK, this is a very simple cake recipe. We’re going to start by mixing our dry ingredients first. And it’s very important to sift the cocoa powder and the flour. Sometimes it has a lot of lumps. I’m using a regular sieve like this one, but there are many different kinds of sieves available. This is the cocoa powder. See, there are a lot of lumps. You just press them through gently. Now we can mix in the rest of our dry ingredients. We have the sugar, the baking soda, and the salt. And we’re going to just gently stir this around, combine them all.
Now we can add in our wet ingredients. We have the vanilla, it’s white vinegar, and oil. And finally, our cold water. And mix it until there are no more lumps. OK, our batter looks smooth. Now we’re going to pour it into a baking pan. It can be any shape you want it, but this is a recipe for a smaller-sized cake. It’s a little bit smaller than the ones you get in the box. So a small pan works really well. Maybe a 9 by 9.
I’m going to go ahead and just spray some oil on it so that the cake doesn’t stick. So that’s lightly coated. OK, the pan is ready and the oven has actually been pre-heating at 350 degrees. And it’s ready to go. And we’re going to bake it for 30 minutes. But you should also keep an eye on it as everybody’s oven temperatures are different. So a good way to test to see if it’s done is to poke a toothpick or a fork inside, and if it comes out clean, then you know it’s done.
All right, our cake just came out of the oven. It was baking for about thirty minutes. Now we’re going to let it cool down for about five minutes before we flip it over onto a platter.
OK, it’s been five minutes. I’m going to take a butter knife and lightly make sure the edges are all loose before I flip it. Looks good. You know, honestly I was a little skeptical about an egg-less cake, but this is an amazing recipe, and you never miss the eggs. A: I’m going to put this, flip it up, and…voila!
It’s come out great. And we’re going to center it. And it’s ready to eat. But for icing, you have to always remember that it has to cool down completely. Because otherwise, the icing is going to melt and it’s not going to be really good. But this cake tastes good even without icing, so you can serve it with a little whipped cream, or a little bit of chocolate sauce, and you won’t even miss the icing. And there you have it: yummy, Eggless Chocolate Cake.
Thanks so much Eta for this recipe. We really love it. Join us again on another episode of Showmethecurry.com. Adding a pinch of spice to your life.