EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
EGGLESS CHOCOLATE CAKE RECIPE
Eggless chocolate cake that's vegan, called as wacky cake or depression cake. It turns out soft and moist. To make the cake rich use milk and melted butter. Eggless chocolate cake with 2 delicious frostings.
Provided by Swasthi
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to 170 C or 340 F for at least 15 mins.
- Grease a 8 or 9 inch round cake pan & drizzle some flour on it. or Line with a parchment paper. Set aside.
- Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.
- Sieve the flour mix at least twice to aerate the flour. This makes the cake light.
- If using wheat flour then sieve four times.
- Add 1 cup sugar and mix it well. I use fine sugar.
- If you are using coarse one then you can also dissolve it in 1 cup water (called for the recipe) and pour it in the next step.
- Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp vinegar.
- Gently begin to mix well from the liquid ingredients in the center.
- Using a whisk or spatula, mix just until the flour is combined well with the wet ingredients. Do not over mix.
- The batter will be runny. Pour it to the cake pan.
- Knock it a few times against the kitchen counter to release air bubbles.
- Bake for 30 to 35 mins. Check after 27 mins. The bake time may vary depending on your pan size and oven. So Just bake it until a skewer or a tester inserted comes out clean.
- To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.
- Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.
- Invert eggless chocolate cake gently on a wire rack. Allow it to cool.
- You can frost the cake if you like or just sprinkle some powdered sugar.
- This eggless chocolate cake tastes best the next day.
- Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract & 4 to 6 tbsps sugar.
- The mixture must be lump free & smooth.
- Begin to cook on a low to medium heat stirring constantly until slightly thick & creamy.
- Taste it and add more sugar if needed & boil. Cool completely.
- Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.
- Pour the chocolate frosting on the warm eggless chocolate cake.
- Spread with spatula. For step by step pics, please refer this Ragi cake.
- Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.
- Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.
- Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.
- Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.
- Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.
- If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.
- Do not over beat else the butter begins to melt.
- If needed you can keep it in the fridge for a while.
- Spread a tbsp of frosting on your cake stand. Place 4 - 2 by 8 inch parchment paper strips across the four sides of the cake stand.
- Place the cake over these papers with the frosting beneath the cake.
- Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides.
- Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.
- Eggless chocolate cake is ready. Slice & serve.
Nutrition Facts : Calories 422 kcal, Carbohydrate 68 g, Protein 3 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 308 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving
MOIST EGGLESS CHOCOLATE CAKE (WITH VINEGAR)
Here is an easy-to-make moist eggless chocolate cake recipe that yields deliciously moist and fudgy chocolate cake. Its so easy to make, you can whip it up anytime without much effort!
Provided by Priya Maha
Categories Dessert
Time 1h29m
Number Of Ingredients 16
Steps:
- Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
- Mix instant coffee powder into hot water and leave aside.
- Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
- Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
- Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
- Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
- Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
- To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
- Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
- Use the chocolate buttercream to fill and cover the cake.
Nutrition Facts : Calories 3776 kcal, Carbohydrate 464 g, Protein 25 g, Fat 214 g, SaturatedFat 65 g, Cholesterol 222 mg, Sodium 2291 mg, Fiber 14 g, Sugar 326 g, ServingSize 1 serving
EGGLESS CHOCOLATE CAKE II
You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.
Provided by GINGER P
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 276 calories, Carbohydrate 45 g, Fat 9.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 208 mg, Sugar 25.3 g
BEST EGGLESS CHOCOLATE CAKE
The best eggless chocolate cake (that is vegan-dairy free, butter free, extra-calories free) that you will ever taste. This chocolate cake is ultra moist, flavorful, spongy and so soft that it will just melt in your mouth!
Provided by Neha
Categories Dessert
Time 40m
Number Of Ingredients 18
Steps:
- 1. Preheat your oven to 350 deg F and line two 8 or 9 inches round cake tins with parchment paper. Set aside.2. In a large mixing bowl, sift flour, cocoa, baking soda and salt together. Add sugar and mix everything well.3. Mix coffee in water(if adding) and pour over the dry ingredients. Do not mix this yet. Add oil, vinegar and vanilla to the bowl and mix everything well until combined. Divide the batter in the prepared tins.4. Bake for 30-35 minutes or until a tooth pick inserted in the center of this cake comes out clean. Cool the cake completely before frosting.For the vegan butter cream frosting:Take room temperature butter in a bowl, mix in sugar and beat well. Beat in melted chocolate and add just enough almond/milk of choice to get a firm consistency, good enough for spreading.Frost both the cakes with the chocolate frosting. Save some frosting for decorating on top of the cake.For dark chocolate frosting decoration: 1. Heat the cream in a small sauce pan and bring to a boil. Add chopped chocolate to it and let it stand for 5 minutes, covered. Stir vigorously till it turns smooth and silky.2. Allow to chill to a pipeable consistency. Pipe into desired patterns using both dark chocolate frosting and vegan chocolate buttercream. Decorate with chocolate chips and sprinkles.
Nutrition Facts : Calories 420 kcal, ServingSize 1 serving
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