Eggless Chocolate Cake

Ingredients:

Dry ingredients:

• 1 ½ cups (190 g) all-purpose flour
• 3 tbsp (20 g) unsweetened cocoa powder
• 1 cup (200 g) sugar (granulated or powdered)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

Wet ingredients:

• 1 cup (240 ml) milk (dairy or almond/soy for vegan)
• ⅓ cup (80 ml) oil (sunflower, canola, or vegetable oil)
• 1 tbsp white vinegar or lemon juice
• 1 tsp vanilla extract
• ½ cup (120 ml) hot water or brewed coffee (for richer flavor)

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Preparation Steps:

1. Preheat oven:
   • Preheat your oven to 180°C (350°F).
   • Grease a 7–8 inch round cake tin and line it with parchment paper.
2. Prepare wet mixture:
   • In a bowl, mix milk and vinegar (or lemon juice). Let it sit for 5 minutes to curdle (this makes buttermilk).
   • Add sugar, oil, and vanilla extract. Mix until sugar dissolves.
3. Prepare dry mixture:
   • In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt together.
4. Combine:
   • Gradually add the wet mixture into the dry ingredients.
   • Pour in hot water (or coffee) slowly while whisking. The batter should be smooth and slightly thin.
5. Bake:
   • Pour the batter into the prepared cake tin.
   • Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool:
   • Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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Optional Chocolate Ganache Topping:

• 200 g dark chocolate (chopped)
• ½ cup (120 ml) cream

Method:

1. Heat cream until just simmering, then pour over chopped chocolate.
2. Stir until smooth and glossy.
3. Pour over the cooled cake and spread evenly.

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