Chocolate cake without eggs. How to make chocolate cake without eggs

Landscaping and planning 07.07.2020

Landscaping and planning

Eggs are an invariable ingredient in most types of dough. But many people do not use this product because of its property of a strong allergen. In any case, egg-free chocolate muffins, which are distinguished by excellent tenderness and moisture, will become a delicious treat.

If the dough is also prepared without milk, then such muffins will become a pleasant dish in fasting, and will decorate the vegan table.

If you want to try a moist chocolate cake that literally melts in your mouth, use the suggested recipe.

Ingredients

Servings: - + 7

Flour 240
Sugar 200
Vegetable oil 45
Water 250 ml.
Vanillin 10 y.
Lemon juice or vinegar 1 tbsp
Instant coffee tsp
cocoa powder 40 g.
Soda 5 y.
Baking powder 10 y.
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 dry ingredients (flour, cocoa, baking powder) into it. At the same time, it is worth turning on the oven to heat up to 190 degrees.

Make the dry mixture homogeneous. To do this, mix the contents of the container thoroughly. You can also add a pinch of cinnamon for flavor.

Make small wells in the dry mix and pour the liquid ingredients into them. Start with vanilla extract.

Pour soda quenched with apple cider vinegar or lemon juice into the second hole.

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. Using strong coffee instead of water will enhance the chocolate flavor of the cake.

Stir the mixture until smooth. You should get a fairly liquid mass (like pouring sour cream), without lumps.

Pour the batter into the prepared baking dish and place in the oven. Bake until cooked through, about 40 minutes (until dry stick).

Let the cake cool (15 minutes in the pan, then out). Sprinkle the product with powdered sugar or pour chocolate fudge. Cut into serving pieces and serve to guests.

Calorie content of foods in the composition of the dish

Wet chocolate cake is high in calories. There is quite a lot of sugar in the dough, which contains a large amount of carbohydrates.

So that the eaten delicacy does not spoil the waist, it is better to enjoy dessert in the morning or in the middle of the day, limiting the amount.

Food calorie content:

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 baking - 280 kcal. One piece of moist chocolate cake weighs approximately 150 grams.

Despite the ease of making chocolate muffins without eggs, delicious pastries will turn out only if you take into account a few nuances.

Delicious cupcakes are made from first-class products.
Wet ingredients for making cupcakes must first be brought to room temperature. In this case, the mass of the dough is more homogeneous, and the pastries are tender.
For aroma, vanilla, citrus, almond concentrate can be added to the dough.
It is advisable to follow the recipe exactly. To do 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 by moving the spoon from top to bottom. The mixture should be perfectly homogeneous.
For the preparation of wet chocolate muffins, not only common aluminum baking dishes are suitable, but also silicone or ceramic ones.
For small cupcakes, small metal or silicone molds are designed. They are convenient to use in conjunction with paper liners of different colors.
To make it easier to get the finished cake, the baking dish should be generously greased with butter (butter or vegetable) and sprinkled with cocoa powder. You should not use crackers and flour to prepare the form, as light sloppy spots will remain on a brown background. Parchment at the bottom of the form 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. Cupcakes can settle, unable to withstand the temperature difference.
The readiness of baking is traditionally checked with a wooden skewer or a toothpick. If the stick is completely dry, you can remove the cupcakes from the oven.
If the pastry remains raw inside, covered with a nondescript crust on top, the situation can be corrected by covering the form with foil for the last 15 minutes of baking.
Decorating a chocolate cake without eggs is worth nuts, dried fruits, candied fruits, chocolate. With mastic and marzipan figurines, products look worse.
The larger the mold, the lower the baking temperature and the longer the residence time in the oven.

Cupcake is a type of pastry that was first mentioned in ancient Rome. The recipe for its preparation was different from what exists now. Added to the cake: nuts, pomegranate, barley puree. Since the advent of sugar, cake has become one of the most popular desserts.

Each national cuisine has its own delicious recipes. In England, white icing is used to decorate pastries; in Switzerland, nuts and candied fruits are added to chocolate. The closest relative of the cake in Russia is Kulich, it is prepared for Easter. In our country, they like to cook both simpler options and quite complex ones. Chocolate muffin without eggs is prepared simply and quickly, but the taste is not inferior to any muffins from England, or from America, or from Switzerland.

Recipe for a delicious chocolate cake without eggs

The choice of desserts is amazing: cheesecakes, pies, buns, cakes, pastries. A particularly important place among them is occupied by a cake - a confectionery product with the addition of candied fruits, chocolate, raisins, nuts, etc. For cooking, yeast or biscuit dough is used, the composition traditionally includes eggs and butter. In the cooking process, kefir, yogurt, milk, vegetable oil and water are used. Various additives (fruits, berries, nuts, candied fruits) are often soaked in alcohol, the dessert acquires a special flavor. Chocolate muffins add chocolate, sugar and cocoa.

