It was my anniversary, and I had not baked any cake till afternoon. All the phone calls that were coming to wish me were having questions from family and friends, ” What cake you baked today for your anniversary?”, ” hey baked your cake?” and “Why haven’t you baked for yourself when you bake for everyone’s birthdays and anniversaries?”
And I was like, “Hey even I want someone to bake a cake for me. “But somehow these questions encouraged me and I was in the kitchen to bake a cake for hubby dear. Why to look for your happiness from others, when we can ourselves bring sunshine to us and to our loved ones. 🙂
So I decided to bake a random egg-less cake.
My mother was so fond of this cake, that now it has become one of my favorites too, as a part of my missing her routine. (Since the time she left me in February, 2015) Every time I bake it, it reminds me of her expressions she had whenever she used to eat it. So here I am sharing the recipe of egg-less cake. This is my best tea-time cake, and simplest to make.
Let’s get started!
Ingredients:
1 ½ cup Refined Flour
1 cup fresh curd
½ cup oil
¾ cup sugar
1 ¼ tsp baking powder
½ tsp baking soda
¼ cup Cocoa Powder
1 tsp Vanilla essence or extract
Method:
- Preheat oven to 200°C for ten minutes.
- Grease and dust an 8” round tin with oil and refined flour respectively. I am using here a bundt cake pan.
- In a mixer beat sugar till fine.
- Add curd and beat well until sugar completely dissolves.
- Then add baking powder and baking soda and mix well. Now wait till 5 minutes.
- After 5 minutes you will see bubbles appearing over this mixture.
7. Now add oil and vanilla essence and beat well.
8. In the end, add refined flour in segments and mix well. But do not over mix. Just fold the flour in the wet mixture properly.
9. Now divide this batter into two parts. Put cocoa powder into one of the parts and mix well until fully mixed.
10. Now is the time to shift the prepared batter to the tin. Use mixtures randomly, as shown in the picture. Once it’s all shifted, tap the tin on the kitchen slab twice to remove the bubbles if any.
11. Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins or till a toothpick inserted into the center of the cake comes out clean.
12. Transfer to racks and let cool 10 minutes, then run a knife around the edges of the pan and turn the cake out onto the rack to cool completely. You can serve just like this at tea time or you can decorate it for some special occasion. Like I made this on my anniversary.
13. For decoration here I have used chocolate spread from Funfoods. Melt some of the chocolate and pour on the cake. Sprinkle some sugar confectionery (whatever is available with you, you can also use Cadbury gems on top) and serve.
Note:
- You can use any pan (Loaf pan, or simple round tin) for this cake.
- Sorry, as I forgot to take the pictures after cutting the cake.Will surely update whenever I bake the same cake next.
- The cake came out to be super soft & moist. 🙂
