Veg Chocolate Cake (No Butter Cake) Valentines Day
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About Veg Chocolate Cake (No Butter Cake) Valentines Day
This delightful vegan chocolate cake is a true indulgence—completely egg-free and butter-free, so you can savor every bite without a hint of guilt! Despite skipping the usual rich ingredients, this cake bakes up incredibly soft and tender, with a deep, melt-in-your-mouth chocolaty flavor that’s bound to surprise even the most devoted chocolate lovers like myself.
Perfect for Valentine’s Day or any moment you crave a sweet treat, this cake pairs wonderfully with a cup of tea or coffee, or can be served as an irresistible dessert. The secret magic ingredient is likely already in your kitchen, effortlessly bringing this cake’s market-style taste right to your home. One bite, and you’ll be saying “mmmm…” with every forkful!
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Recipe Time & More
Ingredients
- 1 cup Water (lukewarm)
- 1/2 cup Cocoa Powder (unsweetened)
- 1 cup All Purpose Flour (Maida)
- 1 cup Castor Sugar
- 3/4 tsp Baking Soda
- 1 tsp Salt (or as per taste)
- 1/2 cup Refined Oil
- 1 tbsp Vanilla Essence
- 2 tsp White Vinegar
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Instructions
- Take a bowl ,add cocoa powder and add lukewarm water and whisk it properly (try to avoid lumps) Now take another bowl add flour and baking soda and sieve it once. Now add sugar and salt in the dry ingredients and mix them well.
- Preheat the oven at 200 degree Celsius for 10 minutes. Now make a well in the center of these dry ingredients and add the cocoa water mix ,oil and vanilla essence . Whisk till it gets smooth. Now add vinegar and whisk again.
- After this transfer the batter in a cake tin by greasing it with some oil and bake it for 30 to 40 minutes at 180 degree Celsius.Once the cake is baked ,check it with a skewer and place the cake on a wire wrack for around 15 to 20 minutes.be patient
- After the cake cools down take it out from the tin and cut it into slices. Enjoy your veg chocolate cake .
Recipe Notes
Additional Tips
- For an extra moist and rich texture, substitute half of the warm water with brewed coffee; the coffee intensifies the chocolate flavor without overpowering the sweetness.
- If you want to add a Valentine’s Day twist, stir in a handful of freeze-dried raspberries or chopped candied ginger before baking for an unexpected pop of flavor and color.
- Allow the cake to cool completely before slicing, as this helps it firm up and makes for cleaner, more attractive slices—especially important if you plan to layer or frost the cake.
- To store leftovers and maintain freshness, wrap the cake tightly in plastic wrap and refrigerate; gently warm individual slices in the microwave for 10-15 seconds to restore their soft texture before serving.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 725kcal | Carbohydrates: 97g | Protein: 4g | Fat: 37g | Polyunsaturated Fat: 11.1g | Monounsaturated Fat: 22.2g | Sodium: 760mg | Fiber: 1g | Sugar: 67g
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Neha Paliwal
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This looks delightful! Thanks for the recipe.
I’m in love with this recipe already!
What a delicious recipe! Thanks for posting.