Eggless Chocolate Cake Recipe | Made with Sunflower Oil

A good eggless chocolate cake needs a neutral oil — this is where cold-pressed sunflower oil quietly shines, keeping the crumb moist without adding any flavour of its own.

Ingredients: 1½ cups flour; 1 cup sugar; ¼ cup cocoa; 1 tsp baking soda; ½ tsp salt; 1 cup milk; ⅓ cup cold-pressed sunflower oil; 1 tbsp vinegar or lemon juice; 1 tsp vanilla.

1. Heat the oven to 180°C and grease a cake tin with sunflower oil.

2. Whisk the dry ingredients in one bowl; the milk, oil, vinegar and vanilla in another.

3. Combine gently — don't overmix — and pour into the tin.

4. Bake 30–35 minutes until a skewer comes out clean. Cool before slicing.