Eggless Butterless Chocolate Loaf Cake | Egg-free Butter-free Chocolate Cake Recipe

Eggless Butterless Chocolate Cake

Chocolate cake, who doesn't love it? trust me I just don't need an excuse to make a chocolate cake. After these years of baking, I did try many recipes and this particular chocolate loaf cake (eggless & butterless) is one of the best by far. So I had to share this recipe, I cut the cake and shared it with my friends and they loved it and they said they wanted the recipe :-) so here goes the recipe for this deliciously moist and yummy chocolate cake. I made the cake in a loaf pan you can do it however you wish, a chocolate ganache frosting would do wonders to this cake ;-) but you don't need too much decoration for this cake. Adding chopped walnuts or pecans or almonds would be great too. The cake is mild in sweetness, I used organic sugar and this cake is great if you serve it with a scoop of ice cream and chocolate sauce on top with some chopped nuts. 

Egg-free Butter-free Chocolate Loaf cake

EGGLESS BUTTERLESS CHOCOLATE LOAD CAKE | BEST EVER CHOCOLATE CAKE

Recipe Source - adapted from here
Prep time - 10 mins
Bake time - 45-50 mins
Serves - 8-10

Ingredients

All purpose flour - 1 and 1/2 cup
Cocoa powder (unsweetened) - 3 tbsp (I used hersheys extra dark cocoa)
Baking soda - 1 tsp
Kosher salt - 1/2 tsp (kosher salt is mild in saltiness)
Vegetable oil - 6 tbsp
Vanilla - 1 tsp
Vinegar - 1 tbsp
Cold Milk - 1 cup 
Granulated sugar - 1 cup

Method

1. Pre-heat oven to 350 F/ 180 C for 10 mins, Grease a cake loaf pan 9" set aside.
2. In a small bowl mix in the flour, baking soda, cocoa powder and salt.
3. In a larger bowl add in the milk, vinegar, oil, vanilla mix well until combined and add in the sugar, mix until the sugar is dissolved.
4. Now add the flour mixture in 4-5 batches and combine in gentle stirs until no trace of flour is seen.
5. Tip in the cake batter and bake in center of oven for 45-50 mins until a skewer inserted in center comes clean. 
6. Once done switch of the oven and remove the cake pan, Let the cake cool down in a cooling rack for 20 minutes, flip the cake and let it cool down even further for 10 minutes.
7. Cut into 1/2 inch slices and enjoy :-)
8. Store remaining cake in a air-tight container for 3-4 days if they last that long.

Easy Chocolate Loaf cake

COOKS WISDOM

TIP 1

1. I have recently started to use kosher salt in all my baking recipes, I find it gives a great flavor to the bakes. Its mild in saltiness than regular iodised salt. So if you are using regular salt half it. 

TIP 2

2. The original recipe calls for water but I have used 2% milk for richness, you can use water if you want.

TIP 3

3. Feel free to use nuts, chocolate chips in the recipe if you like. 

TIP 4

4. In case you plan to make this into a layer cake, I would suggest for a chocolate ganache frosting, this cake will be perfect to cut into layers. 



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