CHOCOLATE CAKE
NO EGG | NO FLOUR | NON DAIRY
| ULTIMATE RECIPE
Chocolate Sponge Cake | No Flour | No Gluten | Dairy Free – I recently cutting down carbo in my diet and I thought maybe it’s a good idea to make a flourless gluten free cake for a change. I’m using pecans in this cake but you can absolutely any nuts you fancy such as walnuts or almond nuts or peanuts. I chose pecans as it gives a really soft texture in the cake. I did an egg version last week, and I’m giving an eggless a try. Not only it eggless, it’s also dairy free. The cake just melt in your mouth. I made this delicious creamy custard buttercream, the combination tastes so amazing with the chocolate glaze as well. Please give this cake a try and give me your comment right below. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Eggless Flourless Chocolate Sponge cake
7 inch pan
120g [1¼ cup] pecan nuts, lightly toasted
90g [â…“ cup] almond milk (or soy milk)
15g [1 tbsp] white vinegar
150g [¾ cup] fine sugar
100g [â…“ cup + 2 tbsp] oil
150g [½ cup + 2 tbsp] dairy free plain yogurt (for non vegans, you may use any plain yogurt)
1 tsp vanilla extract
½ tsp salt
50g [½ cup] cocoa powder
60g [½ cup] cornstarch
6g [1½ tsp] baking powder
4g [1 tsp] baking soda
40g [3 tbsp] hot water
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Eggless Custard Buttercream
240g [1 cup] almond milk, cold
60g [½ cup] custard powder***
170g [¾ cup] plant-based butter, softened
1 tsp vanilla extract
***For homemade custard powder, mix together:
25g [3 tbsp] dairy or non dairy milk powder
25g [3 tbsp] cornstarch
10g [1 tbsp] powdered sugar
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Chocolate Ganache
180g [1 cup] compound dark chocolate coins
180g [¾ cup] non-dairy whipping cream, hot
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Cream (Deco)
120g [½ cup] non-dairy whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip: 686
Instructions:
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Eggless Flourless Chocolate Sponge cake
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Grinded the pecans in a food processor. Transfer into a bowl. Set aside.
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Preheat oven at 160°C/320°F.
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Add milk and vinegar in a cup. Mix well and let it rest for 5 minutes.
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In a large bowl, add sugar, oil, yogurt, milk mixture, vanilla extract and salt. Mix vigorously until well combined.
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Sift in the dry ingredients: grinded pecans, cocoa powder, cornstarch, baking powder and baking soda. Sift in two batches. Mix until combined.
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Gently add in the hot water, mix in while you stir until combined.
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Divide the batter evenly in three 7 inch pans, greased and lined with parchment paper. Using a weighing scale is optional.
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Bake in preheated oven at 180°C/355°F for 35-40 minutes.
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Remove from the pan. Let it cool completely.
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Eggless Custard Buttercream
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In a milk pot, add milk, sugar and custard powder. Mix until all the ingredients disappeared.
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Place the pot on the stove and heat on medium fire. Cook until the mixture is thickened.
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Strain the mixture.
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Cover with cling film touching the surface to prevent formation of skin.
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Refrigerate while working on the next step.
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Assemble the cake (refer to video)
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Chocolate Ganache
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In a bowl, add the chocolate and cream. Make sure all the chocolate coins are submerged into the cream.
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Place the bowl over a double boiler and let it sit for 5 minutes.
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Mix until the white disappeared and no lumps.
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Refrigerate for 30-45 minutes or until the chocolate mixture is thickened.
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After the refrigeration, the chocolate has been thickened. Mix on medium speed until stiff. As you mix, the chocolate will become lighter in colour.
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Apply the chocolate ganache to cover the whole cake.
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Cream (Deco)
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Add cream in a bowl. Place the bowl of cream over a bowl of ice.
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Whip the cream by hand. This is recommended for the piping deco. Whipping by hand can control the consistency better instead of reaching stiff peaks.
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Fill the cream into a piping bag. Make sure your piping bag is full for better grip and also enough for piping the deco.
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Use piping tip 686 for the piping.
