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Chocolate Cake Recipe | (Soft and Moist) Without Eggs
You're sure to return to this straightforward vegan recipe time and time again with this simple (one-bowl!) Eggless Chocolate Cake.
You won't believe this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour because it is so unbelievably soft and light. Make this chocolate cake right away, with or without the frosting, by following the instructions in my video and step-by-step photos in the recipe.
Concerning Chocolate Cake Without Eggs
This eggless chocolate cake is soft, moist, and incredibly chocolatey.
It's also the ideal vehicle for a wide range of delectable frostings.
In fact, I use this moist vegan chocolate cake recipe to make my Black Forest Cake.
In addition to tasting good, this recipe is significantly healthier than traditional chocolate cake.
Thought not.
This sponge cake still has a moist and soft texture despite using healthier ingredients.
then, yes, my friends.
It's possible to have your cake and eat it too.
I'm glad to be of service.
My eggless chocolate cake is straightforward to make. With just about 10 minutes of active preparation time, you can have a rich, dark, delicious chocolate cake in the oven because this cake batter can be made in just one bowl without a mixer.
Isn't that amazing?
You'll have to make it for yourself to truly appreciate how insanely moist and spongy this eggless cake is.
It's the perfect thing to satisfy your chocoholic cravings.
The recipe for a vegan chocolate glaze is also included, though you are welcome to serve it plain as well.
The chocolate frosting enhances the flavor, as you might have guessed.
Regarding My Recipe
The perfect, light consistency we associate with good cakes can be difficult to achieve without using eggs, making eggless cake making a challenge.
A whole wheat flour addition can frequently make a cake much denser and stodgier than those made with all-purpose flour, which presents an additional challenge.
The reaction between the baking soda and lemon juice gives this vegan chocolate cake its light and spongy consistency.
With the help of these two ingredients, the cake rises perfectly and acquires the desired soft, moist texture.
NOTE: Although this recipe resembles a chocolate wacky cake, it is not the same.
In contrast to the wacky cake, this eggless chocolate cake has different recipe proportions.
In contrast to a wacky cake, my eggless chocolate cake also uses whole wheat flour and cold water.
Components and Alternate Options
1. Cocoa powder: this is the main component that affects the flavor of eggless chocolate cake.
Because the overall flavor and consistency of the cake will be impacted by the cocoa powder, it is crucial to use high-quality, naturally processed cocoa powder.
Avoid using Dutch-process cocoa powder to avoid producing a dense, gummy product.
2. Whole Wheat Flour: The lightness and softness of this vegan chocolate cake are fantastic.
The cake's texture alone would not lead one to infer that whole wheat flour was used in its creation.
Nevertheless, the cake will have a nearly nutty flavor thanks to the choice of healthy whole wheat flour.
The wheat flour used to make roti in India as well as wheat flour found in the USA and Europe have both been tried and tested in this recipe.
any whole wheat flour of high quality may be used.
Alternatively, you could choose to use all-purpose flour.
3. Baking soda: It is crucial to use fresh baking soda because it has the biggest impact on the cake's texture. The cake won't rise if the baking soda is old or past its expiration date.
How to check your baking soda's freshness is covered in the FAQ section below.
Please take note that baking soda cannot be substituted with baking powder.
In this eggless chocolate recipe, eno (fruit salt) can be used in place of baking soda.
I'd advise adding 12 to 2/3 teaspoons of eno.
4. Lemon Juice: As previously mentioned, the vegan chocolate cake needs to rise properly for the lemon juice to work.
White vinegar or apple cider vinegar can be used to achieve the same results if you don't have any lemon juice.
5. Oil: To achieve the best results, use oil with neutral flavors.
Sunflower oil is neutral and leaves no aftertaste in the cake, so I use it exclusively in all of my cake recipes.
Vegetable oil, corn oil, grapeseed oil, and avocado oil are other alternatives. Oil contributes to the cake's softness and moistness.
6. Flavorings: Vanilla powder can be used in place of vanilla extract.
Vanilla essence may even be used in place of vanilla extract.
7.
Water is the only liquid that I've added to the cake batter.
Water can be substituted with milk (dairy or vegan milks like almond, cashew, or soy).
Cold and chilled milk should be used.
