Vegans are on the lookout! Looking for a dairy-free, egg-free chocolate cake recipe? We’ve got you covered! Discover how to make a delicious, light and fluffy chocolate cake that’s easy to prepare and ready in just a few minutes. A delight to enjoy at any time of day…
Chocolate cake recipe without eggs or milk
Ingredients
For the cake you will need:
- 100 g almond flour
- 150 g of fructose
- 3 tablespoons of cocoa
- 250 ml of water
- 4 tablespoons of vegetable oil
- 10 g vanilla sugar
- 1 teaspoon baking soda
- 3 teaspoons of white vinegar
For the fondant you will need:
- 3 tablespoons of fructose
- 50 milliliters of water
- 2 tablespoons of cocoa
- 20 g of vegetable butter
Materials
For this recipe you will need a 27*18 cm mold.
preparing the cake
- Start by sifting the flour and cocoa into a bowl;
- Add the fructose and vanilla sugar. Mix carefully;
- Pour room temperature water over the mixture;
- Add the oil and mix until you obtain a homogeneous paste;
- Mix the baking soda and white vinegar in a small bowl and add the mixture to the dough. Stir well;
- Pour the batter into the mould and bake for 40 minutes. The oven should be preheated to 170 degrees.
Preparing the icing
Prepare your frosting 10 minutes before your cake is ready. To do this, follow these steps:
- Mix the water and fructose in a saucepan and bring the mixture to a boil;
- Add the vegetable shortening and cocoa;
- Stir the glaze over medium heat for 2 minutes.
- After making the frosting, check to see if your cake is done. To do this, insert a toothpick into your cake. It should come out clean and dry.
- Still using a toothpick, poke holes all over the surface of the cake and then pour in the frosting.
- To add more flavor to your cake, you can sprinkle the surface of your cake with flaked almonds.
Frequently Asked Questions
Why use white vinegar and baking soda in this recipe?
Eggs are an important ingredient when making a cake. They add moisture to the cake. In addition to this, they help, like flour, to hold the cake together and give it structure. Egg proteins are, in fact, structural molecules. However, it is possible to do without them, as long as you replace them with other ingredients that have the same effect. That said, the combination of white vinegar and baking soda does have the job of replacing eggs and making the cake light and fluffy.
Please note that it is also possible to replace eggs with zucchini. Belonging to the Cucurbitaceae family, this vegetable is rich in fibre and low in calories. It is therefore ideal for keeping fit! Zucchini plays the same role as eggs and flour. Rich in water, it will be able to provide your recipe with the moisture it needs to obtain a light and soft cake. In addition, the fibres of zucchini will be able to trap water, even if the oven temperature exceeds 100°C. This way your cake will not dry out and will also remain soft. Zucchini fibre also has another important function. They guarantee the cohesion of the cake and can therefore replace eggs.
