Eggless Moist Chocolate Cake

Before I proceed with the recipe for this moist chocolate cake, I should mention that this one is a no egg, no butter and no fuss recipe. A few food bloggers have earlier tried this cake inspired by this one and had attracted my attention with their captivating images. However, I was put off by the cocoa powder and oil used. I was not happy with the flavor of a cocoa cake I baked earlier and so decided to pass this one. "Palates differ" as one of those Telugu saying goes. I know those ingredients can be easily substituted but just mentioning. Then I got to taste an excellent brownie made with cocoa powder and had to change my opinion.
Later this cake was again personally recommended by a family member. Actually it was me who referred her to the recipe when she was looking for some egg ess, chocolate cakes. She tried it and was all praises about this cake. Hearing it from a sweet-hater (the girl doesn't prefer sweet stuff, lol.), I had to give this a try and that's what I did today.
It gets full marks for the texture and appearance. I loved the glistening, dark brown hue of the cake and the perfect texture. It was soft and moist with the gooey chips appearing in between. However the cake itself is not messy, sticky or gooey. If you skip those chocolate chips, you don't even notice those gooey spots in between. Chocolate / cocoa lovers would like this cake.

Ingredients:
1.5 cups flour
3 Tbsp unsweetened cocoa powder (I used Hershey's brand)
1 tsp baking soda
1/4 tsp salt
1 cup water
1 cup sugar
1/4 cup oil (I used canola oil.)
1 Tbsp white vinegar / lime juice / lemon juice
1 tsp vanilla essence
2 Tbsp chocolate chips (optional)

Method:
* Preheat the oven at 350 deg F / 180 deg C. Grease a cake / loaf pan and keep aside.
* Sieve the flour, baking soda, cocoa powder and salt, 2 - 3 times and keep it aside.
* Add sugar to the water and stir it to get dissolved. Then add the oil, vinegar / lemon juice and vanilla and mix well.
* Now combine the dry and wet ingredients stirring gently, to form a lump free batter. The final batter would be runny as in the below image.

* If using chocolate chips, sprinkle them on the surface or mix it into the batter.

* Pour the batter into the greased cake / loaf pan. Bake for about 35 - 40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
* Place the pan on a cooling rack. Once cool, invert the pan and remove the bread. Slice and serve.

The batter raises while baking and so, choose a pan where the initial batter comes up to only 1/2 of the pan. I baked in a big loaf pan and cut it into slices.

This goes to "Only Baked" event at Tamalapaku, an event originally started by Pari.

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