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Eggless Chocolate Cake

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1 cup Flour
1/2 cup Unsweetened Coco Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Castor Sugar
2 tbsp Brown Sugar
1/2 cup Vegetable Oil
1/2 cup Yoghurt
1/2 cup Milk
1/2 tbsp Vanilla essence

Eggless Chocolate Cake

  • Medium





I believe in the basics – so when I present to you an eggless vanilla cake, an eggless chocolate cake is obligatory as a follow up. If you’re a comfortable baker, you’ll be able to use this as a base for variations. For now, I present to you the basic old-fashioned style.

This batter has yoghurt and milk which is essentially chaas. Cocoa powder tends to dry out cakes, hence the larger portion of liquid – so don’t be alarmed if your batter leans towards a smoothie – it’ll bake away much better. Cocoa powder tends to also extract away much of the sweetness, so I add 2 tbsp of brown sugar for a bit of depth as well as sweetness. However, my preference for cake is never too sweet – so feel free to up the quantity by another tablespoon or so. Keep in mind, if you’re going to be generous with a frosting or icing then 2 tbsp should be enough to balance.


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Grease and flour a medium loaf tin.
Preheat the oven to 200C.
Sift all the dry ingredients together in a bowl and set aside.
Whisk the oil and sugars together for at least 3-5 minutes in a large mixing bowl.
Then add the vanilla, milk and yoghurt and whisk for another 3 minutes.
Gently fold in the dry ingredients, ensure no dry lumps.
Pour into the cake tin and bake for 25 minutes.

Kamini Patel

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