This rich chocolate recipe and Eggless Carrot and Banana Cake will thrill your family or your guests. Use an eggless frosting mix to top this delicious cake. Serve it at your next birthday, Christmas, or Halloween party or for a special treat.
Eggless cake mix-INGREDIENTS
Two cups of flour
One teaspoon each, salt and baking powder
Two teaspoons baking soda
Three-fourths cup of powdered cocoa, unsweetened
Two cups of sugar
One cup vegetable or canola oil
One cup of hot coffee, made from 1.25 teaspoons instant coffee and one cup hot water
One cup milk, soy for vegan diets
One-half cup pureed Tofu
One teaspoon vanilla extract
One teaspoon each, salt and baking powder
Two teaspoons baking soda
Three-fourths cup of powdered cocoa, unsweetened
Two cups of sugar
One cup vegetable or canola oil
One cup of hot coffee, made from 1.25 teaspoons instant coffee and one cup hot water
One cup milk, soy for vegan diets
One-half cup pureed Tofu
One teaspoon vanilla extract
Eggless cake bakery
Prepare two nine-inch cake pans with shortening and flour and set aside.
Over a large bowl, sift all dry ingredients. Mix well, and using your wooden spoon, pat the ingredients up against the side of the bowl, forming a large hole in the center of the mixture. Pour in the oil, followed by the coffee. Add milk, tofu, and vanilla. Beat for two to three minutes with your speed set at medium. Pour batter into the cake pans, and bake for twenty-five to thirty minutes at 325 degrees. Allow cakes to cool completely before removing them from the pans.
Over a large bowl, sift all dry ingredients. Mix well, and using your wooden spoon, pat the ingredients up against the side of the bowl, forming a large hole in the center of the mixture. Pour in the oil, followed by the coffee. Add milk, tofu, and vanilla. Beat for two to three minutes with your speed set at medium. Pour batter into the cake pans, and bake for twenty-five to thirty minutes at 325 degrees. Allow cakes to cool completely before removing them from the pans.
Eggless Easy Cake
Ingredients
Two cups of flour One teaspoon each, salt and baking powderTwo teaspoons baking sodaThree-fourths cup of powdered cocoa, unsweetenedTwo cups of sugarOne cup vegetable or canola oilOne cup of hot coffee, made from 1.25 teaspoons instant coffee and one cup hot waterOne cup milk, soy for vegan dietsOne-half cup pureed TofuOne teaspoon vanilla extract
Instructions
- Prepare two nine-inch cake pans with shortening and flour and set aside.Over a large bowl, sift all dry ingredients. Mix well, and using your wooden spoon, pat the ingredients up against the side of the bowl, forming a large hole in the center of the mixture. Pour in the oil, followed by the coffee. Add milk, tofu, and vanilla. Beat for two to three minutes with your speed set at medium. Pour batter into the cake pans, and bake for twenty-five to thirty minutes at 325 degrees. Allow cakes to cool completely before removing them from the pans.
