Healthy Egg-less Chocolate Cake

  Ingredients

• 1 cup (128 grams) whole wheat flour
• 40 grams (approx ¼ cup) chocolate
• ½ cup (100 grams) sugar
• 2 tbsp (15 grams) cocoa powder
• ½ tsp baking soda
• 1 tsp baking powder
• ½ cup curd / yogurt
• ¼ cup (60 ml) oil
• ½ tsp vanilla essence
• ½ cup (120 ml) whole milk

For Frosting:

chocolate 20 gm 

butter 3 tsp

cocoa pdr 2 tsp

sugar 5-6 tsp

milk 2-3 tsp                                                                                          

cocoa pdr for dusting

 

 

Preparations

 Preheat oven @180° C for 10 minutes. Grease a cake pan with oil or butter and line parchment paper or dust with flour. Take the chocolate and cut them into small chunks. Mix with ½ tsp flour and set aside.

 Sieve the flour, cocoa powder, baking soda, baking powder in a mixing bowl, mix well and set aside. In a large mixing bowl, take curd and sugar, whisk nicely and mix well till the sugar is melted.

 Add vanilla essence, milk, oil and stir well. Add in the flour mix and fold gently and make a smooth batter without lumps.

 Add the chocolate chunks and give a quick gently stir. Do not over mix the batter. Pour the batter into the greased pan. Tap the pan for couple of times to release any air bubbles trap inside.

 Bake the cake for 30-35 minutes. Start checking from 30 minutes. A tooth pick inserted should come out clean. Remove it from the oven, let it cool down for 5-10 minutes and then demould it. Allow the cake to cool down completely in a cooling rack.

Making the frosting: Take the butter, chocolate and sugar in a sauce pan and heat it for few seconds and switch off the flame immediately when the chocolate starts to melt. Add the cocoa powder and milk, mix well till both sugar and chocolate is melted completely and everything is combined well and smooth. Set aside. Your frosting is ready.

Frosting the cake: Now take the cake and evenly spread the frosting all over the cake with the help of a spatula or knife including the sides. Finally dust the cocoa powder over the cake. Cut and serve.

 

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6 minute Microwave chocolate cake - Eggless!

 Ingredients

¾ cup vegetable oil

1 + ¼ cup super fine sugar

1 cup yogurt ( homemade curd)

1+ ½ cup maida

¾ cup cocoa powder

A pinch of salt

1 tsp baking powder

½ tsp baking soda

¼ cup milk

 

Instructions

 

In a bowl, add in oil and sugar. Beat this together really well till the mixture becomes light and pale. Now add in yogurt and mix it in as well.

 

In the same bowl, sift in all purpose flour, cocoa powder, a pinch of salt, baking powder, and baking soda.

 

Mix everything together. Make sure to be gentle and not knock out all the air from the batter.

 

Lastly, add in milk and mix it well. Also add in any nuts of your choice at this stage if you want.

 

Transfer your batter to a microwave safe dish, lined with parchment paper.

 

Cook this in the microwave for around 6 minutes.

 

Serve as you like! Enjoy!

 

 

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Chocolate cake - Egg-less

Ingredients:

for the cake

1 ½ cups all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup milk (or plant-based milk)

1/3 cup vegetable oil

1 tbsp vanilla extract

1 tbsp white vinegar

1 cup boiling water

 

For the frosting:

1/2 cup unsalted butter, softened

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup milk (or plant-based milk)

1 teaspoon vanilla extract

 

Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Add the milk, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Stir in the boiling water (the batter will be thin) until fully combined. Pour the batter into the prepared pan.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

 

For the frosting, beat the softened butter and cocoa powder until creamy. Gradually add powdered sugar and milk, mixing until smooth and fluffy. Stir in vanilla extract.

Once the cake has cooled, spread the frosting evenly over the top. Slice and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Egg-less Chocolate Cake

Ingredients :

 
Dry ingredients
Flour : 1 ½ cups
Baking soda: 1 tsp
Castor sugar: 1 cup
Unsweetened cocoa powder: 3 tbsp
salt: ¼ tsp

Wet Ingredients
Cold water refrigerated: 1 cup
Unflavored cooking oil: 7 tbsp
Vanilla Essence: 1 ½ tsp
White Vinegar: 1 tbsp

Method

Add all the dry ingredients in a bowl and mix well.
Make a well in the center of the dry ingredients and add all the wet ingredients. water, vegetable oil, vinegar, and vanilla extract.
Using a whisk, combine all of it together making sure there are no lumps.
Line a  8 -inch baking dish with parchment paper.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven at (170°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com  for info on cancer and health related topics
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Egg-less Chocolate cake

 INGREDIENTS :
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp  baking soda
2 cups white granulated sugar
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp pure vanilla extract

INSTRUCTIONS :

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Spread the buttercream frosting , let it set to serve.

 

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips 

 

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 

Quick, healthy cake balls !

I had some egg-less chocolate cake left-over, as it had come a little hard than usual,a few pieces were still left. So, roast and powdered oats and added strawberry syrup  to make these. I gave it our niece who lives above our flat. She was wondering what are the ingredients, she liked it.

Ingredients
7 pieces of left-over cake ( that is what I had)
oats roasted and powdered  1-2 tbsp
strawberry syrup 2-3 tbsp ( you may add whatever syrup or  sugar powder that you've)

Method
roast and powder oats
crumble well the cake pieces
add strawberry syrup to the crumbled cake and oats mixture, mix well, roll into little balls !

My cake was made with less maida/ all purpose flour, it had whole wheat flour, ragi flour and multigrain flour, no eggs, no oil, I had added some finely chopped nuts to it.

Note- Since my cake was less sweet as per hubby's taste buds, I added about 2-3 tbsp syrup. So, whatever syrup or sugar powder or jam you've, you can add as per taste and see that you're able to roll it, so it shouldn't be too sticky either to roll. If your cake didn't have nuts, you can then roll the balls in nuts to make it more attractive !

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