Eggless Cake

Why Make Eggless Cakes?

Many people don’t enjoy the flavor of eggs in baking and only include them because they are in recipes.

Eggless recipes taste better and can be stored for longer.

You might have tried my eggless vanilla cake recipe. Today, it’s a chocolate version of an eggless cake.

If you are new to egg-free baking, it can be overwhelming. But don’t overthink the process because it’s actually pretty simple.

You don’t need any egg replacer, no egg substitute, just basic wholesome ingredients.

How To Make An Eggless Cake

An eggless cake is a delicious, moist chocolate cake made from the most simple ingredients everyone has at home.

Ingredients

All you need to bake an egg-free cake are:

• All-Purpose Flour – I didn’t try any other flour, and therefore, I won’t recommend using a gluten-free all-purpose flour blend. Feel free to try, but by experience, I learned that egg-free and gluten-free don’t go very well together without changing the recipe.
• Unsweetened Cocoa Powder
• Sugar – You can use any crystal sweetener, like coconut sugar, unrefined cane sugar, or sugar-free natural sweeteners like erythritol.
• Baking Soda
• Water
• Milk of Choice – I like soy milk or almond milk. Feel free to try coconut milk or oat milk if preferred.
• Avocado Oil or any vegetable oil you have at home. Melted plant-based butter also works well in this eggless chocolate cake recipe.
• Vanilla Extract
• Apple Cider Vinegar or white vinegar
• Salt

Dry Ingredients

First, add all the dry ingredients in a large mixing bowl or the bowl of your stand mixer: flour, cocoa powder, baking soda, and salt.

Use a whisk to stir and break any lumps of cocoa in the bowl. It should be consistent and fine with no lumps of dry ingredients.

Make a well in the center of the flour mixture.

Liquid Ingredients

Now, add the wet ingredients: water, milk, avocado oil, and vanilla extract.

Use a silicone spatula or wooden spoon to stir and bring all ingredients together into a smooth cake batter.

The chocolate cake batter should look like any regular cake batter, not too thin, not too thick, smooth, and shiny.

Baking Egg-Free Cake

Pour the batter into the mold and place it in the center rack of the oven.

Bake the cake for 40 to 50 minutes or until a pick inserted in the center of the cake comes out clean.

If the top of the cake darkens too fast, foil the top of the pan with a piece of foil.

The baking time varies depending on the size of the pan and oven calibration. Always follow the toothpick indicator to know if the cake is cooked in the center.

Let the cake cool down for 10 minutes in the cake pan, then release it on a wire rack.

Cool completely on a wire rack at room temperature before adding any chocolate ganache or decoration.

Cook until the chocolate is fully melted and the ganache is shiny and slightly thick.

Let it cool down for 10 minutes at room temperature outside the stove.

Then, pour the lukewarm chocolate ganache on top of the chocolate cake and spread to cover.

If you like, sprinkle some candies, sugar sprinkles, or unsweetened coconut on top of the ganache.

Storage Instructions

This eggless cake can be stored very well at room temperature in a cake box for up to 2 days.

Or store it for up to 4 days in the fridge. If the cake is too large to eat within 4 days, you can also freeze cake slices in sealed bags or a container.

The cake can be frozen for up to one month, and thaw at room temperature the day before.

Allergy Swaps

If you are allergic to some of the ingredients, you can use some of the substitutions below. But overall, the cake is quite allergy-friendly as it’s naturally:

• Egg-Free
• Dairy-Free
• Nut-Free
• Vegan

Below are some more options for you:

• Sugar-Free – Use a sugar-free natural granulated sweetener, like erythritol or allulose. For the ganache, use stevia-sweetened chocolate chips.
• Oil-Free – I didn’t try an oil-free version of this cake. You may want to try dairy-free yogurt or unsweetened applesauce, but I can’t guarantee the texture will be the same.
• Gluten-Free – I didn’t try a gluten-free option yet. I don’t think a gluten-free all-purpose flour will come out very well. Often in egg-free baking, gluten-free flour blends require more fat or baking powder to achieve a similar cake texture. Feel free to experiment, but I can’t guarantee a successful result.
• Baking Soda can be replaced with twice the amount of baking powder.

Frequently Asked Questions

Can I Bake The Cake In An 8-Inch Pan?

I recommend sticking to a 9-inch pan, or the cake will be too thick, and as a result, it will take a very long time to bake.

Plus, the texture won’t be spongy at all but denser if the pan is too small.

Can I Make A Two-Layer Cake With This Recipe?

Yes, you can split the cake batter evenly in half. Bake the cake in two greased 9-inch round pans.

Place one pan in the center rack and one pan under the center rack.

Swap the pans halfway through baking, so both cake layers bake evenly.

Since there’s less cake batter in the pan, the baking time will decrease to 30 to 40 minutes.

Always insert a toothpick in the center of each cake layer. The cakes are ready to come out of the oven when the pick comes out clean or with a few crumbs on it.

How Can I Stick The Cake Layers Of A Layered Cake?

Cool down both cake layers and use my chocolate frosting recipe to stick both cake layers.

Use the remaining frosting to cover both cake layers, or use the chocolate ganache recipe.