eggless baking

A quick and simple way to satisfy your chocolate cravings, this keto mug cake is flavoured with ground almonds, nut butter and cacao. Simply mix, cook for two minutes and enjoy

Keto mug cake

tbsp salted butter,

peanut butter

milliliters almond or coconut milk

almonds

tsp cacao powder

tbsp xylitol

Greek yogurt,

nut butter,

desiccated coconut,

Butter the largest mug you have (to stop it overflowing in the microwave). Add the butter, peanut butter and milk into the mug and warm in the microwave for 10 seconds. Stir to combine.

Add the egg and stir to combine. Add the ground almonds, cacao and xylitol and mix until combined.

Centre the mug in the middle of the microwave and cook. Start on a high temp (for a 750W microwave) and cook for three 30 second intervals.The cake will look a bit gooey when it comes out, but allow it to rest for 2mins and it will firm up nicely. Top with Greek yogurt, nut butter or desiccated coconut if you like.

Eggless Chocolate Cake is a rich &amp; moist chocolate cake made entirely without eggs or dairy! The silky chocolate fudge frosting is intensely chocolatey and compliments the tender cake perfectly.

Eggless Chocolate Cake with Chocolate Fudge Frosting

water

+ 1 tbsp cocoa powder (49 grams)

vegetable oil (218 mL)

tbsp vanilla extract

sugar (210 grams)

dark brown sugar, packed (220 grams)

salt

chocolate,

corn syrup (330 g)

salted butter, softened

sugar (460 grams)

cocoa powder (140 grams)

Prep: Prep: Preheat your oven to 350° F. Prepare three 8-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a piece of parchment paper to fit in the bottom (it doesn&#39;t have to be perfect or cover the bottom completely). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.

Make the Cake Batter: In a 4-cup glass measuring cup or in a medium bowl, add the two cups of hot water (I microwave it for 30-45 seconds, until it&#39;s steaming). Whisk in the cocoa powder, then set aside. In a large mixing bowl, whisk together all the dry ingredients, making sure the brown sugar chunks are broken up. Return to the wet ingredients and whisk the oil and vanilla into the measuring cup of hot water and cocoa. Pour this mixture into the dry ingredients, and stir gently until everything is combined and no streaks of flour remain. The batter may have a few small lumps throughout - that&#39;s fine - don&#39;t try to break them all up!

Bake: Divide the batter evenly between your three prepared pans (you&#39;ll have about 520 grams of batter per pan). Bake for 10 minutes, then rotate each pan 180 degrees and bake another 10 to 12 minutes. A toothpick inserted into the center will pull out moist crumbs when the cakes are done. Let cakes cool in the pans, placed on cooling racks, for 8 minutes. Then, run a butter knife around the edge to loosen the cakes and invert onto the cooling racks. Let cool completely while you make the frosting.

Make the Frosting: In a medium microwave-safe bowl, melt together the semi-sweet chocolate, corn syrup, and water in 30 second intervals, stirring between each interval until completely melted. Set aside to cool to room temperature (you can speed this up in the fridge). In a large bowl, beat the butter on high speed with an electric mixer until creamed, about 1 minute. Beat in the powdered sugar in two additions, using milk as needed to help it come together. Beat in the cocoa powder on low, making sure it&#39;s well mixed in. Beat in the room temperature chocolate mixture - it will look a little curdled and weird at first, but it will smooth out to silky perfection after 1-2 minutes of mixing! Beat in the vanilla and salt last.

Assemble the Cake: Place one cooled cake layer on your cake plate, and place this on a cake turntable (for ease, no need to run out and buy one). Add 1 and 1/3 cups of frosting and spread it in an even layer. Chill for 5 minutes in the fridge so it doesn&#39;t all smoosh out when you add the next layer. Add the next cake layer, and use an offset spatula to seal the two layers together by spreading any frosting peeking out between the layers. Chill for 10-15 minutes, then repeat this. By the time the final layer is on, you&#39;ll have a thin crumb coat of frosting around the side of the cake. Let this chill for 15 minutes or so before finishing frosting the top and sides of the cake, swirling the frosting in a rustic manner.

Serve &amp; Store: Top with sprinkles if desired, then slice and enjoy! Store leftover cake in the fridge in an airtight container, with plastic wrap pressed over the cut portion to keep it moist. This cake keeps well for 2-4 days in the fridge (not as long as a cake that has eggs/dairy, but it still holds up pretty well!).

Fluffy and soft bakery style chocolate muffins that are eggless, jumbo sized and very delicious. It is a single serve recipe that is ready in under 30 minutes! It has a rich chocolate flavor with a molten ganache center.

Single Serve Chocolate Muffin (VIRAL Copycat Olympic Dupe Recipe)

instant coffee powder

tbsp butter

tbsp oil

brown sugar

tbsp castor sugar

yogurt

tbsp milk

tbsp warm water

flour

cocoa powder

tsp baking powder

tsp baking soda

tbsp chocolate chips +

heavy cream

dark chocolate chips

tsp honey

Preheat the oven to 425℉ and line one cupcake with baking paper, as these are large muffins we need to ensure the lining is that of a muffin and not cupcake.

In a small mixing bowl add the instant coffee powder and warm water, mix until combined.

Add the melted butter, oil and whisk until smooth. Add the vanilla, brown sugar, castor sugar and whisk. Add the yogurt, milk and whisk until smooth.

Add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt) and stir together until smooth. Add the chocolate chips and stir well.

Pour into the lined muffin case and top with a few more chocolate chips. Bake at 425℉ for 5 minutes and then bake at 375℉ for 14 minutes on until a tooth pick inserted into the center comes out clean.

While this is getting baked, let us make the ganache, in a bowl add the heavy cream in the microwave and heat for 30 seconds or until hot. Add the chocolate chips, honey and salt into the hot cream and stir together until smooth.

Once the muffin is baked, allow them to a cool a little. Then make a cavity in the center and fill the ganache into the center. Enjoy it warm.

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Top 3 eggless baking recipes from across the web

The most viewed eggless baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed eggless baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine