Eggless Kadai Chocolate Cake

1In a bowl, mix all-purpose flour (1 cup), cocoa powder (½ cup), sugar (¾ cup), baking soda (½ teaspoon), and baking powder (1 teaspoon).

2In another bowl, whisk yogurt (½ cup), vegetable oil (½ cup), and vanilla extract (1 teaspoon) until well combined.

3Combine the wet and dry ingredients gradually, alternating with milk (1 cup) until the batter is smooth and lump-free.

4Add vinegar (1 tablespoon) to the batter and mix well to incorporate. This will help in the rising process.

5Grease a kadai with oil and place a stand inside. Preheat the kadai on low flame for 10 minutes.

6Pour the cake batter into a greased cake tin and tap to remove air bubbles. Sprinkle chopped dark chocolate (¼ cup) and nuts on top if desired.

7Carefully place the cake tin on the stand inside the preheated kadai. Cover with a lid and cook on low flame for 35-40 minutes or until a toothpick inserted comes out clean.

8Once cooked, remove the cake from the kadai and let it cool for a few minutes before unmolding. Slice and serve the delicious eggless Kadai Chocolate Cake!