Italian Eggless Chocolate Cake

This Italian eggless chocolate cake is light, tender, and moist—even without eggs or butter!

📝 Ingredients

• 2 cups cake/pastry flour
• 1/4 cup unsweetened dutch processed cocoa
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2-3/4 cup semi sweet chocolate chips (regular or mini) divided
• 1 1/4 cups milk (whole or heavy)
• 6 1/2 tablespoons oil (vegetable, coconut, light olive oil or melted cooled butter)
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar

👨‍🍳 Instructions

1. 1Pre-heat oven to 350F / 180C. Grease and flour or spray an 8 or 9 inch cake pan.
2. 2Sift the flour, baking powder, baking soda and salt into a medium bowl, stir in half of the chocolate chips.
3. 3In a large bowl whisk together the milk, oil, vanilla and sugar, add the dry ingredients and whisk to combine. Don't over mix. Pour into the prepared pan, sprinkle with the remaining chips and bake for approximately 10 minutes then lower the temperature to 340F/170C for approximately 20-35 minutes, if the cake starts to brown too much, place a piece of foil over it like a tent and continue baking until done. Check with a toothpick for doneness. Place the pan on a wire rack and let cool 15-20 minutes, remove from the pan and let cool completely on the wire rack. Slice and serve. Enjoy!