8. Sweeteners: You have the choice of using raw sugar, as I have, white sugar, brown sugar, or a combination of the three.
While you can substitute jaggery, maple syrup, coconut sugar, or palm sugar, the cake's flavor will change.
Don't add honey.
Ayurveda advises against heating honey because it turns toxic when it does.
Step-by-Step Guide
How to Make Eggless Chocolate Cake
Prep Pan and Sift Dry Ingredients
1. First, oil a round baking pan with a 7-point 5-inch diameter and a 2-inch height. For 15 minutes, preheat the oven to 200 °C (or 392 °F).
2. Sieve three tablespoons of cocoa powder and one cup of whole wheat flour (all-purpose flour also works).
Maintain a plate or tray underneath the sieve.
3. Add a dash of salt and half a teaspoon of baking soda.
4. Sift the ingredients onto a plate.
5. Separate the dry ingredients that have been sieved.
Establish the liquid mixture
6.
Pour 1/4 cup sugar into a different pot or bowl.
White sugar in the regular sense can also be used; I have only used raw, unrefined cane sugar.
Pour in 1 cup of cold water.
The water must be very chilly.
7. The sugar should dissolve after a brief stirring with a small whisk.
8.
Add 1/4 cup of oil now.
Added was sunflower oil.
Note: I would not advise adding butter because, according to some readers, it solidifies and is challenging to stir into a homogeneous mixture.
For this cake, stick with oils that are liquid at room temperature.
9.
So that everything is thoroughly combined, stir quickly.
10. The mixture ought to be uniform.
1 tablespoon of lemon juice is added next.
Stir it again.Advice: Don't worry if you don't have any lemons.
Simple acid is all that's required.
Instead of using lemon juice, you could substitute 1 tablespoon of white vinegar or apple cider vinegar.
12.
Put in a half-teaspoon of vanilla extract now.
You are welcome to substitute chocolate extract or essence for the vanilla.
13. Very thoroughly combine.
Make Chocolate Cake Batter
14.
The wet mixture should now include the sieved dry ingredients.
15. Using a wire whisk, thoroughly combine everything.
16. In the cake batter, there shouldn't be any lumps.
The batter shouldn't be thick like brownie batter; rather, it should be slightly thin.
17. Put the prepared cake pan with the eggless chocolate cake batter inside.
18. To let the extra air bubbles escape, tap the sides.
19. The eggless chocolate cake should be baked in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 minutes.
Tip: Recommendation: To bake in a microwave oven's convection mode, preheat the oven for 15 minutes to 180 degrees Celsius (355 degrees Fahrenheit). Then bake for 30 to 35 minutes at 180° Celsius (355° Fahrenheit).
Note: Keep in mind that temperatures can vary from oven to oven.
Avoid repeatedly opening the oven door as this will cause your chocolate cake to sink in the middle.
Once the baking is finished in three-fourths, open the door.
I advise purchasing a stand-alone oven thermometer because oven temperatures differ significantly from one oven to the next.
This cake typically needs 35 minutes to bake.
However, the amount of time needed to bake will differ depending on how hot or cool your oven is.
20.
Use a toothpick or bamboo skewer to test the chocolate cake's doneness. The bamboo skewer ought to be free of any debris.
Place the chocolate cake back in the oven and let it bake for a few more minutes if the toothpick comes out sticky from the batter.
The eggless chocolate cake should be removed from the baking pan once it is cool enough to handle and should be left to finish cooling on a wire rack.
Allow the cake to completely cool before frosting.
Construct cocoa frosting
21.
The frosting produced by this recipe is more like a thin chocolate glaze.
Place 1/4 cup of almond milk, 1 tablespoon of sunflower oil, and 1/4 cup of raw sugar in a small saucepan.
Tip: The almond milk should only be reduced to 2 tablespoons if you prefer a slightly thick frosting.
Almond milk can be exchanged for any other dairy or nondairy milk.
22.
Start heating the pan over a low flame.
To ensure that the sugar is completely dissolved in the milk, thoroughly combine while stirring.
Make the almond milk just hot enough to dissolve the sugar without boiling it.
23. Add 3 tablespoons cocoa powder after all the sugar has been dissolved and the almond milk has reached the temperature of just barely hot.
