Eggless cake recipe

Eggless cake recipe is a cake recipe that does not use eggs as one of its ingredients. Instead,it uses alternate ingredients such as vinegar, baking soda, yogurt, or fruit puree to help the cake rise and  maintain its texture. Eggless cakes can be just as delicious and moist as traditional cakes, and they are a  great option for those who have egg allergies or follow a vegan diet.

Ingredients

1 -2 cups all-purpose flour
2 -1 cup sugar
3 -1 spoon baking soda
4 -1 spoon baking powder
5 -1/2 spoon salt
6 -1/2 cup vegetable oil
7 -1 spoon white vinegar
8 -1 spoon vanilla extract
9 - 1/2 cups water.

Ingredients used in all recipes that are dry

; All of the recipes call for maida or all-purpose flour. Use Ashirwad Sharbati atta if you choose to use whole wheat flour as a replacement. In the recipe, use 30 gm fewer.

; White sugar is used in all of the recipes in this article. Feel free to use any kind of unrefined sugar if that's what you like. Use the same amount that is recommended in the recipe.

; No particular brand or restriction must be followed when using baking powder. Use whichever is most convenient. Ensure that it is a recent batch that has not yet expired.

; Again, there are no restrictions with the exception of using a fresh pack of baking soda before its expiration date.

;  Instant coffee powder - You can use any instant coffee powder. When coffee powder is added to chocolate cake, the chocolate flavour is enhanced and the cake is given an outstanding dark colouring.
Raw cocoa (Hershey's) and Dutch-processed cocoa are the two varieties of cocoa powder that are offered. Dutch-processed cocoa has a deeper shade than raw cocoa, which is lighter in colour. That impacts the result in the end. Use cocoa powder that has been Dutch processed to achieve a darker colour.

Instructions 

(1)  Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with non-stick cooking spray or butter, and set aside.

(2)  In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.

(3)  In a separate bowl, whisk together the vegetable oil, white vinegar, vanilla extract, and water.

(4)  Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix the batter, as this can result in a tough cake.

(5)  Pour the batter into the prepared cake pan, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

(6)  Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

(7)  Once the cake is cool, you can dust it with powdered sugar or frost it with your favorite icing.

Recipes often use liquid ingredients:

Milk: You can use any kind of milk. It may be vegan, dairy-free, organic, or packaged. Use the exact amount specified in the recipe.
Homemade curd that is thick is utilised in recipes. It is homemade plain curd, not Hungarian or Greek yoghurt.

Use either apple cider vinegar or regular white vinegar for making vinegar. Use just rice vinegar or wine vinegar; do not use any other type of vinegar. We don't want that flavour to alter the flavour of the cake.

FAQS 

(1) .Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the cake may be denser and slightly more crumbly.

(2) .Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used as a substitute for white vinegar in this recipe.

(3) .Can I use a different type of oil, like coconut oil or canola oil?
Yes, you can use any type of vegetable oil in this recipe.

(4) .Can I make this cake ahead of time?
Yes, this cake can be made a day or two ahead of time and stored in an airtight container at room temperature.

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