Eggless Chocolate Cake Recipe
When it comes to indulgent desserts, chocolate cake holds a special place in our hearts. For those who prefer eggless baking or have dietary restrictions, this Eggless Chocolate Cake recipe delivers the same moist texture and rich chocolate flavor without the use of eggs. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this cake is a crowd-pleaser that’s easy to whip up.
Ingredients Chocolate Cake
For the Cake:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) warm water
- 1/3 cup (80ml) vegetable oil
- 1 tbsp white vinegar or apple cider vinegar
- 1 tsp vanilla extract
For the Frosting (optional):
- 1/2 cup (115g) unsalted butter or plant-based butter, softened
- 2 cups (250g) powdered sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 2-3 tbsp (30-45ml) milk or plant-based milk
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch (20cm) round cake pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
Step 3: Combine the Wet Ingredients
- In a separate bowl, mix the warm water, vegetable oil, vinegar, and vanilla extract.
Step 4: Create the Batter
- Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Frosting (Optional)
- In a bowl, beat the butter until creamy.
- Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting reaches your desired consistency.
- Mix in the vanilla extract.
Step 7: Frost the Cake
- Once the cake has completely cooled, spread the frosting evenly over the top and sides.
- Decorate with chocolate shavings, sprinkles, or fresh fruit as desired.
Tips for Success
- Use good-quality cocoa powder for a deeper chocolate flavor.
- Ensure all ingredients are at room temperature for even mixing.
- Don’t overmix the batter to keep the cake light and airy.
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Sugar Substitute: Use coconut sugar or a natural sweetener for a healthier twist.
- Add-Ins: Mix in chocolate chips, nuts, or dried fruit for added texture.
Serving Suggestions
Pair this Chocolate Cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate ganache for an extra decadent treat.
ThisChocolate Cake proves that you don’t need eggs to enjoy a fluffy, moist, and chocolatey dessert. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and guarantees delicious results every time. Happy baking!
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