Eggless Cake Recipe

Ingredients

• All purpose flour - 2 cups (I used maida)
• Baking powder - 2 tsps
• Salt - 1/2 tsp
• Butter - 3/4 cup, unsalted, room temperature
• Sugar - 1 1/2 cups + 3 tbsp, superfine, divide
• Vanilla extract - 1 tsp
• Cocoa powder - 1/3 cup (dutch processed)
• Hot water - 1/3 cup
• Instant coffee powder - 1 tbsp
• Almond extract - 1/4 tsp
• 
  
• Method
  1. Preheat oven to 175 C and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
  2. In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
  3. In a medium bowl, sift the flour, baking powder and salt.
  4. In large bowl, add the butter and beat it till smooth for 2 mts. Gradually add sugar and continue to beat for 3 mts. Add the vanilla extract and beat till light in color, approx 4 mts.
  5. Gradually add the flour in four additons and beat on low until just combined and smooth.
  6. Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
  7. With the help of an 2 1/2" diameter ice cream scoop or large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
  8. Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.