24. Stirring and mixing with a small wire whisk will ensure that the cocoa powder is blended thoroughly.
25. The frosting made with cocoa is now ready.
Extinguish the flame.
Frost the chocolate cake without eggs
26. Pour the frosting over the top and sides of the eggless chocolate cake while it is still hot.
A medium-sized plate is typically wrapped in aluminum foil before the cake is put on it.
This helps the frosting apply more neatly.
27.
On the top and the sides of the eggless chocolate cake, use an offset spatula to evenly spread the icing.
Slice the chocolate cake in half, then spread frosting in the center and on top if you want a layer cake.
The frosting needs a few hours to set, so keep the vegan chocolate cake covered in the refrigerator.
I enjoy covering the cake with a bowl in the form of a dome. Make sure there is enough room between the cake and the bowl you are using to cover it.
After a few hours, the frosting will set.
It spent the night in the refrigerator.
28. Feel free to add some simple decoration to the top of your cake for a little extra flair.
Sliced nuts, sprinkles, or chocolate shavings are all recommended.
Also a nice addition to chocolate cake, fresh berries are in season.
Try placing a doily over the cake's top and sprinkling cocoa powder or icing sugar to simulate lace if you want to create a more elaborate design.
29. The chocolate cake without eggs is prepared for serving. Slice and savor!
Serving Suggestions
Serve the chocolate cake as it is as an after-meal dessert or whenever the chocolate craving strikes! It is simple enough to enjoy with your afternoon tea, and decadent enough to serve at a dinner party.
For a more luxurious treat, enjoy with a scoop of ice cream (vanilla, strawberry, coffee or mint chocolate chip would all be great) or some lightly sweetened whipped cream. You can also flavor your whipped cream if you prefer something outside of the traditional vanilla.
Storage
Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for up to a week.
Expert Tips
- Cooling the cake: Be sure to let the cake cool completely before frosting. If the cake is even slightly warm, the glaze will simply run off of the cake.
- Oven thermometers: If you like to bake often, I recommend investing in a stand-alone oven thermometer. Oven temperature gauges can vary widely, which can affect your baking. By using an oven thermometer that you can calibrate yourself, you will have much better luck with all of your favorite recipes!
- Variations: Feel free to use the eggless chocolate cake recipe as the base for any chocolate cake. Switch up the frosting flavors, add jam between two layers, or even use it as the base for an ice cream cake.
- Nuts: Want to add a little texture to your eggless cake? Feel free to add up to a cup of chopped, roasted nuts, chocolate chips, or dried fruit to the cake. Simply dust them in flour before adding them to the batter to prevent them from sinking to the bottom.
FAQs
Can I double this recipe?
Yes, you can double this eggless chocolate cake recipe. In fact, I recommend doubling the recipe if you are wanting a vegan chocolate layer cake!
Can I bake this chocolate cake in a convection oven or in a microwave convection oven?
Yes. You can easily bake this chocolate cake in a convection oven instead of a regular oven or an OTG. You can even bake this cake in a microwave convection oven. The timing will be less for convection ovens as they bake faster than an OTG or regular oven.
Yes. You can make the vegan chocolate cake in a cooker. In a pressure cooker, the time taken will be less as compared to an oven. To see how a cake can be made in a pressure cooker, you can check this Cooker Cake recipe.
In this chocolate recipe, only one leavening ingredient is used. That leaving ingredient is baking soda. The reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light. It is always better to check the freshness of baking soda before you proceed with the recipe. If the baking soda is not fresh or past its shelf life, the cake won’t rise.
How should I check the freshness of baking soda?
Add about ¼ to ½ teaspoon of baking soda in a mixture of 1 tablespoon vinegar + 1 tablespoon of water. The solution should fizz and bubble. If the solution does not fizz and bubble, the baking soda is not active and fresh, so do not use it.
Can I add dry fruits or nuts to this chocolate cake?
Yes. Dried fruits and nuts like almonds, pistachios, and cashews can be added to the batter. But before adding the dry fruits, mix them with a bit of flour, so that they do not settle down at the bottom of the cake while baking.
