chocolate cake?

Question

how 2 prepare a eggless chocolate cake?

Answer 1

http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/3030/Recipe.cfm

I regularly visit and bake recipes from this site because I've had so much success with these recipes!

Answer 2

LOW FAT AND EGGLESS CHOCOLATE CAKE

3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. baking soda
3/4 c. oil
1/3 c. cocoa
1 tsp. vanilla
2 tsp. vinegar
2 c. water

Mix all ingredients together well. Dump into a lightly greased 9 x 13 pan. Bake in 350 degree oven for 35 minutes.

Answer 3

OMG I wish I could answer this question. I just baked my first cake yesterday and i was talking to my buddy's wife about it because I hate eggs and she said there is a way to bake an eggless chocolate cake. You could email them at [e-mail] and ask. Good luck. Tell them that the beaver sent you. trust me they will know. -john (rock island, il)

Answer 4

The purpose of eggs is to give cakes their firm structure.

You may try looking out for "egg replacer" found in supermarkets or health stores/pharmacies.
It can be hard to find though.

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Alternatively, you may want to try this recipe out:

125g (4 ounces) soft vegan margarine
1 cup castor sugar (or you can use a sugar alternative if preferred)
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup soya milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.
2. add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.
5. Allow the cake to cool in the tin for 10 minutes. Turn out and allow to cool before icing.
6. Ice with your favourite icing. I like plain white icing sugar/water and sprinkled with coconut. It′s not neccessary but if you can wait, the cake matures and cuts better the second day.

(Recipe provided by Margaret from "Vegetarian and Vegan Society of Queensland" online forum)

Answer 5

Try the following

Black Forest chocolate cake
For the cake
250g/8oz self-raising wholemeal flour
250g/8oz soft brown sugar
2 tbsp cocoa powder
2 heaped tsp carob powder
125ml/4fl oz rapeseed oil
150ml/¼ pint soya milk
1 tbsp vegan yogurt, bean curd or coconut cream
1 dessertspoon cider vinegar
pinch of salt
25g/1oz dairy-free dark chocolate (70 per cent cocoa solids)
fresh cherries or berries, to decorate
For the filling
4 tbsp Vegan cream cheese
1 tsp lime rind
4 tbsp morello cherry or blackberry jam

Method
1. Oil two 20cm/8in circular sponge tins and line them with baking parchment. Preheat the oven to 180C/350F/Gas 4.
2. Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly.
3. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.
4. Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.
5. Place the vegan cream cheese in a bowl and stir in the lime rind. Spread one side of a cold sponge with the lime cream cheese, and spread the other sponge with jam. Sandwich together and place on a serving plate.
6 Decorate the cake with fresh cherries or berries and serve

or Eggless chocolate cake
450g/1lb plain flour (organic if possible)
6 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp bicarbonate of soda
300g/10oz caster sugar
125ml/4fl oz vegetable oil
300ml/½ pint water
2 tbsp distilled white vinegar
2 tsp vanilla extract
whipped cream, to decorate
For the icing:
dark chocolate spread
OR
225g/8oz icing sugar
25g/1oz unsweetened cocoa powder
75g/3oz butter, diced
1 tbsp golden syrup
4 tbsp milk

Method
1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.
2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.
3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.
4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.
5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.
6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream

or Chocolate mousse cake with raspberry sauce
300g/10½oz dark bitter chocolate (minimum 60% cocoa fat)
150g/5oz unsalted butter
6 eggs, separated
50g/2oz caster sugar

For the raspberry sauce:
100g/4oz fresh raspberries - reserve a few for garnish
2 tbsp icing sugar
50ml/2fl oz water
sprigs of fresh mint

Method
1. Line the base and sides of a 20cm/8in spring-form cake tin with greaseproof paper and set the oven to 180C/350F/Gas 4.
2. Melt the chocolate and butter in a bowl over a pan of simmering water.
3. In a separate bowl, whisk the yolks with 2 tbsp of the sugar. Stir in the melted chocolate and butter and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold into the chocolate mix in two batches and pour the mix in the cake tin.
4. Place on the middle shelf of the oven and bake for 20 minutes.
5. To make the sauce, tip all the ingredients in a bowl, stir and then blend until smooth. For an extra smooth sauce simply pass through a sieve.
6. To serve, place two or three spoonfuls of sauce on the centre of a plate. Set a wedge of chocolate cake on top. Decorate with a few fresh raspberries and a sprig of mint.

Answer 6

ya what the 2nd girl said!

Answer 7

you leave out the eggs.