Sitting pretty on a floral plate.
So, I’m moving out of my apartment next week, and the last few days have been immensely hectic. I’ve been living amongst boxes and suitcases and there hasn’t been time for fun cooking. I’ve been surviving on salads, take out, and cereal. Also, I’ve had to get rid of many of my favorite props, things I use for the Instagram shots I take of my culinary pursuits. Today’s wrapping up revealed many unconsumed things in the kitchen, among these were the baking basics, but no eggs, which, as those of you who’ve read some of my older posts know, is not exactly a tragedy for me.
I’ve heard rumors of no-egg baking before, but to my burgeoning chef brain the idea seemed nothing short of bizarre – like what holds everything together? But, today, befuddled by the packing and very keen on cleaning my kitchen cupboards out without wasting things, I decided to take the plunge and baked a no-egg chocolate cake expecting very little from the outcome. But, dagnabbit! it was great! I basically went with the usual ingredients but used yogurt as a binding force in lieu of the missing eggs. And all I could think of while eating a slice with a hot cup of coffee was all the eggs I’d used before and the hours I’d spent getting the smell of them out of my dishes. Anyway, enough with the rambling, the boxes are glaring at me and so I’m going to make this quick:
Perfect. Just unbelievably perfect.
Prep Time: 15 minutes.
Bake Time: 40 minutes.
Oven Temp.: 350°F
Suggested Playlist: I watched Notting Hill. Again. I like it.
What You’ll Need:
1. One cup all purpose flour.
2. Six table spoons of cocoa powder.
3. One cup granulated sugar.
4. Half a teaspoon of baking powder.
5. One teaspoon of baking soda.
6. Three fourths a cup of vegetable oil.
7. One cup milk.
8. Half a cup of yogurt. Beat it till it’s a smooth consistency.
9. A teaspoon of vanilla essence.
10. A well greased baking dish.
11. A medium sized mixing bowl.
Sift the flour, cocoa powder, baking powder, baking soda and sugar together in the mixing bowl. Mix them together. Now, add the milk, yogurt, oil and vanilla essence and combine with the dry mixture. Make sure you don’t over-do the combining because that takes the air out of the batter and makes the rising tougher. Once done, pour into a well-greased baking dish and pop into the oven. Let it bake for about half an hour to forty minutes, poke with a toothpick thereafter to make sure it’s cooked through. Let it cool before you extract it.
Eat, be merry!
Addendum: Apparently there’s a scientific way of slicing a cake. I was unscientific in my execution, but you don’t have to be. Watch the video here.
© Ayesha Sindhu 2014