Photo credit: Virginie Gosselin

(Egg-less) Chocolate cake & white chocolate cream cheese icing

Photo credit: Virginie Gosselin

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Easter is right around the corner, and I think I’m quite funny in sharing some egg-less recipes. It’s a lot more fun to not do like everybody else.

This recipe is perfect for people with allergies, and it’ll be good conversation to have if ever you have some people over for Easter. Let’s kick-off the theme with an absolutely delicious egg-less cake recipe

Particularities

Serves12 Portions
Prep time30 mins
Cook time45 mins
TimeoutUntil cake is cooled

FreezingFreezes well

Ingredients

Cake

1 3/4 cup of all-purpose flour
1/2 cup of cocoa powder, sifted
1/2 teaspoon of baking soda
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 cup of vegetable oil
1 1/4 cup of sugar
1 cup of unsweetened applesauce
1/2 teaspoon of almond extract
1 1/2 cup of milk

Icing

1 cup of white chocolate
1 box (250 g) of cream cheese, room temperature
½ an orange’s zest

Steps

Preheat the oven to 350°F and place the rack at the centre of it. Grease a 10” cake pan then set aside.
Combine the flour, cocoa, baking soda, baking powder and salt in a bowl. Set aside.
Whisk the vegetable oil, sugar, applesauce and almond extract in another large bowl. Add half the flour to the mix then add half the milk and repeat. Mix until well combined then pour into the pan.
Bake for 45 minutes or until a toothpick comes out clean from the middle. Let cool completely.
While the cake cools, melt the white chocolate in a double-boiler.
Mix the cream cheese, melted white chocolate and orange zest with a hand-held mixer or a food processor until smooth.
Ice the cake with a spatula and enjoy!