EGGLESS CARAMEL CAKE RECIPE | EGG FREE CARAMEL CAKE
Eggless Caramel cake recipe is an easy recipe of cake using caramel sauce.
Provided by blessmyfoodbypayal
Categories Cake
Time 50m
Number Of Ingredients 10
Steps:
- Take a bowl, add curd, sugar, oil and milk. Make sure curd and milk should be at room temperature.
- Whisk it to mix everything well. Not necessary that sugar should be dissolved.
- Now add caramel sauce and whisk very well so that it emerges finely.
- Place a sieve on the bowl and sift all purpose flour, baking powder, baking soda & salt in it.
- Add butterscotch essence. In case of non availability, you can add vanilla essence.
- Mix it. Make sure it should be lump free. And also don't overdo.
- Transfer the batter to the greased oil tin and tap it so that air releases, if any.
- Bake in a preheated oven @180°C for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked.
- Take it out of oven and let it cool on cooling rack.
- Invert and enjoy by cutting into slices.
EGG-FREE CHOCOLATE CARAMEL CAKE
Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
EGGLESS CHOCOLATE CARAMEL CAKE
The ULTIMATE Chocolate Caramel Cake recipe - Layers of moist eggless chocolate cake with salted caramel stabilized whipped cream frosting and homemade caramel sauce topping served with popcorn; this cake made from scratch is better than anything that you could ever imagine.
Provided by Sushma Iyer
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Add vinegar to your warm milk. Stir and Let it sit for 5 mins (and that's how simple it is to make your own buttermilk at home). Meanwhile, start sifting your dry ingredient.
- Sift all the dry ingredients (APF, Cocoa powder, BS and salt) into a bowl. Add in the sugar.
- Add all the wet ingredients one by one. Mix everything together to make a cake batter.
- Pour it into two separate 6-inch cake pans and bake in a preheated oven of 180°C for 35-40 mins.
- Take sugar and water into a deep saucepan and put it on a med-low flame.
- The sugar will melt and combine and the syrup would come to a rolling boil. The boil would subside and you would start seeing it turn into a pale yellow colour. In a matter of a few seconds, the colour would start darkening and when you see it turn to amber golden colour. Take it off the flame.
- Immediately pour the cream and stir together. The sauce would bubble up a lot but will eventually subside.
- Put it back into the flame and stir for just a minute. The sauce would darken and also start to thicken. Take it off the flame. Add salt and vanilla essence if using at this stage. Mix and transfer to a separate bowl and allow it to cool completely.
- Dissolve the sugar in the water. Set aside to cool completely.
- Whip the softened cream cheese until smooth.
- Whipping continuously pour in the whipping cream little by little until combined.
- Add in 60gms of prepared caramel sauce and icing sugar and whip the cream until stiff peaks stage.
- Once the cake layers are baked and cooled, trim the top off to get an even layer.
- Apply sugar syrup generously.
- Add the caramel whipped cream frosting on top. Spread it into an even layer.
- Next, top it with some caramel sauce and place the second cake layer. Repeat the cake layers.
- Crumb coat the cake with the same frosting and let it sit in the refrigerator for 30 mins. After 30 mins using the same frosting cover the entire cake to get a smooth even finish. It is not essential to frost the top layer as we would be flipping it eventually.
- After the final frosting let the cake chill for another 15 mins.
- Finally, start pouring the prepared caramel sauce along the edges of the cake (refer video for easy understanding). You do not have to pour the sauce on top of the cake. Again chill it for 15 mins or until the caramel sauce is completely set.
- Once the sauce is set, place a cake board on top of your cake and just flip it upside down and slowly and gently remove the cake board layer from the top.
- Finally, add some frosting to the new top layer and using an offset spatula make a pattern on top as you won't be able to smooth out the top (refer video)
- Decorate the cake as you like.
EGGLESS CHOCOLATE CAKE
From a 2003 "Light and Tasty", submitted by Peggy Weed of Conn. A dense, moist cake with chocolate drizzle on top.
Provided by NurseJaney
Categories Dessert
Time 55m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 13
Steps:
- Coat 10 inch tube pan woth non-stick baking spra and dust with 1 Tbsp cocoa - set aside.
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. In another bowl, combine the coffee, oil, vinegar, and vanilla.
- Stir into dry ingredients just until combined.
- Pour into prepared pan.
- Bake at 350*F for 40-50 minutes, or until toothpick inserted nea center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- In microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 294.6, Fat 7.9, SaturatedFat 1.8, Sodium 348.9, Carbohydrate 55, Fiber 2.2, Sugar 32, Protein 3.7
MILKLESS, EGGLESS CHOCOLATE CAKE
Make and share this Milkless, Eggless Chocolate Cake recipe from Food.com.
Provided by peachez
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Sift all dry ingredients into a large bowl.
- Add vinegar to water and mix into dry ingredients.
- Add margarine and vanilla, mix again.
- Grease a 9 x 13" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan.
- Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.
ONE PAN EGGLESS CHOCOLATE CAKE
Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, "This eggless cake is called a one pan cake because everything is mixed together in the baking pan. It makes for easy cleanup." VARIATION: To make 14 whoopie pie halves, double the recipe except for the water. Drop ¼ cup batter on a baking sheet lined with wax paper and bake for about 20 minutes.
Provided by mersaydees
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.
- Stir in the oil, vinegar, and vanilla. Pour in the water and using a fork mix well together.
- Bake for 30 to 35 minutes.
EGGLESS CHOCOLATE CAKE
This recipe has been in my family for generations. We are vegetarians so most of our dishes are eggless. It is a very beautiful, moist, firm and delicious cake. It's great for birthday parties, celebrations, etc. Everyone loves it and I hope you guys like it too :)
Provided by Vishala M.
Categories Dessert
Time 55m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
- 2. Grease, line and grease two 9- inch layer cake tins.
- 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
- 4. Melt margarine. Cool.
- 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
- 6. Add liquid ingredients to dry ingredients.
- 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
- 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
- 10. cool cake for 10- 20 minutes before turning out.
Nutrition Facts : Calories 299.2, Fat 12.2, SaturatedFat 2, Cholesterol 0.5, Sodium 312.2, Carbohydrate 45.9, Fiber 1.9, Sugar 26.9, Protein 3.8
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