Rich & Moist Eggless Chocolate Cake – Easy Homemade Recipe

  🍰introduction

Looking to make a moist and decadent without using eggs?. Whether you're vegetarian, allergic to eggs, or simply out of them — this will surprise you! It’s moist, fluffy, and deep flavor. Let’s jump right into this easy homemade recipe.

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🧾 Ingredients

Dry Ingredients:

• 1½ cups all-purpose flour

• 1 cup sugar

• ¼ cup cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

Wet Ingredients:

• 1 cup milk (room temp)

• ½ cup vegetable oil

• 1 tbsp vinegar or lemon juice

• 1 tsp vanilla extract

• ½ cup hot water (add 1 tsp instant coffee – optional)

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🧁 Instructions

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and prepare an 8-inch cake tin by lining it with parchment paper.

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2. Mix Dry Ingredients

Sift together the flour, cocoa powder, baking soda, baking powder, sugar, and salt into a large mixing bowl.

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3. Mix Wet Ingredient

In another bowl, whisk milk, oil, vinegar, and vanilla until fully blended.

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4. Combine Wet & Dry

Combine wet and dry mixtures. Add hot coffee water. Mix until smooth (don’t overmix).

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5. Bake

• Transfer the prepared batter into a greased baking tin and bake it in the oven for 30 to 35 minutes, or until cooked through.

• Check with a toothpick quickly.

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6. Cool Down

 

Let the chocolate cake rest in the pan for 10 minutes before moving it to a wire rack to cool fully.

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🍫 Chocolate Ganache (Optional)

Ingredients:

• 200g dark chocolate

• 100ml cream

• 1 tsp butter (optional)

Method:

Heat cream, pour over chocolate, wait 2 mins, then stir smooth. Spread over cake.

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💡 Tips for Success

• Use room-temp ingredients

• Vinegar + baking soda = fluffy.

• Coffee makes chocolate richer (no coffee taste!)

• Don’t overbake — check early

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🍽 Serving Suggestions

Enjoy its own, or pair it with vanilla ice cream, coffee, or fresh berries for added delight.

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🧠 FAQs

1. Q: Can this be made in a microwave instead of a conventional oven?
Yes! Cook the batter in a microwave-safe bowl on high for 6 to 8 minutes, or until fully set.

2. Q: Can I skip vinegar?
No — it’s needed to activate the baking soda. Use lemon juice as a substitute.

3. Q: Can I store this?
Yes. Room temp: 2 days. Fridge: 5 days. Freezer: 1 month.

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🧮 Nutrition Info (per slice)

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📝 Final Thoughts

This is proof that great baking doesn’t need eggs. It’s simple, rich, and loved by everyone. Try it, serve it, and enjoy the compliments!

· you can also enjoy our chocolate cake with eggs and chocolate nut cake

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