This is my latest recipe, eggless chocolate cake recipe. And it’s a first of its kind of eggless cake recipes on this site.
I made this for the first time last weekend when I hosted a small family gathering at home to celebrate Father’s Day.
I don’t usually bake eggless cakes or vegetarian cakes as some call them. I have tried a few times in the past but had no success with these, so I had always stayed with cakes that use eggs, until last weekend when I decided to try eggless cakes again. My parents are both vegetarians, and while my dad consumes eggs, my mom doesn’t. So every time there is a birthday in the family, my mom will end up not eating the cake at all. I have always been thinking of finding a good eggless cake recipe and decided to give it a go last weekend with this eggless chocolate cake recipe.
The best thing about this recipe is that it is really very easy to put together. You have the dry ingredients and the wet ingredients, and you literally mix them all together with just a hand whisk, and the cake is ready for baking. How simple is that? Let's look at the ingredients and the method below.
Eggless Chocolate Cake Recipe
Here is the printable version of my eggless chocolate cake recipe and while you are at it, don't miss my recipe notes right below. They contain absolutely useful tips for the best eggless chocolate cake ever!
Eggless Chocolate Cake Recipe
By Decorated Treats, October 31, 2019
An easy-to-make eggless chocolate cake recipe that yields deliciously moist and fudgy chocolate cake. Its so easy to make, you can whip it up anytime without much effort!.
Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
Mix instant coffee powder into hot water and leave aside.
Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
Make a well in the centre and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the centre of the cake comes out clean.
Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
Eggless Chocolate Cake Recipe - My Recipe Notes
Grease and line your cake tins - there is nothing more frustrating than having your beautifully baked cakes stuck to the cake tin, so make sure your tins are well prepared.
Use of coffee in the recipe is optional - Coffee in this recipe gives the cake an intense chocolate taste. This ingredient is optional, and you can skip it if you want. If you prefer to use filtered coffee, you can use the 240 ml hot water indicated in the recipe to make your coffee. Just make sure the final coffee solution you add to the cake batter does not exceed 240 ml.
Use light vegetable oil - You can use any vegetable oils in the recipe but choose the ones that are light and odorless. Olive oil, sunflower oil, and coconut oils are fine. You can also substitute the oil with butter but make sure the butter is unsalted and is melted. Cakes made with oil are well known for their moist property, so replacing it with melted butter is fine, but you will not get the same level of moistness as you would with oil.
Vinegar - Since there are no eggs in this recipe, vinegar is used to react with baking soda to help the cake rise well. You can use apple cider vinegar or any other edible white vinegar in this recipe. Vinegar can be substituted with lemon juice if you like. Use it in the exact same quantity as the vinegar.
Cocoa powder - Use good quality, unsweetened cocoa powder for best results.
Baking soda - Baking soda, along with vinegar, plays a crucial role in this eggless cake, which helps the cake to rise well. If your baking soda is no longer fresh, you will not get the intended results. It is therefore advisable to check the effectiveness of your baking soda by a simple test of dripping a few drops of vinegar or lemon juice onto some baking soda. If the soda starts to fizz up actively, the baking soda is suitable for use (Source: www.thoughtco.com). Otherwise, you will have to get a new batch of soda.
Sift your dry ingredients well - The dry ingredients in this recipe, i.e., flour, baking soda, cocoa powder, and salt, must be sifted. Sifting helps to aerate these ingredients, which is another factor that helps the cake rise well.
Vegan chocolate cake - To make this cake into a vegan chocolate cake, simply substitute the milk with water and follow the steps indicated as normal.
Do not over bake the cake - This is a moist cake, but over baking can cause it to become dry. To ensure the cake is not over baked, test it for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer int eh center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven. If tiny crumbs are sticking to the cake, the cake is done too, just press the top of the cake lightly to confirm. If it springs back when lightly touched, it is baked and ready to be taken out of the oven.
Storing the cake - this cake can be stored at room temperature for a good 4 to 5 days. If you wish to keep it longer, store it in the refrigerator and bring it to room temperature before serving.
Stacking and carving - this cake as a very moist and dense texture, making it perfect for stacking and even carving. It is also suitable for decorating with any type of frosting, including fondant.
And that is pretty much my notes for this eggless chocolate cake recipe. Try it and let me know how it goes, ok?
Eggless chocolate cake frosted in chocolate buttercream
If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.
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