Chocolate cake is a beloved dessert enjoyed by people of all ages around the world. Its rich, decadent flavor and moist, tender texture make it a favorite for celebrations and indulgent treats. Making chocolate cake without eggs is a great idea for several reasons. Firstly, it accommodates dietary restrictions or allergies, allowing more people to enjoy this classic dessert. Secondly, eggless chocolate cake tends to be more moist and fudgy, as the absence of eggs prevents the cake from becoming too dry or dense. Additionally, eggless recipes are often simpler and quicker to prepare, making them ideal for busy bakers or last-minute cravings. Whether you’re baking for a special occasion or simply craving a delicious treat, eggless chocolate cake is sure to satisfy your sweet tooth and impress your taste buds.
Why is this the best chocolate cake recipe?
Moist and Tender Texture: The buttermilk helps create a moist and tender crumb, making the cake incredibly soft and enjoyable. Rich Chocolate Flavor: With a full cup of cocoa powder, this cake is rich in chocolate flavor, perfect for chocolate lovers. Easy to Make: The recipe uses simple ingredients and straightforward steps, making it easy for anyone to bake a delicious cake. Egg-Free: This recipe is suitable for those with egg allergies or dietary restrictions, providing a tasty eggless option. Versatile: The cake can be enjoyed on its own or dressed up with various toppings, fillings, or frostings to suit different preferences and occasions. Crowd-Pleaser: Whether for a birthday party, potluck, or just a sweet treat at home, this cake is likely to be a hit with everyone who tries it.
Ingredients and substitutes
All-purpose flour: Provides structure to the cake. You can substitute with cake flour for a lighter texture. Sugar: Sweetens the cake and helps with moisture retention. You can use granulated sugar or other sweeteners like coconut sugar or brown sugar. Unsweetened cocoa powder: Adds the chocolate flavor and color to the cake. Use a high-quality cocoa powder for the best results. Baking soda: Acts as a leavening agent, helping the cake rise. You can substitute with baking powder, but the amount may need to be adjusted. Salt: Enhances the chocolate flavor and balances the sweetness. Use table salt or sea salt. Buttermilk: Adds moisture, tenderness, and a slight tangy flavor to the cake. You can make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes. Vegetable oil: Provides moisture to the cake. You can substitute with melted butter or melted coconut oil. Vinegar: Reacts with the baking soda to help the cake rise. White vinegar or apple cider vinegar can be used. Vanilla extract: Adds flavor to the cake. Use pure vanilla extract for the best flavor.
Step by step: Eggless Chocolate Cake
Eggless Chocolate cake
Prep – Preheat the oven to 350°F /175°C/ Gas mark 4. Grease and dust an 8-inch bundt pan with cocoa powder. Dry ingredients – Whisk the flour, baking soda, and salt in a large bowl. set aside. Wet ingredients – Add the cocoa powder, coffee, warm water, vegetable oil, vinegar, buttermilk, and vanilla extract. Combine – Add the wet to the dry ingredients and mix well with a whisk until well combined and no lumps. Bake – Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 minutes or until a toothpick inserted into the center comes clean. Cool – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Sugar glaze
In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract (if using) until smooth and well combined. Pour the glaze over the cooled cake and spread it evenly with a spatula. Allow the glaze to set before serving.
Chocolate glaze
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the cream from the heat and add the chocolate chips and butter. Let it sit for 1-2 minutes, then stir until smooth and glossy. Allow the chocolate glaze to cool slightly before pouring it over the cooled cake. Spread the glaze evenly over the cake and let it set before serving.
Tips for Success
Use Room Temperature Ingredients: Ensure that the buttermilk and other wet ingredients are at room temperature before mixing. This helps them blend better and results in a more evenly textured cake. Measure Ingredients Accurately: Use measuring cups and spoons for dry ingredients and a liquid measuring cup for liquids to ensure accurate measurements. Sift Dry Ingredients: Sifting the flour, cocoa powder, and baking soda together helps to remove lumps and aerate the mixture, resulting in a lighter cake. Do Not Overmix: Mix the batter until just combined. Overmixing can lead to a dense and tough cake. Preheat the Oven: Make sure the oven is fully preheated before baking to ensure even baking and proper rising of the cake. Use the Right Pan: Use an 8-inch round cake pan for this recipe. Using a different size or type of pan may affect the baking time and result in a different texture. Check for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. If it comes out clean or with a few moist crumbs, the cake is done. Cool the Cake Properly: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from sticking to the pan and maintains its structure. Glazing the Cake: If using glaze, ensure that the cake is completely cooled before applying it. This prevents the glaze from melting and dripping off the cake. Store the Cake Properly: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
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Frequently asked questions
Creative variations
Chocolate Orange Cake: Add the zest of one orange to the batter and replace the vanilla extract with orange extract for a chocolate-orange flavor combination. Mocha Cake: Replace 1/2 cup of the buttermilk with strongly brewed coffee for a delicious mocha flavor. Chocolate Mint Cake: Add 1 teaspoon of peppermint extract to the batter for a refreshing minty twist. Nutella Swirl Cake: Swirl 1/2 cup of Nutella into the batter before baking for a decadent chocolate-hazelnut flavor. Chocolate Raspberry Cake: Fold 1/2 cup of fresh raspberries into the batter for a burst of tartness that complements the rich chocolate flavor. Chocolate Coconut Cake: Add 1/2 cup of shredded coconut to the batter for a tropical twist. Double Chocolate Chip Cake: Fold 1/2 cup of chocolate chips into the batter for extra chocolatey goodness. Spiced Chocolate Cake: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter for a warm, spiced flavor. Chocolate Peanut Butter Cake: Swirl 1/2 cup of peanut butter into the batter before baking for a rich and indulgent treat. Chocolate Chili Cake: Add a pinch of cayenne pepper or chili powder to the batter for a spicy kick that enhances the chocolate flavor.
Creative ways to serve chocolate cake
Chocolate Cake Trifle: Layer cubes of chocolate cake with whipped cream and chocolate sauce in a glass to create a decadent trifle. Chocolate Cake Ice Cream Sandwiches: Slice the cake into squares and sandwich a scoop of your favorite ice cream between two slices for a delicious treat. Chocolate Cake Parfait: Layer crumbled chocolate cake with layers of whipped cream, chocolate sauce, and berries in a glass for a beautiful and delicious dessert. Chocolate Cake Milkshake: Blend crumbled chocolate cake with milk and ice cream for a rich and indulgent milkshake. Chocolate Cake Sundae: Top slices of chocolate cake with a scoop of ice cream, whipped cream, chocolate sauce, and sprinkles for a classic sundae. Chocolate Cake Pops: Crumble the cake and mix it with frosting to form cake balls. Dip the balls in melted chocolate and decorate with sprinkles or nuts. Chocolate Cake Tiramisu: Use slices of chocolate cake instead of ladyfingers in a traditional tiramisu recipe for a chocolatey twist. Chocolate Cake French Toast: Slice the cake into thick slices and use them to make French toast for a decadent breakfast or brunch. Chocolate Cake Truffles: Crumble the cake and mix it with cream cheese or frosting to form truffles. Roll the truffles in cocoa powder or melted chocolate for a rich and indulgent treat. Chocolate Cake Bread Pudding: Use cubes of chocolate cake instead of bread in a bread pudding recipe for a rich and chocolatey dessert.
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