Eggless Chocolate Sponge Cake

This is a slight variation to the eggless chocolate cake I bake regularly. I used dutch processed cocoa in this cake, which made it look very dark and tasted delicious. Another difference was that I used vinegar in this cake, I was skeptical about using vinegar but the cake tasted very good. 

Eggless Chocolate Sponge Cake

All-purpose flour - 3/4 cup

Whole-wheat flour - 3/4 cup

Sugar - 1 cup

Dutch processed cocoa powder - 2 tbsp

Canola Oil - 1/4 cup

Cold milk - 1 cup

Baking soda - 1tsp

Vanilla extract - 1tsp

White vinegar - 1 tbsp

Salt - a pinch

Preheat oven to 350F and grease the baking pan with oil. 

Mix sugar with oil and milk, oil, vanilla, and vinegar. 

In a separate bowl, mix flours, cocoa powder, salt, and baking soda. Gently mix this dry mixture into the wet ingredients in 3-4 batches. Gently mix, make sure you don't over mix. 

Pour the cake mixture in the prepared pan. Bake for about 40-45 minutes. Insert a tooth pick in the center of the cake, if it comes out clean your cake is ready. 

Note: For vegan cake, you can replace milk with water.