Eggless Chocolate Cake with Jam

Recipe by Cook's Hideout

May is a month of celebration in my real home and also in my virtual home. It happens to be my birthday month (yup.. I'm a tough Taurean :-) ) and of course there's Mother's day celebrations. It is also my blog anniversary month -- Cook's Hideout has completed 7 years of blogging. Blogging years seem to me like dog years. There are a quite a few blogs that were active at one time, but are no longer virtually alive. I feel like a veteran among many new and upcoming food bloggers. I have to thank my family for their...

Ingredients

• 1 cup all purpose flour ((maida))
• supermarket roast chicken, approximately 200g once shredded (- (or just use 1½cups of all-purpose flour))
• supermarket roast chicken, approximately 200g once shredded (Dutch processed powder)
• 1 tsp baking powder
• 1 tsp baking soda
• supermarket roast chicken, approximately 200g once shredded
• 1 cups Soy milk milk (or any other dairy or non-dairy)
• supermarket roast chicken, approximately 200g once shredded (Oil)
• supermarket roast chicken, approximately 200g once shredded (- (you can use raspberry, strawberry or cherry preserves))
• 1 cup sugar (- (I made once with ¾cup of sugar and it still tasted good))
• 2 tsps vanilla extract

Method

1. Preheat oven to 350°F (180°C). Grease 2 8" round cake pans. I used my heart shaped cake pan.
2. Sift together the flours, cocoa powder, baking soda, baking powder and salt.
3. Combine the milk, oil, jam, the vanilla and the sugar in a large bowl and mix it well with a fork. The jam should be mostly dissolved with the rest of the ingredients; some small lumps are fine.
4. Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated.
5. Divide the batter between the 2 prepared pans and bake for 40-45 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.
6. Remove from the pan and let cool in pans for 10-15 mins, then run a knife around the cake and remove onto a wire rack. Cool completely before frosting.

View the recipe instructions at Cook's Hideout