Tips and Tricks for Eggless Cakes
Why I Love This Recipe
Cakes were invented using flour, milk, eggs and a leavener or rising agent like baking powder or soda bicarbonate. Eggs give the cake airiness and prevent it from becoming dense and stodgy. But what happens to all the people who do not or cannot eat eggs. Should they suffer a cake less life? Thankfully the answer is “no”. Thanks to professional and home bakers (especially those Indian baking Einstein’s who perfected the formulas for eggless baking because they were restricted from eating eggs), there are ways to bake perfectly moist and fluffy cakes without using eggs. Here are a few tips on experimenting with eggless cakes and brownies:
Eggless cakes can incorporate yoghurt, soft cheese like homemade paneer, sour cream, vinegar, bananas etc to add the extra moisture and fluff factor so that the cake doesn’t turn out dry and dense.
Fat in the form of butter or oil must be mixed well with the sugar to act as a binding agent but care must be taken not to overdo it since that can result in a flat cake.
Baking soda and other leaveners must be used judiciously. Adding too much can make the cake swell more than normal in the oven and then eventually sink when removed.
To prevent over mixing, which can deflate the batter of air, it is smarter to beat together the wet ingredients separately, combine the dry ingredients separately and then fold in the dry mixture into the wet one with a very light hand.
Here is an easy recipe for Eggless Chocolate Orange Pecan Brownies. Chewy and fudgy, these brownies are a healthy treat for your family.
Also know more about Best Brownie Recipe
Ingredients You'll Need
Eggless Chocolate Orange Pecan Brownies
Makes 12 pieces
1 cup plain flour
1/2 cup old-fashiones rolled oats
1/2 cup brown sugar
1/2 cup good quality cocoa
1 cup buttermilk or milk mixed with 1 tsp vinegar
1/3 cup vegetable oil
1/2 tsp instant coffee powder
1 tsp soda bicarb
A pinch of salt
Juice and grated or finely chopped rind of 1 orange
A handful of roughly crushed pecans or walnuts
Lightly grease a 9x9 inch baking tin and line with baking parchment. Preheat the oven to 180 degrees C.
In a large bowl, mix together the flour, oats, salt, sugar, coffee powder, soda bicarb and cocoa.
In another bowl, gently whisk together the buttermilk (or milk with vinegar) and oil. Pour into the dry mixture and mix until just combined, taking care not to over mix, else the baking soda will go flat. Now add the orange juice and rind, and sprinkle the pecans on top.
Pour into the prepared tin and bake for 20 minutes or until an inserted toothpick comes out clean. Leave brownies to cool completely in the tin before slicing.
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