Here comes a Chocolate Cake – Eggless!  I prefer using eggs in my cakes… it’s just that I like the texture of the cake when eggs are used. But, I try to bake eggless cakes for my friends who do not include eggs in their diet.

As usual, butter is substituted with oil and all-purpose flour with wheat flour.   Eggless cakes are also baked using condensed milk – here yoghurt is used instead. Of course, another healthier option – brown cane sugar is used in place of white sugar. 

Eggless Chocolate Cake 

Ingredients

• wheat flour – 1 small cup – 100 gms
• brown cane sugar – 3/4 cup – 75 gms
• cocoa powder – 1/4 cup – 25 gms
• cooking oil (I used sunflower oil) – 1/2 cup – 50 ml
• yoghurt/curds – 1 1/2 cups – 150 ml
• baking powder – 1/2 tsp
• baking soda – 1/2 tsp
• milk – a little (if needed)
• salt – a pinch
• vanilla extract – 1/2 tsp

Method of Preparation

1. Sieve wheat flour, cocoa powder, baking powder and baking soda and keep aside
2. In a wide bowl, mix oil, sugar, yoghurt and vanilla extract till sugar melts
3. Add the sieved dry ingredients little by little
4. If batter is thick, add milk as needed to make a batter of pourable consistency  and lump-free too
5. Pour in a greased tray
6. Bake in a preheated oven at 200 degrees centigrade for 20 minutes
7. Check with a tooth pick
8. Cake is ready when tooth pick comes out clean
9. Cool and serve.

 forgot to take a snap before i started cutting…

Note:

1. If one needs more sugar, can be added
2. Quantity of yoghurt can be reduced or diluted with  very little water
3. Nuts, especially walnuts can give the cake a nutty taste
4. This cake gives nearly 20 small pieces – quantity can be altered for bigger or smaller cakes – checking at the right time is important!