Eggless Chocolate Cake Without Condensed Milk

"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me." — Audrey Hepburn

Everyone of us is a big fan of chocolate! It does not matter whether it is available to us in a chocolate bar, cookie, pastry or our most favourite chocolate cake. Chocolate is not something you can’t say no. If anything it is made of chocolate, it is perfect. No matter what the dessert is, if it is served with chocolate, one is sure to be left drooling after a bite. Therefore, to saturate all your chocolate cravings here is a perfect chocolate cake recipe.

A soft, moist, velvety cake brimming with chocolate and finished with shiny, rich chocolate ganache! This chocolate cake is made with very simple ingredients which are easily available in most kitchens.

PS: This cake uses no dairy, meaning no yogurt and no condensed milk. So, let's get started baking this chocolate eggless cake recipe without condensed milk.

• Prep Time 10 mins

• Cook Time 30 mins

• Total Time 40 mins

Ingredients

Dry ingredients

1¼ cups all-Purpose flour

1¼ cups white sugar

½ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

Wet ingredients

1 1/3 cups milk

1/3 cups light oil such as canola or vegetable

1 tablespoon vinegar

1/2 tablespoon vanilla extract

Frosting Ingredients

1/4 cup butter room temperature

3/4 cup powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla extract

light

fluffy

simple to make

does not need condensed milk

Baking Tips:

• Before making this eggless chocolate cake, make sure that you line your baking tin with parchment paper. If you do not have parchment paper, you can generously brush the pan with melted butter/oil.

• Make sure that all your ingredients, including yoghurt, are at room temperature. This is important because room temperature material emulsifies better.

• When combining dry and wet ingredients, be sure not to over-mix. By over-mixing, you will knock out all the air and land with a dense cake. Just use an offset spatula and gently fold the dry ingredients into the wet ingredients.

• Allow the cake to cool completely before you start frosting it.

Cake Preparation

1. Preheat your oven to 180 degrees and also prepare a 6 to 8 "r round cake pan with parchment paper or butter.

2. Combine all-purpose flour, cocoa powder, baking powder, baking soda and salt in a sifter.

3. Then, in another bowl add oil, vanilla extract and vinegar. Mix it vigorously.

4. Pour the wet mixture into the dry mixture and mix together. Do not over mix.

5. Bake for about 30 to 40 minutes until a toothpick is inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Frosting

In a bowl, add butter, sugar, cocoa and vanilla extract. Mix it with a hand blender.

Note - Make sure you do not over mix the otherwise butter will start to curl.

Your eggless cake is ready to serve!

Pro Tip- On average, a chocolate cake can last for a week or so. A chocolate cake should be consumed within seven days. However, this is also not followed in the case of a creamy chocolate cake as the cream only lasts for 3-4 days. In addition, as the whole dessert is prepared with perishable products, it is advisable to consume it within a day or two only as soiled food causes great impact on health and of course, can sour the taste buds as well.

Bon appetit!