I rarely make cakes at home. I am good at baking cakes, cookies, biscuits…. thanks to my training in Home Science where I learnt to make all these goodies.
After a couple of years, again I have started baking and I hope to continue it. Lets see how much time I can dedicate to baking. Then this blog will also see all the baked recipes made from scratch.
Whenever I have baked any cake, I have always baked from scratch. I never buy any ready made mixes.
This Eggless Chocolate Cake recipe is really really good. One of the best chocolate cake I have made at home. It was better than the chocolate cakes we get outside, atleast in India.
The chocolate cake was soft, spongy, moist and had a lovely texture to it. (Can you make it out from the photos?)
Inspite of not using eggs the cake was very very good. I have always made cakes with eggs. This is the first time I made a cake without eggs and it did not even look like eggs had not been added to it. I have adapted this recipe from here. In the original recipe eggs are used.
As a substitute for eggs, I only used flaxseed paste and and thus made the flaxseed paste at home. Flaxseed worked beautifully and also made the cake healthy. I ground the flaxseed and then mixed it with water.
In fact the flaxseed paste was the perfect substitute for eggs. The other ingredients are the same as mentioned for the cake recipe. In fact flax seeds worked perfectly well me and I am thinking of making more cakes with it.
This rich supermoist chocolate cake is eggless but wait……… it is in fact very healthy. Check out the facts below:
- Since milk and buttermilk both are added, it is rich in proteins
- Flax seeds make it super rich in Omega 3 Fatty acids and fibre, along with the B group Vitamins and essential minerals.
- Cocoa powder……. making it rich in anti oxidants.
- The carbohydrates come from white flour and sugar.
- The fats come from the butter and oil.
I look forward to making this cake again and again. It has become my favorite recipe now. Thanks to Heidi for sharing this recipe.
For the icing, instead of using icing sugar, I used demerara sugar. As a result, my frosting was slighlty thin as compared to the one in the original recipe. I prefer thin moist icings, hence the change.
As soon as I was done with the icing on the cake, it got over and I was only left with half cake to take a photo. I did not wish to take photo of half cake. So I sliced the cake and took pics of the cake slices.
By some fluke, I added 1 cup of cocoa powder instead of 1/2 cup as mentioned in the original recipe. Thus the cake became very chocolaty and I loved it.
It was lovely having the warm cake and the next day too the cake tasted good even after having kept it in the refrigerator.
To use flax seed as an egg substitute, please use the below measurements.
1 egg=1 tbsp flaxseed + 3 tbsp water
2 eggs=2 tbsp flaxseed + 6 tbsp water
Ingredients for the rich moist eggless chocolate cake:
Preparation Time: 20-25 mins
Cooking Time: 35 mins
Preparing and pouring Icing on the cake: 5-7 mins
Ingredients For the Cake:
- 2 cups plain flour
- 2 tbsp flax seeds (substitute for 2 eggs) + 6 tbsp water
- 2 cups sugar ( I used powdered sugar)
- 1/2 tsp salt
- 1/2 cup unsalted butter ( I used homemade butter – makhan)
- 1/2 cup vegetable oil
- 1/4 cup cocoa powder…. I used Cadbury’s Cocoa and added 1/2 cup in error… you can make this error if you like a dark chocolate color and flavor
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 teaspoon white vinegar
Ingredients For the chocolate icing:
- 1/2 cup unsalted butter
- 6 tbsp whole milk or 6 tbsp cream
- 1/4 cup cocoa powder
- 16 ounce – approx 4 cups icing sugar-powdered sugar or 10-12 tbsp demerara sugar
- 1 tsp vanilla extract
Method to make the Chocolate Eggless Cake:
To make the cake:
- Grease a baking pan with or baking bowl with butter. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.
- Grind it to a fine powder. You don’t need to roast it. I was able to easily grind the flaxseeds without roasting them.
- Remove the flaxseed powder into a bowl.
- And add 6 tbsp water to the flaxseed powder.
- Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
- In a bowl, sift the flour, sugar and salt all together.
- In a saucepan, heat water with 1/2 cup butter, oil and 1/4 cup cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously.
- Pour the hot chocolate mixture into the flour mixture and mix everything.
- Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.
- Now add the above mixture and the flaxseed paste to the flour mixture.
- Blend well. You could use your spatula to blend it smoothly or use your electric blender. The mixture should be smooth without any lumps.
- Pour into the greased baking tin.
- Now bake it in the oven at 350 degree F (approx 177 degree C) for 35 minutes. I did not know that some problem was waiting for me whilst baking the cake. I kept the cake in my oven and for some strange reason, my oven started to give a burnt smell after a couple of minutes.
- I removed the cake tin and then decided to bake the cake in my pressure cooker. Alas…… the cake tin was not able to go inside the cooker. It was slightly big for the cooker. I had to repour the entire contents into a tin, which was greased again.
- I kept the cake tin in the cooker.
- Covered it with the lid and removed the whistle.
- Baked it for around 30-35 mins. Remember to check after 25 or 30 mins as this cake cooks quickly.
- When I opened the lid, the cake had risen and well cooked. I inserted a fork and the fork came out dry. I actually jumped when I saw the cake. My first eggless cake and that too made for the first time in a pressure cooker. My joy was obvious and apparent.
- You can keep the cake in the tin itself or remove it on a wire rack
- While it is still hot poke a lot of holes in it using a fork or a tooth pick. I used a fork. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.
To make the icing:
- In a saucepan, melt 1/2 cup butter .
- Add the milk and 1/4 cup cocoa and bring to a boil.
- Remove from heat and stir in powdered sugar and 1 tsp vanilla. Blend until smooth. Use a electric hand blender for better results. Since I used demerara sugar, I added it when the mixture started to boil. But note that the icing made with demerara sugar is thin and will spread on the cake. If you like thick fudgy icing, then use powdered sugar.
Topping the cake with the icing:
- Pour the icing over the hot cake. Spread it evenly on the cake with a spatula or back of the spoon.
- Cool the cake and then have it. Mine, got half over as soon as it was complete.
Enjoy this healthy eggless chocolate cake with chocolate icing.
- This cake can be made vegan by substituting soy milk, soy butter or vegetable fat and soy buttermilk instead of milk, butter and buttermilk.
- If you do not have an oven and are baking cakes in a pressure cooker, than please keep the pressure cooker for baking cakes only. Do not use it for pressure cooking. The aluminium at the base weakens and thus not is not suitable for pressure cooking.
you might also love to check these eggless cake recipes:
Eggless Chocolate Cake recipe details are below: