Some years ago I had a student who wanted to know if I had a recipe for a moist and tender chocolate pound cake without eggs. At the time I did not, but it did not keep me from hitting my lab and get to work. I knew that the mixing method had to be changed after all we ordinarily use eggs as an emulsifier. Certainly we also use eggs as a structure builder in cake, so that created another layer of complexity. During my testing I learned that oil, not butter is the better choice for creating tenderness, and oil allows you to make a cake completely free of cholesterol! In this cake, using water –not milk made the cake tender and moist.
If you are in a situation where you need a cholesterol free-lactose free-egg free moist chocolate pound cake, I suggest you try this one. You really can bank on this formula.
Getting it all together!
I suggest you make this cake in small loaf pans versus larger ones. Certainly you can also remove the almond flour, add oats, dried fruits and nuts and make it into a muffin.
Chocolate Pound Cake without eggs or cholesterol.
Yield : 4 small pound cakes
|3 Cups||(13.5 oz)||Pastry or all purpose flour||415 g|
|1 Cup||(3.5 oz)||Cocoa powder||100 g|
|2 Cups||(16 oz)||Extra fine granulated sugar||480 g|
|2 Teaspoons||(2 tsp)||Baking soda||8 g|
|1 teaspoon||(1 tsp)||Salt||5 g|
|1 ½ Cups||(12 oz)||Water||360 g|
|1 Cup||(8 oz)||Grapeseed oil||240 g|
|1 Tablespoon||(1 Tbsp)||Vanilla extract||15 ml|
¼ Cup (2 oz) Apple cider vinegar 60 ml
1 teaspoon (1 tsp) Almond extract 5 g
1 Cup (4 oz) Almond flour* 120 g
*In the U.S almond flour is 100% ground almonds.
- Sift together the flour, cocoa powder, sugar and baking soda.
- Using a whisk combine the salt, water, oil, vanilla, vinegar and almond extract. Add the dry ingredients and combine. Add the almond flour.
- Divide into buttered and floured pans and fill ¾ full. Bake in a 350°F (180°C) oven until the center bounces back when lightly pressed.
- If desired frost the cakes with cholesterol free ganache. (Recipe coming soon).