A wonderfully soft, moist and tasty Chocolate, without any eggs!
Having never made a cake without eggs, when a friend asked me to make a Valetines Cake for his wife without eggs I was a little stumped. But after some research and a whole lot of experiementing, I came up with this recipe. It makes a super soft, moist and rich tasting chocolate cake
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Loading...Ingredients
- FOR THE CAKE
- 300g sugar
- 300g GR SR flour
- 250ml cold water
- 250ml vegetable oil
- 1 teaspoon vanilla extract
- 50g cocoa powder
- 1 teaspoon salt
- FOR THE FROSTING
- 200g Stork
- 300g Icing Sugar
- 1 Teaspoon of Vanilla Extract
- Pink food colouring gel
Instructions
Preheat oven to 180°c Fan
Place your sugar, flour, salt and cocoa powder in a large mixing bowl
In a large measuring jug, add your cold water, vegetable oil and vanilla extract
Create a well in the middle of your dry mix and pour in contents from the measuring jug
Mix together using a large whisk or electric beaters
Prepare a 10-inch baking tin by greasing and lining with greaseproof paper
Once the mix is fully combined pour into the tins
Place in centre of the oven for 40-50 minutes, or until a skewer comes out clean
Remove from oven and place tins on a cooling rack
After 10 minutes, remove from tin and leave on cooling rack until completely cool
For the frosting, add the Stork and sieve in icing sugar to remove any lumps and mixer with electric beaters
Next add your Vanilla extract and a small drop of food colouring (you can always add more, but can't take it away!)
Stop once you get to the desired colour
Put frosting into a piping bag with a large M1 star tip
Place your sponge on a plate or cake tray
Now starting from the top edges, pipe around the cake, then pipe randomly around the rest of the cake
For the different coloured flowers I added some red food colouring to some of the frosting and piped in a rose style (create these by drawing anticlockwise and inside to out)
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