If you are wondering what happened to my flax gel egg substitute and caramel syrup, then here is the result. A few days back I came across the gel made with flax seeds which can be used as egg substitute in recipes. As I am always interested in experimenting with various egg substitutes, I tried this one. When I posed about the preparation of flax gel I got mixed reviews. Some found it interesting while some found it lot of work for a single cake. But still here I am with the cake I made with the gel. Trying to replace eggs in the recipe is not cake walk. most of the times, the first try always goes to the bin or to the stray dogs in our street. This was no exception. My first cake turned out so soft and mushy inside but the outer rim was fluffy and nice.It lacked the texture of the cake and was like a gooey mess. But to my surprise, my daughter loved it. She couldn’t stop eating that cake as it had a wonderful flavour of caramel. I gave her all the pieces in the outer rim and she happily gobbled them. Bu the inner part went to our street dogs and they were happy too.
Then came my second attempt. Seeing the texture of the first cake, I modified the recipe and tried again. It rose beautifully and developed cracks on top.I was happy. Once cool, I was afraid to slice it. What if it was gooey inside? but it was nice. The texture was great and the taste was amazing. You will never stop at one single slice. The caramel gave a nice flavour to the cake and the brown sugar along with the syrup gave a nice colour. The flax gel didn’t impart any nutty flavour to the cake. So I was very happy that my second attempt was a success.
Makes an 8″ cake
Dark Brown Sugar-1/2 cup
Caramel Syrup-1/4 cup (click on link for recipe)
Flax Gel-2 tbs/ 6 cubes (click on link for recipe)
Flour/ Maida-1 1/4 cups
Baking Powder-1 tsp
Bring flax gel to room temperature and mix it with milk. Set aside for 30 minutes.
Preheat oven to 175°C.
Grease an 8″ cake tin with pan release / grease and dust the tin.
Cream together butter and sugar.
Add caramel syrup and essence and beat until combined.
Mix the flax gel and milk and add it to the butter mixture.
The mixture will become like a curdled mass. Don’t worry.
Mix together flour, baking powder and salt and add it to the butter flax gel mixture.
Beat well. Pour batter into the prepared pan.
Bake for 40-45 minutes or until a skewer inserted comes out clean.
Place it on wire rack for 10 minutes.
Now flip the cake on to the rack and cool completely.
Slice and enjoy..
Eggless Caramel Cake
- Butter-1/3 cup
- Dark Brown Sugar-1/2 cup
- Salt-1/2 tsp
- Caramel Syrup-1/4 cup
- Flax Gel-2 tbs/ 6 cubes
- Vanilla-1 tsp
- Flour/ Maida-1 1/4 cups
- Baking Powder-1 tsp
- Milk-1/2 cup
- Bring flax gel o room temperature and mix it with milk. Set aside for 30 minutes.
- Preheat oven to 175°C.
- Grease an 8" cake tin with pan release / grease and dust the tin.
- Cream together butter and sugar.
- Add caramel syrup and essence and beat until combined.
- Mix the flax gel and milk and add it to the butter mixture.
- The mixture will become like a curdled mass. Don't worry.
- Mix together flour, baking powder and salt and add it to the butter flax gel mixture.
- Beat well. Pour batter into the prepared pan.
- Bake for 40-45 minutes or until a skewer inserted comes out clean.
- Place it on wire rack for 10 minutes.
- Now flip the cake on to the rack and cool completely.
- Slice and enjoy..