Eggless Chocolate Cake- Heart Shaped - Valentine's Day Special

February 25, 2014

I am hooked on to making eggless cakes.  Had read that flaxseed is a substitute to make eggless cakes also. Surfed the net and came across this recipe.  Tried it and it turned out superb.  I made a heart shaped cake since it was for our Valentine’s Day celebration.  All my friends loved it.  The original recipe is here. 

To use flax seed as an egg substitute, follow the measurements.

1 egg=1 tbsp flaxseed + 3 tbsp water

2 eggs=2 tbsp flaxseed + 6 tbsp water

Ingredients

All purpose flour    2 cups

Flax seeds                2 tbsp + 6 tbsp water

Sugar  powder        2 cups

Salt                            1/2 teaspoon

Unsalted butter     1/2 cup (I used homemade butter/malai)

Vegetable oil          1/2 cup

Cocoa powder        1/4 cup

Water                       1 cup

Buttermilk              1/2 cup

Baking soda            1 teaspoon

Vanilla extract        1 teaspoon

White vinegar         1 teaspoon

Ingredients For icing

Unsalted butter              1/2 cup

Whole milk or cream    6 tablespoon

Cocoa powder                 1/4 cup

Icing sugar                      4 cups

Vanilla extract                1 teaspoon

Method

Grease and line a baking pan with butter.

Take 2 tbsp flaxseeds a mixer-grinder. Grind it to a fine powder. You don’t need to roast them. Remove the flaxseed powder into a bowl. Add 6 tablespoon water to the flaxseed powder. Mix well and keep it standing for 15-20 mins. In the meantime we do the remaining steps.
Sift the flour, sugar and salt all together thrice.
In a saucepan, heat water with malai, oil and cocoa. Whisk it and bring just to a boil over medium heat, stirring continuously. Pour the hot chocolate mixture into the flour mixture mix well. Mix the buttermilk, vinegar, vanilla and baking soda in a bowl. Mix the flaxseed mixture and rest of the ingredients and blend well. The mixture should be smooth without any lumps. Pour into the greased baking tin. Now bake it in the oven at 170 degree C for 35 to 45 minutes. Please check to see if the cake is done by inserting a toothpick if it come out clean the cake is done.
Make a lot of holes with a toothpick so that the icing seeps into the cake. The holes cannot be seen once the icing has been cooled.

To make the icing

In a saucepan, melt butter. Add the milk and 1/4 cup cocoa and bring to a boil. Remove from heat and stir in icing sugar and vanilla. Blend until smooth. Use a electric hand blender. Pour the icing over the hot cake. Spread it evenly on the cake with a spatula. Cool the cake. I added 1/2 cup cocoa powder and hence the color is dark. I boiled is for a longer time and made it thick since I wanted the icing to have a coating.



Lables: Eggless, Cakes.