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 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 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.
Note:
- 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.
Ingredients
- 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
Instructions
- 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.
- You could also bake it in a pressure cooker for 30-35 mins on a low flame.
- 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.
Print This Post
Email This Post
15,107 Views
{ 25 comments… read them below or add one }
dasanna can i bake this cake in a microwave??
yes you can bake the cake in microwave. but to ensure that the cake does not become dry, make the batter liquidy. you could add some milk to the cake to make the batter liquid.
Dassana instead of vinegar can i use eno fruit salt that also gives a fluffy texture, i had recently backed a cake made out of glucose and hide and seek biscuits both one packet each, 1/2 a cup of milk and 2 table spoon sugar with 3/4 tspoon of eno fruit salt and baked in microwave on high for only 5 mins and it turned out very soft and fluffy, becoz i have read that vinegar is not good for health, so i have stopped buying them.
Please advise thanks.
neela, i have never made cakes with fruit salt. but you can try. it should work. let me know how the cake turns out.
While using cooker for baking, do we need to have water in the cooker?
no, you don’t need to add water. adding water means steam cooking.
you can keep the cake pan directly in the cooker or place some sand in the cooker and then keep the cake pan on it.
do not add any water.
Nice one!!!! I liked the reciepe …Hope this works good for me aswell….:)
Its a nice reciepe:) Liked it hope this works for me also
You do not tell the amount of milk for the frosting. You just said add milk.
How much milk for the frosting?
I have a friend that cannot eat eggs because of a health issue.
I want to try this cake before I give them your recipe.
Thanks for your help.
Sincerely Shirley
thank shirly. i had mentioned the amount of milk, but under the cake section. i have corrected it now and put it under the icing section. its 6 tbsp milk.
Is vanilla extract the same as vanilla essence?
And what is the measure of the cup that you’ve used?
Thanks for the recipe…
vanilla extract is different from vanilla essence. vanilla extract as the name suggests is the extract of vanilla made by soaking the vanilla pods in alcohol. where as vanilla essence is made from chemicals and is artificial. i have used both of them in the cakes and puddings that i have made so far.
vanilla extract is thicker and has a more richer flavor than vanilla essence which is usually watery. obviously, vanilla essence is cheaper than vanilla extract.
you can even make vanilla extract at home. on the web there are recipes for making vanilla extract at home.
i have used 2 cups of flour which is approx 250 gms of flour. i have measuring cups and i would use these for all my recipes.
Indeed a great chocolate cake feel like eating them
can i use malai .?????..im not gettin white butter
u cannot use malai… instead you could use vegetable fat like dalda, ghee or just plain unsalted butter…..
Hi ….dassana …..waitin to try this recipe out …looks tooo good …wanted to knw is it k ..if i dnt add vinegar ??? wat is the purpose of it ???? Thanks in advance
the vinegar reacts with the baking soda creating a fizz where air bubbles are created. these air bubbles get incorporated in the cake mixture and help the cake to rise and become fluffy and light.
the option for you would be to add baking powder instead of baking soda if you don’t want to use vinegar.
you could use 2-3 times more of baking powder than the baking soda. since this eggless chocolate cake recipe asks for 1 tsp of baking soda, you can substitute it with 2-3 tsp of baking soda.
plz if u can send me any other recipe of vegetarian cooker made cakes by tomorrow? what are flax seeds what we call in hindi if u can send by email then it is well n good.
thanks!
flax seeds are called as alsi in hindi. you will be able to get it easily in india.
you can cook any cake in a pressure cooker. its just that it requires a long time. approx 35 mins to 1 hour on a low to medium flame.
since i do not bake cakes frequently, i can suggest a site to you which has some fabulous recipes for eggless cakes:
http://www.flavorsofmumbai.com/category/eggless-cakes/
just instead of baking cakes in the oven you bake cakes in the pressure cooker.
do try the eggless cake recipes from the above link and let the owner of flavors of mumbai website and myself now how the cakes turned out.
lovely absolutely delicious looking cake. But, could I please know the temperature for baking the cake?
the temperature for baking the cake is mentioned in the post itself….. its 350 degree F (approx 177 degree C) for 35 minutes…..
hello,
i loved this eggless chocolate cake
i have a doubt wht do u mean by flaxseed? is it the musk melon seeds
please help me i tried to get in the stores of pune but i didnt get it i need to make this cake in this week on christmas please help
warm regards,
saroj chauhan
the flaxseeds are not the musk melon seeds. you should be easily able to get it in pune. they are dark brown and shiny. if there are any hypercity stores in pune… you can try it there. or substitute condensed milk instead of flaxseeds.
hi,
loved the recipe. thanks a ton for it.
i have a doubt
ive read that flaxseed should be roasted before using coz it has some harmful substance that can affect health when eaten raw.
can we roast the flax seeds and use them in this recipe?
im pretty confused about what flaxseeds look like – here in the pic it looks big, but when i tried getting it in the stores in zurich, it looks small maybe bigger than sesame seeds. can you pls help me. want to bake this cake this weekend.
warm regards
sowgandhika krishnan
i have not heard of any harmful substance that flaxseed has when eaten raw. u could roast the flaxseed and use them in the recipe.
the flaxseeds are bigger than sesame seeds. the pic is a close up and hence they look big.
go ahead and bake the cake this weekend.