How Do You Make Eggless Chocolate Cake?
• Preheat the oven to 350ºF/180ºC. Loading… • Add flour, cocoa powder, baking soda, sugar and salt in a mixing bowl. Mix well. • Add in the oil, vinegar, vanilla extract and water. • Mix the wet and dry ingredients together with a hand blender until there are no more lumps. • Pour the batter into a pre-greased 9 inch by 9 inch baking pan, two inches deep. • Bake at 350ºF/180ºC for about half an hour. Keep an eye on it, as everybody’s oven cooks differently. Poke a toothpick or fork into the center. If it comes out clean, the cake is ready. • Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Use a butter knife to lightly run along the edges of the cake; make sure that the edges are all loose before you flip it. • Put the serving plate over the top of the baking pan. • Tip the cake over, using oven mitts to hold it. • Remove the tray from the flipped cake. Cool completely if you want to apply frosting. Otherwise, serve with a dollop of non-da
• Preheat the oven to 350ºF/180ºC. • Add flour, cocoa powder, baking soda, sugar and salt in a mixing bowl. Mix well. • Add in the oil, vinegar, vanilla extract and water. • Mix the wet and dry ingredients together with a hand blender until there are no more lumps. • Pour the batter into a pre-greased 9 inch by 9 inch baking pan, two inches deep. • Bake at 350ºF/180ºC for about half an hour. Keep an eye on it, as everybody’s oven cooks differently. Poke a toothpick or fork into the center. If it comes out clean, the cake is ready. • Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Use a butter knife to lightly run along the edges of the cake; make sure that the edges are all loose before you flip it. • Put the serving plate over the top of the baking pan. • Tip the cake over, using oven mitts to hold it. • Remove the tray from the flipped cake. Cool completely if you want to apply frosting. Otherwise, serve with a dollop of non-dairy whipped