Egg-less Chocolate Cake

This a  delicious Egg-less chocolate cake recipe that I have been using for a while. It’s egg-less and honestly I am not big at the egg-less baking.

I have sent it out to some of you on request by mail. However, since I don’t use it so often I tend to have to search it among my papers every time some one send me a request.

I have again two request for Egg-less cake so I decided that I’d share it with you on my blog. I do not have any pictures of this right now… It’s a fairly simple and quick recipe.
Stays moist and can be decorated as any other custom cake.

Eggless Chocolate Cake

Tools:

• Bowls x 2
• Whisk
• Spatula
• Parchment Paper
• Two 8 inch cake pans
• Oven

Ingredients

• 475 grams 5 cups – Cake Flour
• 600 grams / 3 cups Brown Sugar
• 85 grams /3/4 cup Coco Powder (unsweetened)
• 240 ml / 1 cup veg oil – I use canola
• 3 cups water (720 ml)
• 3 tsp Baking Soda
• 1 tsp salt
• 2 tsp Vanilla extract.

Method:

• Preheat the oven to 170 C/350 F
• Prepare your baking pans.
• Swift together the flour, salt, baking soda.
• In another bowl – whisk together the Veg Oil and Brown sugar – Stir well until most of the Brown sugar is dissolved.
• Dissolve Coco Powder in the Hot water.
• Now combine the wet ingredients – Veg Oil mixture with the Coco mixture.
• Add Vanilla.
• Next combine the wet ingredients into the dry ingredients – slowly; stirring well to incorporate.
• Pour the batter evenly into the baking pans and bake in the center of the oven for about 30 to 40 minutes or until a skewer inserted into the center comes out clean.
• Cool for 10 minutes in the pan. Remove from the pan and cool completely before decorating.

Flavor Variation:

If you like Chocolate Orange cake.. Substitute 2 cups of the water with Orange Juice and the vanilla with Orange extract.

 

Pan Substitution : to make a
6″ round cake – half the above recipe
10″ round cake – double the recipe.