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Eggless Chocolate Apricot Pound Cake
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Chocolate Apricot Pound Cake

Chocolate Apricot Pound Cake is a moist chocolate rich cake with apricot jam. The intense taste of apricot goes well with chocolate.
Course Desserts
Cuisine American
By Cook Method Oven
Occasion Christmas
By Diet Eggless
Dish Type Eggless Cakes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 6 inch cake
Author Srivalli

Ingredients

  • 1 cup All purpose flour
  • 1/2 cup Apricot Jam
  • 3/4 cup Sugar granulated
  • 1/4 cup Cocoa + 2 tbsp
  • 3/4 tsp Baking Soda
  • 1/4 tsp Baking powder
  • 1 tsp Salt
  • 1/3 cup Butter softened
  • 4 tsp Cream
  • 1 tbsp Egg Replacer for 2 eggs
  • 1 tsp Vanilla Essence

Instructions

  • Measure out the jam and microwave for 30 secs twice to get the jam soft.
  • Whisk the Egg replacer with water and keep it aside.
  • In a bowl, take the butter and sugar, cream till it turns creamy. This takes about couple of minutes.
  • Next add the egg replacer mix, cream and mix again.
  • Then add the soft jam, cocoa powder and beat again.
  • Next add the flour. Finally measure out the baking powder, baking soda.
  • Beat the mix again for 2 minutes. Transfer this into a lined 6 inch baking pan.
  • Preheat the oven 170 C and bake for 60 mins
  • Allow to cool before topping with ganache.

Notes

The original recipe called for Dairy Sour Cream, I added fresh cream. I added 1/4 tsp baking powder.
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