Most often, eggs are added to baking. This is the basis of biscuit and other types of dough. However, eggs are a strong allergen, some children and adults have individual intolerance and do not consume the product. It also happens that there are simply no eggs at home, you don’t want to run to the store. In this case, an egg-free chocolate muffin would be a great solution. The cupcakes are very soft and moist.

Ingredients

Making a chocolate cupcake is very simple, even a child can handle this task. Chocolate dough can be used as a blank for a cake. To do this, bake the cakes in a round shape, and then cut into cakes. For cooking you will need the following ingredients:

1/5 cup milk;
a glass of sugar;
300 g flour;
0.75 cups of vegetable oil;
0.5 cups of cocoa;
a pinch of vanilla sugar;
7 g of soda;
3.5 g citric acid;
chocolate bar;
200 g heavy cream (33%).

There is no need to cook chocolate cake with eggs. This familiar ingredient is not required.

Step by step cooking

The sweet tooth will appreciate the unusual taste of this dessert. The main plus is the cooking time, which is 15-20 minutes. A cupcake can be prepared when friends suddenly decide to visit or suddenly want something tasty.

The recipe for this dish is:

Take a bowl with high sides. Pour a glass of sugar into a bowl, add milk and butter. The oil should be refined and odorless. You can take sunflower, or you can add coconut, corn. It does not matter. Any oil you have in your kitchen will do. It is acceptable to use several oils: a couple of tablespoons of corn oil and a few tablespoons of coconut oil.
Mix well the mass of milk, butter and sugar with a whisk. Do not wait for the sugar to completely dissolve.
We measure out 300 g of flour, pour it into a separate bowl. Mix the sifted flour with cocoa, vanilla sugar, soda and citric acid. It is important to remember to maintain the correct proportion of soda and citric acid. A large amount of soda will affect the taste of a chocolate cake, a high content of citric acid will make the dough sour. ½ less citric acid is added to the dough than soda. It turns out that the recipe will require 7 g of soda and 3.5 g of citric acid. Fans of a more airy consistency need to increase the amount of soda by 2-3 g. A mixture of citric acid and soda can be replaced with baking powder.
Add cocoa to the dry ingredients mixture and mix well. In order for the cake to turn out really tasty, you should use high-quality cocoa. Don't skimp on this ingredient.
Pour the flour mixture into a bowl with butter, milk and sugar, mix thoroughly. The main task is to get rid of lumps. The mass will begin to bubble a little. The end result will be a sticky dough.
Grease the mold with oil. Pour the dough, it should occupy exactly half of the form. In the oven, the level will double, so that the chocolate cake does not “run away”, you should choose the right form for cooking. You can use one large pan, or you can use several small ones for cupcakes or muffins. This amount of dough will make 10-12 cupcakes.
Preheat the oven to 180 degrees, put the cake in the oven to bake for 40-60 minutes. Readiness is checked with a toothpick.
Let's start making chocolate icing. Break the chocolate bar into small pieces and put in the microwave for a few minutes. We heat the cream in a water bath. Put the chocolate in a small bowl, pour in the cream and begin to stir. First, the mass will begin to “exfoliate”, “chocolate flakes” will appear in the bowl. Do not be afraid, this process is normal. After a few minutes, the glaze will turn into a homogeneous mass and become glossy.
We take out the finished cupcake and put it on a flat surface, pour chocolate fondant. Moist chocolate cake is ready.

It doesn't take long to prepare a delicious dessert. Feel free to experiment with the recipe if you like. For example, add a filling for a cupcake. It can be fudge, cherries or cherries, chocolate pieces.

Eggless chocolate cake video

https://youtu.be/zCr13ObAZcw

Chocolate muffins without eggs - a simple dish. However, even such an easy recipe has a large number of nuances and features. Let's take a look at the main tips:

Good quality products are the key to delicious pastries.
The ingredients for making chocolate cake should be at room temperature.
In order to make the dough fragrant, you can add vanilla, citrus, almond additive. For example, concentrate.
Great helpers in the kitchen - kitchen scales. If they are not available, then you can use a teaspoon or a tablespoon, a measuring cup, etc.
The air structure is obtained as a result of the rapid mixing of the ingredients. The mass that we mix should not have a perfectly homogeneous consistency. It is necessary to mix strictly from top to bottom.
You should not be limited only to the usual aluminum baking dish. Detachable, silicone, ceramic molds are suitable for making a large cake. For small cupcakes, special molds are used; paper inserts of various colors are additionally inserted into them.
The cake mold should be generously greased with oil. You can line the bottom with baking paper.
During baking, do not constantly open the oven door, checking readiness. Such actions will not allow the dough to rise, because the temperature difference has a bad effect on the dough.
How to check if the cake is ready? Readiness is checked with a toothpick or any other wooden stick. You should stick it in the middle of the cupcake. If it is completely dry and contains no dough, the cake is ready.
Sometimes the cake remains raw inside, and the top is covered with a crust. In order not to spoil the dessert, you should cover the form with baking paper and put in the oven for another 10-15 minutes.
Traditionally used to decorate chocolate cupcakes: nuts, candied fruits, dried fruits, chocolate. You should not add decorations from mastic, figurines, etc.

