Backstory:

A LOT of people have been asking me for an eggless cake recipe and I had never made one before, so was clueless. Luckily one of my aunts who’s now on a full fitness streak, shared this really easy recipe with me. And it tasted soooo gooooood I am shook. Hope you enjoy!! Follow me on Instagram at @satshyaa where I try new recipes every week 🙂

You need:

• 2 cups atta (wheat flour)
• 1/2 cup cocoa powder
• 2 tsp instant coffee powder
• 1.5 tsp baking soda
• 1 tsp salt
• 1.5 cups sugar
• 1 tsp vanilla essence
• 1 cup + 1 tbsp milk
• 2/3 cup oil (any vegetable oil that’s non-flavoured – sunflower works well)
• 1.5 tsp vinegar

How to:

1. Preheat your oven to 180c
2. Sieve wheat flour, cocoa powder, coffee powder and baking soda together into a large mixing bowl
3. Add milk, oil, vanilla essence, sugar, salt and whisk it together until mixed well (sugar crystals should start melting down)
4. Add vinegar and give it a quick whisk and then pour into a lined cake tin (you want to add vinegar last because that’s what causes the baking soda to react & release carbon dioxide which will give you aeration to your cake)
5. Bake for 30-40 minutes (check at the 30 minute mark by inserting a toothpick/coconut broomstick and make sure it doesn’t come out sticky. If still sticky, bake for another 10 minutes and check again)
6. Cool, cut and then enjoy!

Tips:

1. Try using vanilla flavoured coffee powder if you want an extra vanilla kick
2. You can use a wider cake tin than I have used and bake it for 30 minutes (otherwise it might take the full 40 minutes to bake)
3. You can make this using the pressure cooking, baking for 60 minutes using the technique mentioned here
4. You can *try* to make it vegan by replacing the milk with almond milk (hehe pls let me know if it works out well)