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Chocolate Ricotta Cheese Pound Cake

Chocolate Ricotta Cheese Pound Cake is a great alternate if you looking for an eggless pound cake. Egg has been replaced by ricotta cheese.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Baking
Cuisine: Vegetarian
Keyword: Bakery, eggless
Servings: 8 inch round cake

Ingredients

  • 4 tbsp milk
  • 1 cup cottage cheese homemade paneer
  • 2 tsp vanilla extract
  • 2 cup cake flour with cocoa sifted
  • 1 cup sugar granulated
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 246 gram unsalted butter softened

Instructions

  • Preheat the oven to 180 °C. Line & grease an 8 inch pan.
  • Puree the paneer in a blender till smooth.
  • Lightly whisk together milk, paneer and vanilla in a medium bowl.
  • Place dry ingredients in a large bowl and mix on low-speed for 30 secs, until blended.
  • Add butter & half of the paneer mixture, and mix until dry ingredients are moistened. On medium speed beat for 1 minute. This will aerate and develop cake's texture. Scrape down sides.
  • Add the remaining paneer mixture in 2 batches, beating for 20 secs between each addition. Scrape down sides.
  • Pour batter into prepared pan. Smooth surface with spatula. Baked for 45 mins.
  • Let cake cool on a rack in the pan for 10 mins before inverting onto a greased wire rack.

Notes

  1. To make cake flour - Take one cup of APF and remove 2 Tbsp from it. Replace 2 Tbsp flour with cornflour and sift together 2-3 times. Cake flour is ready to use.
  2. I removed 4 Tbsp from 2 cups of cake flour and replaced with 4 Tbsp of Cocoa Powder.
  3. 1 cup paneer replaces 4 eggs.