Eggless Chocolate Cake Recipe (Soft And Moist)
This easy (one-bowl!) Eggless Chocolate Cake is a simple vegan recipe you're sure to come back to time and again. Unbelievably soft and light, you won't believe that this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour.
Ingredients
Main Ingredients
- 1 cup whole wheat flour – leveled, 120 grams or 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup raw sugar or white sugar – 150 grams
- 1 cup cold water
- ¼ cup sunflower oil or any neutral-tasting oil
- 1 tablespoon lemon juice – swap with apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract or vanilla powder or ¼ teaspoon vanilla essence
- For The Chocolate Frosting
- 1 tablespoon sunflower oil or any neutral-tasting oil
- 3 tablespoons cocoa powder
- ¼ cup Almond Milk or any nut milk
- ¼ cup raw sugar or white sugar
Instructions
Preparation
- First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
Sifting
- Sieve whole wheat flour, salt, and baking soda in a plate or bowl. Before sifting keep a plate, bowl, or tray below the sieve. Use good quality cocoa powder.
- Place the sifted dry ingredients aside.
Making Liquid Mixture
- In another pan or bowl, take the raw sugar.
- Add cold water and stir with a small whisk until all of the sugar dissolves.
- Pour the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.
- Next, add the lemon juice and vanilla extract. Stir well again.
Making Chocolate Cake Batter
- Add the sifted dry ingredients to the wet mixture. With a wired whisk, mix everything well.
- Ensure that there are no lumps in the batter. This chocolate cake batter is slightly thin and not thick.
- Pour the batter into the prepared pan.
Baking
- Tap the sides of the pan so that the extra air bubbles are let out.
- Bake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.
- For baking in a convection mode of a microwave oven, preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees Celsius (356 degrees Fahrenheit) for 30 to 35 minutes.
- For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Place the pan on a wired rack for the cake to cool.
- Once the chocolate cake becomes cool at room temperature, remove it gently from the pan and place it on a wired rack.
- If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.
Making Cocoa Frosting
- Take the sunflower oil, almond milk, and sugar in a small saucepan.
- Keep the saucepan on low heat and stir often mixing till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.
Frosting
- While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset spatula. You can also slice the chocolate cake in half and spread frosting in the center and then on the top.
- Usually, I wrap a medium-sized plate with aluminum foil and then keep the cake on it. This makes the frosting work easier.
- Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome-shaped bowl to cover the cake. Make sure that there is enough space between the cake and the bowl which you are using for covering the cake.
- The frosting will set after some hours.
- Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.
- Slice and serve the eggless chocolate cake as a sweet dessert.
Serving Suggestions
- Serve the chocolate cake as it is as an after-meal dessert or whenever the chocolate craving strike! Or for a luxurious treat, enjoy a scoop of vanilla ice cream or some lightly sweetened whipped cream.
Storage
- Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for a week.
Notes
Substitutions
- For Lemon Juice: Instead of lemon juice, add the same quantity of white vinegar or apple cider vinegar.
- For Baking Soda: You can use ½ to ⅔ teaspoon eno (fruit salt) instead of baking soda.
- For Baking Powder: You cannot substitute baking powder with baking soda in this recipe.
- For Whole Wheat Flour: Swap with 1 cup of all-purpose flour (maida) or pastry flour.
- For Almond Milk: Instead of almond milk, add any nut milk or vegan milk to make the frosting. You can also add dairy milk.
- For Sunflower Oil: In place of sunflower oil use any neutral-tasting oil.
Nutrition Info (Approximate Values)
Nutrition FactsEggless Chocolate Cake Recipe (Soft and Moist)Amount Per ServingCalories 158Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 1g6%Sodium 58mg3%Potassium 78mg2%Carbohydrates 25g8%Fiber 2g8%Sugar 17g19%Protein 2g4%Vitamin B1 (Thiamine) 1mg67%Vitamin B2 (Riboflavin) 1mg59%Vitamin B3 (Niacin) 1mg5%Vitamin B6 1mg50%Vitamin C 1mg1%Vitamin E 2mg13%Vitamin K 1µg1%Calcium 14mg1%Vitamin B9 (Folate) 5µg1%Iron 1mg6%Magnesium 26mg7%Phosphorus 54mg5%Zinc 1mg7%* Percent Daily Values are based on a 2000-calorie diet.
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