Recipes for eggless cake Mohit Bansal Chandigarh

Recipes For Eggless Cake


Eggless cakes have always been in demand, especially for people who are vegetarian and let’s face it they are quick to make. So we have brought you some amazing eggless cake recipes to make on your special occasions or you know in general when you are having sweet cravings. 

1. Chocolate cake 

Chocolate cake | Mohit Bansal Chandigarh

Ingredients 

  • Cocoa Powder 
  • Baking powder 
  • Powder sugar 
  • Maida or whole wheat flour 
  • Lemon juice 
  • Oil 
  • Vanilla extract 
  • Water 

Oil should first be used to grease a round baking pan with a 7.5-inch diameter and a 2-inch height. For 15 minutes, preheat your oven to 200 degrees Celsius or 392 degrees Fahrenheit.

3 tablespoons cocoa powder and 1 cup whole wheat flour (all-purpose flour may also be used) are sieved. Maintain a plate or tray underneath the sieve.

Add a dash of baking soda and a touch of salt.

On a dish, sift the ingredients.

Separate the dry ingredients that have been sieved.

Add 1/4 cup sugar to another pan or dish. Include 1 cup of cold water. The water must be really chilly.

Until the sugar melts, stir briefly.

Add 1/4 cup oil now.

Add one tablespoon of lemon juice next. Again, stir.

Add a half-teaspoon of vanilla essence now.

 Mix thoroughly.

The wet mixture should now include the sieved dry components.

Using a wire whisk, thoroughly combine everything.

The cake batter shouldn’t have any lumps in it. Additionally, the batter must be thin, not thick like brownie batter.

Fill the prepared cake pan with the eggless chocolate cake batter.

To release the excess air bubbles, tap the sides.

Make the eggless chocolate cake for 35 to 40 minutes in a preheated oven set to 200 degrees Celsius (392 degrees Fahrenheit).

Be cautious to monitor it because oven temperatures differ from one to another. Avoid repeatedly opening the oven door as this can cause your chocolate cake’s centre to sink. Once the baking is finished in three-fourths, open the door. Using a bamboo skewer or toothpick, check the chocolate cake to see whether it is done. The bamboo skewer needs to be free of any material.

Place the chocolate cake back in the oven and bake it for a few more minutes if the toothpick comes out sticky from the batter.

Remove the eggless chocolate cake from the baking pan when it is cold enough to handle, and set it on a wire rack to finish cooling. Let the cake cool fully before icing.

 You can choose frost of any choice such as chocolate glazer, strawberry etc. After the frosting, your cake is done tada!

2. Eggless vanilla cake 

  • Same ingredients as chocolate cake just without the cocoa and addition of vinegar and apple cider vinegar. Though if you don’t have them lemon juice will work just as fine! 

In a sieve set over a mixing bowl, first, combine 1.5 cups all-purpose flour with 1 teaspoon baking powder and a dash of salt.

Once or twice sift the dry ingredients. Place aside.

A 7.5 or 8-inch circular pan should be butter-greased. If you’d like, you may line the pan with parchment paper.

In a small skillet or dish, heat a little more than 1/2 cup of butter over low heat until it barely melts.

In a measuring cup that holds 1/2 cup, weigh the melted butter. Place aside. Before baking, preheat the oven for 15 to 20 minutes to 190 degrees Celsius (375 degrees Fahrenheit).

Add 1/4 cup of curd yoghurt, 3/4 cup of raw sugar (or white sugar), and 1 teaspoon of vanilla essence to another bowl. Separately beat the curd in a basin before adding. Use fresh curd rather than sour curd as well. also, a tablespoon of apple cider vinegar

Include 1/2 cup of water.

Rapidly whisk until the sugar has completely dissolved and the curd is well combined. It ought to be frothy and somewhat off-colour like buttermilk.

Immediately add 1/2 tsp. of baking soda to the liquid mixture.

To the dry ingredients that have been sifted, add the liquid mixture and melted butter.

Using a wire whisk, thoroughly combine. Any lumps can be broken up by tapping them with the whisk. Don’t over-mix the batter, please.

Put the batter in the pan after greasing it. To get rid of any additional air bubbles and help the batter spread evenly in the pan, tap the pan on the counter a few times.

The batter doesn’t need to be evened using a spatula. The batter naturally spreads. Place the cake pan on the centre rack of the preheated oven. Heat the top and bottom heating components of the oven, whether it be an OTG or a standard oven.

Bake for 30 to 35 minutes, or until the top crust is brown, at 180 degrees Celsius (375 degrees Fahrenheit).

Cover the top of the cake with aluminium foil or butter paper as it starts to become golden and you see that it is browning quickly and continue baking. 

Use a bamboo skewer to test the eggless vanilla cake for doneness. It ought to be free of any gummy batter and clean.

Let the cake cool in the pan on a wired rack or tray until room temperature. When the cake is totally cooled, apply the jam glaze.

So these were two amazing eggless cake recipes which are very convenient and everybody loves them because of their simple yet delicious taste you should at least give this one try and see that you will never stop following this recipe!

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