New Recipe: An eggless chocolate cake recipe for a quick dessert fix

Chef Natasha Celmi, who shared this recipe of a moist, eggless, one-pot chocolate cake, says it is great for impulse baking. It needs basic ingredients like flour, sugar, cocoa and baking powder. There’s no need for butter, and olive oil will be enough. It contains almost half a litre of milk which gives it the soft texture. Vegans can substitute it with almond or soy milk. While it’s a perfect tea time cake, Celmi says one can jazz it up by serving it with vanilla ice-cream, or whipped cream and fresh fruits. To take it up a few notches, place two slices like a sandwich and layer with Nutella, fruit coulis or chocolate ganache.


200g flour

200 g sugar

60 g cocoa powder

16 g (4 tsp) baking powder

450 ml milk

35 g vegetable oil

1 tsp vanilla extract

200 g flour for dusting


1. Preheat the oven to 160 C. Grease and line your cake tin with butter paper.

2. In a large mixing bowl, place all the powder ingredients.

3. In another bowl, combine all the wet ingredients.

4. Combine both wet and dry ingredients. Careful not to over mix the batter

5. Pour the cake batter into the prepared tin and bake for 40-45 mins or until the top of the cake is firm and a skewer inserted into the centre of the cake comes out clean.

6. Remove the cake from the oven and allow to cool.

7. Finish with your choice of frosting or garnish. You can just dust some icing sugar for a simple yet elegant look.

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