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Eggless chocolate cake
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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.