Sunday’s surprise – Eggless Chocolate Cake With Hazelnut Topping

Chocolate Cake
Tea Pot

I forget a lot of things but I rarely forget to buy eggs. If you have eggs at home, you always have a meal and you can make a lot of nice sweet things if you just add a few staple ingredients. So I felt almost upset Sunday when I realized that I had no eggs. And on Sundays I need my eggs because I always bake something for us to gorge on and sometimes more than one thing. I felt lost but then I remembered something from my past, I once had a short fling with a young man who was allergic to eggs and his ex-girlfriend made him eggless cakes all the time. No, not true, not all the time but probably so, our fling was too short to include more than one cake you see. Remembering that did not make me sentimental but made me google and yes and sure, there they were: eggless cakes a gogo! After spending some time reading different recipes I decided to make my own eggless chocolate cake and here it is. I have to confess that I didn’t really expect much of it but I was wrong – it is moist, it is rich and it tastes great! And best of all, there are no eggs so it is vegan friendly if you substitute with soya milk or oat milk or something like that as well as perfect for people allergic to eggs (obviously) and people who forgot to buy eggs! I hope you like it!

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EGGLESS CHOCOLATE CAKE WITH HAZELNUT TOPPING

240 ml/1 cup milk
240 ml/1 cup water
350 ml/1,5 cup sugar
1 pinch of salt
120 ml/0,5 cup vegetable oil
6 tbsp cocoa powder
2 tsp ground cinnamon, very optional, I just have this chocolate and cinnamon thing going right now
2 tsp baking powder
480 ml/2 cups ap flour
240 ml/1 cup wholewheat flour
75 g/2.6 oz hazelnuts, toasted and chopped for the topping

Mix milk, water, salt and sugar and stir until the sugar is dissolved. Add oil. (I think it is smart to dissolve the sugar before mixing it with the dry ingredients because I have this idea that the sugar gets ‘anchored’ with the eggs but without them, I am afraid that it will sink to the bottom. Just my personal theory)

Sift all the dry ingredients apart from the chopped nuts and then add them to the liquid while you whisk. Stop when you have a nice, smooth batter.

Pour the batter into a greased and floured oven proof form, mine was 24x32cm and sprinkle the chopped hazelnuts evenly over the top. Bake in a pre-heated oven (175°C/350°F) 30 minutes or until ready, i.e. the wooden stick you gently press into it comes up dry. Though I bet it is nice if it is a little bit goey too…

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L