Eggless Chocolate Cake with Ener-G Egg Replacer

>>  Wednesday, May 25, 2016

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As it happens I have too many chocolate recipes to try. I picked up one such recipe and ended up changing it so much that mine didn't look as it was supposed to be. However yes because I was over enthusiastic, mine was so chocolaty that my boys were so happy!

I knew if I have to keep them happy, give them chocolate. It happens all the time and I need not bother baking any other flavour. I was inspired by this recipe. I added chocolate chips to make it more rich. It is a chocolate cake to relish no doubt

My camera is still not ready, so please excuse the pictures. I feel sad that I couldn't capture the beauty it was.


Eggless Chocolate Bundt Cake

Ingredients Needed:

All-purpose flour - 2 cups
Sugar - 2 cups
Unsweetened cocoa powder - 3/4 cup
Baking powder - 2 tsp
Baking soda - 11/2 tsp
Salt - 1 tsp
Espresso powder - 1 tsp
Milk - 1 cup
Vegetable oil - 1/2 cup
Ener-E Egg replacer 2 tbsp for 2 eggs
vanilla Essence - 1 tsp
Chocolate Essence - 1 tsp
Boiling water 1 cup
Dark Chocolate and Milk Chocolate chip - 1/2 cup

How to bake the Cake

Preheat oven to 185ยบ C. Prepare two 9-inch Bundt cake pans by buttering and lightly flouring. I used cocoa powder

For the cake:

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk through to combine, stir in flour mixture until combined well.

Add water to the Ener-G powder and let it stand for 5 mins.

Add milk, vegetable oil, egg replacer, chocolate and vanilla to flour mixture and mix together. Then add boiling water to the cake batter. Gently blend again 

Distribute cake batter evenly between the two prepared cake pans. I had one 8 inches and one 3 inch bundt pan.

Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center, comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

I baked for 40 mins before the bigger pan got done completely.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


Eggless Chocolate Chip Cookies Recipe

>>  Tuesday, May 24, 2016

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We are starting the fourth week of BM#64. Another month so quickly passed away. The days are flying so quickly, I pause to think if I have actually made the best use of the time. Every day is a rushed up one, trying to catch up with the schedule. 

I felt this month would have been longer with the kids being at home and relatives visiting us. Still the days went off so quickly. It surely is a milestone month for us. Konda turned 15 and awaiting her 10 grade results. 

On my part, I was supposed to cook so many treats for the kids as they are at home. Manages just handful. Even for this week, I was supposed to do Pickles and Preserves, however, we had unexpected showers for most of the last week and my plans went down the drain.

Amma had made a couple of pickles for my SIL when they visited us a couple of months ago. Since they made when I wasn't around and all of it tastes so good, I asked Amma to pass me the recipes. However while one didn't require sunlight, the other two did and I was discouraged by the rains.
So I had to finally change the themes and decided to do the special theme. I normally never pick this even though I have a huge bookmarked recipes. Most of those would have been copied to my personal folder and I don't remember saving the original source. Even then I am known never to follow a recipe to T, so changed whatever I could in this recipe as well!

For the next three days, I will be sharing recipes from my saved files.

The first in the series is a Chocolate Chip Cookie that I converted to eggless using Ener-G Egg Replacer. The recipe that was with 2 cups flour, called for 2 eggs. I made only 1 cup flour, so used 1 tbsp Ener-G Egg Replacer.

When I made these cookies I remembered the cookies that I got from SFO. I think those were Betty Crocker Cookies and most of it were jumbo sized. I ate one and felt it was so sinful and delicious. Realized later that it had egg in it. My family enjoyed the cookies so much.

I have already a handful of cookies blogged about. Since my kids are so fond of cookies, I think I can never be without trying a new one. Today's cookie uses Instant Pudding Mix or Custard powder. I checked later and found this to be similar to this Betty Crocker recipe

About 27 Eggless Cookies on Spice your Life and 15 in Cooking 4 all seasons

Eggless Chocolate Chip Cookies

Ingredients Needed:

All purpose Flour / Maida - 1 cup + 1 tbsp
Unsalted Butter - 1/2 cup
Brown sugar 1/2 cup + 2 tbsp 
Granulated Sugar - 2 tbsp 
Vanilla Instant Pudding mix / Custard powder - 2 tbsp 
Ener-G Egg Replacer - 1 tbsp + 3 tbsp for 1 egg
Vanilla Essence - 1/2 tsp
Salt a pinch
Baking Soda - 1/2 tsp
Mix of dark, semi-sweet and double chocolate chips - 1 cup

How to make the Eggless Chocolate Chip Cookies

Preheat the oven at 185C

In a bowl, Cream together butter and sugar. 

In a bowl, mix the Ener-G powder and water. Let it stand for 5 mins.

Next, add custard powder, flour, and baking soda. Combine dry ingredients with wet ingredients. 

Stir in the chocolate chips until combined.

Spoon cookie dough onto baking sheet. Bake for 8-10 minutes. Mine took about 12 mins.

Let it cool to harden a bit. However, these are chewy cookies.

Enjoy once it sets. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


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