Eggless Chocolate Cake
Over the years I have made eggless cakes several times. Each time I used to try using different egg substitute in my cakes. In this eggless chocolate cake recipe post you will find three successful eggless recipe which is fail proof because I have tried it so many times. I can tell you this is one of the best eggless chocolate cake recipe I have ever made. I made this and gave few pieces to my sister’s friends and they all loved it. It is dark and chocolaty and rich cake. I have been wanting to create a recipe post for eggless chocolate cake recipe for a long time and this is the best ever chocolate cake you will ever make without eggs. This cake will make a great birthday or anniversary cake. It has a deep chocolate flavour and the main taste is on the frosting. The frosting is rich, decadent and so chocolaty.
About Eggless Chocolate Cake
Super moist and decadent eggless chocolate cake which not only looks spectacular, but taste so amazingly delicious. Each mouthful is a path to heaven. The cake is such a simple recipe and very easy to make. It is made using basic ingredients which you might already have on hand. You have to add everything in a bowl, then mix it up. You can add some tutti frutti, chocolate chips, nuts or anything as you like. Instead of making this as a layer cake, you can bake it in a rectangle 9x16 baking dish. If you enjoy this cake, you will love my best ever chocolate cake.
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Eggless Chocolate Cake Ingredients
Plain flour - I used refined flour in eggless cake. You can use whole wheat flour in your cakes for healthy alternatives. Baking Soda - baking soda makes the cake super soft when combined with the water and oil mixture. Cocoa - Cocoa powder has a dark colour and a deep rich chocolate flavour. It can also be combined with other chocolates (unsweetened or dark) in recipes to create a cake with a stronger chocolate flavour. Sugar - brown sugar and regular sugar is used in cake batter which helps with sweetness and moist texture in cakes. Oil or Butter - I find that using oil keeps the cake moist than butter. vinegar - In the recipe shown below I have used vinegar as egg substitute. Instant Coffee Adding a teaspoon of instant coffee granules or espresso powder mixed with hot water. This is add to the batter with the other dry ingredients is the quickest way to boost the chocolate taste of your sweets. In baking, egg acts as a binding agent. All cake recipes necessitate the use of eggs. For the same result, egg substitutes are used in eggless cakes. Eggs can be replaced in a variety of ways.
Egg Substitutes in Cakes
There are so many egg substitute for cakes. Each substitute results in different texture. Here I am listing some substitutes so you might get an idea. Yogurt - yoghurt contributes moisture and fat, making the cake moist. A cake made with yoghurt never dries out. It is always incredibly soft, moist, and delicious. So, yes, yoghurt may be used in baking, and it moistens the cake. Silken tofu - though it is hard to find in some places. Silken tofu adds the required moistness in the cake with added benefits of protein. Banana - mashed ripe banana is a great egg alternative. It imparts banana flavour in your baked goods as wells keeps them moist. Banana goes well in chocolate flavoured cakes. Apple sauce - Applesauce acts much like oil or butter in cakes. You can reduce the amount of butter in cake if you add apple sauce. It also helps the cake from turning rubbery, dense texture. Vinegar + Baking Soda - vinegar when combined with baking soda forms CO2 which in fact aerates and lightens the cake batter making eggless cake light and soft.
Eggless Chocolate Cake with Vinegar
Ingredients Used
2 ¼ cup All Purpose Flour ½ cup Cocoa 1 cup Brown Sugar ½ cup Granulated Sugar 1 ½ tsp Baking Soda ¾ tsp Salt 1 ½ cup Water 1.5 tblsp Vinegar ½ cup Oil 2 tsp Instant Coffee Powder 1 tblsp Vanilla Extract
Pre-preparation
1)Preheat oven to 170 degree C. Line the bottom of two 8 inch round cake pans with parchment paper and grease it well with oil and set aside. Pro-Tip: This cake recipe make two 18 cm round cakes, which you can sandwich with any frosting and make a layered chocolate cake. If you want a single layer snack cake, bake it in a 9x16 rectangle pan.
Making Eggless Cake Batter
- Take brown sugar, white sugar, water, vinegar, oil in a bowl. Instead of oil you can use melted butter and instead of vinegar you can add some lemon juice. 3)Add in vanilla extract, salt, instant coffee powder and whisk until well combined. This is your wet ingredients for the cake batter. 4)Now add in plain flour. 5)Add in baking soda. 6)Add in cocoa powder. Use good quality cocoa powder which helps improve the flavour of the cake. 7)Use a hand whisk to combine the ingredients together gently so no lumps are formed. The batter will be runny. This runny batter helps with the moistness of the cake.
Baking Cakes
8)Divide the batter between the two cake pans. Place it inside a 170 degree C preheated oven and bake for 30 to 35 minutes. Remove the cake pans from oven and leave it cool.
