First, I have to mention Sharmilee, for tempting me to try this eggless cake by sending her Cake picture. Thanks Dear! Yesterday my very depressed mind needed chocolate and when i opened my fridge, nothing other than cocoa powder was chocolaty there. and there sharmilee's cake pic came before my eyes, and i proceeded to bake this super moist chocolate cake with the recipe from here.
This cake is made with Vinegar and its tough to spot it on tasting. Though there may be some hint of vinegar, when you taste soon after baking, the next day after refrigerating, the light hint also vanishes. I much liked the cake, the next day after refrigerating. my recommendation is to refrigerate the cake first and serve next.
How to make?
Cold Water - 1 and half cup
White Vinegar - 1 and half tbsp's
Sugar - 1 cup
Oil - 6 tbsp's
Mix the above wet ingredients along sugar in a bowl together. Let the Sugar Dissolve well.
All Purpose Flour - 1 and half cup
Cocoa Powder - 1/4 cup
Baking Soda - 1/2 tsp
Salt - a small pinch
Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
so that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.
Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.
Pre-Heat the Oven to 180c and Grease a 7 by 5 inch pan with few oil drop's.
Pour the mix on to the greased pan and bake it for 45 mins exactly. Let the Cake cool down for 10 minutes.
Put the Cake in refrigerator for about 2 hrs and serve chilled along with Whipped Cream frosting.
I felt the cake tasted little like brownie, i loved and enjoyed this cake very much.