Eggless Chocolate Cake Recipe: This straightforward vegan recipe for eggless chocolate cake is so easy that it only requires one bowl, and you will definitely want to make it again and again.
You won’t believe that this rich, chocolatey sponge cake is actually made with healthful whole wheat flour because it is so unbelievably light and fluffy. As you watch my video and follow the complete recipe with step-by-step images, you can make this chocolate cake right now, either with or without frosting.
Eggless Chocolate Cake Recipe
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
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The first step is to use sunflower oil to lubricate a round baking pan that measures 7.5 inches in diameter and 2 inches in height.
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Start by preheating your oven to a temperature of 392 degrees Fahrenheit (200 degrees Celsius).
Sifting
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A plate or bowl should be used to sieve the whole wheat flour, salt, and baking soda. Keep a plate, basin, or tray below the sieve before beginning the sifting process. You should use cocoa powder of a high quality.
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Keep the dry ingredients that have been sifted aside.
Making Liquid Mixture
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Take the raw sugar and place it in a another basin or pan.
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The sugar should be completely dissolved before adding the cold water and stirring it with a little whisk.
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To the sunflower oil, pour it. In order to ensure that everything is thoroughly combined and that the mixture is uniform, stir it quickly.
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Subsequently, incorporate the extract of vanilla and lemon juice. Repeatedly stir the mixture.
Making Chocolate Cake Batter
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After the dry ingredients have been sifted, add them to the liquid mixture. Use a whisk with a wire to thoroughly combine everything.
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You need to make sure that the batter does not include any lumps. The batter for this chocolate cake is not particularly thick and is somewhat thin.
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Pour the batter into the pan that has been prepared.
Baking
- It is necessary to tap the sides of the pan in order to release any additional air bubbles.
- Bake for 35 to 40 minutes at a temperature of 392 degrees Fahrenheit (200 degrees Celsius) in an oven that has been prepared. Be sure to keep an eye on the temperature, as it differs from one oven to the next.
- It is necessary to preheat the oven for fifteen minutes at a temperature of 180 degrees Celsius (356 degrees Fahrenheit) in order to bake using the convection mode of a microwave oven. After that, bake the cake for thirty to thirty-five minutes at a temperature of three hundred and fifty-six degrees Fahrenheit (180 degrees Celsius).
- You can use a bamboo skewer or a toothpick to determine whether or not the cake is done. It is expected that the toothpick or skewer would emerge intact. After the cake has cooled, place the pan on a wire rack to remove it.
- After the chocolate cake has reached room temperature and began to cool, carefully take it from the pan and lay it on a rack that is wired.
- If you find that the toothpick is sticky, you should return the cake to the oven and continue baking it for a few more minutes.Allow the chocolate cake to completely cool before applying the frosting in it.
Making Cocoa Frosting
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Using a small saucepan, combine the sugar, almond milk, and sunflower oil before proceeding.
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To ensure that the sugar is completely dissolved, the saucepan should be kept on a low heat and stirred frequently. After that, include the chocolate powder. The cocoa powder should be stirred and mixed over a low heat until it is completely dissolved. Be sure to turn off the flame.
Frosting
- Pour the frosting on top of the chocolate cake and along the sides of the cake while it is still hot with the frosting. Using an offset spatula, spread it out in an even manner. Alternately, you could cut the chocolate cake in half and apply frosting first on the middle of the cake, and then on the top of the cake.
- As a standard procedure, I first cover a plate of medium size with aluminium foil and then place the cake on the platter. The frosting performs better as a result of this.
- Ensure that the chocolate cake is covered and stored in the refrigerator for a couple of hours so that the frosting can harden. If you want to cover the cake, you can use a bowl on the dome shape. You need to make sure that there is sufficient space between the cake and the bowl that you are going to use to cover the cake.
- It will take a few hours for the frosting to take shape.
- To finish off the cake, sprinkle some chocolate shavings or cacao shavings on top the next day. If you want, you can add sprinkle some sprinkles or dry fruits on top. Additionally, icing sugar and cocoa powder can be sprinkled on top of the chocolate cake at this point. This measure is not required.
- A sweet treat that can be made by slicing and serving eggless chocolate cake.
Serving Suggestions
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As a dessert option after a meal or whenever you feel the want to indulge in chocolate, serve the chocolate cake in its original form. Alternatively, for a more opulent experience, you can enjoy it with a scoop of vanilla ice cream or some whipped cream that has been delicately sweetened.
Storage
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Put the remaining chocolate cake, whether it is whole or in pieces, into a container or box that has a lid and place it in the refrigerator for a week.
