Eggless chocolate cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 104.7
- Total Fat: 2.5 g
- Cholesterol: 1.2 mg
- Sodium: 77.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
View full nutritional breakdown of Eggless chocolate cake calories by ingredient
Introduction
As a vegetarian who doesn't eat eggs, I had a tough time finding eggless dessert recipes. Until I stumbled across an orange-cake recipe in cooks.com. I modified the recipe according to my taste, substituted wheat flour etc. Since then I've been using the above recipe by interchanging flavoring agent (plain vanilla/ date syrup/ pureed carrot etc) and it works out great! As a vegetarian who doesn't eat eggs, I had a tough time finding eggless dessert recipes. Until I stumbled across an orange-cake recipe in cooks.com. I modified the recipe according to my taste, substituted wheat flour etc. Since then I've been using the above recipe by interchanging flavoring agent (plain vanilla/ date syrup/ pureed carrot etc) and it works out great!Number of Servings: 16
Ingredients
-
1 cup whole wheat flour
1/2 cup all purpose flour (replace with whole wheat flour if you like, it is slightly dense, but yummy nevertheless)
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened cocoa
1 cup milk
2 tbsp olive oil (or any vegetable oil)
1 cup water
Tips
To serve, melt some chocolate with milk and pour sauce over the cake. Sprinkle with almond slivers.
I sometimes warm the cake before serving with a small scoop of vanilla ice-cream and pass it off as chocolate brownie ;-)
Optionally, interchange cocoa powder with mashed banana, pureed carrots, date syrup, pureed apples etc. Just adjust the liquids (milk and water) to get the folding consistency.
Directions
1. Combine flour, sugar, baking powder, baking soda and cocoa powder in a large bowl.
2. Add 2 tbsp olive oil and 1/2 cup milk. Mix. Keep adding remaining milk until folding consistency. If you need more liquid, add some water, little by little while mixing until you get folding consistency. (Any more watery, it doesn't cook well)
3. Preheat oven to 200 C.
4. Pour batter into cake tin and cook for 35 minutes** or until done.
** Cooking time varies greatly based on your oven capacity and width of dish used.
I used to use a large round cake tin (10" in dia) and check every 5 min after the first 25 min.
But since then I've moved to a different house where the oven is fairly small in size. So I pour the batter into 2 6" cake tins and bake for 12 min each.
Serving Size: makes 8 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MONICA2587.
2. Add 2 tbsp olive oil and 1/2 cup milk. Mix. Keep adding remaining milk until folding consistency. If you need more liquid, add some water, little by little while mixing until you get folding consistency. (Any more watery, it doesn't cook well)
3. Preheat oven to 200 C.
4. Pour batter into cake tin and cook for 35 minutes** or until done.
** Cooking time varies greatly based on your oven capacity and width of dish used.
I used to use a large round cake tin (10" in dia) and check every 5 min after the first 25 min.
But since then I've moved to a different house where the oven is fairly small in size. So I pour the batter into 2 6" cake tins and bake for 12 min each.
Serving Size: makes 8 servings
Number of Servings: 16
Recipe submitted by SparkPeople user MONICA2587.