This is a Eggless Rose Chocolate cake recipe.I made this cake in my husband birthday.The cake is supremely tender, moist, and bursting with a rich chocolate flavor. This Eggless Chocolate Cake has got to be my favorite cake that I’ve made so far. 

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Ingredients for chocolate cake

  • 5 cups sifted all-purpose flour

  • 3 cups of powdered sugar.

  • 3 cups of water.

  • 3 tsp of baking soda.

  • 1 tsp of salt.

  • 1 cup vegetable oil.

  • 3 tsp of vanilla essence.

  • 2 cup unsweetened cocoa powder.

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Directions for making chocolate cake

  • Preheat oven to 350 degrees F (175 degrees C), grease and flour a round shaped pan.
  • In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  • Add oil, water and vanilla and mix thoroughly.
  • Pour into a pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Making of Vegetarian Fondant recipe.This homemade vegetarian fondant recipe is a fondant recipe without gelatin.  This simple easy and effortless recipe uses agar-agar which is plant-based.This vegetarian fondant is also vegan, eggless, dairy-free and Parve and can be used to cover cakes, cookies or cupcakes.For the rose fondant I used red and green food color in veg fondant for petals and leaves.

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Ingredients for veg fondant

  • 3/4 tsp agar agar powder.

  • 1/8 cup cold water.

  • 1/4 cup corn syrup.

  • 1 tbsp vegetable shortening.

  • 1/2 tablespoon glycerin.

  • 5 cups powdered sugar.

  • 1 tsp vanilla extract.

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Directions of veg fondant

  • Dissolve agar-agar flakes in water – let sit for 5 minutes.
  • Add light corn syrup after the agar-agar has soaked in the water.
  • Place on the stovetop on medium-low heat (takes time but it will dissolve).keep the heat to med-low.
  • If the mixture becomes to thick add a few tablespoons of water.
  • Add glycerine and stir well.While still warm and liquid – pour right the mixture immediately into the bowl with powder sugar.
  • Use a wooden spoon to combine the powdered sugar and liquid.
  • Then knead with your hand.Do not add too much powder sugar as the fondant will firm as it rests in the fridge.
  • Divide the mixture into two (or more) portions and place in a ziplock bag.
  • Let rest in the fridge for a couple of hours or overnight.
  • Use vegetable shortening to knead.
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Ingredients for butter cream

  • 1/2 cup unsalted butter, softened.
  • 1 teaspoons vanilla extract.
  • 2 cups confectioners’ sugar, sifted.
  • 2 tablespoons Cream.
  • 3 drops food coloring.I am using Pink food color for buttercream.
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Directions

  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  • Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  • Mix the pink food color into the frosting.Then put frosting on cake using spatula.
  • Keep this cake into the refrigerator for 1 hr.
  • For the Rose Bud shape we need to cut the cake in dome shape.
  • Again Put buttercream on the cake.
  • keep cake again in refrigerator for 20 min.
  • For petals roll the fondant dough using the rolling pin and make petals.attach the petals to the cake using buttercream.

I have a process of making shape of rose.Watch the full video for reference.I uploaded on youtube “allaboutbakes”.