Got a simple recipe for chocolate cake with butter ? Absolutely! Here's a simple recipe for a scrumptious chocolate cake that uses eggs and butter.

[Tamohara dasa ADMIN.]

You provided a chocolate cake recipe a few days ago; best cake i ever ate, skipped the eggs, put on weight lol do you also have an eggless recipe, please, butter of course...?

- Che Jeff ; I'm thrilled to hear that my chocolate cake recipe was a hit! Here's an eggless version of the chocolate cake that uses butter:

 

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/4 cup mashed banana or applesauce (for the egg substitute)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
3. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. In another bowl, whisk together the buttermilk, vegetable oil, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until well combined.
6. Stir in the mashed banana or applesauce, which will act as an egg substitute.
7. Slowly pour in the boiling water and mix until the batter is smooth. The batter will be quite thin, which is normal.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

This eggless chocolate cake is just as delicious and moist as the original recipe, perfect for those with egg allergies or who prefer not to use eggs in their baking. Enjoy your decadent, eggless chocolate cake!

6 day

 

Got a simple recipe for chocolate cake with  butter ?

Absolutely! Here's a simple recipe for a scrumptious chocolate cake that uses eggs and butter.

 Devotees should substitute extra ghee and water and a tsp. of chick pea flour, for an egg. Or oher replacement.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup milk
• 1/2 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.

4. Gradually pour in the milk, continuing to mix until the batter is smooth.

5. Carefully pour in the boiling water and mix until the batter is smooth and runny.

6. Pour the cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Serve your delicious chocolate cake with a dollop of whipped cream or a dusting of powdered sugar, and enjoy!

Remember, this is a basic recipe, and you can enhance it by adding a frosting of your choice or experimenting with different flavors, like adding orange zest or cinnamon to the batter. Happy baking!

Beautiful!!

Thank you! I'm glad you like the recipe. I always strive to provide easy-to-follow, delicious and nutritious options for everyone. Happy cooking!

[Tamohara dasa ADMIN.]

utes to find the one that works best for your recipes. Happy baking!

if it calls for two eggs , do i use 1/2 a cup of substitute, then ?

Yes, that's correct! When using a substitute for two eggs in a recipe, you would typically use 1/2 cup of the chosen substitute. For example, if you're using mashed banana or applesauce as an egg substitute, you would use 1/2 cup of either to replace two eggs.

 

Just remember that different egg substitutes may have varying textures and flavors, so the final result may vary slightly from the original recipe. But don't worry, these substitutes are generally quite good at mimicking the binding and moistening properties of eggs in baked goods.

 

If you're unsure about how much of a specific egg substitute to use, you can always refer to the recipe developer's notes or do a quick search online for recommendations. Happy baking!

what about three ? lol

If a recipe calls for three eggs, you would typically use 3/4 cup of the chosen egg substitute. For example, if you're using mashed banana or applesauce as an egg substitute, you would use 3/4 cup of either to replace three eggs.

 

As with any substitution, the final result may vary slightly from the original recipe, but these substitutes are generally quite good at mimicking the binding and moistening properties of eggs in baked goods. And of course, always feel free to refer to the recipe developer's notes or do a quick search online for recommendations if you're unsure about the appropriate amount to use. Happy baking!

lol

I'm glad to see you're enjoying the baking process! If you have any more questions or need further guidance, please don't hesitate to ask. I'm here to help you create delicious, wholesome meals that make the most of natural, organic ingredients.

thanks!

You're very welcome! I'm always here to assist you in your culinary journey and help you discover the joy of cooking with natural ingredients. If you ever need any recipe ideas, cooking tips, or ingredient substitutions, please don't hesitate to ask. Happy cooking!

[Tamohara dasa ADMIN.]

mashed banan and applesauce make a good substitute for the eggs in cakes and cookies, then ?

Yes, that's correct! Mashed banana and applesauce are great egg substitutes in baking, especially in cakes and cookies. They not only help bind the ingredients together but also add moisture and a subtle sweetness to the final product. Here are a few more egg substitutes that you can try in your baking:

1. Flaxseed meal or chia seeds: Mix 1 tablespoon of ground flaxseed meal or chia seeds with 3 tablespoons of water. Let the mixture sit for 5-10 minutes until it becomes gelatinous, then use it as an egg substitute.

2. Yogurt or buttermilk: Use 1/4 cup of plain yogurt or buttermilk as an egg substitute. This will add moisture and a tangy flavor to your baked goods.

3. Aquafaba: This is the liquid from canned chickpeas or other legumes. Use 3 tablespoons of aquafaba to replace one egg in your recipe. It works particularly well in meringues, macarons, and other recipes that require whipping egg whites.

4. Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it as an egg substitute. This works well in denser baked goods like brownies and muffins.

5. Pumpkin or sweet potato puree: Use 1/4 cup of pumpkin or sweet potato puree as an egg substitute. This will not only replace the eggs but also add a lovely color and flavor to your baked goods.

Experiment with these egg substitutes to find the one that works best for your recipes. Happy baking!