Chocolate Cake Without Eggs and Milk

Name: Chocolate Cake Without Eggs and Milk
Total time: 1 h
Yield: 8 g
Ingredients: 200 ml Warm water; 80 ml Sunflower oil; 100 g Sugar; 85 g Honey; 0.5 tsp Baking soda; 200 g Wheat flour; 40 g Cocoa, instant powder, without milk; 50 g Ground nuts (optional); 100 g Frozen raspberries

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A tender and moist vegan cake with cocoa, nuts, and berries that's incredibly easy to make at home.

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Method

In a deep bowl, combine water, oil, sugar, and honey.

Add baking soda, flour, and cocoa, then mix well until smooth.

If you like, fold in nuts and raspberries—or any other seedless berries.

Transfer the batter to a pan, preheat your oven to 180°C, and bake for 35–60 minutes.

Check for doneness with a skewer—if it comes out dry, your cake is ready.

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Chocolate Cake Without Eggs and Milk

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