firstly, in a large bowl take 1 cup milk, ¼ cup oil, 1 tsp vanilla extract, 1 tsp vinegar and ½ cup sugar.

whisk and mix well making sure the sugar is dissolved completely.

add 1 cup maida, 3 tbsp cocoa powder, 1 tsp baking powder, and ¼ tsp baking soda.

mix well using the cut and fold method.

add milk as required and prepare a smooth lump-free batter.

now grease the pan with butter and line with baking paper. make sure to grease the butter paper, so that you can peel it off easily after baking.

pour the prepared cake batter and pat twice to remove any air bubbles.

cover and place on very low flame for at least 30 minutes.

or cook until the toothpick inserted comes out clean.

cool completely, and remove the butter paper.

firstly, in a large bowl take 1 cup cream, ½ cup icing sugar, 1 tsp vanilla extract and 2 tbsp cocoa powder.

beat on low speed until the cream thickens.

add 1 tbsp cocoa powder to make the rich chocolatey frosting.

continue to beat until the stiff peaks appear.

once the cake is cooled completely, spread the frosting uniformly.

slice the cake to the shape of our choice.

finally, enjoy eggless chocolate tawa cake or refrigerate for 3 days.