Posts Tagged ‘egg-less’

I’ve made a certain discovery recently.

People. Are. Lazy.

And many of those people are my friends.

One is too lazy to boil eggs. Another is too lazy to turn on a gas stove. A third has pretend palpitations if a recipe has more than 3 steps.

Incidentally all these people love cake. Cake monsters each and every one of them.

So this recipe is for you lazy ones.

Almost zero effort = Melt-in-your-mouth chocolate cake.

Chocolate cake piece 1

You don’t need a fancy whisk. You don’t need to wash up multiple pots and pans. Heck you don’t even need to crack an egg.

Look, you can even entertain yourself with this scary cake face. It looks like it wants to eat something.
If you find this funny, we can be friends. Like totally.

Chocolate cake scary face

All you need is an arm. And the will to mix a few easy ingredients together. And of course, the desire for some sweet, sweet chocolate cake that’ll make you smile for a week.

Lazy person's chocolate cake

So move your lazy behinds. And make this cake.

One bite and you will send me many kisses. I know it.

The lazy person’s chocolate cake (One bowl, no eggs, no butter, no milk, no whisk)
Adapted from: Sweet Little Bluebird

Prep time: 5 mins
Cook time: 35 mins
Serves: 10


170 g plain flour
3 tbsp cocoa powder
225 g caster sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp vanilla extract
5 tbsp vegetable oil, plus a little more for greasing
240ml water
100 g dark chocolate chips (optional)


1. Preheat the oven to 180º C. Lightly grease an 8-inch square baking dish with some oil. Add the first 5 ingredients and mix to combine.
2. Make three depressions in the dry ingredients – 2 small and 1 big. Add the vinegar and vanilla to the smaller depressions and the oil to the large one. Pour the water over and mix everything well until you have a smooth batter.
3. Stir in the chocolate chips to evenly distribute them. Bake in the oven for 35 minutes, remove, cool, and eat!

This cake is delicious as is, but if you want to really take it to next level, make this super easy, yet utterly divine ganache frosting.

Look at its glistening, gorgeous yumminess.

Baileys ganache

Baileys dark-chocolate soft ganache

Prep time: 5 mins
Cook time: 5-7 mins


100 g good-quality dark chocolate
100 ml cream
2 tbsp Baileys (optional)
sprinkles (optional)

1. Chop the chocolate into small pieces and place in a bowl.
2. Heat in the cream in a pan, stirring constantly until small bubbles start to appear at the edges of the pan. Add the Baileys, stir well, and pour over the chocolate.
3. Mix well until the chocolate melts and you have a glossy ganache. Smother over the cake and top with sprinkles if you wish.

Chocolate cake piece 2


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You guys know HOW much I love eggs. I first revealed my undying love for them in this post on Creamy baked eggs.

I love their versatility – how you can bake, fry, boil, steam, and poach them. I love how they add their wonderful creaminess to everything you drop them in. They make soups yummier, pies glossier, sandwiches dreamier, and no self-respecting dessert is ever egg-less.

Or so I thought.

I’m the first person to stick up my nose at “egg-less” cakes. I view them with great suspicion, kinda how I view math.

Math problems

But a couple of days ago, I had to bake an egg-less cake. It was for my cousin’s birthday and some of her friends don’t eat eggs. (I need to meet them and set them straight.)

I wanted this cake to be gooey and moist. And that’s quite the opposite of what egg-less desserts usually are.

Then I chanced upon this blog. One look at the picture and I knew I had to try it.

The batter was the first sign this was going to be good.

Egg-less cake batter

The cake came out crazy moist and utterly chocolately. I could not believe that it had no eggs. How was this possible?

Egg-less cake 1

I think the magic ingredients are the yogurt and the coffee mix. Whatever it is, this has become my favourite chocolate cake and you’ve got to try it.

Egg-less cake 2

Sorry, eggs. I still love you. I promise.

Egg-less chocolate cake
Largely adapted from: Maria’s menu

Prep time: 10 mins
Cook time: 35-40 mins
Serves: 10

Inside the cake


For the cake

220 g plain flour, sifted
1/2 tsp baking powder
1 tsp baking soda
6 heaped tbsp cocoa powder
165 g sugar
110 ml vegetable oil, plus extra for greasing
1 tbsp strong coffee powder dissolved in 50 ml boiling water
50 ml milk
50 g yogurt
1 tsp vanilla extract

For the frosting

60 g butter, at room temperature
2 heaped tbsp cocoa powder
150 g icing sugar, plus more if needed
2 tbsp hot milk, plus more if needed
1 tsp vanilla extract
sprinkles, optional

Egg-less cake 3


For the cake

1. Preheat the oven to 180º C. I used a foil tray to bake this cake since I had to transport it, but you can also you a regular 8-inch round cake tin. Grease and line with parchment.
2. In a large mixing bowl, add all the dry ingredients. Make a gap in the centre and add the wet ingredients. Whisk everything thoroughly until well combined. You should have a smooth batter with no lumps.
3. Pour into the greased tray/tin and bake for 35-40 minutes. Leave to cool on a wire rack.

For the frosting and assembling

1. Mix all the frosting ingredients (minus the sprinkles) and whisk together thoroughly till you have a smooth frosting. You can add more icing sugar to make it stiffer, or loosen it with more milk if you like.
2. Once the cake has cooled, transfer it to a serving plate (if you baked in a tin) and cover the top with frosting. Scatter over sprinkles if you wish. This cake is gooey, and doesn’t slice very neatly, but that’s a small price to pay for the yumminess 🙂 If you prefer neat slices, chill for about an hour before slicing.

Look at this happy face. This is why I bake 🙂

Happy face!

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