Eggless Chocolate Cake

For birthdays, when I have no idea what to gift the person, I try and take a home made cake along. Oftentimes, there is a dietary restriction thanks to allergies or cultural beliefs. Earlier, I would hunt for recipes that would fit the needs of the person, but these days, I find myself more open to experimenting even in baking. This eggless chocolate cake came together very quickly. I used ricotta cheese as an egg substitute. I had meant to use silken tofu, but I realized that I had run out of it. A tip I learnt from the Food Network was to add some instant coffee to enhance the chocolatey flavour of cakes. I tried that too and I must say it worked very well.

1 cup Flour

2 1/2 tbsp Cocoa Powder
1 1/2 tsp Baking Powder

1 tsp Instant Coffee Powder
1/2 cup Sugar
a Pinch Salt
1/4 cup Oil
1/4 cup Ricotta Cheese
1/2 cup Milk
1/2 tsp Vanilla
 

Prepare an 10" ring or 8" round cake tin by greasing and flouring it.

Preheat the oven to 350F (180C).

Beat the ricotta, oil, milk, sugar and vanilla together. Sift the remaining dry ingredients together and add them to the liquid mixture.

Pour the batter into the prepared tin and bake for 30 minutes or until a knife inserted into the cake comes out clean.

Cool on a wire rack and cut into slices. Enjoy with a cup of coffee or tea. This is a perfect eggless chocolate cake and the recipe is a keeper.