Eggless Chocolate Cake Recipe
Craving a rich and decadent chocolate cake but want to skip the eggs? This Eggless Chocolate Cake recipe is a total game changer! Whether you’re baking for someone with an egg allergy, following a vegetarian lifestyle, or just ran out of eggs—this easy cake delivers all the chocolaty goodness without compromise.
Why You’ll Love This Recipe
- No eggs required – perfect for vegetarians or allergy-friendly baking
- Moist and fudgy – thanks to simple pantry ingredients
- One bowl recipe – minimal mess, maximum deliciousness
- Customizable – dress it up with frosting, fruit, or just a dusting of powdered sugar
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ½ cup vegetable oil
- 1 tbsp white or apple cider vinegar
- 1 tsp vanilla extract
Optional for Garnish or Topping:
- Chocolate ganache or frosting
- Powdered sugar
- Fresh berries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Add wet ingredients: Make a well in the center and add water, oil, vinegar, and vanilla extract. Mix well until the batter is smooth and lump-free. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Decorate (optional): Frost with your favorite icing, drizzle with ganache, or dust with powdered sugar.
Tips for Success
- Use fresh baking soda – since this recipe relies on baking soda to rise, make sure yours is active.
- Don’t skip the vinegar – it reacts with the baking soda to give the cake lift and softness.
- Let it cool fully before slicing or frosting to avoid a crumbly texture.
Serving Suggestions
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A layer of jam or chocolate spread in the center for a surprise twist
Storage
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully—wrap slices in plastic wrap and freeze for up to 2 months.
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