Eggless Chocolate Cake
About This Eggless Chocolate Cake
Who says you need eggs to make an incredible chocolate cake? This eggless chocolate cake proves that plant-based or egg-free baking can produce results that are just as delicious, moist, and indulgent as traditional recipes.
What Makes This Eggless Chocolate Cake Special
Whether you are baking for someone with egg allergies, following a vegan lifestyle, or simply ran out of eggs, this recipe delivers a rich, deeply chocolatey cake with a tender crumb that stays moist for days. The secret to success lies in using simple pantry ingredients like vinegar and baking soda, which react to create lift and structure without eggs. The addition of oil instead of butter keeps the cake incredibly moist, while coffee enhances the chocolate flavor without making it taste like coffee.
Key Techniques for Success
This cake is so good that even egg-lovers will not realize it is eggless! It is perfect for birthdays, celebrations, or whenever you are craving something sweet and chocolatey.
Perfect for Every Occasion
The recipe is straightforward, requires just one bowl, and bakes up beautifully every time.
Ingredients
- 240g (2 cups) All-purpose flour
- 300g (1½ cups) Granulated sugar
- 75g (¾ cup) Unsweetened cocoa powder
- 1½ tsp Baking soda
- ½ tsp Salt
- 120ml (½ cup) Vegetable oil
- 1 tbsp White vinegar
- 2 tsp Vanilla extract
- 360ml (1½ cups) Water or brewed coffee
Quick Info
- Total Time:
- 50 min
- Difficulty:
- Easy
- Servings:
- 10
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan or two 8-inch round pans.
- 2
Whisk together flour, sugar, cocoa powder, baking soda, and salt.
- 3
Make three wells in dry ingredients. Pour oil, vinegar, and vanilla into separate wells.
- 4
Pour water or coffee over everything and stir until just combined.
- 5
Pour batter into prepared pans and tap to remove air bubbles.
- 6
Bake 30-35 minutes until a toothpick comes out clean.
- 7
Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
Pro Tips
- •Use coffee instead of water to intensify chocolate flavor
- •Do not overmix the batter
- •This cake stays moist for 4-5 days
- •For cupcakes, bake for 18-20 minutes
Variations
Add chocolate chips for double chocolate cake. Stir in 1 tsp espresso powder for mocha cake. Top with chocolate ganache or cream cheese frosting.
