Eggless Black Forest Cake: Layers of eggless chocolate cake sandwiched with whipped cream and liqueur infused cherries.
Growing up black forest cake, and pineapple pastries or Pineapple cake and black forest pastries were the most popular cake/pastry options for birthday parties. We all have grown up on black forest cake for our birthdays or a relative’s birthday.
I have previously shared a Swiss Black Forest Cake recipe on the blog. These days a lot of my cake recipes are met with request for eggless versions. So I took it upon myself to try an eggless version of the black forest cake.
The recipe that I am sharing today while vegetarian is not entirely vegan- although with a few substitutions you can make this eggless black forest cake vegan too.
What is Black Forest Cake?
Black Forest gâteau or Black Forest cake is based on the German dessert Schwarzwälder Kirschtorte.
The recipe I am sharing is my version for an Eggless Black Forest Cake.
A delicious, rich and moist chocolate zucchini cake made even more healthy with whole wheat and applesauce. No one will guess it has vegetables in it!
I bought some zucchini the other day to use in a side of grilled vegetables, but instead I ended up ordering in, leaving the zucchini sitting in the refrigerator. I had been itching to bake a cake and decided to re-strategize and used the zucchini to make a chocolate zucchini cake instead, and I am glad I did.
I know I have been super silent here. My last post was last year July, which says a lot. From posting 2-3 times a week, to posting 8-10 times a year is a giant step down. When I started this blog, it was a place for me to share my recipes along with snippets of my life. Since a lot was happening in my life that I particularly did not want to share on a public platform, the blog mostly became a space for my recipes. When I took up photography professionally, time in the kitchen testing recipes was replaced by time tending to client work, and hence the hiatus the blog. I tried to still post 2-3 times a month but last couple of months have been super busy. I have now moved to Delhi, and between shoots and edits don’t get much time to do personal blog stuff. I keep saying I want to change that but as a freelancer its tough to say no to new job opportunities, which leaves no time for a hobby (in this case, testing recipes, writing about them on the blog). I am grateful for the opportunities that come, but I feel sad that the thing that started it all- this blog, has now become a neglected space.
I do miss my time in the kitchen experimenting, learning from failures and then rejoicing at successes. One such success is this Chocolate Zucchini Cake and since I posted it on my instagram and facebook, I have had lots of requests for the recipe. With some free time on hand, decided its high time I get myself out of the hiatus and here I am with the recipe for this Chocolate Zucchini cake.
The recipe is adapted from allrecipes.com . My variations included subbing half the all purpose flour with whole wheat flour, cutting the sugar by half, and replacing half the oil called for with apple butter. I would like to make a note of the apple butter here- it was homemade and I think it is the secret ingredient here. The apple butter recipe is a slow cooker recipe that I adapted from here. I added less sugar than the original recipe, instead I added some red wine to the apple butter, and a star anise which really did bring a nice liquorish taste to the apple sauce. You could use any homemade apple butter, or you could just use oil. If using only oil, I would suggest use a total of 1 1/4 cup. It should be enough for the recipe.
I served the chocolate zucchini cake with a drizzle of caramel sauce. The cake is seriously addictive, and it got over in no time. No one will ever be able to guess it has a vegetable in it!
I hope you get to try this chocolate zucchini cake recipe and if you do please do share your results with me on instagram or facebook or leave a comment here.
Healthy granola recipe. The best base granola recipe to play around with and super easy to make. Will become your favorite granola recipe.
I have always been a breakfast person. Like I can eat breakfast for lunch, dinner and snack kind of a person.
While I love a breakfast with buttermilk biscuits, scrambled eggs, aloo parantha even, and now have the luxury on most days to have a leisurely breakfast, but when I am on the run, granola and milk/yogurt has always been my go to option.
When I was in the US, granola was a favorite breakfast of mine. I always used store bought granola since I thought it was more convenient than making your own. I was absolutely wrong. Believe me when I say making this granola is the easiest thing you could do. Everything mixes together in one bowl. You can customize the granola to your liking by adding or subtracting whatever mix-ins you want (or dont want). And it is so much better (and cheaper too) than any store bought granola you have ever had.
