Chocolate cake without eggs recipes. Lean Chocolate Cake - No Eggs, Butter or Dairy Required
Hello, dear readers of my blog and viewers of the YouTube channel.
Eggless Chocolate Cake is a unique recipe because there are no eggs, milk or butter in this cupcake recipe. What's surprising is how good this cake tastes. The texture of this cake is moist and spongy and tastes very chocolatey. This eggless chocolate cake is super easy to make. You don't even need a mixer.
And so that you completely fall in love with this chocolate cupcake recipe, we will make it with a creamy filling from ordinary sour cream 15% fat.
For the test:
- 195 gr. flour
- 190 gr. Sahara
- 30 gr. cocoa powder
- 1 tsp. soda
- 1/2 tsp. salt
- 240 ml water
- 80 ml odorless vegetable oil
- 2 tbsp. l. vinegar 9%
- 1 tsp. vanilla extract or a packet of vanilla sugar
For filling:
- 150 gr. sour cream 15% fat
- 2 tbsp. l. starch
- 2 tbsp. l. Sahara
- 2 drops orange extract
Video recipe for Eggless Chocolate Cake
Making chocolate cake without eggs. Step 1.
First, let's make the filling for the cupcake. To do this, simply mix all the filling ingredients into a homogeneous mass.
Filling ingredients Finished filling
Making chocolate cake without eggs. Step 2.
Sift flour into a large bowl, add sugar, soda, salt, sift cocoa powder.
Flour
Mix all dry ingredients well.
In another bowl, mix: water, vegetable oil, vanilla extract and vinegar.
Combine dry and liquid ingredients and mix until a homogeneous batter is obtained.
Place parchment paper in a baking pan and grease it with oil. Pour the dough into the mold.
Form with parchment
Pour the cake filling into a pastry syringe with a thin nozzle. Fill the dough with filling.
You can also make small ones.
First, a small but very useful piece of advice for those who don’t know this yet. If you plan to make a cupcake without eggs, feel free to open any cupcake at all, even those with eggs. The fact is that there is a proven and simple way to replace one product with another without losing the quality and appearance of the final dish. Instead of eggs, add chopped banana to the dough. One egg is equivalent to half a medium sized banana. Yes, the calorie content will increase, but the baked goods will remain lean, if that’s what you’re looking for.
The five most commonly used ingredients in eggless cake recipes are:
What to replace depends largely on what exact function the eggs perform in the original recipe. If you want the baked goods to be moist (which is good for muffins), then a banana is the way to go. That is, we take it for biscuit dough. But for shortbread, starch is suitable, on its own or mixed with water.
However, even without the listed methods, eggless cake recipes are available in huge quantities. So you don’t have to worry too much about replacing and opt for any one, at least from this catalog.
The cupcakes turn out just as airy, crumbly, soft and very tasty.
The simplest dough for a lean version of cupcakes is kneaded using the simplest ingredients: flour, hot water, sugar, baking powder and vegetable oil. Dry and wet products are mixed separately, and then both masses are combined into one, homogeneous and without lumps. If it turns out too thick, dilute with water, again hot.
15 minutes are allotted for baking - for small portion molds. Or 20-30 minutes - for a large cake in one form.
You can add raisins, dried fruits, candied fruits, nuts, and chocolate chips.
Five of the fastest eggless muffin recipes:
Eggless muffins with the addition of grated raw vegetables or fruits: apples, pears, carrots, pumpkins are also great.
Eggs are a constant ingredient in most types of dough. But many people do not consume this product because of its properties as a strong allergen. In any case, eggless chocolate cupcakes are a delicious treat because they are perfectly tender and moist.
If the dough is also prepared without milk, then such muffins will become a pleasant dish during Lent and will decorate a vegan table.
If you want to try a moist chocolate cake that literally melts in your mouth, use this recipe.
Ingredients
Servings: – + 7
- Flour 240 g.
- Sugar 200 g.
- Vegetable oil 45
- Water 250 ml.
- Vanillin 10 g.
- Lemon juice or vinegar 1 tbsp.
- Instant coffee tsp
- Cocoa powder 40 g.
- Soda 5 years
- Baking powder 10 g.
- Salt 1 pinch.
Per serving
Calories: 280 kcal
Proteins: 10 g
Fats: 12 g
Carbohydrates: 38 g
45 min. Seal
Prepare a deep container and sift all the dry ingredients (flour, cocoa, baking powder) into it. At the same time, turn on the oven to preheat to 190 degrees.
Make the dry mixture homogeneous. To do this, thoroughly mix the contents of the container. You can also add a pinch of cinnamon for flavor.
Make small depressions in the dry mixture and pour the liquid ingredients into them. Start with vanilla extract.
Pour baking soda into the second hole, quenched with apple cider vinegar or lemon juice.
Pour refined vegetable oil (any, your favorite) into the third hole. Condition: the product must be odorless.
Now it's time to add water. The liquid must be clean and cold. If you use strong coffee instead of water, the chocolate flavor of the cake will be enhanced.
