May 23, 2025
By: Alisha GargUse all-purpose flour for a soft, spongy texture. Sift it well to avoid lumps in the batter. You can also try whole wheat flour for a healthier option.
In the absence of eggs, baking soda combined with vinegar acts as a great leavening agent. It helps the cake rise and gives it a light, fluffy texture. Add vinegar to the wet mix just before baking.
Always choose unsweetened cocoa powder for a rich chocolate flavour. Dutch-processed or natural cocoa both work well. Avoid drinking chocolate as it contains added sugar and milk solids.
Use granulated sugar, jaggery powder, or brown sugar depending on your preference. Adjust the quantity to control sweetness. Mix sugar well with wet ingredients for smooth consistency.
Thick curd or plain yoghurt is a great egg substitute. It adds moisture and helps bind the ingredients. Make sure the curd is fresh and not too sour.
To loosen the batter, use milk or plant-based alternatives like almond or oat milk. This also enhances the richness of the cake. Warm milk mixes better with the ingredients.
Always mix dry ingredients in one bowl and wet in another. Combine both gently using the cut and fold method. Overmixing can make the cake dense.
Use parchment paper or grease the tin with butter or oil. This prevents the cake from sticking to the base. Dusting with flour adds extra protection.
Preheat your oven at 180°C (350°F) for 10 minutes. Bake the cake for 30–35 minutes or until a skewer comes out clean. Avoid opening the oven door frequently.
Always let the cake cool completely before adding frosting. This prevents the frosting from melting. Refrigerating the cake for 15–20 minutes helps set it better.
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