Richly decadent and full of flavour, this eggless chocolate cake recipe knocks the old favourite off the shelf without including eggs. They fit well into a range of diets - from followers of the decidedly vegan lifestyle to avoiding eggs from an allergy or just general non-use. Cake never could have included eggs as an ingredient, yet an eggless chocolate cake seems curiously light and moist. Why this eggless chocolate cake is so special because of the brilliant choice of ingredients that can replace eggs and give the same consistency and structure to the final product. Yoghurt, applesauce, mashed bananas, or indeed a combination of vinegar and baking soda - any one of these can help you achieve an airy and fluffy structure for your cake. You would want to keep it moist but infuse it with delicate richness, which may be achieved through mixing plant-based milks, such as almond, soy, or coconut milk. It ensures the cake comes with that tender soft crumb, yet will be packed with malted flavours. Another characteristic of an eggless chocolate cake is its flexibility. It's extremely easy and comes in so many shapes-be it just loaves or even cupcakes or layer cakes covered with frosting or ganache or powdered sugar. Adding quality cocoa powder or melted chocolate would enhance the flavour of an eggless chocolate cake, though further additives could include vanilla extract, coffee, or even spices like cinnamon to enhance its flavour. Fruit toppings, nuts, or even chocolate shavings can be added to make it look more appetizing. Parties will be justified in indulging in afternoon tea or after-dinner treats when eggless chocolate cake serves to prove that indulgence does not have to depend on old ingredients to be delicious.

• 200 gms maida
• 1/2 tsp salt
• 240 ml milk
• 120 mledible oils-mustard oil vegetable oil
• 1 tbsp vinegar
• 1/2 tsp baking soda
• 50 gms cocoa powder
• 1 tsp vanilla extract

• Preheat your oven to 180 C/350 F, so that it is just right on time when preparing the cake batter. This step is crucial in its own right for the baking of your cake and subsequent rising. In all recipes of eggless chocolate cakes, a well-preheated oven will automatically provide you with the right texture if eggs are present.
• Grease a 9-inch round cake pan with a small amount of oil or butter so it does not stick to the pan. Then, put a parchment paper at the bottom to help facilitate removal once baked. This is such an important although simple step in any eggless chocolate cake recipe, and your cake would never stick to the pan and come out clean and appetizing.
• Set pan aside.
• Combine flour, 200 grams; cocoa powder, 50 grams; baking soda, 1 teaspoon; and salt, 1/2 teaspoon.
• Sifting those ingredients breaks clumps as well as aerates them, so you end up with a nice light and fluffy cake.
• Mix dry ingredients well and set the bowl aside temporarily.
• Take the wet ingredients in another bowl and mix in all the wet ingredients. Use 200 gms of sugar, 240 ml of milk, 120 ml of vegetable oil, 1 tablespoon of white vinegar, and 1 teaspoon of vanilla extract.
• Mix all these in with a whisk or spoon until they are well combined and the sugar dissolves completely and the wet mixture is smooth.
• Gradually add the wet ingredients to the dry ingredients. Allow a whisk or spatula to gently fold together the mix until smooth and free of lumps. Do not overmix, as this can result in a thick cake.
• Once all your ingredients have been mixed, pour the batter into the prepared cake pan. Spread the batter evenly in the pan using a spatula.
• Tap the pan a few times on the counter to knock the bubbles out of the batter-this will create a very smooth even cake surface.
• Place the cake pan inside an oven that is preheated to 180 C (350 F) and bake for 30 to 35 minutes.
• Do the doneness check by poking it with a toothpick or skewer on the centre of the cake; if it is clean or has only a few crumbs sticking on the toothpick, then it's baked already. If wet, bake some more minutes and poke again.
• Once baked, take out the cake from the oven.
• Let the cake cool for approximately 10 minutes in the actual cake pan. This would allow the cake to set a bit, making it easier to shift out of the pan.
• Put the cake on a wire rack. After 10 minutes pass, loosen the cake with a knife by running it around the edges of the pan. Then, flip the cake upside down on a wire rack and pull away the parchment paper.
• Let the cake cool completely. Cooling on a wire rack is essential because it would make sure that the bottom of the cake would not get soggy.
• While the cake is cooling, prepare chocolate ganache.
• Boil 200 ml of heavy cream and pour it over 150 gms of chopped dark chocolate.
• Stir till smooth. Once it is cooled down, spread the ganache all over on top and down the sides.
• Slice, serve, and enjoy your scrumptious eggless chocolate cake.