Stir the mixture until smooth. You should end up with a fairly liquid mass (like pouring sour cream), without lumps.
Pour all the batter into the prepared baking pan and place in the oven. Bake until done, about 40 minutes (until dry).
Let the cake cool (15 minutes in the pan, then out of it). Sprinkle the product with powdered sugar or pour over chocolate fudge. Cut into portions and serve to guests.
Calorie content of foods included in the dish
Wet chocolate cake is high in calories. The dough contains quite a lot of sugar, which contains a large amount of carbohydrates.
To prevent the delicacy you eat from spoiling your waistline, it is better to enjoy dessert in the morning or in the middle of the day, limiting the amount.
Calorie content of products:
- sugar – 770 kcal;
- flour – 900 kcal;
- vegetable oil – 435 kcal;
- cocoa – 140 kcal.
The calorie content of the whole dessert is 2245 kcal.
Calorie content of 100 grams of baked goods is 280 kcal. One piece of moist chocolate cake weighs approximately 150 grams.
Despite the ease of preparing chocolate cupcakes without eggs, you will only get delicious baked goods if you take into account a few nuances.
- Delicious cupcakes are made from first-class ingredients.
- Wet ingredients for making cupcakes must first be brought to room temperature. In this case, the dough mass is more homogeneous and the baked goods are tender.
- For aroma, you can add vanilla, citrus, and almond concentrate to the dough.
- It is advisable to follow the recipe exactly. For this you will need a kitchen scale, measuring cups and spoons.
- Increased airiness of the dough can be achieved by quickly mixing the products. Flour should be mixed in small portions with a spoon moving from top to bottom. The mixture should become perfectly homogeneous.
- For making moist chocolate cupcakes, not only common aluminum baking pans are suitable, but also silicone or ceramic ones.
- For small cupcakes, use small metal or silicone molds. They are convenient to use together with paper inserts of different colors.
- To make it easier to remove the finished cake, the baking pan should be generously greased with butter (butter or vegetable) and sprinkled with cocoa powder. You should not use breadcrumbs and flour to prepare the mold, as light, sloppy spots will remain on the brown background. The parchment on the bottom of the pan will protect it from sticking dough.
- During baking, it is advisable to open the oven door less often to check the readiness of the products. The cupcakes may settle if they cannot withstand the temperature change.
- The readiness of baked goods is traditionally checked with a wooden skewer or toothpick. If the stick is completely dry, you can remove the cupcakes from the oven.
- If the baked goods remain raw inside and are covered with a nondescript crust on top, the situation can be corrected by covering the pan with foil for the last 15 minutes of baking.
- Decorate a chocolate cupcake without eggs with nuts, dried fruits, candied fruits, and chocolate. The products look worse with mastic and marzipan figures.
- The larger the mold, the lower the baking temperature should be and the longer the residence time in the oven.
This cake recipe is simple and lean. Even a child can handle its preparation. There is no need to beat anything here, just mix the ingredients. The recipe is designed for a muffin tin with a diameter of 18 cm.
To prepare a chocolate cupcake, take simple ingredients:
Heat the oven to 180 degrees. Mix the dry ingredients in one bowl - flour, salt, cocoa, soda, baking powder. It is best to sift flour and cocoa to allow for air.
In a separate container, mix sugar, coffee, water, vegetable oil and wine vinegar. Wine vinegar can be replaced with lemon juice. Stir until sugar and coffee dissolve. It's okay if some of the sugar remains in grains.
Then mix everything together - dry and liquid ingredients.
For some reason the dough turned out thicker this time, so next time I would reduce the amount of flour by 1-2 tablespoons.
Pour the batter into a muffin pan lined with parchment on the bottom.
Bake the cake in an oven preheated to 180 degrees for about 40 minutes. Willingness to check with a splinter. Cool the finished cake in the pan, and then remove it, freeing it from the parchment.
For decoration, chop nuts and chocolate.
Preheat the oven to 180°C. Line a cake pan with baking paper or a sheet of foil, grease with olive or vegetable oil and sprinkle with flour.
Mix flour, cocoa, soda and salt. In a separate bowl, combine sugar, oil, water, lemon juice (or vinegar) and coffee. Whisk until the sugar is completely dissolved.
Combine both mixtures and stir until the mixture becomes homogeneous.
Pour the dough into the prepared pan and bake until done, for 35-40 minutes, at 180°C. Check readiness by piercing the cake with a thin wooden skewer: when it comes out dry, the cake is ready.
Prepare the chocolate fudge: mix all ingredients over low heat. Cocoa and sugar should dissolve.
Pierce the finished cake with a wooden skewer over the entire surface and fill with fondant.
Instead of fondant, you can simply sprinkle the cupcake with grated chocolate. Decorate the cupcake as desired. You can sprinkle with powdered sugar.
This very juicy chocolate cupcake will decorate your tea party during fasting days, delighting you with a rich chocolate taste!
