In deze Eggless Chocolate Cake Recipe is an easy one-bowl egg-free chocolate cake recipe with the most deliciously moist cake crumbs. Plus, the cake is also dairy-free and vegan-friendly.
Baking without eggs just makes sense to me. All vegan recipes are always egg-free, but encouraging everyone to bake without eggs is important. Many people don’t enjoy the flavor of eggs in baking and only include them because they are in recipes. You might have tried my eggless vanilla cake recipe. Today, it’s a chocolate version of an eggless cake.
In fact, if you like cakes without eggs, you can try any of my cake recipes, like my Yoghurttaart, Chocoladecake zonder bakken, gemaakt met slechts twee ingrediëntenof Veganistische tulbandcake. Since they’re all vegan, they are naturally eggless.
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Chocoladetaart zonder ei
Ingrediënten
- 2 cups Meel voor alle doeleinden - see note for healthier/gluten-free options
- 1 cup Ongeraffineerde rietsuiker - see note for sugar-free/unrefined options
- ½ cup Ongezoet cacaopoeder
- 2 theelepels Appelcider azijn - or white vinegar or lemon juice
- 1 ½ theelepel Bakpoeder
- ¼ theelepel Zout
- ½ cup Koolzaadolie - of lichte olijfolie
- 1 cup Water - op kamertemperatuur
- ½ cup Plantaardige melk
- 1 eetlepel Vanille-extract
Zuivelvrije chocoladeganache
- 4 ons Zuivelvrije pure chocoladechips - or dark chocolate pieces (70-85% cocoa)
- ⅓ cup Kokosmelk
Instructies
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan with oil.
- In a large mixing bowl, add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine and break any lumps of flour.
- Make a well in the dry ingredients and add the vinegar, oil, and vanilla extract.
- Pour the water and milk at room temperature over the ingredients and whisk to form a smooth, lump-free cake batter.
- Pour the cake batter into the prepared pan and bake in the center rack of the oven.
- Bakken voor 40-50 minuten or until a pick inserted in the center of the cake comes out clean. I recommend checking the cake after 30 minutes and foiling the pan if the top browns too fast.
- Cool down completely on a wire rack at room temperature before adding the ganache frosting.
- Just before glazing, prepare the chocolate ganache.
Chocolade Ganache
- Bring coconut milk and chocolate chips over low-medium heat in a non-stick saucepan.
- Cook and stir gently with a silicone or wooden spoon until the chocolate is melted and a shiny melted mixture forms.
- Spread all over the cooled cake before serving and add sprinkles if desired.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
An eggless cake is a delicious, moist chocolate cake made from the most simple ingredients everyone has at home. All you need to bake an egg-free cake are:
- Meel voor alle doeleinden – Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.
- Ongezoet cacaopoeder
- Suiker – You can use any crystal sweetener, like coconut sugar, unrefined cane sugar, or sugar-free natural sweeteners like erythritol.
- Bakpoeder
- Water
- Melk naar keuze – I like soy milk or almond milk. Feel free to try coconut milk or oat milk if preferred.
- Avocado-olie or any vegetable oil you have at home. Melted plant-based butter also works well in this eggless chocolate cake recipe.
- Vanille-extract
- Appelcider azijn or white vinegar
- Zout
How to Make Eggless Chocolate Cake
- Verwarm de oven voor op 350 ° F (180 ° C).
- Grease a round 9-inch pan with oil spray and cover the bottom and sides of the pan with parchment paper.
- Spray some oil on the paper as well to prevent the cake from sticking to the paper.
- 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.
- Maak een kuiltje in het midden van het bloemmengsel.
- 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.
- Pour the batter into the mold and place it in the center rack of the oven.
- Bake the cake for 40 to 50 minutes at 350°F (180°C) 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.
Chocolade Ganache
After 3 hours or overnight, the cake should be cool enough to be decorated. I like to make a chocolate ganache, but feel free to halve the cake and use some of the dairy-free frosting recipes below to fill the cake.
If you prefer to make a ganache, add the ingredients below into a small non-stick saucepan.
- Pure chocola
- Kokosmelk
Bring the saucepan over low-medium heat. Stir gently with a wooden spoon. As it gets warm, it melts and thickens. 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.
Opslag instructies
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.
Allergie-uitwisselingen
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:
- Eivrij
- Zuivel vrij
- Zonder Noten
- 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.
- Olievrij – 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.
- Glutenvrij – Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.
- Bakpoeder can be replaced with twice the amount of baking powder.
More Eggless Cake Recipes
If you like making cakes without eggs, try some of these egg-free cake recipes:
hello! how can I replace Canola Oil?
You can use any other oil. I haven’t tried an oil free version at this stage and I can’t recommend yet.
Is the coconut milk canned or can I use regular coconut milk?
You can use both, light packaged coconut milk make the cake lighter which I really like.
Hi there, could I use Self raising flour instead ? Thanks andrea
It should work but you must skip salt and baking soda.