Eggless Chocolate Cake

I have received a lot of requests for Eggless cake recipes over the last few days. I have made the Eggless chocolate cake numerous times based on a different recipe. But I have not posted a single one on the blog yet. I made this one based on a different recipe with oil, instead of butter. This is a simple two bowl recipe. You just require your whisk. You do not have to take your hand-mixer out for this one :). What a relief.

You could also bake this cake in the microwave mode. I chose to bake it in the convection mode.

Here is the recipe:

Ingredients:

Maida - 1 1/2 cups
Cocoa Powder - 3 tbsps
Baking soda - 1 tsp
Salt - a pinch
Water - 1 cup

Sugar - 1 cup
Vanilla essence - 1/2 tsp
Vinegar - 1 tsp
Oil - 1/2 cup

Method:
Mix water, sugar, oil, vanilla essence, vinegar till the sugar completely dissolves.
Sift together maida,cocoa powder,salt and baking soda.
Add the maida mix to the liquid mix 1 tbsp at a time.
Mix well to avoid forming lumps.
The batter was a little loose. But it turns out fine after baking.
If you wish to microwave, pour the batter into a microwave proof dish.

Microwave for 7-8 minutes on 80% power. Let it stand for another 10 minutes.
Invert into a plate and let it cool.

If you wish to bake in convection mode, preheat oven to 150 degrees C and bake for 1 hour in a greased and lined, loaf pan or 8" square or round pan. Midway through baking after about 25 minutes, cover with an aluminum foil to prevent over browning of the crust.

 Verdict: This is a quick and easy recipe to satisfy a craving for nice chocolaty cake. Eggless cakes taste delicious and do not make you feel stuffy at all. Excellent when served with evening tea, or pop in a piece any time ;).