Chocolate cake without eggs

When we say “chocolate cake” first thing that comes to our mind is chocolate and of course eggs. But let me tell you there are dozen recipes for just as tasteful chocolate cake without eggs!
I’ve personally tried some and can tell you they’re great! Here are some.

Recipe No.1 for chocolate cake without eggs

Preparation:
Put sugar, mineral water and oil in a deeper dish.
In the other dish mix all the dry ingredients (flour, cocoa, baking powder, vanilla sugar and nuts) and add the mixture into the first dish.
Take a wooden spoon and mix everything together. If, at first sight, looks that mixture is little too thin, don’t worry, it’s even better since the cake will be more juicy.
Once you’ve mixed the ingredients pour this mixture into a previously oiled baking tray. Bake it for approximately 20 – 25 minutes on 220 degrees. If it’s easier, take a toothpick and check the cake if it seems it’s done because time for baking depends on how strong your oven is.
When the cake is baked, grease it with jam while it’s still hot. And add previously melted chocolate. You melt chocolate on a very low temperature along with milk and oil mixing all the time. You can do this on the vapor.
Leave the cake to get cold.
When your cake is cold, it’s ready to be served. You can serve with some cream, ice cream or even fruit. You choose! Either way it’s great!

Ingredients:
1.5 cup of sugar (use tea cup, bigger one)
1.5 glass of mineral water
1 cup oil
1.5 cup flour
3 table spoons cocoa
1 baking powder
1 pack vanilla sugar
100 g of nuts, chopped
Ingredients for topping:
100 g black chocolate
2 table spoons of oil
2 table spoons of milk
3 table spoons of jam (I recommend peach jam)

Recipe No.2 for chocolate cake without eggs

Preparation:
Mix flour, sugar, baking soda and cocoa. Start adding yoghurt slowly and mix all the time (this is to avoid making crumbs). Add oil in the end and mix everything well. You can use a mixer.
Put this mixture into previously oiled baking tray and bake on 200 degrees for 30 minutes.
While the cake is baking, boil half a cup sugar and half a cup water. When it’s boiled, add a little cocoa.
When the cake is baked, prick it with a fork and pour boiled mixture over the cake. Let it cold.
While the cake is getting cold, boil chocolate pudding in 300ml of milk. Pudding should be tight, more than usually. When it’s almost cold, add butter and mix well. Put this over the cold cake. Add mixed cream on top of it and enjoy!

Ingredients:
2 cups flour
2 cups sugar
2 cups yoghurt
½ cup oil
1 tea spoon baking soda
2 tea spoons cocoa
1 chocolate pudding
1 chocolate cream
300 ml milk

Recipe No.3 for chocolate cake without eggs

Preparation

Crust preparation:
Grease the cake mold with a little butter and put a baking paper on the bottom. Heat the oven on 180 degrees.
They the can with the milk you chose and extract the thicker part. Stir it until it gets thick, similar to egg whites. Mix all the dry ingredients in one bowl and oil, milk and water in the other bowl. Add these mixtures to previously made “snow”.

Bake for about 30-35 minutes, but start checking after 25th minute to avoid your crust to be to dry. It’s done when it starts cracking (a little bit) on top. You can do the checking with a toothpick. If it’s completely dry when you take it out, your crust is done. This crust is very fragile, so be careful. Let it get cold and be careful when taking it out. Cut it into 3 parts, very carefully!

Chocolate cream preparation:
Mix milk, sugar vanilla and starch flour and boil on a very low temperature until it becomes thick like pudding. You should stir all the time. When it’s done, add chopped chocolate and mix until it’s melted. Cover the cream with foil to avoid making rust on top of the cream. Do this immediately after the chocolate is melted. Let it get cold. After this, mix rice, coconut or soya cream and add this mixture. Stir again and leave.

Decoration cream preparation:
Stir butter (previously softened on room temperature). Do this at high speed adding sugar three times, part by part. Mix for seven to ten minutes (you need it to be equal and fluffy). In a meanwhile, take out the thicker part from coconut milk, without liquid. Stir that part separately and then add it to the butter. This mixture will resemble cream. You can leave the cream in your fridge but don’t use it that cold. If you kept it in your fridge leave it to warm up a bit on the room temperature before you put it on the cake. Mix one more time before this part.

Syrup preparation:
Boil sugar and water at high temperature until you get thick mixture (3-4 minutes).
Forming this perfect chocolate cake without eggs:
Put the crust very carefully on to the plate and pour half of the syrup on top of it. Then, grease it with half of the chocolate cream amount. Add second crust and repeat the procedure. Put the first crust on top to get a flat surface. Let the cake get cold, then grease it with a thin layer of butter cream. Leave it again and after it’s cold and add the rest of the cream.
You can either put a chocolate topping on top of it or decorate the cake with differently colored regular cream. Either way this cake is great. It is especially perfect for people allergic to eggs and walnuts.

Ingredients (for crust):
100 g cocoa
300 g sharp flour
325 g soft flour
1 baking powder
Just a little salt
350 g sugar
150 ml oil
375 ml soya milk (or coconut, or rice milk)
150 ml warm water

Ingredients for chocolate cream:
650 ml soya, coconut or rice milk
150 g sugar
90 g starch flour
1 table spoon vanilla extract
200 g dark chocolate
100 ml rice cream
Ingredients for decoration cream:
250 g butter
450 g powdered sugar
Thick part of coconut oil

Ingredients for syrup:
3 table spoons sugar
3 table spoons water

Ingredients for chocolate topping:
40 g dark chocolate
1 tea spoon of oil

 

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