The eggless cake takes
Prep. Time 10′ Cooking Time 55′ Serves 12
Ingredients
For the cake:
- 1 cup sugar
- 3/4 cup corn oil
- 1 1/2 tbsp vinegar
- 1 1/2 tbsp cognac
- 1 vanilla pod
- A pinch of salt
- Zest from 2 oranges
- 2/3 cup orange juice
- 1 tsp baking soda
- 1 cup water
- 1/2 cup cocoa powder
- 3 cups all-purpose flour
- 3 tsp baking powder
- 150g chocolate chips (optional)
For the chocolate glaze:
- 1/2 cup sugar
- 3 tbsp cocoa powder
- 1 tbsp butter (choose an appropriate butter if you’re fasting)
- 1/4 cup water
Instructions
For the cake:
- Butter a long cake pan and 6 individual molds and sprinkle each with cocoa.
- In a bowl, combine sugar, oil, vinegar, cognac, salt, orange zest, and vanilla. Stir with a spoon until the sugar dissolves.
- Dissolve the baking soda in the orange juice and add it to the mixture. The concoction might froth up so make sure to do it over the bowl.
- Add water to the mixture.
- Sift the flour, baking powder, and cocoa powder, then add them to the mixture. Stir with a spoon until just combined.
- If you do use chocolate chips, finely chop them and add them to the batter.
- Pour half of the batter into the greased pans.
- Bake at 150 – 160°C for 20 minutes for the molds and 30 minutes for the cake pan. Check for doneness by inserting a knife into the center of the cake; it should come out clean.
- After baking, let it cool in the pan for 10 minutes, then carefully remove it from the pan and garnish.
- If you want to bake in a convection oven, bake the eggless cake on the middle rack at 160°C for about 5 minutes less.
For the chocolate glaze:
- In a small saucepan, combine the cocoa powder, sugar, water, and butter. Mix well.
- Bring to a simmer over medium heat, stirring constantly until it thickens to a syrupy consistency.
- You can optionally flavor it with a little vanilla or orange zest.
- Once it starts forming thick bubbles, it’s ready.
- Let it cool slightly and thicken, then drizzle it slowly over the cake.
- It will set as it cools.
Enjoy!
Source: Argiro Barbarigou
