Chocolate Cake (Eggless/Vegan)

Chocolate Cake (Eggless/Vegan)

This is a fuss free recipe. Hardly any preparation time, just the baking time J. The cake comes out moist and fluffy.  The cake is also very light and you won’t feel the heaviness, which is common for a Chocolate Cake ;). The recipe has no eggs. Yes, its VEGAN. Enjoy baking.

Ingredients

§  Margarine*           – 80 gms (alternatively you can use butter)

§  Sugar                – 200 gms

§  Warm Water       – 240 ml

§  Flour (Maida)      – 200 gms

§  Cocoa powder     – 4 tbsp

§  Baking powder    – 1.5 tsp

§  Salt                   – ¼ tsp (pinch of it)

§  Vanilla essence    – 1 tsp

§  Lemon juice        – 1 tbsp

Chocolate Sauce (for Topping the cake)

§  Margarine                    – 3 tsp (room temperature)

§  Cocoa powder     – 3 tsp (alternatively you can use unsweetened chocolate)

§  Milk                   – 3 tsp

Method

1.    Pre-heat the oven to 180°C.

2.    Place the butter paper at the bottom of the cake tin (baking dish) and grease it with butter and dust it with flour.

3.    Melt the margarine and keep aside.

4.    Sieve the all the dry ingredients in a mixing bowl (Flour, Cocoa powder, Sugar and baking powder)

5.    Mix the vanilla essence and lemon juice in the warm water. Pour the liquid into the dry ingredients and make a smooth batter. Avoid overmixing.

6.    Pour in the batter into the baking dish.

7.    Pop in the baking dish into the oven

8.    It will take about an hour (depending upon the capacity of the oven) for a well-cooked cake. (refer Tip ** given below)

9.    Cake Topping

a.    Melt mix the mentioned ingredients into a double boiler. Let it cool a bit before pouring over the cake. As the sauce cools it become thicker.

b.    De-mold the cake. Spread the topping over the cake evenly. The cake must be completely cooled before you spread the topping over the cake.

Serving

Serve the cake slices with a dollop of fresh cream, topped with some fruits of your choice or serve with a scoop of vanilla ice-crème.

Tips

*    I have used margarine instead of butter, which makes the cake even lighter J

**  The doneness of the cake can be checked by inserting a stick in the center of the cake and it comes out clean. Another check is, the top of the cake is firm and bounces a bit, when pressed with the finger.

Try this recipe and share your comments and/or suggestions.