Moist Egg-less Chocolate-Almond Cake

In the months of October- November every year, most of the Indian households observe religious rituals for their ancestors and then nine days fasting and of course after that celebration for Dusshera and Diwali begin. During most of this period many families completely go vegetarian avoiding eggs as well, and so is the case in my family, well..………. for few days!

I have been trying different recipes, with our own variations in each (I say ‘our’ as my elder daughter has been helping me here) to get the perfect recipe for egg-less cake.  We finally arrive at the one which we baked on my husband’s birthday. I would also like to mention here that this recipe is especially for our youngest member in the family, a little princess, who is allergic to eggs and I am sure she is going to enjoy it too!

Moist Egg-less Chocolate- Almond Cake:

Ingredients:

 All Purpose Flour – 2 cup

Baking Powder – 1 and ½ tsp

Unsweetened Cocoa Powder – 10 tbsp

Almond powder – 1 tbsp (optional)

Castor Sugar – 1 and ¾ cups (grind granulated sugar in a grinder)

Vegetable oil – 1 cup (sunflower oil)

Hot Coffee – ½ cup (2 tsp of coffee in ½ cup of hot water)

Milk – ½ cup

Natural Curd/ Yogurt – ½ cup

Almond essence – 1 tsp

Natural vinegar – 1 tsp

Instructions:

 Preheat the oven to 180oC, at least 8-10 minutes before baking (This is the time when you mix all your ingredients together). Lightly grease the cake tin and line with a parchment paper.

  •  In a large bowl sift together the all purpose flour, baking powder, cocoa powder, almond powder and sugar. Make a well in the center. Add all the wet ingredients one by one.
  •  Beat the mixture using an electric mixer on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat it.
  •  Pour the batter in the prepared tin. Tap the tin to spread the batter evenly.
  •  Bake in the pre-heated oven or pre-heated pressure cooker for about 30 minutes. Check the cake with a skewer or fork.
  •  Take it out of the oven, and allow it to cool. After about half an hour remove the cake from the tin and let the cake cool completely before you dig in.

As I mentioned earlier, I baked it on my husband’s birthday, children couldn’t wait for it to cool down completely, so we hurried him to cut it while it was warm. It tasted great….. moist and spongy without icing! So go ahead, bake one and enjoy the way you want it!!!

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