Easy Moist Eggless Chocolate Cake

I got this recipe from a blog online. I have tried other eggless recipes for chocolate cake using condence milk / soy milk and they have been so dry. Was pleasantly surprised  by how nice this cake was, if I hadnt said it, no one would have guessed that it is an eggless cake.
Prep time: 15 Mins

Cook time: 25 Mins

Yields: 12 Servings

Cake Ingredients:

• 2 Cups All Purpose Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 2 Teaspoons Baking Soda
• 3/4 Cup Unsweetened Cocoa Powder
• 2 Cups Granulated Sugar
• 1 Cup Vegetable Oil
• 1 Cup Hot Coffee (I Mixed 1.25 Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
• 1 Cup Milk (I Used Full Fat)
• 1/2 Cup Silken Tofu Pureed (I Used Clearspring Organic Brand Firm & Silken Tofu, you can get this in the health shop)
• 1 Teaspoon Vanilla Extract

Frosting Ingredients:

• 1 Packet Dr Oetker’s Organic Chocolate Icing Mix
• 1/4 Cup Hot Milk/Hot Water (Heat It In The Microwave Oven For 15 Seconds)
• 1/3 Cup Butter At Room Temperature (Which Is 5 Tablespoons + 1 Teaspoon)
• 1/4 Teaspoon Vanilla Extract
• A Pinch Baking Soda

Cheat - Buy Betty Crocker Ready Made Icing

Cake Preparation:

1. Preheat the oven to 325F (160C) for 15 minutes.
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the vegetable oil. Then the hot coffee.
5. Add milk.
6. Add the pureed tofu. (Remove the silken tofu from the packet using a spoon add it to the blender and puree it to a creamy mixture)
7. And a couple of drops of vanilla essence.
8. With an electric mixer, beat at medium speed for 2-3 minutes.
9. Pour the batter evenly into both 9-inch cake pans. (or fill the 6 muffin cups halfway with batter and divide the remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. (Check the cupcakes after 15 minutes).
11. Let the cakes cool completely before removing them from the pans.
12. The cake should cool completely on the wire rack before frosting.

Frosting Procedure:

1. Sift the mix.
2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)
3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.

Frosting the cake:

1. First I placed the bottom layer upside down, so the rounded side (top of the cake will be on the serving plate). If you have dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
2. Spread about 1/2 of frosting on top of the bottom layer. Don’t use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.
3. Now place the second layer on the first, cut or domed side up.
4. Frost the sides of the cake first with another 1/2 cup of frosting.
5. Finally frost the top of the second layer.

Was surprised at how moist this cake was considering there were no eggs in it. The coffee really enhanced the chocolate flavor.

Bev's Outstanding Milk Tart

Like all the recipes I like to use, requirements are that they are quick, simple and super tasty. Maximum flavour minimum effort.

Sugar is granulated. Oil can be vegetable / sunflower / rape seed.

Base

1/4 cup sugar, 65g butter, 1/2 Tblsp oil, 1 small egg, 1/2 tsp vanilla essence, pinch salt, 250g self raising flour, 1/2 Tblsp custard powder (optional)

Preheat oven 160oC Fan / 180oC. Cream butter & sugar. Add egg, vanilla essence, salt and oil. Beat well. Add dry ingredients. Knead together and press into base & sides of pie plate / tin. Prick randomly with fork and bake for 15 mins

Filling

500ml milk, 1 Tblsp butter, 3 eggs, 3/4 cup sugar, 1/2 cup cornflour, 1tsp vanilla essence, cinnamon to sprinkle

Mix together eggs, sugar, cornflour. Melt butter in milk. Add sugar mix to hot mill and stir with whisk till thick. Remove from heat and add vanilla essence, mix well. Pour into base, sprinkle cinnamon and leave to cool.

Bon Appetite x

Heavenly Pecan Squares

I promised to bake for the church fund raising coffee evening so these are some of the goodies I baked. To add an extra special touch you can dip or drizzle with melted chocolate. Yum..

Ingredients

Crust:

• 1 1/4 pounds unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Topping:

• 1 pound unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream / double cream
• 2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomedsaucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.