Thursday, July 17, 2014

Eggless Chocolate Cake - Type 2


All Purpose Flour - 3 cups
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 1/2 cup (loosely filled)
Cinnamon Powder - 1/2 tsp
Salt - 1/2 teaspoon
Fine Granule Sugar - 1 3/4 cups
Vanilla Essence - 2 teaspoons
White Vinegar - 2 tablespoons
Water - 1 3/4 cups
Vegetable/Canola Oil - 1/2 cup


  1. Preheat the oven to 180C/350F.
  2. Grease and dust two square cake tins of 8.5".
  3. Sift together all purpose flour, baking soda, cocoa powder, cinnamon powder and salt. Sift 2-3 times so that the cocoa powder is well combined.
  4. In a large mixing bowl, take sugar, vanilla essence, white vinegar and water. Stir until the sugar dissolves.
  5. Pour oil.
  6. Now fold in the sifted flour. Mix gently using a spatula until well combined.
  7. Pour the batter into prepared tins.
  8. Bake for 40 - 45 minutes or until the skewer inserted in the center of the cake comes out clean.
  9. Place the cake tins on the wire rack to cool down.
  10. Unmould, cut and serve.


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