I am not too
fond of eggless baking. I personally feel that egg cakes turn out much more
spongier and softer. However a majority of my friends avoid eggs. Even clients
while ordering cakes prefer eggless cakes. Most of the eggless bakes turn hard
after a day or two. So I was pleasantly surprised when this recipe turned out
the softest cupcakes. The texture was that of clouds. And to top it all the
cupcakes remained soft even after a week. So from this day onwards this is my
go-to recipe for eggless cakes.
Ingredients
1 ½ cups
flour
1 cup
granulated sugar
¾ tsp baking
soda
½ tsp salt
½ cup oil
1 tbsp vanilla
essence
2 tsp
vinegar
1 cup warm
water
½ cup cocoa
powder
2 tbsp
chopped walnuts
Preheat the
oven to 175 degrees. Line a cupcake tray with cupcake liners. You can also make
a cake in a 8 inch cake pan.
Mix the warm
water and cocoa powder well so that no lumps remain.
Mix together
flour, baking soda, salt, oil and essence. Add the cocoa mix and whip well.
Whisk in the vinegar. Pour into the cupcakes liners. Fill only ¾ the of the
liners.
Keep space for the cupcakes to puff up.
Sprinkle chopped walnuts on
top. Bake for 30 minutes.
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