I believe in the basics – so when I present to you an eggless vanilla cake, an eggless chocolate cake is obligatory as a follow up. If you’re a comfortable baker, you’ll be able to use this as a base for variations. For now, I present to you the basic old-fashioned style.
This batter has yoghurt and milk which is essentially chaas. Cocoa powder tends to dry out cakes, hence the larger portion of liquid – so don’t be alarmed if your batter leans towards a smoothie – it’ll bake away much better. Cocoa powder tends to also extract away much of the sweetness, so I add 2 tbsp of brown sugar for a bit of depth as well as sweetness. However, my preference for cake is never too sweet – so feel free to up the quantity by another tablespoon or so. Keep in mind, if you’re going to be generous with a frosting or icing then 2 tbsp should be enough to balance.
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup castor sugar
- 2 tbsp brown sugar
- ½ cup vegetable oil
- ½ cup yoghurt
- ½ cup milk
- ½ tbsp vanilla essence
- Grease and flour a medium loaf tin.
- Preheat the oven to 200C.
- Sift all the dry ingredients together in a bowl and set aside.
- Whisk the oil and sugars together for at least 3-5 minutes in a large mixing bowl.
- Then add the vanilla, milk and yoghurt and whisk for another 3 minutes.
- Gently fold in the dry ingredients, ensure no dry lumps.
- Pour into the cake tin and bake for 25 minutes.