This eggless layered pudding cake is a testament to the beauty and versatility of baking, even without eggs. Perfect for those with dietary restrictions or preferences, this cake combines the richness of chocolate with the creamy delicacy of pudding in a visually stunning presentation. With a clever use of agar powder, you can adjust the texture of the white pudding layer to your liking, creating a dessert that’s as pleasing to the palate as it is to the eye. Finished with a dusting of cocoa powder, this cake stands as a splendid choice for birthdays or any special occasion.
Why You’ll Love This
The eggless layered pudding cake is not just a dessert; it’s an experience. Its egg-free composition makes it accessible to all, ensuring no one misses out on the joy of a deliciously moist cake. The combination of dark and white chocolate layers offers a balanced sweetness, while the addition of agar gives the pudding layers a delightful texture. Whether you’re celebrating a birthday or just in need of a special treat, this cake promises to be a hit.
Perfect Occasion
This cake is ideal for birthdays, anniversaries, or any celebration where inclusivity is key. It’s a thoughtful option for gatherings with guests who have dietary restrictions, ensuring everyone can enjoy a slice of cake without compromise. Its elegant appearance and exquisite taste also make it a great centerpiece for holiday dinners or as a luxurious treat for weekend gatherings.
Decoration Tips
To elevate the appearance of your eggless layered pudding cake, consider a few simple yet effective decoration tips. After dusting the top with cocoa powder, adorn the cake with chocolate shavings or curls for added texture and visual interest. Edible flowers or berries can also add a pop of color and freshness to the cake. For a personal touch, use a stencil to create a design with powdered sugar or cocoa powder on the top layer.
Ingredients for the Cake:
- 15g vinegar + 40g fresh milk (or 55g buttermilk)
- 70g sugar
- 40g cooking oil
- 70g yogurt
- 2g vanilla extract
- 2g salt
- 140g boiling water, divided
- 90g cake flour
- 40g cocoa powder
- 3g baking powder
- 3g baking soda
For the Dark Pudding:
- 250g pudding mix
- 250g fresh milk
- 40g condensed milk
- 6g jelly powder
- 50g dark chocolate
- 50g white chocolate
For the White Pudding:
- 250g whipping cream
- 250g fresh milk
- 40g sugar
- 40g milk (specific type not specified, adjust as needed)
- 7g jelly powder
- 80g white chocolate
Instructions
- Mix the buttermilk vinegar mixture, sugar, cooking oil, yogurt, vanilla, and salt.
- Sift together cake flour, cocoa powder, baking powder, and baking soda; mix into the wet ingredients in three parts, alternating with 70g of boiling water, ensuring a smooth blend.
- Steam the cake batter in a preheated steamer for 30 minutes, leaving it in the closed steamer for an additional 10-15 minutes after turning off the heat. Ensure the cake is done before removing.
- Prepare both pudding mixtures by combining their respective ingredients and bringing them to a boil, ensuring the chocolate and condensed milk dissolve completely. Strain each mixture 1-2 times for smoothness.
- Layer the pudding and cake in a mold, chilling each pudding layer for 5 minutes in the refrigerator before adding the next, ensuring layers bond properly.
- Refrigerate the assembled cake overnight (at least 8 hours) to allow the textures to set perfectly.
Enjoy this eggless delight, a testament to creativity and inclusivity in baking, perfect for making any occasion memorable.
