Scribd
Upload
1K views2 pages

Eggless Chocolate Cake

This recipe provides instructions for making light, moist and delicious chocolate cupcakes without eggs, butter or milk. The ingredients include all-purpose flour, unsweetened cocoa powder, sugar, baking soda, instant coffee powder, salt, white vinegar, vanilla extract and vegetable oil. The dry ingredients are sifted and mixed together then depressions are made to add the wet ingredients which are then mixed together until just combined. The batter is baked in a muffin tin or square pan until a toothpick inserted comes out clean.

Uploaded by

TanviParekh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
1K views2 pages

Eggless Chocolate Cake

This recipe provides instructions for making light, moist and delicious chocolate cupcakes without eggs, butter or milk. The ingredients include all-purpose flour, unsweetened cocoa powder, sugar, baking soda, instant coffee powder, salt, white vinegar, vanilla extract and vegetable oil. The dry ingredients are sifted and mixed together then depressions are made to add the wet ingredients which are then mixed together until just combined. The batter is baked in a muffin tin or square pan until a toothpick inserted comes out clean.

Uploaded by

TanviParekh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Eggless Chocolate Cake

Ingredients:

Maida – 300gms/ 2cups ( 270gms/ 1 ¾)

Cocoa powder - 30gms/ 3tbsp

Curd – 1 cup

Baking soda – 1/2 tsp

Sugar – 150-180 gms

Baking powder – 1 1/4 tsp

Cooking oil – 1/2 cup

Vanilla essence – 1 1/2 tsp

Milk 1tbsp

Method:

Beat sugar and curd until sugar completely dissolves.

Add baking powder, baking soda to this mixture and mix well.

Let it rest for 5 minutes.The mixture will be bubbly and frothy.

Meanwhile,Sieve maida and keep aside.Now add cooking oil, vanilla essence and mix well.

Slowly add maida in small portions at a time and blend with wet ingredients.

Whisk it gently till all the ingredients mix together to form a creamy mixture.

Preheat oven to 200 C for 10 mins. Grease the baking pan,add a spoonful of dry flour, tap and turn
the flour in the pan, so as to coat the pan with flour (dusting of pan with flour) and pour the batter

Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and
bake it for 20 minutes

Now gently brush the surface of cake with around 1 tbsp of milk,and bake the cake further for
around 8-10 minutes.

Check by pricking the toothpick in the center.If it comes out clean the cake is done.

Allow it to cool for 5 minutes and then transfer the cake on the cooling rack.

Slice it after an hour, and enjoy moist, soft, delicious vanilla


Light. moist and delicious chocolate cupcakes | cake, made without eggs, butter or milk.

Ingredients

 1 & 1/2 cups all-purpose flour (maida) { Spooned and leveled }


 3 tbsp unsweetened cocoa
 1 cup sugar
 1 tsp baking soda
 1 tsp instant coffee powder
 1/2 tsp salt
 1 tsp white vinegar
 1 tsp pure vanilla extract
 5 tbsp vegetable oil
 1 cup water, room temperature

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Sieve the flour, baking soda,
cocoa powder and coffee powder in a shallow mixing bowl if making cupcakes, or directly into a greased
8" square/9 inch round baking pan if making a cake. Add sugar and salt and whisk to combine everything
well.
2. Make 3 depressions in the dry ingredients - two small, one larger. Pour vinegar in one depression,
vanilla in the other and vegetable oil in larger depression.
3. Pour water over all, mix well just until combined and no more flour pockets are visible.  The batter
may have a few lumps and that is okay, do not over mix.
4. Fill the liners to 2/3rd . Bake on the middle rack for 18 minutes (cupcakes) & 35 minutes (cake) or
until a toothpick inserted comes out clean. Transfer to a wire rack, let it cool completely before frosting.
{Note: Oven baking times may vary,  check your cake to avoid over baking it, but check no sooner than 30
minutes. If you open the oven door earlier, the temperature fluctuation may cause the cake to collapse on
cooling }

You might also like