A soft, moist, and delicious chocolate cake, which is eggless and butterless, and easy to make… What’s not to love?
You make this with just a wooden spoon or whisk, no mixer required! Be careful not to overmix the batter though, otherwise the cake will be dense and heavy.
This recipe is perfect for anyone who is allergic to eggs, or if you’ve simply forgotten to buy eggs. (Guilty…) Either way, you’ll never be able to tell that it’s eggless. The best part? This chocolate cake stays moist even after 3 – 4 days.
Moist Chocolate Cake (No Eggs, No Butter)
- 1 and 1/2 cups + 2 tablespoons plain flour 200g
- 1 cup granulated sugar 200g
- ? cup + 1 tablespoon cocoa powder 75g, sifted
- 4 teaspoons baking powder
- 450 ml dairy milk or soy milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Sugar or icing sugar for dusting
Preheat the oven to 320F/160C, and grease an 8-inch cake tin. Set aside.
In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
In a separate bowl, whisk the milk, vegetable oil, and vanilla together.
Add the wet ingredients to the dry ingredients, and stir until just combined. Do not over-mix.
Pour the batter into the prepared cake tin, and bake for 40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool completely before dusting with sugar, and serving.
NotesRecipe by As Easy As Apple Pie