Many people believe that we cake can not be made without dairy milk or butter. Or to make it spongy we need to mix eggs. Well these are all misconceptions. Cake can be spongy and delicious and it can be egg-less and dairy-less too at the same time.
I am make all recipes from plant-based ingredients, this chocolate recipe is also egg-less,without any animal’s milk and butter less and to cherry on top prepared on the stove.
To replace butter and dairy in any cake you can add coconut oil instead of butter and any plant-based milk. I personally prefer adding almond and cashew milk mix. Use of vinegar or lemon helps in giving a good sponge.
Fondant Icing or commonly know as fondant is sugar icing used for decorating cakes or pastries. It can be vegan and non vegan too. Non vegans will have gelatin in ingredients. Vegan fondants are made with sugar, vegetable fat, corn syrup, agar-agar and veg glycerin or glycerol.
Vegan fondants are easily available in the market. It looks like clay. To use this we have to kneed it well , when purchased from market, according to size of the cake.Normally it is used on the butter cream and cake is covered like a shield. Butter cream helps in cake looks smooth and not bumpy.
I have not used butter cream as I made this without any occasion as I was having cravings for chocolate cake. So I applied fondant directly. What I did is, made cake, used well kneaded fondant, rolled it out and covered cake with it.
Here in this recipe I am focusing on making vegan chocolate cake.
All Purpose flour- 2cups
Sugar powder-1+1/2 cup
coconut Oil- 1/2cup
Almond milk- 1+1/4 Cup
Baking powder- 2tsp
Baking soda- 1 tsp
Vinegar- 1tsp (optional)
Chocolate essence -4 to 5 drops
Time needed: 1 hour and 15 minutes.
To make batter, sieve all dry ingredients together 2-3 times. It will help in better mixing of baking powder and baking soda.
Now add coconut oil and slowly put almond milk and start mixing. Try not add all the milk in one time. If batter is too tight , add water. don’t make it rainy nor keep it tight. (check video posted above)
In Last add vinegar and chocolate essence. Mix again.
Grease the baking pot with coconut oil properly and dust with all purpose flour. Try to cover entire pot. It will help in removing cake from the pot and will help in not sticking. Empty batter in the pot.
Now if you are baking it in electric oven , preheat oven for 5 minutes at 180 degrees.
Place the pot in the oven for 25-30 minutes at 180 degree.
If You want to make it on stove-
I Have used Baati Oven – (Check video posted above)
Heat the oven for 10 minutes then place pot in the oven for 1 hour on low flame.
Take a toothpick and insert in the center of the cake after baking time is over, if cake is not sticking on the toothpick it is done. If it is sticking keep for another 5-10 minutes.
Take out the pot from the oven and let it cool down properly. Then empty cake from the pot.
You can add melted chocolate on the cake too.