Easy Eggless Chocolate Cake Recipes

MOIST EGGLESS CHOCOLATE CAKE (WITH VINEGAR)

Steps:

• Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
• Mix instant coffee powder into hot water and leave aside.
• Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
• Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
• Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
• Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
• Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
• To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
• Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
• Use the chocolate buttercream to fill and cover the cake.

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.

BASIC EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, white sugar, brown sugar, cocoa powder, baking soda, and salt together in a large bowl. Add milk, water, oil, sour cream, and vanilla extract; mix together until well combined. Pour into an ungreased 9x13-inch pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

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.

EASY EGGLESS CAKE

Steps:

• Once you have assembled the ingredients it's time to start preparing the batter.
• Take ¾ cup butter out of the fridge and let it soften for some time. The key is to get the butter to right temperature. We do not want the butter to melt or be rock hard.
• Once butter is soft enough for mixing add 1 cup powdered sugar to it and mix well till it forms a smooth paste.
• In another bowl mix the remaining dry ingredients i.e. 1 ½ cup flour (maida), 1 cup milk powder, 2 tbsp cocoa powder, 1 ½ tsp baking powder and ½ tsp cooking soda. Mix well and keep aside.
• Add milk and dry mixture (made in step 3) slowly to the butter-sugar paste and keep whisking. Add 1 tsp (or 40 drops) vanilla essence and juice of ½ lemon and mix well. We are now ready to bake.
• Pre-heat the oven to 100 degree celsius for 5 minutes. Cover a baking dish with butter paper or brush it with butter and pour the batter into it. Place the baking in the oven and increase the temperature to 180 degree celcius. Your very own chocolate cake will be ready in 40 minutes.
• Cool, cut and enjoy!
• http://www.activitydeck.com/turn-birthday-cake-into-a-happy-birthday-cake-40-cake-decoration-ideas/#EgglessRecipe.