Chocolate cake is a classic treat that everyone loves, but for those avoiding eggs, there’s no need to miss out on this indulgent dessert. This eggless chocolate cake is rich, moist, and bursting with chocolatey goodness. It’s perfect for vegans, those with egg allergies, or anyone looking for a simple and delicious cake without eggs. Follow this easy recipe to make your very own eggless chocolate cake.
Ingredients:
- 1 cup all-purpose flour (maida)
- 1 cup sugar (granulated or powdered)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (dairy or plant-based like almond, soy, or oat milk)
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tbsp vinegar (white vinegar or apple cider vinegar)
Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
2. Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting ensures that no lumps remain and gives the cake a smooth texture.
3. Wet Ingredients
In another bowl, whisk together the milk, oil (or melted butter), vanilla extract, and vinegar. The vinegar reacts with the baking soda, helping the cake rise and ensuring a soft and moist texture.
4. Combine Wet and Dry Ingredients
Add the wet ingredients to the dry mixture and stir until just combined. Don’t overmix; mix until the batter is smooth and no lumps remain.
5. Add Boiling Water
Carefully pour the boiling water into the batter and mix well. The batter will be thin, but this is what gives the cake its moistness. Do not worry about the thin consistency.
6. Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake, as oven temperatures can vary.
7. Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn the cake out onto a wire rack to cool completely.
8. Optional Frosting or Topping
You can enjoy this eggless chocolate cake as is, or you can frost it with a simple chocolate ganache or whipped cream. For a richer taste, you can make a chocolate buttercream frosting or dust the cake with powdered sugar. Garnish with chocolate shavings, fresh berries, or chopped nuts for extra flair.
Tips for the Perfect Eggless Chocolate Cake:
- Flour: Use all-purpose flour for a soft texture. If you prefer a gluten-free version, you can substitute with a gluten-free flour blend.
- Milk: You can use any plant-based milk for a dairy-free version. Almond, soy, or oat milk work well.
- Vinegar: The vinegar reacts with the baking soda to give the cake lift. Don’t skip this ingredient, but don’t worry about the taste; it’s neutralized during baking.
- Toppings: If you’re feeling extra indulgent, add a scoop of vanilla ice cream or drizzle some caramel sauce over the cake for an even more decadent dessert.
This eggless chocolate cake is sure to be a hit at birthdays, gatherings, or even as a special treat for yourself. It’s easy to make, incredibly moist, and full of rich chocolate flavor. Enjoy!
