October 20, 2012

Eggless Chocolate Cake

    I have been wanting to try eggless baking for a while now and after some searching on the web, came across this easy recipe for chocolate cake. I tried baking this recently and was so surprised with the result, I just had to blog about it! Most recipes for baking always call for the use of eggs to add texture, increase the volume and enhance the taste of the baked goods. Eggless baking on the other hand uses egg substitutes to get the same end quality. These substitutes may be products like distilled vinegar, condensed milk, pureed fruits like applesauce, pureed tofu, curds etc. I had a tin of condensed milk on hand, to use if I needed, but decided against it as I wanted to eat something chocolaty without making too much of an effort. This recipe uses vinegar in lieu of eggs. Do try this and tell me how much you liked it :)

Luscious cake to bite into :)

All purpose flour or maida - 1 and 1/2 cups
Cocoa powder - 3 tbsps
Sugar - 1 cup
Oil (any vegetable oil) - 1/4 cup (I used canola oil)
Water (at room temperature) - 1 cup
Baking soda - 1 tsps
Distilled white vinegar - 1 tbsp
Salt - 1/4 tsp (I used just a pinch)
Vanilla essence - 1 tsp
Walnuts - a handful (roasted in the microwave for 20 secs, to make them crisp)
Chocolate chips - a handful

 ( I added the walnuts and chocolate chips to enhance the taste and indulgence. You can leave them out, if you so desire to )


1) Preheat the oven to 350° F. Grease and dust a 9 inch round pan. 
2) Sift together the flour, cocoa powder, baking soda and salt, till all lumps are removed. Set it aside in a  bowl.

Adding the flour, cocoa powder, soda and salt

Sifted dry ingredients
3) In another large mixing bowl add water, then add the sugar and stir together till the sugar is all dissolved. Now add the oil, vanilla essence and distilled vinegar. Stir just once to blend the liquids. Take care to pour just the measured quantity of vinegar. Excess vinegar will make the cake taste tart.

Water, sugar and oil mixed together
Vanilla and vinegar added to the sugar mixture

4) Add the dry ingredients to the liquid in two parts, mixing well with a spatula. Take care to see that there are no lumps of dry ingredients. Don't over mix as once the vinegar comes in contact with the baking soda, it will begin to react. The batter will be a little watery and thin. Don't worry, you are assured of getting a fluffy cake :)
5) Now add the walnuts and chocolate chips, mixing once or twice with the spatula to blend them well. Pour the batter into the prepared container and bake for 30-35 mins or until an inserted toothpick comes out clean. 

Batter with the walnuts and choco chips in the pan :)
6) Take the cake out from the oven and cool it in the pan itself or remove it from the pan onto a cooling rack. Once cooled, cut into pieces and store in an air tight container. Refrigerate the cake if it is summer, else it should stay out for about 3 days, if you don't have a go at it ! 

Hmmm..Eggless chocolate cake ready !!

Note: This is a very moist, soft and fluffy cake....so much so, its hard to believe it is eggless.  I was a little surprised to see the walnuts on the cake surface when I was expecting them to actually sink :) The choco chips being denser were mostly at the bottom of the cake though. You can convert this recipe into a eggless Black forest cake too. Sure, the amount of cocoa powder may seem less. Just double the quantity of the ingredients and bake two cakes and proceed to follow the instructions I have written down for the Black forest cake :) I must admit that I am yet to try the eggless version of the black forest myself, but will  try it out soon. But knowing how good anything chocolaty can taste, I am sure it will come out good.

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