Most of the chocolate cake recipes contain eggs. There is always more challenging to vegetable, it is always challenging to convert the classic chocolate cake recipe into an egg free version or even vegan. There are a lot of egg replacements or egg substitutes available in the market for eg in baking. The common egg substitutes are silken tofu, flaxseed powder, pureed fruits (such as mashed bananas, applesauce, apricots, pears, prunes, etc.), vinegar / baking soda, buttermilk / yogurt or Here is the tried and tested chocolate cake recipe using silken tofu as the egg substitute:
Cake Ingredients
All Purpose Flour - 2 cups
Salt - 1 teaspoon
Baking Powder - 1 teaspoon
Baking Soda - 2 teaspoons
Unsweetened Cocoa Powder - 3/4 cup
Granulated Sugar - 2 cups (See My Notes )
Vegetable Oil - 1 cup (I used Canola Oil)
Hot Coffee - 1 cup (I mixed 1.25 teaspoons of instant coffee powder with 1 cup of hot water)
Milk - 1 cup (I used 2% milk)
Silken Tofu, pureed - 1/2 cup (I used Nasoya Brand Silken Tofu)
Vanilla Extract - 1 teaspoon
Vegan Option: Use soy milk instead of regular milk and you have your decadent vegan chocolate cake!
Frosting Ingredients:
Dr Oetker & # 39; s Organic Chocolate Icing Mix - 1 pack
Hot Milk / Hot Water - 1/4 cup (heat it in the microwave oven for 15 seconds)
Butter, at room temperature - 1/3 cup (which is 5 tablespoons + 1 teaspoon)
Vanilla Extract - 1/4 teaspoon
Baking Soda - a pinch
Yield: One 9-inch layer cake or 8-inch layer cake and 6 cupcakes
Cake Preparation
1. Preheat the oven to 325 F (160 C).
2. Grease and flour (I used cocoa powder to flour the base of the pan because it 's a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee decoction.
5. Add milk.
6. Add the pureed tofu. (Remove the silken tofu from the pack using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
8. With an electric mixer, beat at medium speed for 2-3 minutes. (I first remember that the batter, because I remembered reading somewhere that while using egg substitutes, in this case tofu, beating the So anyhow I decided to use my hand mixer to get rid of the lumps, but still the batter was thinking thin).
9. Pour the batter evenly into both 9-inch cake pans. (Or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean.. I placed 1 pan in the middle shelf and the other in the bottom shelf and This is done to ensure even baking of both the cakes. One is switching from the pan and the bottom shelf to the bottom and the bottom shelf to the bottom and the bottom shelf. of my make was done exactly at 25 minutes and the other one took 30 minutes.
So I left the other recipe was 15 minutes and so I tried to transfer the cake to a wire rack after 20 minutes and it was little messy. So I left the other Maybe after the hour I touched the bottom of the pan and found that it had cooled completely and so transferred it to the wire rack.
12. You can refrigerate on the wire rack before frosting. I left it out on the kitchen counter and covered it with a bamboo basket. You can also refrigerate the cake to cool it off.
Frosting
1. Sift the mix.
2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that addition a pinch of baking soda to icings anticipating hardening and cracking so icing stays moist)
3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water / milk if required.
Frosting the Cake:
This was my first experience with frosting a cake, so I simply followed the steps listed in the book.
1. First I placed the bottom layer upside down, so the rounded side. If you have a dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
2. Spread about 1/2 cup to 3/4 cup of frosting on top of the bottom layer. Do not use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.
3. Now place the second layer on the first, cut or domed side up.
4. Frost the sides of the cake first with another 1/2 cup of frosting.
5. Finally frost the top of the second layer.
It is slightly difficult for me, but somehow I managed to frost the cake I was not sure about the consistency of the frosting. Later after seeing quite a few cake pictures I realized that my frosting was definitely thick I would have added a few more drops of water to thin it and frosting would have been a breeze.
Decorating
I also used the ready made Cake Mate decorating pens which is available in in the morning. the grocery store in the baking aisle to write the birthday message and draw some flowers.
My Notes
Like reducing the recipe a little bit the next time. Like reducing the quantity of sugar in the cake recipe from 2 cups to 1.5 cups. Since the frosting is also sweet enough, we Instead of 1 cup of oil, 1/2 cup can be replaced with unsweetened applesauce.
