The recipe for chocolate cake without eggs in the composition is unlikely to be superfluous. Baking with a wonderful chocolate flavor will be in place during any tea party. The holiday will become brighter. And on a weekday, an unforgettable taste will give a festive mood. This article offers cookers more than just a recipe for a pie. Today, await you with recipes for wet chocolate cake without eggs.
Crazy Cake Crazy Cake
Do not be alarmed by the name. The baking is great. The list of necessary ingredients for chocolate cake without eggs:
- premium flour - two glasses;
- cocoa powder - a little more than half a glass;
- sugar - one glass;
- baking powder bag;
- a bag of vanilla sugar;
- a glass of vegetable oil (vegetable) without aroma, if it is flavored, the result of creating a magnificent cake will be in jeopardy;
- boiled water - two standard glasses, the water must be cooled.
Let's start creating an egg-free chocolate cake.
- First, mix only bulk ingredients. We need a fairly capacious container with high walls. Sift into it all the amount of flour indicated in the recipe. Do not ignore the importance of this step. The flour in the process is enriched with additional oxygen, and the cake acquires a chic volume. Besides the fact that it rises well during baking, sifting delays the lumps of the dry component. A dry substance of fine texture will fall into your bowl.
- In another large and deep bowl, combine the sugar and cocoa powder. Mix them gently (so that the cocoa does not scatter around the kitchen without getting into the pie). We introduce prepared flour to these components. Next, send them vanillin and loosening powder.
- Lean oil is introduced into the dry composition gradually, without stopping gentle mixing. It’s better not to rush here. We destroy the lumps formed during the kneading process. As soon as the structure of the chocolate base becomes homogeneous, we introduce the entire norm of water in small portions. It turns out a pretty decent amount of batter. Do not add flour: the cake will bake perfectly. The right dough when stirring will look like a low-fat sour cream product.
The nuances of baking in the oven
So that a chocolate cake without eggs does not give an unpleasant surprise, you need to take into account some rules for baking it:
- The oven is necessarily well preheated. 180 degrees is enough: at elevated temperatures, the surface may begin to burn. And since the cake has cocoa in its composition, it may initially be invisible on the appearance of the product. The taste of a burnt pie will spoil the pleasure.
- It is better to grease the form. Even if it has non-stick properties. Such preparation will allow you to remove the finished chocolate cake without eggs, without destroying it.
- A baking dish - certainly with high sides. We need one so that the dough in its raw form occupies only a third of its volume. The cake rises very well during cooking.
- Product availability is also difficult to track. Flour can have various properties, which affects its ability to bake. Usually a wooden skewer or a toothpick comes to the rescue. If you stick it in a pie 30 minutes after the start of baking, you can understand the degree of readiness. The relatively wet tip of the skewer - you need to hold the cake for another 10 minutes.
- And no less important condition: do not remove the hot cake from the mold. Be patient. After 15-20 minutes (better later), you can turn the mold over to place the finished chocolate cake on a flat surface.
Super chocolate cake without eggs
Just incredible pastries for tea drinking. Beautiful cake decor can easily replace a real cake with this simple baking. Let's get acquainted with the ingredients:
- fine flour (premium) - 250 grams;
- a teaspoon of soda;
- 1/4 teaspoon of salt;
- 70 grams of cocoa powder;
- 200-300 grams of sugar;
- softened margarine - 60 grams;
- lean, unflavored oil - half a glass;
- high fat milk - 250 milliliters;
- vanilla sugar - 1 standard pack;
- vinegar 6% - a teaspoon.
Knead the dough and bake
Algorithm of actions:
- In a deep bowl, mix the sifted flour, sugar with cocoa. Pour salt and soda.
- We mix margarine and vegetable oil in the dry components with a spoon. Add vanilla sugar. Gradually add milk. We complete the process by adding vinegar.
