Eggless Chocolate Cake By Chef Hemedi

Who said you need eggs to make a soft and moist chocolate cake? Try Chef Hemedi’s Eggless Chocolate Cake; a wonderfully moist & squidgy chocolate cake! You are not only going to fall head over heels with this easy recipe but you are also going to dump using eggs forever! Don’t believe it?? Why don’t you try it out yourself!

Chef Hemedi-Ali- The Pastry Chef Expert!

Over 16 years of experience in the baking industry! 

EGGLESS CHOCOLATE CAKE RECIPE

INGREDIENTS

130g flour
½ tsp baking powder
1 tsp baking soda
40g cocoa powder
160g granulated sugar
125ml vegetable oil
65 ml hot coffee (1 tbsp of instant coffee in 65ml hot water)
120ml milk
1 tsp vanilla essence

Note:
Wash your hands with soap and warm water. Clean your oven with a damp cloth soaked in warm soapy water. Now set the heat to 200*C to preheat. Grease a clean and round 8-inch baking tin then line with parchment paper at the bottom & put aside. Measure out your ingredients carefully and precisely.

METHOD

STEP 1
In a clean mixing bowl sift together the flour, baking soda, baking powder, cocoa powder and sugar then set aside.

STEP 2
In another clean mixing bowl, mix and add all the wet ingredients one by one.

STEP 3
Using a hand whisk or an electric hand mixer, beat in the dry ingredients into the wet ingredients on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Take care to not over-beat it.

STEP 4
Pour the batter in the prepared baking tin. Tap the pan a couple of times so that the batter is spread evenly and there are no air bubbles. Insert in the oven and place it in the middle. Bake for 35-45 minutes or until baked. Once out of the oven, transfer the pan to a wiring rack and cool the cake in the pan for about an hour then remove the cake from the pan and let the cake cool completely before icing.