Eggless Moist Chocolate Cake With Cranberries

Presenting  another version of  Eggless Chocolate Cake with a twist. It’s just not Eggless Chocolate Cake it has a element of surprise in it. Curious to know what? Dried Cranberries. Also lots of cocoa, chocolates and chocolate frosting. This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. Also its a small cake to satisfy choco hunger a new type of hunger lol :)…… When you confused which cake to make just try this Eggless Chocolate Cake!

I was pondering and wondering whole noon as to make which cake. So I just saw the stock and ingredients available in my kitchen. There were cranberries, cocoa, dark chocolate, milk, skimmed milk powder. Instantly knew how to make this awesome Eggless Chocolate Cake.

Coconut milk was not in my stock else would have come out with a Vegan Moist Chocolate Cake. So Vegans can replace cows milk with coconut milk in this cake. Also vegans can discard milk powder and use almond powder instead.

Chocolate are full of antioxidants can make you feel high anytime. Also haven’t used butter instead used Olive oil to cut down on calories. Try using cane sugar, Jaggery Or Brown Sugar instead of Plain Sugar for better health and flavor. Combined cranberries as they are good for our immunity and health factor. So what you waiting for move on to make this healthy cake.

Total Time: 1 hour

Serves:  6 to 7 Chocolate Lovers

For Cake Ingredients:

• 1 cup refined flour Or wheat flour (1 used 1/2 cup refined+1/2 cup wheat)
• 1/2 cup olive oil
• 1/2 cup cocoa powder
• 20 dried cranberries
• 1 t/s instant coffee
• 100 gms skimmed milk powder Or almond powder(I have used almond powder 50 gms and milk powder 50 gms)
• 2 t/s baking powder
• 1 tbsp corn flour
• 1 t/s salt
• 1 cup brown sugar Or as required
• 1 cup chilled milk
• 3 tbsp cold water
• 1 tbsp vanilla extract Or essence
• 1 t/s line juice Or vinegar

For Frosting Ingredients: (Frosting is Optional)

• 1/2 cup dark chocolate
• 3 tbsp shavings of chocolate
• 3 tbsp Flakes of Coconut
• Few Candies

Method:

Preheat oven at 170°C just before ten mine of baking the cake. I have used a tart pan for this cake. If tart pan is not available you can use any type of pan you desire. Just grease it generously and dust some flour on it. Since I used a tart pan the bottom is detachable it becomes easier to unmould the cake. I don’t have pic for this one.

Combine cold milk, water, dried cranberries, almond Or milk powder, coffee and brown sugar. Grind into the processor until amalgamated into each other. This mixture should be cold so just grind it before adding to the dry ingredients.

Sieve all dry ingredients which is flour, baking powder, salt, corn flour. Sift 2 to 3 times.

Also add cocoa powder to dry ingredients.

Now fold the cold milk mixture into the dry ingredients. Also add olive oil. Fold the batter gently with a spatula or spoon. Lastly add essence and vinegar. Combine all nicely.

Pour the batter into the greased pan.

Bake at 170°C for about 40 mins Or until the skewer comes out almost clean.

Allow the cake to cool. After 10 mins unmould the cake.

Method:

Just melt the chocolate in a double boiler or microwave. Pour this melted chocolate on the cake. Spread chocolate shavings on it. Now sprinkle some flakes of coconut. Decorate the cake with some candies or sweets.

Your Eggless Chocolate Cake is ready. Serve hot or chilled tastes great anyways. You could also add a dollop of chantily cream Or icecream.

Tip:

1. You could replace milk powder with almond powder.
2. Also milk can be replaced with coconut milk.
3. Nuts can be used to enhance more flavor.
4. Frosting is optional.
5. The cake will be soft in the center when baked so its okay. As once it cools down the cake will be properly set.

Enjoy Chocolatey!

Thanks for stopping by and awaiting your views, crictics all are welcome!

Eggless Moist Chocolate Cake With Cranberries

 

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 cup refined flour Or wheat flour (1 used ½ cup refined+1/2 cup wheat)
• ½ cup olive oil
• ½ cup cocoa powder
• 20 dried cranberries
• 1 t/s instant coffee
• 100 gms skimmed milk powder Or almond powder(I have used almond powder 50 gms and milk powder 50 gms)
• 2 t/s baking powder
• 1 tbsp corn flour
• 1 t/s salt
• 1 cup brown sugar Or as required
• 1 cup chilled milk
• 3 tbsp cold water
• 1 tbsp vanilla extract Or essence
• 1 t/s line juice Or vinegar
• For Frosting Ingredients: (Frosting is Optional)
• ½ cup dark chocolate
• 3 tbsp shavings of chocolate
• 3 tbsp Flakes of Coconut
• Few Candies

How to make the recipe?

1. Preheat oven at 170°C just before ten mine of baking the cake. I have used a tart pan for this cake. If tart pan is not available you can use any type of pan you desire. Just grease it generously and dust some flour on it. Since I used a tart pan the bottom is detachable it becomes easier to unmould the cake. I don't have pic for this one.
2. Combine cold milk, water, dried cranberries, almond Or milk powder, coffee and brown sugar. Grind into the processor until amalgamated into each other. This mixture should be cold so just grind it before adding to the dry ingredients.
3. Sieve all dry ingredients which is flour, baking powder, salt, corn flour. Sift 2 to 3 times.
4. Also add cocoa powder to dry ingredients.
5. Now fold the cold milk mixture into the dry ingredients. Also add olive oil. Fold the batter gently with a spatula or spoon. Lastly add essence and vinegar. Combine all nicely.
6. Pour the batter into the greased pan.
7. Bake at 170°C for about 40 mins Or until the skewer comes out almost clean.
8. Allow the cake to cool. After 10 mins unmould the cake.

Nutrition Information

Serving size: 6 To 7 Chocolate lovers

3.5.3208