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


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


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.

sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

1 comment:

  1. The egg-less cake was amazing. Thanks for giving us the pleasure of tasting this delicious wonder!