May is a month of celebration in my real home and also in my virtual home. It happens to be my birthday month (yup.. I’m a tough Taurean 🙂 ) and of course there’s Mother’s day celebrations. It is also my blog anniversary month — Cook’s Hideout has completed 7 years of blogging.
Blogging years seem to me like dog years. There are a quite a few blogs that were active at one time, but are no longer virtually alive. I feel like a veteran among many new and upcoming food bloggers. I have to thank my family for their support and patience without whom I wouldn’t have been blogging for so long. I was telling my mom the other day that I cook and eat well even when I’m alone because of my blog.
I have never made a cake for myself, but this time I wanted to use the skills I learnt in my Wilton cake decorating class. Also I wanted to try one of the chocolate frosting recipes that I had pinned on Pinterest. This frosting uses some uncommon ingredients like cooked flour and granulated sugar along with other regulars liek butter and cocoa. It is a little time consuming to make, but the end result is well worth the effort — its not too sweet and not too greasy. I thought it went perfectly with the chocolate cake. Do give this cake a try!!!!!
Coming to today’s cake, recipe is adapted from ‘Vegan with a Vengeance‘ by Isa Chandra. I modified the recipe just a little bit to include wholewheat pastry flour and reduced the quantity of sugar.
Eggless Chocolate Cake with Jam
- 1 cup All purpose flour (maida)
- ½ cup Wholewheat pastry flour - (or just use 1½cups of all-purpose flour)
- ½ cup Cocoa Dutch processed powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1½ cups Soy milk milk or any other dairy or non-dairy
- ½ cup Jam - (you can use raspberry, strawberry or cherry preserves)
- 1 cup Sugar - (I made once with ¾cup of sugar and it still tasted good)
- 2 tsps Vanilla extract
- Preheat oven to 350°F (180°C). Grease 2 8" round cake pans. I used my heart shaped cake pan.
- Sift together the flours, cocoa powder, baking soda, baking powder and salt.
- Combine the milk, oil, jam, the vanilla and the sugar in a large bowl and mix it well with a fork. The jam should be mostly dissolved with the rest of the ingredients; some small lumps are fine.
- Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated.
- Divide the batter between the 2 prepared pans and bake for 40-45 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.
- Remove from the pan and let cool in pans for 10-15 mins, then run a knife around the cake and remove onto a wire rack. Cool completely before frosting.