- And now we need a whisk, or better, a mixer. He will noticeably save time in the process. Turn on the mixer first at low speed. The resulting mass does not look very successful. But the main thing here is perseverance. A minute passed - a little boost. Within three minutes, the structure is noticeably transformed for the better. Do not stop the process for another two to three minutes. The magnificent dough for chocolate cake without eggs is ready.
- We carefully treat the form with any vegetable oil. Sprinkle the edges and bottom with a small amount of flour (if your form does not have non-stick properties). The non-stick container at your disposal will significantly reduce this point: it is enough to lubricate it with vegetable oil.
- The oven has already warmed up to 180 degrees. We send for 50-55 minutes into its bowels a form with the future super wet chocolate cake without eggs in the base. A standard check with a toothpick will help determine the readiness of the baked product.
Cool, put in the refrigerator for 7-9 hours, wrapping it with cling film. After this time, the product will fully reveal its wonderful taste.
Pecan pie
Nuts and chocolate - the classic taste of these two components does not leave indifferent after meeting with such a chocolate cake without eggs in the dough. We check the availability of the right products in the required quantity:
- flour - 1 cup;
- sugar - 150 grams;
- cocoa powder - 5-7 tablespoons with top;
- warm milk - 250 milliliters;
- vegetable oil - 80 milliliters;
- vinegar 6% - a teaspoon;
- soda - a teaspoon;
- vanillin or vanilla sugar - according to the instructions;
- any nuts - 100-250 grams (it is better to grind in advance).
Glaze:
- sour cream product - three tablespoons;
- cocoa - three tablespoons with a slide;
- sugar - three tablespoons, also with a slide;
- margarine or butter - 1 tablespoon.
Cooking Baking
We offer a step-by-step recipe for super wet egg-free chocolate cake. To make the pastry a success, repeat the points, and everything will turn out:
- To avoid lumps, sift the flour. In the process, add soda to the flour.
- Sugar and cocoa are mixed first in a separate container.
- We fill a large deep cup with flour mixed with sugar and cocoa. Pour vanilla.
- We mix the components with a whisk and pour the milk into them. Do not pour all at once: cocoa can catch lumps. Small portions of the liquid are gradually interfered in the basic composition of the test.
- Gently mix lean oil, vinegar and nutty pie filling.
- We process a baking dish with any oil. We send to the hot (180 degrees) oven for 45 minutes. Cool the cake completely before proceeding with the icing.
Cook chocolate icing
This is not such a complicated process as it might seem at first. It is better to cook the glaze in a saucepan with a thick bottom, it provides uniform heating and heat preservation.
Mix sugar and cocoa in a bowl. Add sour cream and put on a stove with a moderate temperature. We wait for subtle boiling of the components. Do not forget to stir the food all the time so that the sugar dissolves as soon as possible. Cook the icing first without oil.
After a minute, we send the oil to the bowels of the stewpan. Press the piece to the bottom so that it dissolves as soon as possible. Now, without stopping stirring, cook the future glaze until thickened. The process usually takes another five minutes. If white dots of oil are visible on your glaze - the glaze is not ready yet.
A thickened substance that does not have interspersed - finished chocolate icing. Cover it with a cake and decorate to your liking.
Slow cooker pie
You can enjoy chocolate cake without having an oven at your disposal. The crock-pot perfectly copes with the task.
To get chocolate biscuits for tea with guests, knead batter for future cake. To do this, mix a glass of sugar and half a glass of cocoa powder. Add flour (1.5 cups), a pinch of salt and a teaspoon of soda. Then send vanilla and melted margarine (120 grams) to the dry ingredients. Now pour a glass of milk (or water). After mixing the composition, add a teaspoon of apple cider vinegar (6%).
We process the bowl well with lean oil and pour the dough (in cold). We set the program "Baking". After an hour, the cake can be cooled without removing from the slow cooker. Be sure to open the cover so that the surface does not become damp. We take out the cooled product.
Any of the above pies can be divided into cakes and, smeared with a suitable cream, create a wonderful chocolate dessert.