eggless baking · eggless cake · whole wheat cake

Eggless chocolate cake using sprouted wheat flour

I had to blog about this at the earliest because of numerous steps involved.. if I postpone it any further, I might even forget it!! 

Finally posting something after a long break. Hope you try it, like it 🙂


This post is about whole wheat chocolate cake. For cake decoration tips click here.


Some questions that might come to your mind..


Q: Why sprouted wheat flour? 
A: Because I have got it in abundance for my 10 months old baby. It is nutritionally superior to plain whole wheat, it is light on stomach and it also tastes better. Sprouted flours do not last long, so buy/prepare them in  small batches. I have not made the flour at home as you require flour mill to grind roasted wheat berries cos they are very tough. I found lot of recipes but I wasnt sure they were going to work so the recipe I am sharing here uses equal amounts of sprouted wheat flour and all purpose flour (maida). I am going to experiment further and share a recipe using 100% wheat flour. Also, I couldn’t find many websites selling sprouted wheat flour, sprouted ragi was in abundance though! So this is what I bought from Amazon..



























Q: What does sprouted wheat flour taste like and how is the texture different from wheat flour?
A: Pleasant sweet flavor and much lighter in texture as compared to regular wheat flour. Given a choice, I will prefer sprouted for baking. Baking with whole grains always result in a denser product, so its best suited for cakes with icing.. If you like fudgy, dense texture then this is perfect for you. I am not sure but I think, whole grains would result in better brownies too. I am going to try it and share the results.

Q: Can I use sprouted wheat flour in recipes that call for whole wheat flour?
A: I think it will work but amount of ingredients would differ, specially liquids as sprouted flour absorbs less.

 Things you must have-

1) Weighing scale – I can not do without this. Its one of the best and cheapest kitchen tools to invest in. I have this one.. my bro in law got me one of these in US. I have been using it for over 3 years now without any issues. It is available on Amazon India too, am hoping its the same one and not a duplicate – http://www.amazon.in/Bulfyss-Electronic-Kitchen-Digital-Weighing/dp/B00MKA9WXO/ref=sr_1_1?rps=1&ie=UTF8&qid=1469983350&sr=8-1&keywords=kitchen+weighing+scale




2) Manual wire whisk – Avoid using electric beaters/whiskers for egg less baking as we don’t want to whisk it too much and risk loosing the air incorporated into the batter by leavening agents. We should just gently fold the batter or gently whisk until everything is well blended. This does not take more than 2 minutes.


3) 8″ round baking tin (No less, more is still okay)
 
4) All ingredients should be at room temperature.

Tweaked the original recipe a little bit.

Ingredients

70 gms all purpose flour (maida)
50 gms sprouted wheat flour
3 tbsp cocoa powder
1 tsp baking soda
Pinch of salt
120 gms castor sugar (or 100 gms if you are going to do some icing as it will become too sweet)
250 ml water at room temperature
63 ml olive or canola oil
1 tbsp lime juice or white vinegar
1/2 tsp vanilla extract


Preheat oven at 180 degrees Celsius.
Sieve all dry ingredients except sugar and set aside.
Mix water, oil, lime juice or vinegar, sugar, vanilla extract.
Gently fold in dry ingredients into the wet mixture until no lumps. No more than 2 minutes.
Grease 8″ tin and dust with flour.
Pour the batter and bake for 45 minutes.
Check if the cake is done using toothpick, but be quick. Minimize the amount of time you open oven before cake is ready otherwise your cake can be a flop show!
If its still not cooked, extend by another 10 minutes.

Let it cool for about 5 minutes and then remove the cake and place it on a wire rack until it comes to room temperature.


Your eggless sprouted wheat flour cake is ready 🙂










For basic tips on cake decoration, click here.









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eggless baking · eggless cake · nutella chocolate cream icing

Eggless sponge cake with nutella icing

Posting this recipe on huge public demand. This one was made for a colleague’s farewell, and it did suffice approximately 50 people. Soft and moist egg less sponge cake with Nutella icing was an instant hit among all. 


Lot of us, specially who are used baking cakes with egg, find eggless baking extremely tricky. After a whole lot of trials and failures (disastrous!), I have got a few recipes that work like charm for me, this is one of them.. The trick is, strictly stick to the quantity mentioned in the recipe.

I had recently attended eggless baking sessions at APB cook studio, Mumbai and that’s where I got this recipe from.



A simple and heart winning recipe.. here it goes..

You need to bake your sponge cakes a night before D day!

Ingredients for the sponge cake 

150 gms Plain yogurt
100 gms Caster sugar
120 gms Flour
5 gms Baking powder
2.5 gms Baking soda
50 ml Oil
1/2 tsp Vanilla essence

8 inch baking tin

Ingredients for chocolate icing

1 cup Nutella chocolate hazelnut spread
2 cups Whipped cream

50 gms Dark chocolate 

Preheat the oven to 180 degrees.
Meanwhile, mix sugar and yogurt until smooth. Don’t beat excessively!
Add baking powder and baking soda, mix once and set aside for exactly 5 minutes.
Sift the flour during this time.
Add vanilla essence to oil, stir well and set aside.
Add oil to yogurt and beat until smooth using hand beater.
Slowly add the flour and fold it in, making sure there are no lumps.

Grease the baking tin and lightly dust with flour. Pour the batter and bake for 35-40 minutes. After 30 minutes, check if the cake is done using the toothpick technique.

Tempting as it may feel, avoid opening the microwave at frequent intervals for status check. 

Once done, remove and cool on a wire rack.

Repeat the process for another sponge cake.

Once the cakes have completely cooled down, stack them one on top of another in the baking tin and seal using cling wrap. Store in refrigerator and use it next day for icing.




For the icing

Take out the cakes. Unwrap and level the top of the cake by removing a thin layer on top until levelled, you can use a cake knife for doing this.

Whip up the cream using electric beater or stand mixer until you get soft peaks. Fold in the Nutella chocolate spread and beat until well blended. Icing is ready!

Spread some icing on top side of one cake and place another one on top. Pour rest of the icing on top and spread it in all directions. Doesn’t matter if you don’t get a smooth finish, its the taste that matters 😉 

Grate the chocolate on top to cover the entire surface. 

Refrigerate for 10 minutes so that the icing is set.

Oozing chocolate cream cake is ready!!