With Christmas around the corner, the atmosphere is so festive that the urge to bake a cake is just irresistible! This is another version of chocolate cake that I have been making over the past six years- one with maple syrup that makes it so moist that it is hard to believe it is egg-free!
The Baking Partners group (managed by Swathi) has an assignment of making a chocolate chiffon cake this month.
In my searches, I found that an egg-free version of such cakes that depend on many eggs in the recipe is not easy to make. This post reveals more about chiffon cakes, and the fact that oil is used instead of butter for an airy texture. So here’s a version of an airy and moist chocolate “chiffon” cake, dressed in powdered sugar (originally adapted from The Post Punk Kitchen, back in 2008).
Also submitting to Virtual Vegan Potluck 25 at Annie’s blog.
A peek inside:
Super-moist chocolate Bundt cake
whole wheat pastry flour- 2 1/2 cup (310 g.) (see Notes for alternative)
baking soda- 2 tsp.
baking powder- 2 tsp.
salt- 1 tsp.
cocoa powder- 1 1/4 cup (100 g.)
milk of choice- 1 1/2 cup (I have used almond milk or 2% milk, both work well)
maple syrup- 2 1/4 cup (see Notes, below for alternative sweeteners)
canola oil- 3/4 cup
apple cider vinegar- 1 1/2 tsp.
vanilla essence- 2-3 tsp.
powdered raw sugar
1. Preheat oven to 350 °F. Grease a 10″ Bundt pan generously with oil/spray.
2. Warm the milk for a minute in the microwave (or on stove top) and dissolve the cocoa powder in it. Add the other wet ingredients and whisk.
2. Combine dry ingredients separately. Add in batches to the wet while whisking at low speed.
3. Pour into pan and bake for 50-55 minutes or till a toothpick inserted in the middle comes clean.
4. Cool completely before inverting onto a plate. Sprinkle powdered sugar on top.
* If pastry flour is not available, atta can be used.
* Other liquid sweeteners like date syrup could be used if maple syrup is not available, but the amount of liquid has to be adjusted according to the thickness of syrup.