Eggless Butterless Choco Cherry cake

When I visited the grocery store last month, I got huge bags of candied fruits to use in cakes and breads. This is the best season for bakes and the kids are having a great time indulging on the healthy bakes. One of the cakes that I tried a week ago is this Eggless Butterless Choco Cherry cake.

Since I do not store butter ,I find it easier to use oil and also I find yogurt based cakes have a very good texture.So made use of both in this beautiful cake.

I baked a large batch and sent more than a dozen to my maids grand kids.The rest was shared between the kids and me!

I used:
Makes-34 cupcakes

Dry ingredients:
All purpose flour- 2 1/2 cups
Powdered sugar- 1 1/4 cups
Cocoa powder- 2 tablespoons
Baking soda- 2 teaspoons
Salt- 1/2 teaspoon
Wet ingredients:

Oil-1/2 cup
Hot water- 1 cup
Milk-1/4 cup
Yogurt-1 cup

Glaced cherries-1/2 cup chopped

Icing sugar for dusting
Chopped cherries for garnishing

In a bowl whisk together the dry ingredients.In another bowl, whisk together the wet ingredients.

Add the wet ingredients mixture to the dry ingredient mixture and mix gently.See to that there are no lumps. Do not over mix.Toss the glaced cherries in a tablespoon of  flour[I forgot this step,but the fruits did not sink!] and add the dusted cherries into the batter and mix gently.

Line a muffin tray with liners and pour the batter into the prepared liners.Bake in a preheated oven at 180 degrees for 12- 15 minutes / a skewer comes out clean when inserted in the center.Once the cakes are baked transfer onto a wore rack to cool.

Once the cake has cooled completely, dust some powdered sugar and serve garnished with cherries.

Isn’t the texture lovely!!!

Bon Appetit…

Bake-a-thon 2014