eggless cake

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.

Eggless chocolate cake

all-purpose flour

cocoa powder ((use

Baking soda ((check expiry date))

salt ((I use pink salt))

sugar ((organic,

Water ((use milk to make rich cake))

Lemon juice ((or apple cider vinegar

Vanilla extract ((or vanilla powder

milk

cocoa powder

sugar ((or powdered jaggery as needed))

vanilla extract

unsalted butter ((soft but cold))

cocoa powder ((good quality))

sugar ((or icing sugar))

milk ((or whipping cream))

Preheat the oven to 170 C or 340 F for at least 15 mins. 

Grease a 8 or 9 inch round cake pan &amp; 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.

Preparation for eggless chocolate cake recipe

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 lemon juice or 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 25 to 28 mins. Check after 23 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.

How to make eggless chocolate cake

Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract &amp; 4 to 6 tbsps sugar.

The mixture must be lump free &amp; smooth.

Begin to cook on a low to medium heat stirring constantly until slightly thick &amp; creamy. 

Taste it and add more sugar if needed &amp; 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.

Making chocolate sauce (Frosting 1)

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.&nbsp;

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.&nbsp;

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.&nbsp;

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 &amp; serve.&nbsp;

OR Making frosting for eggless cake (Frosting 2)

https://www.youtube.com/watch?v=NduC_TG1e6c

Eggless chocolate cake recipe - Soft, moist & delicious eggless cake known as war cake or depression cake. The cake is vegan and is made just with flour, cocoa, water, oil, sugar, baking soda & vinegar.

Please use good quality ingredients for best results. You can replace water will milk.

If you are a beginner  then do read the full recipe on my blog.

This eggless chocolate cake can also be made in a pressure cooker or just any heavy bottom pan.

Find the full recipe of eggless chocolate cake here: 
https://www.indianhealthyrecipes.com/eggless-chocolate-cake-moist-and-soft/


Music courtesy : https://www.bensound.com

Eggless chocolate cake recipe | How to make chocolate cake without eggs

This really is the BEST vegan chocolate cake recipe ever. It's decadent, fluffy, rich and easy to make with no unusual ingredients! It's a perfect vegan birthday cake.&nbsp;

The Best Vegan Chocolate Cake

(300 milliliters) vegan milk ((soy, almond etc...))

lemon juice ((or apple cider vinegar

(150 grams) vegan butter

golden syrup / corn syrup

coffee granules / espresso powder (OPTIONAL)

(275 grams) all-purpose flour (plain flour)

(175 grams) sugar

tbsp unsweetened cocoa powder

tsp baking powder

tsp baking soda (bicarb of soda)

(75 grams) vegan butter (room temperature)

(200 grams) powdered icing sugar ((confectioner's sugar))

water

Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.

Stir the lemon juice (or vinegar) into the milk and set aside to thicken and &#039;curdle&#039; slightly into buttermilk.

In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.

Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

https://embed.mediavine.com/videos/ev5qbglhrqszmrcpga77

A delicious vegan chocolate cake recipe that's quick and easy with no unusual ingredients. Hundreds and hundreds of readers have loved this moist and fluffy chocolate vegan cake. Nobody will guess that it's a dairy free and eggless cake.  Perfect for holidays, birthdays and even Christmas, Thanksgiving and any day.

Vegan Chocolate Cake

A soft and moist chocolate cake made without eggs or butter.

Eggless Chocolate Cake (Vegan)

(1 and 1/4 cups) plain flour

(1/2 cup) cocoa powder

baking soda

(1 cup) caster sugar

240 ml (1 cup) water

120 ml (1/2 cup) vegetable oil

(1 cup) icing sugar

maple syrup

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with oil spray and line with baking or parchment paper.

In a large mixing bowl, add flour, cocoa powder. baking soda and sugar and stir briefly. In a separate mixing bowl, add water, oil and vanilla.

Add water mixture to dry ingredients and stir to combine. Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove from cake tin and transfer to a wire rack to cool completely.

