Eggless Chocolate Cake
Eggless chocolate cake is a delicious and fudgy dessert that everyone can enjoy, regardless of their dietary restrictions. This recipe is perfect for those who want to indulge in chocolate without eggs, making it suitable for vegans and those with egg allergies. With its rich chocolate flavor and moist texture, this cake is a crowd-pleaser that will leave your guests asking for seconds. Let’s dive into this simple yet scrumptious cake recipe!
Why You Will Love This Recipe
This eggless chocolate cake features a combination of simple ingredients that create a rich and delightful treat. You’ll appreciate how easy it is to whip up this fluffy cake using common pantry staples, and the results are consistently impressive. The absence of eggs does not compromise the taste or texture; instead, you’ll enjoy a fudgy cake that’s perfect for celebrations or casual gatherings. Top it with a luscious chocolate frosting for an unforgettable dessert experience!
Ingredients
Before we get started, here are the ingredients you’ll need to make this eggless chocolate cake, split into dry and wet categories:
Dry Ingredients
- 2 cups all-purpose flour (312g)
- 1 cup unsweetened cocoa powder (75g)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar (400g)
Wet Ingredients
- 1 cup vegetable oil (240ml)
- 1 cup plain yogurt (240g)
- 1 cup warm milk (240ml)
- 2 tsp vinegar or lemon juice
- 2 tsp vanilla extract
Chocolate Frosting
- 1 cup unsalted butter, softened (227g)
- ½ cup cocoa powder (50g)
- 3 cups powdered sugar (420g)
- ½ cup heavy cream or milk (120ml)
- 1 tsp vanilla extract
Instructions
Step 1: Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This will make it easier to remove the cakes after baking.
Step 2: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Sifting helps to aerate the dry ingredients, ensuring an even texture in the cake.
Step 3: In another bowl, whisk together the vegetable oil, plain yogurt, warm milk, vinegar, and vanilla extract until the mixture is smooth. This blend of ingredients contributes to the moistness of the cake.
Step 4: Pour the wet mixture into the dry ingredients. Gently whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Divide the batter evenly between the two prepared pans. Use a spatula to smooth the tops for an even bake.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking.
Step 7: Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
For the Frosting:
Step 1: In a large bowl, beat the softened unsalted butter until creamy and smooth.
Step 2: Add the cocoa powder to the butter and mix thoroughly. This step will give your frosting its rich chocolate flavor.
Step 3: Gradually add the powdered sugar, alternating with the cream, until the mixture becomes smooth and fluffy. Finally, mix in the vanilla extract.
Assembling the Cake
Once the cakes are completely cool, place one layer on a serving plate.
Spread a generous layer of chocolate frosting on top, then gently place the second layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake. Smooth it out for a clean finish, or get creative with your decoration!
FAQs
Can I substitute the yogurt in this recipe?
Yes, you can use non-dairy yogurt or even apple sauce as a substitute for the yogurt. Just ensure the alternative maintains a similar consistency.
Is this cake suitable for freezing?
Yes! You can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag for up to 2 months.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure that all other ingredients are also gluten-free.
Can I use milk substitutes?
Absolutely. Almond milk, soy milk, or oat milk can be used in place of regular milk without affecting the cake’s taste.
What can I add to enhance the flavor?
You can add a tablespoon of instant coffee granules to the batter for a deeper chocolate flavor or mix in chocolate chips for extra texture.
Conclusion
This eggless chocolate cake is a fantastic dessert that anyone can whip up, regardless of their baking experience. The recipe is straightforward, and the end product is a moist, rich, and delicious cake that rivals any traditional chocolate cake. Perfect for birthdays, celebrations, or just a sweet treat, this eggless creation is sure to become a family favorite. Give it a try and enjoy its delightful taste!
