13.6.09

Eggless chocolate cake recipe


I started making these cupcakes last year for a lady who has an allergy to eggs. Her family had always resorted to buying her vegan cakes for special occasions but hadn't been impressed by them so were looking for an alternative.


I stumbled across a recipe online, tweaked it and well, the lady is now one of my regular customers! When she first tried this cake she loved it and commented that she had never had a 'proper' cake when she was a child due to her allergies so I was so happy to hear she loved it!

Here is the finished cupcake:
Here is the inside:
And finally, here is the recipe:

Eggless chocolate cake - Makes 40 cupcakes or a 2 layer 8" inch cake
  • 4 1/2 cups sifted plain flour
  • 3 cups white/caster sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 3 cups cold water
  • 3 teaspoons baking soda/bicarbonate of soda
  • 3/4 teaspoon salt
  • 2 tablespoons vanilla extract
  • 1 tablespoon chocolate extract (optional but makes it nice and chocolatey)
1. Preheat oven to 350f and line 2 x 8" tins with greaseproof paper or get cupcake cases ready in muffin tin.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix until combined.
4. Pour into prepared cake pans or fill 2/3 full if making cupcakes. Bake for up to 30-45 mins as a cake or 22 minutes for cupcakes - test with toothpick halfway through baking as no crumbs should stick to toothpick.
5. Leave to cool in wrappers/tin before removing to a cooling rack.
6. Cupcakes can be decorated straight away and kept for up to 3 days. Cakes keep for up to 5 days once decorated or wrapped in clingfilm.

Happy baking!

10 comments:

  1. Thanks for sharing your recipe, they look so moist and yummy. Will definitely have to try them! :) Your buttercream piping is so perfect too - what number nozzle do you use (if you don't mind me asking!)?

    Amy x

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  2. Hi Amy, thanks the recipe is really worth a try. It produces a dense chocolate cake which is quite addictive. I used a Wilton 2D piping nozzle, slightly different to the classic 1M as its a bit more defined.

    I inherited mine from my Mum but I saw them last week at The Range if you have one near you? http://www.therange.co.uk/ They aren't on the website but my store has a decent cake range now.

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  3. Ooh, thanks for that. We have one near us so guess where I'm off to tomorrow! :) Haven't tried the recipe yet but it's next on my list of things to try - it does look scrummy. My problem is the weight I'm piling on whilst trying out recipes!!

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  4. thankyou for this recipe i have told my mum has she can't eat eggs either. Tis is the first time i have visited your blog and i shall be back
    thanks
    once again
    nicci

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  5. Thanks so much for leaving a comment Nicci and I hope your Mum likes the cakes!

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  6. Hi. Do you by any chance have this recipe for a plain vanilla eggless cupcake....my mum has an allergy to eggs and doesn't like chocolate (not sure why), would love to make her some cupcakes for her bday party!! Would be greatful for any help!! I follow your blog and find it really interesting!! I love anything cupcakes!! I think you have a real talent!!!

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  7. Hi Faye,

    Thanks for following and for the lovely comments. I haven't yet tried this recipe but it looks good and seems to get some good reviews http://veggiescookbook.blogspot.com/2009/02/simple-eggless-sponge-cake.html I might see if I can try it out and post again shortly as I think it can be easily adapted for vegans.

    If you try it out do let me know how you get on!

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  8. Came accross this for a picnic and think it's gorgeous! hubby adapted it to vanilla and Jasmine tea too and they were lovely!

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  9. I tweaked this recipe, replacing the veg oil for a homemade lavender infused olive oil and used the water to make jasmine tea, it produced a gorgeous Jasmine and Lavender cake that was quite addictive.
    I currently have a bottle of mixed sunflower oil and olive oil infusing with lemon thyme and and some lemon rind. I plan to use it for a citrus variety using some lemon, ginger & mango tea and two thirds sucralose sweetner.
    I'll let you know how they turn out in a couple of weeks, when the oil is ready.

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    Replies
    1. Wow, that sounds amazing Martin! What great flavour combos, I'm so glad to hear of your successes with this recipe and can't wait to hear how your latest cake turns out :)

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