Eggless Chocolate Cake
6 inch
Ingredients:
180g Cake Flour
110g Fine Sugar
5 tbsp Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Water
1/2 cup Vegetable Oil
2 tbsp Vinegar
2 tsp Vanilla Extract
1/2 tsp Instant Coffee
110g Fine Sugar
5 tbsp Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Water
1/2 cup Vegetable Oil
2 tbsp Vinegar
2 tsp Vanilla Extract
1/2 tsp Instant Coffee
Method:
1. Preheat the oven to 170°C.
Grease and line three 6 inch pans.
2. In a large bowl whisk all the dry ingredients.
3. In a small bowl, whisk all the liquid ingredients with the coffee granules.
4. Pour the wet ingredients into the dry ingredients. Whisk until everything is well mixed. Do not over mix.
5. Divide the batter evenly into 3 pans.
6. Bake for about 25 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7. Unmould and cool completely.
Eggless Chocolate Cake with Non-Dairy Whipped Topping and Ganache
2. In a large bowl whisk all the dry ingredients.
3. In a small bowl, whisk all the liquid ingredients with the coffee granules.
4. Pour the wet ingredients into the dry ingredients. Whisk until everything is well mixed. Do not over mix.
5. Divide the batter evenly into 3 pans.
6. Bake for about 25 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)
7. Unmould and cool completely.
Eggless Chocolate Cake with Non-Dairy Whipped Topping and Ganache
Recipe from Munira Bamadhaj
