Eggless chocolate cake recipe

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Eggless chocolate cake is a simple, easy and tasty cake recipe made with all purpose flour, cocoa powder, butter and condensed milk.  I have used butter in this recipe.  You can also use oil instead of butter for a vegan version of cake.  This delicious is eggless and hence can be enjoyed by the vegetarians too.  This eggless chocolate cake recipe is a very quick and easy recipe and can be easily tried by the beginners.

Other cake recipes in my blog

Semolina or rava cake

Chocolate cup cake

Eggless whole wheat carrot muffins

Eggless dates cake

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Prep Time :  15 mins

Cook Time :  25-20 mins (baking time)

Indian cuisine

INGREDIENTS

Maida or all purpose flour – 1 cup

Unsweetened cocoa powder – 2 tablespoons

Baking powder – 1 and  1/2 teaspoon

Baking soda – 1/2 teaspoon

Sweetened condensed milk – 3/4 cup

Melted butter – 2 tablespoons

Vanilla essence – 1 teaspoon

Melted butter for greasing – 2 teaspoons

Maida for dusting – 2 tablespoons

HOW TO MAKE OR PREPARE EGGLESS CHOCOLATE CAKE RECIPE

Take  a mixing bowl.  Sift or sieve the all purpose flour, cocoa powder, baking powder and baking soda into the bowl.  Mix well and keep it aside.

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In a separate bowl, add condensed milk, melted butter and vanilla essence.  Mix well.  Whisk well with the help of a whisker or a spatula,  till the mixture becomes smooth and creamy. (I have added unmelted butter here. In that case you have to whisk a little more time till the mixtures becomes soft.)

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Add all purpose – cocoa dry mixture to the condensed milk-butter wet mixture and mix gently with the help of a spoon or a spatula.  Adjust the consistency by adding few tablespoons of water so that the batter is of dropping consistency.

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Preheat the oven on convection at 180 degree celcius.  Meanwhile grease the cake pan or baking tin with little butter on all the sides.  Dust with all purpose flour on the tin so that it is uniformly spread all over the tin.

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Now pour the batter into the greased cake tin and tap it gently so that the batter is spread evenly in the tin and extra air bubbles are let out.  Bake in a pre-heated oven at 180 degree celcius for 20-25 minutes or till done.  Check the cake by inserting a toothpick and if it comes out clean, it means the cake is ready.  Also when it leaves the sides of the pan, then the cake is ready.

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Remove the cake from the oven.  Let it cool down for 10 minutes in the pan.  Run a butter knife on the edges of the pan to loosen the sides.  Invert the tin over a plate or a wiring rack and lightly tap on the cake pan.  Let the cake cool down completely.

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Cut the cake into desired shapes and enjoy.

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NOTES/TIPS

You can add milk instead of water to make the batter to a dropping consistency.

Always check the cake with a toothpick.  If the toothpick  comes out clean, then the cake is ready.

The batter should be half of the pan before baking it.

You can add chocolate chips to the batter for a more enhanced and crunchy taste.

Baking time varies with different ovens.   Cake got baked in my oven within 20 minutes.  Hence bake it accordingly.

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