Eggless chocolate cake recipe, how to make eggless chocolate cake

 Step by step eggless chocolate cake

Eggless chocolate cake is very delicious cake and very easy to prepare. The texture of cake is rich and moist and it tastes heavenly . It is a perfect treat for chocolate lovers. This cake is not only eggless but also vegan. To make it entirely vegan cake just  use vegan cream and almond milk in frosting.

In this cake, to replace egg I have used 1 1/2  teaspoon lime juice + 1/4 teaspoon baking soda. If lime juice is not available substitute it with 3/4 teaspoon of vinegar.
All purpose flour can also be substitute with whole wheat flour to prepare batter.

I have used olive oil in its preparation instead of butter. If want to use butter instead of oil, add 1/4 cup +2 teaspoon butter to the wet ingredients but I would recommend to use olive oil as it dramatically cuts back on the cholesterol and saturated fat content of cake. Because olive oil contains vitamin E, it helps to naturally maintain the freshness of baked goods and creates moist cakes.

This eggless chocolate cake is simple.
Sift dry ingredients.
Mix wet ingredients.
Add wet ingredients to dry ingredients and mix.
Bake for 30 min and decorate as you wish.
Sounding simple ?? yes it is . I have used Chocolate frosting , ganache and malteasers to decorate. This chocolate cake serves two generously. Let’s view the recipe of this eggless chocolate cake.

Ingredients

1 cup all purpose flour
3/4  cup sugar
3 teaspoon cocoa powder
1 teaspoon baking powder
1/2  teaspoon baking soda
A pinch of salt
5 tablespoon olive oil
1 cup hot water
1 ½ teaspoon lemon juice
1 teaspoon vanilla essence

For Chocolate Frosting
1 cup semisweet or bittersweet chocolate chips
1/4 cup whole milk  (may substitute almond milk, if desired)
1 ½  tablespoons olive oil (may substitute vegetable oil or butter, if desired)
1/2 teaspoon vanilla extract
1 cup powdered sugar

For chocolate ganache
2 tablespoon of chocolate frosting (prepared above)
3 tablespoon full fat milk

Let’s prepare eggless chocolate cake step by step

Step 1. Grease a round baking pan of 8 inches diameter x 2 inches height with butter or a non-stick spray. Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 30 minutes. Now sift the dry ingredients together.

Question – Why to sift dry ingredients ?
Answer – In one line sifting aerates the flour. It allows for a light, airy and delicate texture in a finished baked cakes. It also reduces any lumps of flour in the batter. Add sugar to the dry ingredients.

Step 2. Now mix wet ingredients together in no particular order. Pour the wet ingredients to dry mixture and whisk it together with a wired whisk. There is no need to use hand mixer. Consistency should be not very thin nor very thick. Bake for about 30 minutes. Do the toothpick test after 25 min. Insert a toothpick in the center of the cake and it comes out clean. Switch off the oven. Let the cake sit in oven with the door opened slightly for 5 minutes. This prevents cake from sinking at the bottom.  Remove the cake from oven and place on a wire rack to cool.

Question – Why cake sinks at the bottom??
Answer – Don’t  open the oven door for at least the first 80% of the suggested baking time. If you open the oven door while the cake is baking, you are letting the heat escape and this will break the baking process.

Step 3. Now let’s prepare chocolate frosting – Combine chocolate chips, whole milk or almond milk (if wanted to make vegan), olive oil and vanilla essence in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth.(microwave it again if required). Add powdered sugar and continue whisking until smooth. Chocolate frosting is ready to pipe. Put the frosting in piping bag and save 2 tablespoon to make ganache.

Step 4. Now in the same microwave jug, add milk and microwave it for 30 sec. Add the frosting which we prepared earlier. Stir it. Let stand at room temperature until it is of pouring consistency. Place the cake on pizza tray or wire rack so that it can collect ganache drippings.

Pour the ganache over the top of cake generously to cover all the sides. Let it sit at room temperature so that ganache sets on cake. Now decorate your eggless chocolate cake with chocolate frosting. Serve it. Enjoy!! This cake can be stored in refrigerator for 2-3 days.

Recipe card – Eggless chocolate cake

4.5 from 2 votes

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Eggless chocolate cake recipe, how to make eggless chocolate cake | vegan chocolate cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Eggless chocolate cake is very delicious cake and very easy to prepare. The texture of cake is rich and moist and it tastes heavenly . It is a perfect treat for chocolate lovers.

Course: Dessert

Cuisine: International

Servings: 1 cake

Author: Rachna's Kitchen

Ingredients

• 1 cup all purpose flour
• 3/4 cup sugar
• 3 teaspoon cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 5 tablespoon olive oil
• 1 cup hot water
• 1 ½ teaspoon lemon juice
• 1 teaspoon vanilla essence
• For Chocolate Frosting
• 1 cup semisweet or bittersweet chocolate chips
• 1/4 cup whole milk may substitute almond milk, if desired
• 1 ½ tablespoons olive oil may substitute vegetable oil or butter, if desired
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• For chocolate ganache
• 2 tablespoon of chocolate frosting prepared above
• 3 tablespoon full fat milk

Instructions

1. Grease a round baking pan of 8 inches diameter x 2 inches height with butter or a non-stick spray.
2. Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 30 minutes.
3. Now sift the dry ingredients together.
4. Add sugar to the dry ingredients.
5. Mix wet ingredients together in no particular order.
6. Pour the wet ingredients to dry mixture and whisk it together with a wired whisk. There is no need to use hand mixer.
7. Consistency should be not very thin nor very thick.
8. Bake for about 30 minutes.
9. Do the toothpick test after 25 min. Insert a toothpick in the center of the cake and it comes out clean.
10. Switch off the oven. Let the cake sit in oven with the slightly door opened for 5 minutes. This prevents cake from sinking at the bottom.
11. Remove the cake from oven and place on a wire rack to cool.
12. Now let's prepare chocolate frosting.
13. Combine chocolate chips, whole milk or almond milk (if wanted to make vegan), olive oil and vanilla essence in microwave-proof bowl.
14. Microwave on full power for 30-40 seconds.
15. Remove and whisk until chocolate chips melt in and mixture is smooth. (if necessary microwave it again for few seconds.)
16. Add powdered sugar and continue whisking until smooth.
17. Chocolate frosting is ready to pipe.
18. Put the frosting in piping bag and save 2 tablespoon to make ganache.
19. Now in the same microwave jug add milk and microwave it for 30 sec.
20. Add the frosting which we prepared earlier.
21. Stir it. Let stand at room temperature until it is of pouring consistency.
22. Place the cake on pizza tray or wire rack so that it can collect ganache drippings.
23. Pour the ganache over the top of cake generously to cover all the sides.
24. Let it sit at room temperature so that ganache sets on cake. Now decorate your eggless chocolate cake with chocolate frosting.
25. Serve it.
26. Enjoy!!
27. This cake can be stored in refrigerator for 2 - 3 days.

Some other eggless cakes available on blog.

1. Eggless whole wheat banana bread recipe

2. Eggless chocolate cake with condensed milk

3. Eggless Chocolate protein cake