Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Cocoa powder: 3/4 cup (90g)
- Baking powder: 1 1/2 teaspoons (9g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Granulated sugar: 1 1/2 cups (300g)
- Vegetable oil: 1/2 cup (120ml)
- Buttermilk: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the granulated sugar, vegetable oil, buttermilk, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and whisk until just combined (do not overmix).
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Saturated fat: 5g
- Carbohydrates: 55g
- Sugar: 35g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy texture
- Rich chocolate flavor
- Easy to make
- Suitable for American taste
User Comments:
- "This cake was so delicious! It was moist and had a perfect chocolate flavor."
- "I couldn't believe it was eggless! It was so fluffy and delicious."
- "This is my new go-to chocolate cake recipe."
- "I made this cake for a party and it was a huge hit."
- "I would definitely recommend this recipe to anyone looking for a delicious and easy eggless chocolate cake."
Special Precautions and Tips:
- For a vegan version, replace the buttermilk with non-dairy milk (such as almond milk or coconut milk) and add 1 tablespoon of lemon juice or vinegar to make a vegan buttermilk.
- To make a gluten-free version, replace the all-purpose flour with gluten-free flour blend.
- Let the cake cool completely before frosting to prevent the frosting from melting.
