I’ve been planning a Special Birthday Cake for a while. There’s nothing fancy about it, it just doesn’t have eggs! I know Egg-less Cakes seem to be pretty common and nothing new I’m bringing to the market, but this is new for me. I’ve had flour-less cake, not egg-less.
The only reason this Birthday Cake is Egg-less is because the Birthday Girl is Vegetarian on Tuesdays (it’s a religious thing) and her birthday was obviously falling on a Tuesday. She was great about it and told me to get the cake the next day so I’d have more options. I obviously took it as a challenge to try and make ,what for me was an anomaly.
I didn’t want to complicate things so I kept is simple. One layer Egg-Less Chocolate Cake. Birthday Cakes should be 2 layers at least, but I wasn’t willing to take a risk this time and have more of a bad thing coming out of the oven. So I decided, no fancy birthday cake, just make sure the damn thing works out and then jazz it up. The only Jazzing up I did was adding Lindt Chocolate Balls to it.
It was a bit forceful, I agree 😛 BUT…the cake turned out just fine. It was soft, moist and just bordering on dense. I topped it with the Chocolate Butter cream Frosting, it was a happy ending!
1 1/4 cup flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1 cup warm water
1 tsp vanilla
1/3 cup oil
1 tsp white vinegar
- Pre-heat oven to 180C and line an 8×8 square pan, you can also use an 8″ round pan if you like
- Mix the dry ingredients to combine and in a separate bowl mix the wet ingredients
- Combine the 2 ingredients adding little flour at a time, to be completed in 3 batches
- Pour batter into tin and bake for 30-40mins, until skewer comes out clean
- Flip the cake upside down so the flat side is up and frost with Chocolate Buttercream frosting
- Top with Lindt, let it chill for a few hours and then serve