Eggless Chocolate Cake Recipes

EGGLESS CHOCOLATE CAKE RECIPE

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.

EGGLESS CHOCOLATE CAKE II

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.

EGGLESS CHOCOLATE CAKE

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.

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE

Steps:

• In a large bowl, combine all the dry ingredients together.
• Combine all the wet ingredients together in another bowl.
• Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
• Pour batter into a greased 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

EGGLESS CHOCOLATE CAKE

Steps:

• Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
• Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
• Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
• To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving

ONE PAN EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.
• Stir in the oil, vinegar, and vanilla. Pour in the water and using a fork mix well together.
• Bake for 30 to 35 minutes.

EGGLESS CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
• 2. Grease, line and grease two 9- inch layer cake tins.
• 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
• 4. Melt margarine. Cool.
• 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
• 6. Add liquid ingredients to dry ingredients.
• 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
• 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
• 10. cool cake for 10- 20 minutes before turning out.