Eggless Chocolate Cake

Ingredients

• 200 g All-purpose flour (Sift twice to aerate)
• 50 g Unsweetened cocoa powder (Sift with the flour)
• 200 g Fine granulated sugar (The finer the sugar, the better the texture)
• 200 ml Water (Room temperature)
• 100 ml Vegetable oil (sunflower or rapeseed) (Do not use strongly flavored olive oil)
• 1 c. à soupe Lemon juice (Helps activate the baking soda)
• 1 c. à café Baking soda (Sift with the dry ingredients)
• 1 c. à café Vanilla extract (Optional but recommended)
• 1 pincée Salt (Enhances the flavors)
• 75 g Unsalted butter at room temperature (For the frosting, should be soft but not melted)
• 200 g Powdered sugar (Sift before incorporating into the butter)
• 3 c. à café Cocoa powder for the frosting (Sift with the powdered sugar)
• ½ c. à café Vanilla extract (for the frosting) (Optional)
• 2 c. à soupe Milk (Add gradually to achieve the desired consistency)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 160 °C (the creator's oven is very powerful, she prefers 160 °C instead of 170 °C).

   Time: PT5M

   Temperature: 160°C

2. Prepare the pan

   Line a 20 cm springform pan with parchment paper, ensuring it overhangs slightly on the edges to facilitate unmolding.

   Time: PT3M

3. Sift the dry ingredients

   Sift the flour, cocoa powder and granulated sugar into the large bowl, adding the baking soda and pinch of salt. Repeat sifting twice to obtain a well-aerated mixture.

   Time: PT5M

4. Add the liquids

   Pour the lemon juice, water, vegetable oil and vanilla extract into the bowl containing the dry ingredients. Gently whisk just enough to obtain a homogeneous batter, without overworking the mixture.

   Time: PT4M

5. Pour the batter into the pan

   Transfer the batter into the lined pan. Lightly tap the pan against the work surface to bring up any trapped air bubbles.

   Time: PT2M

6. Bake the cake

   Place the cake in the oven and bake for 20 to 25 minutes. Check doneness starting at 20 minutes by inserting a toothpick in the centre; it should come out dry or with a few moist crumbs.

   Time: PT25M

   Temperature: 160°C

7. Cool the cake

   Remove the cake from the oven, let it rest 10 minutes in the pan, then unmold onto a rack and let cool completely before applying the frosting.

   Time: PT15M

8. Prepare the butter frosting

   In a bowl, whisk the room‑temperature butter until creamy. Sift the powdered sugar and cocoa powder, then gradually incorporate them into the butter while whisking. Add the vanilla extract and milk, one tablespoon at a time, until a smooth, spreadable consistency is achieved.

   Time: PT10M

9. Frost the cake

   Spread the butter frosting evenly over the top and sides of the cooled cake using a spatula. Lightly dust with cocoa powder for the final decoration.

   Time: PT5M

10. Rest before serving

    Let the cake rest in a cool place for 10 minutes so the frosting sets, then cut into slices and serve.

    Time: PT10M