Eggless BlackForest Cake – Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake

Detailed recipe with pictures for Eggless BlackForest Cake – Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake

Cakes are one of the most loved desserts and this Eggless BlackForest Cake | Spongy & Moist Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake is my personal favorite

I had baked this for my son’s birthday and was super excited to bake it

It’s a super moist, spongy cake with chocolate flavored bread and multiple layers of vanilla cream and juicy cherries and I had enjoyed a lot making this recipe. Also, checke the recipe for Eggless No Oven Chocolate cake.

This Eggless BlackForest Cake – Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake is very easy and delighful to make at home that you will actually forget the taste of the cakes which we get from the bakery shops.

Here is the detailed recipe for the Eggless BlackForest Cake – Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake.

🍴 Time to Prep        30 minutes

⏰Time to cook         45-50 minutes

🍛 Servings              3-4 servings

👩 Author                 Ruchika

🍲 Cuisine                International

♨ Course                 Bakery/Dessert
‘

Ingredients

For making the bread *

• 1 cup maida X 2
• 1/2 cup yoghurt
• 3/4 cup sugar X 2
• 1/2 tablespoon baking powder X 2
• 3-4 tablespoons cocoa powder X 2
• 1/2 tablespoon baking soda X 2
• 3-4 tablespoons milk
• 1/2 cup oil X 2
• 1/2 tablespoon vanilla essence X 2
• 1/4cup warm water

For making the frosting:

• 1/2 cup heavy whipping cream
• 1/2 tablespoon vanilla extract
• 1/4 cup powdered sugar
• 1/2 cup chopped cherries
• 9-10 nos. whole cherries
• 7-8 tablespoons cherry syrup
• 1/4 cup chocolate peels

Notes / Tips to follow to make the cake bread:

• *I have baked 2 cakes of same size to make it multi-layered and cut them into two halves to get perfect and equal sized layers. So, the quantity of every ingredient will be double of what is used in one cake.
• If you don’t want to bake 2 cakes, take a bigger cake tin to make a large cake to make multiple layers in one.
• For me one cake took around 45-50 minutes to bake. If the quantity of batter is more, time may vary.
• Let the cake cool down completely before cutting into half.
• Refrigerate it overnight or for 10-12 hours after applying the frosting.

Stepwise recipe for Eggless BlackForest Cake:

Making the baking set-up:

1. In a broad & big sized kadhai evenly spread some salt (common salt) to cover its base. Put a wired rack or a stand over it and cover the kadhai with a lid. Let it heat for 20 minutes on a medium flame.

To make the bread:

1. Take 1/4 cup warm water ina bowl and add 3/4th cup sugar. Mix until sugar dissolves completely.

1. Add 1/2 cups oil to it.

2 Mix sugar and oil together.

3. Whisk yogurt in a separate bowl.

4. Add sugar & oil mixtrure to the whisked yoghurt and mix really well.

5. Now, take 1 cup maida in a mixing bowl and add cocoa powder to it.

6. Add baking soda, baking powder to it as per the quantities mentioned above.

7. Further add vanilla essence to the mixture and mix well.

8. Gradually start adding sugar oil & yoghurt mixture to the dry ingredient and keep whisking well.

9. Whisk well to make a smooth batter and add 3-4 tablespoons of milk.

10. Combine everything together to make a thick yet flowy batter.

11. Take a baking tin and grease with butter or oil.

12. Arrange a parchment/ butter paper at the base and again grease it with oil or butter.

13. Dust the butter paper with some maida & cocoa powder and transfer the batter to the baking tin. You can get the cake tin from here.

14. Tap 5-6 times to remove the air bubbles and place it on the pre-heated kadhai setup. Cover the kadai with a tight lid and let ut bake for 45- 50 minutes at a low-medium flame and keep checking it between.

16. After 50 minutes insert a tooth pick or fork into the cake to check if it is cooked well or not and it should come out clean and let it cool completely. Repeat the same process for the 2nd cake.

To make the frosting:

Please read the on instructions given in the “Instructions to make the frosting” as mentioned below.

1. Reserve some cherry syrup to sprinkle over the layers and 9-10 whole cherries for the topping.

1. Take Non Dairy heavy whipping cream ( you can find it on any of the online portals) chilled mixing bowl and add vanilla essence & powdered sugar to it.

2.Start whisking the cream using a hand whisker or an electric hand mixer until the stiff peaks form so that it turns smooth and flufffy

3. Take a flat base or a cake board an apply a little cream at it then arrange 1st cake layer and generously sprinkle cherry syrup throughout.

4. Arrange chopped cherries at the base .

5. Apply some cream at the base.

6. Spread it evenly using a spatula.

7. Arrange some more chopped cherries over the cream and repeat the same process for the remaining layers.

8. Sprinkle some chocolate peels and crushed chocolates at the top and the sides of the cake.

9. Make cream flowers using the cake nozzles then arrange the whole cherries on every flower.

10. Eggless BlackForest Cake | Spongy & Moist Black Forest Cake in Kadhai without Egg |No Oven No Egg Black Forest Cake is ready to be served & enjoy!

Instructions to make the frosting:

• I have used Non Dairy heavy whipping cream to make the frosting. It should be kept frozen in the deep freezer in not being used.
• Take out only the usable amount of cream from the deep freezer 20-25 minutes before whipping and keep the remaining back in the deep freezer.
• The container which you use to whip the cream should be wide enough for whipping
• Before you start to whip the cream keep the bowl in the refrigerator for 15-20 minutes.
• Try to choose the coldest area of the house to whip the cream .
• Keep a few ice cubes under the container in which you are going to whip the cream.
• You can use an electric hand mixer to whip them cream as it is very fast and appropriate for this purpose. As, I did not have it I used hand whisker though it took a little more time butgave the same results.
• If the whipped cream is left even after your cake frosting is complete, keep it in the fridge (not in the deep freezer) and consume withing 4-5 days or you can add additional flavor like chocolate, cocoa powder, mango or strawberries to make ice cream. It will taste exactly like the one we get from the market. I did the same by adding some melted chocolate and cocoa powder and refrigerated in the deep freezer and garnished with the left over cake crumbles. 🙂

More Eggless bakery recipes

• Eggless Choco Walnut Brownie
• Chocolate Croissants (No Oven)
• Donuts (Eggless)
• Chocolate cake
• Choco Chip cookies
• Fudgy Choco Oreo Pops