23 de febrero de 2016


Eggless Cake Ingredients
Cake and Pastry Flour – 3 cups (or you can use all-purpose)
Baking Soda – 2 tsp
Unsweetened Cocoa Powder – ¾ cup (use the best cocoa you can)
Pinch of Fleur de sel (salt from France) or regular salt
Granulated White Sugar – 2 cups
Vegetable oil or Canola oil – 3/4 cup
Coffee – 1/3 cup (1 tbsp of instant coffee in 1/3 cup hot water)
Greek Plain Yoghurt – 1/2 cup, room temp (or sour cream)
White Vinegar- 1tsp
Pure Vanilla Extract – 1.5-2 tsp (depends on how much you like vanilla)
2 Cups of water

Method- Preheat- oven to 350 degrees
Sift your dry ingredients into a mixing bowl
Add in the wet ingredients
Mix just until combined (don’t over mix)
Pour batter into an ungreased non-stick 9×13 cake pan
Bake in oven at 350 degrees for about 30-35 minutes
Check with toothpick to see if comes out clean then it is done

Chocolate Coffee Frosting
Icing sugar – 3 cups
Pure Vanilla extract – 2 tsp
4 tbsps of hot water mixed with 1 tbsp instant coffee
Cocoa powder – 1/2 cup
Softened Unsalted Butter- 1/2 cup

Combine all ingredients and mix in a mixer or with a hand mixing gadget until it’s light and fluffy
If you like lots of icing double the recipe
On top of the icing I put a few chocolate chips for design, powdered sugar and fresh raspberries for a burst of fruit flavour.

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