Calorie content of foods in the composition of the dish

Moist chocolate cake with cocoa is a high-calorie dish.

Sugar is added to baking, which increases the calorie content. In order for what you eat not to affect your figure, you should eat dessert in the morning or in the afternoon in a limited amount.

Calorie content of ingredients per 100 g:

milk - 64 kcal;
sugar - 398 kcal;
flour - 342 kcal;
vegetable oil - 899 kcal;
cocoa - 312 kcal;
chocolate - 544 kcal;
cream 33% - 322 kcal.

It turns out that the calorie content of chocolate cake is - 4594 kcal. Calorie content per 100 grams - 298 kcal. On average, a piece of chocolate cake weighs 125-150 g.

Hello dear readers of my blog and YouTube channel viewers.

Egg free chocolate muffin is a unique recipe because this muffin recipe does not contain eggs, milk or butter. It's amazing how good this cupcake tastes. The texture of this cake is moist and porous and has a very chocolatey taste. This eggless chocolate muffin is very easy to make. You don't even need a mixer.

And to make you completely fall in love with this chocolate cake recipe, we will make it with a creamy-flavored filling of ordinary 15% fat sour cream.

For test:

195 gr. flour
190 gr. Sahara
30 gr. cocoa powder
1 tsp soda
1/2 tsp salt
240 ml water
80 ml unscented vegetable oil
2 tbsp. l. vinegar 9%
1 tsp vanilla extract or sachet 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 Chocolate muffin without eggs

Cooking chocolate cake without eggs. Step 1.

First, let's make the filling for the cake. To do this, simply mix all the ingredients of the filling into a homogeneous mass.

Stuffing Ingredients Finished Stuffing

Cooking 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.

Put parchment paper in a baking dish 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 stuffing.

You can also make small ones.

Greetings! A tasty and nutritious dessert is not only a delicacy that will cheer us up, but also a rather useful product for improving and harmonizing the activity of our body and brain. We bring to your attention an egg-free chocolate muffin that will appeal to both adults and children.

What you need for cooking

Ingredients:

purified water - 1.5 cups (glass volume 250 ml);
sugar - 1 glass;
flour - 300 grams;
oil - 0.75 cups;
cocoa - 0.5 cups;
baking powder - 1 tbsp. without a slide (0.5 tablespoons of soda + 0.25 tablespoons of citric acid).

How to make chocolate cake without eggs

Cooking:

Pour a glass of sugar into a bowl.
With the same glass, pour purified water in a volume of 1.5 cups.
Pour in 2/3 cup vegetable oil and pour into the mixture.
Mix a little with a whisk
We take carefully sifted flour, pour it into a bowl, add baking soda there.
Add citric acid.
Mix and add cocoa sifted through a sieve.
All this is added to the mixture with sugar. We mix.
If the dough is not too thick, then add more flour.
The mixture should be thick, like sour cream.
Pour the finished dough into the prepared mold.
We put in the oven, preheated to 180 degrees.

Baking time from 40 to 60 minutes.

Advice. The dough can be poured into silicone molds. And be careful, the dough can not be mixed! The mixture must be carefully scooped up with a spoon and poured into molds.

We note right away that according to this recipe, you can also make a pie, or add various fillers such as cherries, chocolate pieces, nuts, raisins, and so on to the dough itself. Give way to your imagination.

You can pour hot chocolate on top of the finished cupcake.

Hey!
Today I finally shot a step by step recipe for my favorite chocolate cupcakes. They are very simple, very tasty and, one might even say that they are lean, because there are no eggs, no milk, no butter in their composition. And it's also a great option for tea, in case the guests came suddenly.
I found this recipe in "BakeWise" by Shirley O. Corriher, only Shirley bakes one large cake, and I love portioned and double the amount of products indicated in the original recipe.

We will need:

375 g flour
400 g sugar
60 g cocoa powder
14 g baking powder
6 g salt
10 ml apple cider vinegar
20 ml vanilla extract
240 ml of rapeseed oil (you can take any odorless vegetable oil)
475 ml cold water or weak coffee

1. In a large bowl, mix together all the dry ingredients (flour, sugar, cocoa, baking powder, salt):