Making Chocolate Frosting
9)When the cakes are baking, start making the frosting. I used dark chocolate for the frosting. Chop the chocolate into small pieces. Take water, butter, brown sugar in a sauce pan and bring it to a full boil. Once it starts to boil, let it boil for 2 to 3 minutes. Now take it off the heat, add in chopped chocolate and let it sit in the hot butter mix for 5 minutes. After 5 minutes, use a whisk to mix chocolate in the hot butter mixture till smooth and the chocolate is completely melted. 10)Place the melted chocolate frosting mix in fridge for 15 minutes so it can firm a bit. Remove it from fridge, whisk gently till smooth.Don’t over whisk else it may get grainy.
Frosting the Cake
11)Gently remove the cakes from the pan, peel off the parchment paper carefully. The cakes should completely cooled before frosting. Place the cooled cake in a cake stand. Take some frosting and spoon it over the cake. Spread the frosting evenly over the cake. Place another cake over the frosting. Spread more frosting on top, Cover the whole cake with the frosting. 12)Let it cake rest for few hours. Slice and serve. 13)Super moist eggless chocolate cake is ready to enjoy.
Eggless Chocolate Cake (with Wheat flour & Milk)
Eggless chocolate cake is made with whole wheat flour. The cake itself is super moist like a delicious chocolate snack cake. This is a basic version of whole wheat chocolate cake, which is perfect to enjoy with a cup of tea or coffee.
Ingredients Used
1 ¼ cup Whole Wheat Flour ¼ cup Cocoa 1 cup Powdered Sugar 1 tsp Baking Soda ¼ tsp Salt 1 cup Milk ½ cup Melted Butter 1 tsp Vanilla Extract
How to Make Whole Wheat Chocolate Cake
- Preheat oven to 180 degree C. Grease a 8 inch square pan with oil and dust with flour, tap off the excess flour and set aside. Instead of greasing the pan with oil and flour, you can use parchment paper. Take wheat flour, cocoa powder, sugar, salt and baking soda in a mixing bowl. Whisk this using an electric beater or hand whisk till combined. 2)Pour in milk, melted butter, vanilla extract and mix gently till combined. The chocolate cake batter is ready. 3)Pour the chocolate cake batter in a baking pan and bake until baked. Let the cake cool in the baking pan for 10 minutes, Invert it to a plate to cool. 4)Once the cake is cooled completely, slice into pieces and enjoy.
Eggless Chocolate Cake with Yogurt
Ingredients used
1 ¼ cup All Purpose Flour ½ cup Cocoa ¾ cup Sugar ½ tsp Baking Soda 1 tsp Baking Powder ¼ cup Yogurt ¼ cup Milk ½ cup Oil 1 tsp Vanilla extract 1 tsp Instant Coffee Powder ¾ cup Hot Boiling Water
How to make eggless chocolate cake with yogurt
1)Preheat oven to 180 degree C. Grease a 18 cm round cake pan with oil and dust it with flour. Coat on all sides and set aside. Take flour, baking powder, baking soda, cocoa powder and sugar in a bowl. mix well till the mixture is combined. This is your dry ingredients. 2)Add in oil, yogurt, milk and vanilla extract in with the dry ingredients. 3)Mix in 1 tsp instant coffee with hot water. Pour it in and mix gently. 4)Mix well to a smooth batter. 5)Spoon the batter in a pan. Spread evenly. Bake for 35 to 40 mins. 6)Let it cool for 15 mins in cake pan and remove it from pan and cool completely. 7)Take cream in a bowl. Whip till thick and stiff. 8)Spread the cake with frosting. 9)Decorate the cake with whipped cream, sprinkles. Slice and serve.
What frosting goes best with chocolate cake?
This cake is super moist with tender-crumbs made with plain flour, cocoa, oil, buttermilk, instant coffee which turn out rich, decadent with intense chocolate flavour. This chocolate cake can be turned into a birthday cake with a creamy chocolate buttercream or a romantic valentines day cake with dreamy chocolate ganache. Here are some of the frosting ideas that goes well with this chocolate cake. Magic Coffee Whipped Cream - If you enjoy coffee flavour, then this one goes well with this cake. Whipped Cream Frosting - simple, basic and not too sweet frosting. Vanilla Buttercream - classic vanilla-chocolate combo is to die for!
Popular Chocolate Cakes on this Blog that you can try this weekend
Chocolate Bar Cake - delicious cake that has a whole bar of chocolate on top. Molten Lava Cakes - lava cakes are very popular. Try my classic lava cake or eggless lava cake. Steamed Chocolate cake - if you don’t have an oven, try this steamed version. Chocolate Cherry Loaf Cake - This is a must try recipe for this Christmas. Chocolate snack cake - enjoy a slice of this cake with a cup of tea or coffee. Death by chocolate cake - one word, so good! Chocolate Mirror cake - gleaming beauty perfect for special occasions.
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