My experience with eggless cake hasn’t been a rip roaring success, something always goes wrong;
- The cake doesn’t rise
- There is the bitter aftertaste of the bicarbonate that some of the recipes use
- Just tastes awful, no accompaniment of icing, ice cream can save it
Lately I’ve not been having much success with it.
It either comes out with the bicarbonate aftertaste or the cake is stodgy that it glues itself to your mouth. Am I using too much liquid, not mixing enough? Answers on a post card.
Why you are asking am I going to all this trouble to find a successful eggless cake recipe when I can knock up a decent cake with eggs? These days not everyone eats eggs due to allergies, religion become a vegan. Some of you know I have a regular biscuit stall at Kingswood Primary school fete, to be on the safe side I avoid baking anything that contains nuts and have a mixture of biscuits that both contain egg and are eggless. No parents have ever asked my if the biscuits contain egg but I just like to have a mixture just in case.
Back to my perfect eggless cake recipe quest
I had some ripe banana’s and no eggs, found this vegan banana cake recipe from the Viveka Gardens which was adapted from a BBC Good Food recipe, I was pleasantly surprised. Even people who don’t usually like banana cake liked this one.
This recipe gave me hope that I could produce something that not only is eggless but also edible!
Following my success with this the banana cake I had renewed faith that I was getting closer to finding a go to recipe. I have discovered this chocolate cake recipe from BBC Good Food. I forgot to add the 3 tablespoon of water to the glaze and it was a disaster. I then made a normal thin chocolate icing and that worked out fine. I made some holes in the cake so the icing drizzled through. This recipe was more like a brownie cake, and tasted nice with ice cream. My only criticism would be that it needed more sugar. With some tweaking this could become my go to eggless chocolate recipe.
Below is the recipe if you want to have a go, let me know what you thought of it.
- 85g Butter, plus extra for greasing
- 2 tbsp Golden Syrup
- 1 tbsp Vanilla Extract
- 300g Self Raising Flour
- 100g Caster Sugar
- 25g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 100g Dark Chocolate, broken into pieces
- 3 tbsp Golden Syrup
- Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
- Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
- Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 – 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
- To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving.