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Eggless Chocolate Coffee Cake

I just loveeee making this cake.

Ingredients :

White flour (Maida) – one small bowl

Powdered sugar – half the amount of flour

Apple – one, medium sized

Cocoa powder – 4 teaspoons

Cream – 2 teaspoons

Milk – one small cup

Eno (regular) – one small packet of 5gms

For the icing:

Cream – 4 teaspoons

Milk – two teaspoons

Milk powder – 4 teaspoons

Powdered sugar – one teaspoon

Cocoa powder- 2 teaspoons

Instant Coffee powder – one teaspoon


For the icing:

Mix cream, sugar, milk powder and milk  in a small bowl. Then use the double boiler method to cook it ( heat water in a vessel, place the small bowl with the mixed ingredients on it).

Stir very carefully, the bowl should float properly. After the cream melts, turn off the flame. Then mix in the cocoa powder and coffee powder. Let the mixture cool down.

Keep it in the freezer for an hour.

For the cake :

Take  the flour, Eno (its as effective as simple baking soda), sugar and cocoa powder in a mixing bowl.

Grind the apple along with cream- the mixture should be smooth. Add it to the mixing bowl. Then carefully add the milk while gradually whipping all the ingredients. The batter should turn be of a thick dripping consistency.

(Incase you are planning to avoid the icing, just add the coffee powder to this batter)

Take a baking dish, grease it well with a drop of butter or ghee.

Dust the dish with some flour. Make sure you cover the whole area.

Pour the batter in this. Spread it carefully.

Now you can bake the cake in an oven or you can cook this in a pressure cooker as well, just remember to remove the whistle and make sure that the cooker is completely dry.

Place a flat stand / base inside the cooker and keep the dish over it. Cover the cooker lid and remove the whistle. Cook the cake on a small flame for 45 mins.

Inorder to check if the cake is done, just use a knife to gently poke the centre of the cake, if it comes out clean then that means that the cake is ready.

Turn off the flame. And remove the dish. Let it cool down completely. Now cover it with a plate and carefully turn the  baking dish upside down and pat its base. The cake would drop down. Turn it over again. It will be soft and fluffy.

Take the refrigerated icing mix and cover the cake with it. Keep the cake in the fridge for 15  mins and then cut it.

Done!  Have your cake and eat it too.

0 25 December, 2010 Food Recipe December 25, 2010

About the author

She is a freelance graphic designer who also loves writing and sketching who gave a completely new perspective to blogging with her caricatures and graphics as well as writings .

View all articles by Gayatri


  1. Sir Pumpkin Longshanks

    I did bake a cake. Three days before Christmas. The last morsel was eaten 3 hours before Christmas! Yippee!

    It is quite important to stress INSTANT coffee here because regular coffee powder doesn’t cut it at all as I learned the hard way.

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