Ingredients

• 2 cups - maida/all-purpose flour
• 1 3/4 cup - powdered sugar
• 2/3 cup - oil, butter or margarine
• 2/3 cup cocoa powder
• 1 cup - water
• 1 tsp - vanilla essence
• 1.5 tsp - baking soda
• 1/2 tsp - baking powder
• 1 tsp - salt
• 3/4 cup - milk
• 3 tsp - vinegar
• 2 x 9 inch round or square microwavable cake dishes

How to Make Eggless chocolate cakes

• Line the base of the tins with butter paper. Or grease the bases and dust with either maida or sugar till well coated.
• Sift the flour, cocoa, baking soda and powder and transfer into a mixing bowl.
• Add the salt, sugar, fat, water and vanilla.
• Beat the mixture using a wooden spoon or a beater till well blended.
• Add the milk and vinegar to the cake batter and beat till smooth. The batter looks almost glossy when done.
• Divide the batter into the dishes.
• Bake one cake at a time, at 100 per cent for two minutes. Rotate container half way and bake for another two minutes.
• Rotate again and bake 1 minute.
• Let stand for five minutes then turn cake out of the tin.