Butter less Chocolate Cake

                                             

  

My younger son's b'day was in December & my in laws were visiting us. They don't take butter so I wanted to bake a cake which is eggless & butter less, along with super soft texture. Saw this recipe on veganbaking.net & tried it. Cake came out really well. I baked it in a Bundt pan & so my kids named it Doughnut Cake :)

Ingredients 

For Cake

1 1/4 cup plane flour (maida or APF) 

1 cup sugar 

⅓ cup cocoa powder 

3/4 tsp baking soda 

Pinch of salt 

1 cup warm water (milk/soy milk/coffee) 

1 tsp vanilla extract 

⅓ cup vegetable oil (I used olive oil)

1 tsp white or apple cider vinegar 

For Glaze

2 tbsp dark chocolate 

1 tbsp heavy cream

For Cake

Preheat oven to 175 C. 

Mix the flour, cocoa powder, baking soda & salt. Keep aside.

Mix together sugar, vanilla extract & vegetable oil.

Gradually add water & flour alternately & keep folding. 

Just before ending with flour, add vinegar & fold well.

Pour in the greased & dusted Bundt Pan & bake for 30 minutes. 

Cool on a cooling rack. 

For Glaze

Melt the cream on slow flame, taking care not to burn it.

Put the flame off & add chocolate to it & let it melt.

Pour the glaze onto cake & decorate with sprinklers.

Let it cool for an hour.

Tips

* I reduced the amount of baking soda from 1 tsp to 3/4 tsp.

* Instead of water I used milk in cake.

* Even without butter the glaze was shiny.

* You can use any shape of pan to bake this cake.