Vegan Chocolate Cake - No Butter, No Egg Cake Recipe - My Recipe Book By Tarika Singh

Learn how to make Vegan Chocolate Cake at home that’s absolutely butter free and egg free and yet tastes divine.

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Food blogger Tarika Singh brings you a vegan chocolate cake recipe that’s extremely simple and easy to put together. This cake isn’t too sweet on its own, so the dark chocolate glaze over it, sweetened with icing sugar hits just the right sweet notes.

Ingredients:

For the cake:
1 cup warm water (lukewarm, not boiling)
1/2 cup unsweetened cocoa powder (extra for dusting pan)
1 1/2 cups (180 grams) all-purpose flour
1 cup caster sugar (160 grams)
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil (or any other neutral-flavored oil, plus extra for greasing pan)
1 tbsp. vanilla extract
2 tsp. white vinegar

For the glaze:
50 grams dark chocolate chopped
1/3 cup icing sugar, sifted
2 Tablespoons water

Method:

To make the cake:
– Preheat the oven to 190 degrees Celsius.
– Use an 8-inch, removable bottom pan and line the bottom of the pan with parchment paper.
– Lightly brush the pan and parchment paper with oil & dust with cocoa powder.
– In a small bowl, whisk together the cocoa powder & lukewarm water, making sure that there are no lumps left and set aside.
– In a large pan, whisk together the flour, sugar, baking soda & salt.
– Make a well in the center of these dry ingredients and add the cocoa-water mixture, oil & vanilla extract. Whisk until smooth. Add the vinegar & whisk.
– Transfer the batter to the prepared cake pan & bake for about 30 to 40 minutes or until a skewer inserted in the center of the cake comes out clean.
– Once baked, place the pan on a wire rack to cool for 20 minutes.
– Run a knife around the sides of the pan before loosening the sides of the pan.
– Open up the cake pan and gently place the cake on a wire rack to cool completely.

To make the chocolate glaze:
– Melt the chocolate either in a double boiler or in the microwave. – Allow it to cool slightly and then whisk in the water & sifted icing sugar.
– Once this mixture takes on a spreadable consistency, pour it over the center of the cooled cake.
– Use an offset spatula to spread the glaze evenly over the top and sides of the cake.

Host: Tarika Singh
Copyrights: REPL

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Comments

Get Curried says:

Learn authentic gourmet recipe, Pan Fried Red Snapper With Lemon Butter Sauce from The Bombay Chef – Varun Inamdar only on Get Curried :- https://www.youtube.com/watch?v=0Qr4Ga89a24

Hetal Sundarjee says:

Can Apple cider vinegar be used instead of white vinegar?

Patti Jesinoski says:

This sounds like the chocolate wacky cake from USA WWII forced rations.
Thanks for giving me my lost recipe.
We didn't add frosting. We made it in an 8 x 8 or 9 x 9 square metal pan.

Shreya Mishra says:

it has white sugar how is it vegan?

FOODS AND DELIGHTS says:

V.nice stay blessed

Dinie Madsen says:

Egan food is healthy, I’m a vegan for many years but the oil is very very unhealthy, it cloth your arteries, oil is very dangerous, every oil is.

Egg-free Kitchen class says:

Great recipe & video.

kajal Singh says:

Wow very easy to make and looking very yummy🥰😛🤩

Jumana says:

She is too happy to make this cake. 😅😍😍

Hcen Amedjkane says:

Very good . I'd love to have some of that yummy 😋 cake

Ghulam Mir says:

Thank u so much … ♥️

Amir Masood says:

i need helpppp why does my cake never rise ,???

Fozia Iqbal says:

Really not bad😁😁😄😄👌👍😋

PRIYADARSHINI HEMBRAM says:

Thnx for vegan cake

Janhvi Sonavane says:

The chocolate is vegan too?

Unnati Gokhale says:

Thank u for sharing such a nice and simple recipe. My husband is vegan… He liked it very much. Please share some different flavours cake recipe also. I have subscribed your channel.