Wednesday, August 15, 2007

Eggless Chochlate Cake







I wanted to make a simple eggless chochlate cake from such a long time. Though I had posted a eggless recipe using tofu before, I was not completly satisfied and I was not so fond of tofu. So I was finding a way to make eggless cake and ice creams. What I was exactly searching for was for the rising agent in the eggless cakes, coz most of the eggless cake recipes I came across did not have a rising agent, I had tried some and it was so dense and did not rise at all. I then came across this particular site and several others too which had good information, I made the cake as per the recipe and made a few changes (like adding lemon extract), and I made it in a single cake pan coz I didnt have two ...and it tasted great and looked great too. I added a nice frosting too and overall cake got a good review among my close relations who got to taste it. The rising agent was the chemical reaction between the baking soda and buttermilk. I also substituted the applesauce mentioned in the recipe with the lemon extract. Though I think it was not necessary as the buttermilk itself is sufficient for the cake to rise. The cake is quiet dry though, but adding the frosting and applesauce helps to add moisture. So here is the recipe:
Ingredients:
        
  •  1 2/3 cup all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 tbsp cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk or soured milk
  • 3 tbsp applesauce (optional . helps adding extra moisturiser to the cake due to the absence of the egg)
  • 2 tsp vanilla extract
Frosting
  • 2 cups powdered sugar
  • 1/4 cup cocoa
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 teaspoon vanilla
Method:
  • Preheat oven to 350 F
  • Sift the dry ingredients
  • Mix together the wet ingredients
  • Add the wet ingredients to the dry ingredients slowly, stirring and combining well to avoid lumps. I use a wooden spoon to combine.
  • Transfer contents to a well greased pan.
  • Bake for 20 to 25 minutes.
  • Do not open the oven door in between as it may affect the cake to stop rising.
  • Wait for 5 minutes after switching off the oven before transfering it to cool outside the oven
  • When it is cooled tranfer it to a refrigerator until cake is completly cooled before adding the frosting
For making frosting:
Combine all ingredients on medium heat and stir until the mixture becomes the consistensy of very gooey and quiet thick.

18 comments:

Asha said...

rv, it's hard to bake soft and fluffy without eggs but doable. I have never baked eggless cake but I have read that adding banana puree and Apple butter makes a difference.
Cake looks great though,not bad at all.I love double fudge cake but you need to floss your teeth to take out all the dark stuff!:D
Enjoy the beautiful cake, happy I-day day:)

kripa said...

Am so happy to say that finally I have not just oggled at ur recipes like always but have tasted them too!
the very same original cake in the pic:) and it was damn yummy! and yeh lucky me:)

burekaboy said...

hi, thanks for the mention. as i mention in the recipe, the absence of eggs makes the cake's texture drier. this is just the reality of cooking without eggs, unfortunately. the reason for the applesauce is to add the necessary moisture. using about 3 or even 4 tbsp should help a bit. you can also use the prune baking paste (in my blog) which works extremely well also to add moisture. you may want to retry the recipe with those changes. as you note, adding a frosting helps. anyway, glad you found the information useful ;)

rv said...

@ Asha:
Thanks for the comment dear and for the tip for using the apple butter and banana puree. I have not used this till now. will try when i get a chance. ur right abt the texture of the cake without eggs.Just wanted to satisfy my sis-in-law who is allergic to eggs and my father-in-law who is a vegetarian. and yeah double fudge cake definitly requires a floss:)) ...Happy Independence day to you too asha:) take care

rv said...

@ kripa

Thanks Krips:) am flattered seeing your comment:)

rv said...

@burekaboy

Thanks for the nice comment burekaboy and the tips:)

Swathi said...

wow roopa. will surely try for my daughter's birthday.

rv said...

Thanks for the comment swathi:) Hope you enjoy the cake when u make it:)

soma said...

thanks for visiting my blog! interesting recipes in yours:) happy cooking !!!

rv said...

Thank you soma:) Do keep visiting !

Seena said...

oooom, yummy cake..
rv, I have a gift for you, at simple and delicious! please don't forget to take it..

rv said...

Seena , Thanks for letting me know and Thanks a Lot for nominating my blog dear, I truly appreciate it:)

marye said...

mm..it looks really dense and chocolaty

rv said...

@ marye

Thanks for that nice comment marye:) I am sure you wud enjoy the cake when you try it out:)
Hope to see you more often:) by the way u too have great blog there:)

Take Care

DesiFusion said...

Nice post :-) Another idea to make the cake rise is to use baking soda, half&half, and sour cream. The results are similar, I think, but you avoid adding in the buttermilk flavor. Happy blogging!

-DesiFusion
http://desipes.blogspot.com

rv said...

thanks a lot desifusion, for visiting my blog and leaving a comment too :) , hope to see you more often !

shweta said...

hey rv ur recipe looks gr8 and thanks for all the tips. i have a question, there is no mention of flour in the ingredients,is it on purpose or u forgot to mention it?

Roopa said...

shweta, thank you for pointing it out, I had indeed forgot :) Thanks for dropping by :)

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