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One Bowl Eggless Chocolate Cake is so simple to make (weigh, mix, and bake), it will be ready to bake before the oven is done preheating! This is a recipe that saves on the clean up without scrimping on taste. The intense chocolate flavor (paired with my chocolate ganache!) is incredible and definitely worth a try.
To freeze: Place leftover cake in a shallow container and store it in the freezer for up to 6 months. This eggless cake is moist, fluffy, and made in just one bowl! Topped with a simple chocolate frosting, it’s made with simple and affordable ingredients!
Add the vanilla essence and salt and combine. Add the powdered sugar and beat very well. Add the milk one tablespoon at a time until the frosting reaches the preferable consistency. Beat the frosting until it is light and fluffy. Place the cake on a plate or cake board. Spread the prepared frosting evenly on the cake.
As the name suggests, this cake is made without eggs. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter.
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