Decadent Chocolate Eggless Cake

1Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

2In a large mixing bowl, sift together the all-purpose flour (1½ cups), sugar (1 cup), cocoa powder, baking powder (1 tsp), baking soda (1 tsp), and salt (½ tsp) until well combined.

3In a separate bowl, mix the milk (1 cup), vegetable oil (⅓ cup), vanilla essence (1 tsp), and white vinegar (1 tbsp) until well blended.

4Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay.

5If using, fold in the chocolate chips (½ cup) for an extra chocolatey flavor.

6Pour the batter into the prepared cake pan and smooth the top with a spatula.

7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9Once the cake is completely cool, spread the whipped cream (½ cup) evenly on top of the cake for a luscious finish.