It’s been a while I baked a cake and eggless chocolate cake has been there in my mind for quite some time. Personally, I would never skip a chance to bake an egg-free chocolate cake.
I prefer my cakes to be eggless and in this recipe, I have used condensed milk as an alternative. Condensed milk is sweet enough to give sweetness to the cake and hence I have not used additional sugar. People who prefer their cakes to be extra sweet may add sugar according to their taste.
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I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
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How to make eggless chocolate cake
This is a fairly straightforward recipe to do in the comfort of your home. I have used regular ingredients which you can find in any kitchen. So nothing fancy here. This chocolate chip cake is a quick under an hour recipe.
The recipe yields moist and spongy eggless chocolate cake that you will fall in love with.
Let’s make our Chocolate Chip Cake
In a large mixing bowl, take condensed milk, oil, and essence. Mix all well.
In a separate bowl sieve All-purpose flour, cocoa powder, baking powder, baking soda, and salt together.
Take half cup lukewarm milk and dissolve coffee into it. Now add this mixture to condensed milk.
Add dry ingredients to wet ingredients and fold gently. Don’t beat it.
Once you get a smooth batter, just add vinegar to it and mix gently to get a batter of dropping consistency.
Meanwhile, preheat the oven to 180 °C for 10 minutes.
Grease a tin loaf pan with butter or oil. Pour the mixture into it.
Sprinkle some Choco chips on the top and tap the tin on the counter once to release the air bubbles.
Now bake this in a preheated oven for 25 minutes at 180 °C or till it passes the toothpick test.
Let the cake cool before you slice and serve.