2 Eggless Chocolate Cake & Egg-less Frosting/Icing Recipes. Perfect for Sunday tea or special guests

OK here are 2 great recipes that I have used many times, and are great standby's when you are short of eggs or have none! ( as in the case of sailing the Med in the early 70's and many Greek Islands had no eggs in the markets and the crew wanted chocolate cake, so it is true these recipes helped to stave off a mutiny more than once).
Both  Make 2-3 x 8 inch round, layer cake pan, well greased and floured

Both  Preheat oven 350f middle shelf

CHOCOLATE CAKE RECIPE #1 uses mayonnaise and yes you may use Vegan mayo or even Miracle Whip..do not use any pouring salad dressing, they have to be whipped.


2 cups all purpose flour
1 cup sugar
3/4 cup unsweetened cocoa powder
2tsp baking soda
1 cup boiling water (this is important as it breaks down the cocoa and prevents it tasting raw)
2tso vanilla extract
1 cup mayonnaise

Sift all dry ingredients together in a large bowl, add the rest of the ingredients and mix very well.
Divide the batter between the baking pans, smoothing the tops.
Bake 30 mins.

Cool in pans then unmold.
When completely cool frost and serve...this is a very moist cake.

CHOCOLATE LAYER CAKE RECIPE #2
6 tbsp butter or margarine
2 cups sugar
2 cups almond milk*
juice 2 lemons (1/4 cup)
2tspo baking soda
1 tsp baking powder
2tsp vanilla
3 cups all purpose flour
1/2 cup unsweetened cocoa powder

* if you can tolerate real cow's milk by all means use that.

Melt the butter and add the sugar and mix well to dissolve, pour into a large mixing bowl.
Dissolve the soda and baking powder in the milk and lemon juice and add this to the butter mix.
Mix well to combine then add the vanilla, flour and cocoa (sift cocoa and flour together to make combining easier).
beat well together then pour into prepared pans, smoothing tops.
Bake 40-45 mins.
Proceed as previous recipe.

Egg-less Frosting for Chocolate Cakes





Chocolate Fudge Icing:
2 ozs unsweetened chocolate

1 1/4 cups nut milk ( or reg.)
2 cups sugar
pinch of salt
1tbsp honey or molasses
3tbsp butter or margarine
1 tsp vanilla extract

Heat the chocolate in the milk and  bring to simmer.
Add the sugar, salt and honey and cook to dissolve the sugar and allow the mixture to boil.
Continue stirring and continue boiling until the mixture thickens to soft ball stage (drop some of liquid into cold fresh water and it should form soft ball).
Remove from heat and cool to luke warm.
Beat in the butter and vanilla, and beat until it is spreadable, frost the cakes.
If is hardens too soon add a little hot water

Frosting  #2 Caramel Frosting

4tbsp margarine
1 cup firmly packed brown sugar
1/4 tsp salt
1/4 cup milk (nut milk is fine)
2 1/2 cups( approx.) powdered sugar
1/2 tsp vanilla/rum/coffee or almond extract

Heat the margarine in a saucepan and add the sugar and salt.
Cook it over low heat stirring constantly for about 2 mins.
Stir int he milk and continue stirring until the mixture comes to a boil.
Remove from heat and stir in the powdered sugar, gently.
Add the vanilla and frost the cold cakes (if too thick add a little cold milk)

Both these cakes are great served with fresh berries/whipped cream, and ice cream. Try adding some fresh orange zest/rind to the cake mixes for a fresher flavor.
Try using fresh mashed bananas and orange juice as a filling before frosting tops and sides/
 You may also use Vegan margarine
Carob powder in place of cocoa, add an extra 1/4 cup to each recipe if using carob powder.
Substitute agave syrup or maple syrup for honey (you may have to cook it longer as maple has more moisture than honey)