Many vegans often miss the cakes because they are made with eggs. Even if you're not vegan, egg-free cakes can be a healthy alternative, although incredibly tasty. Here is a wonderfully simple recipe for an eggless chocolate cake with three different icing options.
Ingredients
Chocolate cake without egg
1 1/2 cups (187g) of all-purpose flour
3 tablespoons (16 g) of sugar-free cocoa powder
1 teaspoon (4.6 g) of baking soda
1 cup (200 g) of sugar
1/2 teaspoon (3g) of salt
5 tablespoons (74 ml) of oil
1 tablespoon (15 ml) of white vinegar
1 teaspoon (5 ml) of vanilla extract
1 cup (237 ml) of cold water
Ganache Chocolate Glaze
2 cups of black chocolate chips or bars broken into pieces
1 cup of whipped cream
Vegan Chocolate Glaze
1 cup of icing / powdered sugar, sifted
1/4 cup of cocoa powder
1/3 cup of warm water
Chocolate butter glaze
1/3 cup unsalted butter, softened
2 spoons of cocoa powder without sugar
1 cup of impalpable, sifted sugar
1-2 tablespoons of milk
Preheat the oven. The oven should be preheated to 350ºF / 180ºC. Look for a 9 "x9" baking pan and spray the mold with a non-stick spray. Leave the pan aside for now. If you do not have a non-stick spray, grease the pan with oil or butter and then sprinkle with a little flour.
Sift flour and cocoa powder. Place the flour and cocoa powder in a sieve. Sift them together in a large bowl. Make sure you get rid of the lumps.
Add the remaining dry ingredients. Place baking soda, sugar, and salt in the bowl. Use a whisk, spatula or fork to mix well. Make sure there are no lumps in the mixture. If there are agglomerations, re-run all the ingredients through a sieve.
Try using cane sugar instead of granulated sugar. They can be replaced exactly by white sugar in recipes.
Add the wet ingredients. Carefully add the oil, vinegar, vanilla extract and water to the dry flour mixture. Mix the wet and dry ingredients with a hand blender until there are no more lumps
If you want to use an alternative to vegetable oil, try coconut or sunflower oil
For a variation, replace the coffee instead of water. Or try adding 1/4 teaspoon of coffee granules to the wet ingredients.
Bake for 30 minutes. Pour the mixture into a pre-greased 9 "x 9" (525 cm2), 2 "(5 cm) deep baking sheet Bake the cake at 350 ° F (180 ° C).
If you have not done this before, lubricate the tray with a non-stick spray. You can also align the bottom of the tray with parchment paper to prevent the cake from sticking.
Watch the cake while baking. Insert a toothpick or fork in the center to check the progress of the cake. If it comes out clean, the cake is ready.
The time may vary for each oven or for each tray. Set your cooking time accordingly.
Remove the pan from the oven. When the cake is complete, remove the pan from the oven. Allow the cake to cool for approximately 5 minutes. After the cake has cooled, remove the cake from the pan and place it on a wire cooling rack.
To make sure the cake comes out easily from the pan, use a butter knife to run lightly along the edges of the cake. Make sure the edges are loose before flipping it over.
If you are afraid that you can release the cake while turning it over, place the serving dish on the baking sheet before turning. Gently remove the cake from the pan after turning it over.
If the pan is still hot when you turn it over, be sure to use gloves so you do not burn your hands.
If you want to apply glaze, allow the cake to cool completely. Otherwise, serve with a spoonful of non-dairy whipped cream or chocolate sauce. Or eat it without ice!
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