Eggless nutella chocolate cake

Name: Eggless nutella chocolate cake
Yield: 12 squares
Cuisine: American
Ingredients: 10 tablespoon sugar; 14 tablespoon all-purpose flour; 6 1/2 tablespoon unsweetened cocoa powder (I use cocoa powder hersheys); 2 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 medium apple peeled and chopped; 1/2 cup full cream milk; 1/4 cup vegetable oil; 1 teaspoon vanilla; 1/2 cup boiling water; 2 tablespoon Nutella

©dapo_roha @cook_13649483

Malaysia

a very delicious eggless nutella chocolate cake. moist, fudgy and chocolatey !! #egglessmoistchocolatecake
#fudgycake
#chocolatey

©dapo_roha @cook_13649483

Malaysia

a very delicious eggless nutella chocolate cake. moist, fudgy and chocolatey !! #egglessmoistchocolatecake
#fudgycake
#chocolatey

Saved

Ingredients

12 squares

10 tablespoonsugar
14 tablespoonall-purpose flour
6 1/2 tablespoonunsweetened cocoa powder (I use cocoa powder hersheys)
2 teaspoonbaking powder
1 teaspoonbaking soda
1/4 teaspoonsalt
1medium apple peeled and chopped
1/2 cupfull cream milk
1/4 cupvegetable oil
1 teaspoonvanilla
1/2 cupboiling water
2 tablespoonNutella

Saved

Steps

1

Preheat oven to 160°c
In a blender, add apple, milk, sugar, vanilla, oil, cocoa powder, and Nutella. Blend until smooth keep aside.
2

In a separate bowl sift or whisk all the dry ingredients.
Add the wet ingredients to the dry and gently stir using a whisk or a spatula. Do not over mix.
Pour the boiling water into the batter and stir to combine.
3

Pour the batter in 8×8 greased and floured baking pan, or you can use parchment paper, which I feel is best for this cake.
4

Bake for 30 minutes, then insert a toothpick in the middle, if it comes out clean, your cake is ready.
This cake should stay in the baking pan to cool, then refrigerate for at least an hour before serving.
This cake needs to be refrigerated for one hour for the flavors to come together. Cut into 12 squares.