To make the frosting, sift together sugar and cocoa. Add maple syrup and water and stir until smooth. Pour over cooled cake and serve immediately.

It's a great recipe. I've baked it and the cake was moist and fluffy. Super easy and quick one. Thank you for sharing this great recipe to the world. This is a must keep recipe for me.

Eggless Banana Cake

All-Purpose Flour

Baking Powder

Baking Soda

White Sugar

Brown Sugar

Vanilla Extract

ml Odorless Oil

Ripe Banana ((mashed))

ml Milk

ml Water

Mash the banana and keep aside.

In a bowl, measure the flour, baking soda, baking powder and both the sugars. Also add salt now.

In a separate bowl, measure milk, oil and vanilla extract.

Add the mashed banana to it.

Now add this in the bowl of dry ingredients and combine gently until the batter has come together. Add the water now.

Line a 6 inch cake tin and transfer the batter.

Bake in a preheated oven for 30-32 minutes at 170°C/340°F

Once done, let the cake cool for at least 30-40 minutes before slicing.

Make this tender and moist mango cake during summers to enjoy your favorite fruit in cake style

Eggless Mango Bundt Cake

¾ tsp Baking Powder

½ tsp Baking Soda

Salt

Powdered White Sugar

Unsalted Butter ((melted))

Mango Puree

tbsp Yogurt

tsp Vanilla Extract

¼ tsp Mango Extract ((optional))

Water

tbsp Vinegar

Measure and sift the dry ingredients: Flour, Baking Powder, Baking Soda, Sugar and salt. Keep aside.

Melt the butter and let it cool. Add both vanilla and mango extract.

Until the butter cools, line a 9 inch bundt pan.

Once the butter has cooled, add the yogurt. This is your butter-yogurt mix.

Add the butter-yogurt mix and the mango puree alternatively and mix everything gently. Finally add the vinegar and water.

Mix the batter using the cut and fold technique. Transfer the batter to the mould.

Bake for 35 minutes at 170°C/340°F. Let cool for 15 minutes before de-moulding the cake.

Slice the cake after 1 hour.

Makes one frosted 9” diameter 29&quot; circumference two layer cake with chocolate icing filling.  Serves:  22 pieces that are each 1 1/4 inch wide.Rectangle Option: 9&quot; x 13&quot; rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.

Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

non-dairy milk

aquafaba*

brown sugar (Or other dry sweetener.)

Tablespoon vanilla extract

zucchini

whole wheat flour

cocoa powder (unsweetened, the better

baking powder (Ensure is well mixed throughout the dry ingredients.)

salt

chocolate chips (heaping, dairy free)

icing sugar

Preheat oven to 350° F (175° C).  Lightly spray two 9” round cake pans.

In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.

Shred zucchini (or other squash substitute) in a food processor or with a grater.

Stir in the shredded zucchini.  I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups.  I wanted some zucchini wetter and some more dry. &nbsp;You could food process all the zucchini instead.

In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.

Pour evenly into the two cake pans.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up.

Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.

Cake

While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid.  Add the icing sugar 1 cup at a time.

Stir frosting with a fork or whisk until it is completely smooth.Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.

Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. &nbsp;Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.

The frosting spreads easily when it is warm, and then cools and stays in place. &nbsp;Microwave for 10 seconds if it becomes too thick to spread. &nbsp;This picture is from the next day... after sitting on the counter under a cake lid. &nbsp; Frosting is still holding up well!

Frosting Instructions

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.

Garam Masala Eggless Apple Bundt Cake - easy, moist, spiced cake made with fresh apples and glazed with a brown butter rum sauce.

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Top 12 eggless cake recipes from across the web

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

Top Tags

Eggless chocolate cake

The Best Vegan Chocolate Cake

Eggless Chocolate Cake (Vegan)

Eggless Banana Cake

Eggless Mango Bundt Cake

Tall Vegan Aqua Faba Chocolate Zucc...

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