by HAYA

Eggless Chocolate Cake

Eggless Chocolate Cake

Eggless Chocolate Cake

This Eggless Chocolate Cake is the best eggless cake I have ever tried. You will find recipes using cud or yogurt or condensed milk, but this is way easier, without any of these ingredients. It is still rich and decadent like an ideal chocolate cake should be.

The ingredients that make this cake super moist and also gives it the best texture is adding buttermilk and baking soda. Both these ingredients, when together, gives any cake the best possible moistness and texture. I have also added instant coffee granules which only add to chocolate flavour making it more decadent.

I have used the simplest form of chocolate glaze for the cake. The dark chocolate ganache can be made using fresh cream or whipping cream, resulting into a thick rich glaze every single time.

So now that we know what all makes this awesome it’s time to see the recipe!

You may also like: Tea Cake with Tea Glaze
Eggless Whole Wheat Walnut Cake
Healthy Eggless Brownies
Ragi and Amaranth Walnut Cake

 

Ingredients for Eggless Chocolate Cake

  • 1.5 cups All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tbsp Instant Coffee Granules
  • A pinch of salt
  • 1 cup Fine Sugar or 1.25 Cup Powdered Sugar
  • 1 cup Lukewarm Milk
  • 1 tbsp Lemon Juice or Vinegar
  • 1 tsp Vanilla Extract

 

Ingredients for Chocolate Glaze

  • 1/2 cup Chopped Dark Chocolate
  • 1/4 cup Heavy Whipping Cream or Amul Fresh cream
  • Colourful sprinkles (optional)

 

Preparation of Eggless Chocolate Cake

  1. In a dry bowl, take all purpose flour, sugar, salt, coffee granules,b soda. Mix it with a spoon to get an even mixture
  2. In another bowl, take milk, lemon juice/vinegar, give a brief stir, set aside for 5 minutes
  3. After 5 minutes, pour the milk mixture and oil into the dry mixture
  4. Mix till you get a smooth batter
  5. If the Batter is too thick, add a little water (1/4 cup at a time) stir again
  6. Make sure it’s still a thick flowing batter and you don’t overmix
  7. Pour in an 8 inch round tin. Brushed with oil and dusted with flour
  8. Bake @180 C for 40-45 minutes or until it’s center is set and a skewer inserted into the centre comes out clean
  9. Remove from the oven, run a knife around the edges of the pan, and let it cool for 10 minutes in the pan itself
  10. After 10 minutes unmould the cake and let it cool completely on a cooling rack
  11. In the meantime prepare the chocolate glaze

 

Preparation of Dark Chocolate Glaze

  1. In a steel or glass bowl, take both cream and dark chocolate
  2. Fill a pot with water upto an inch, heat the water and when it starts to simmer, lower the flame
  3. Put the bowl with chocolate and cream on the pot, making sure it’s bottom doesn’t touch the water
  4. Stir until the chocolate and cream melts and become smooth
  5. Let it cool for 3-4 minutes, or until you get a thick glaze like consistency

 

Assembling the Cake

  1. Spread the glaze over the top of the cake using a spatula or a butter knife
  2. Sprinkle with colourful sprinkles if you want to
  3. Let the chocolate set for 15 minutes
  4. Serve!


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