This is my latest recipe, a moist eggless chocolate cake recipe. And it’s a first of its kind of chocolate cake without eggs on this site.
I made this chocolate cake without eggs for the first time to celebrate Father’s Day last year.
Moist Eggless Chocolate Cake
We don’t usually have eggless cakes or vegetarian cakes as some call them. I have tried a few times in the past but had no success with them so I had always stayed with cakes that use eggs, until last weekend when I decided to try eggless cakes again. My parents are both vegetarians, and while my dad consumes eggs, my mom doesn’t. So every time there is a birthday in the family, my mom will end up not eating the cake at all. I have always been thinking of finding a good egg-free chocolate cake recipe and decided to give it a go last weekend with this moist eggless chocolate cake recipe.
The best thing about this no eggs chocolate cake recipe is that it is really very easy to put together. You have the dry and the wet ingredients, and you literally mix them all together with just a hand whisk, and the cake is ready for baking. How simple is that? Let’s look at the ingredients and the method below.
How to Make the Moist Eggless Chocolate Cake
Despite there being no eggs in this eggless chocolate cake, the total number of ingredients used to make this cake is 8 (excluding baking soda, salt, and vanilla essence).
- Plain flour + baking soda + salt
- Cocoa powder
- Castor sugar
- Hot water
- Instant coffee (optional)
- Vanilla essence
And as you can see, most of these are readily available at home, except for the vinegar, but you will see in the recipe notes below that vinegar can be substituted with apple cider vinegar or even lemon juice.
Mixing the eggless chocolate cake batter
Until most of my cakes that contain eggs, this eggless cake recipe is very easy to mix. Everything can be mixed by hand in just a single bowl. No mixer required and cleaning up is easy too!
How to Make a Moist Eggless Chocolate Cake
- The process starts by mixing all the dry and wet ingredients separately before being mixed together in a large bowl. The dry ones are flour, baking soda, salt, cocoa powder, and sugar. These are all put together in a large bowl and mixed with a hand whisk.
- The wet ingredients are mixed in 2 parts. The first part is mixing coffee with water (if you are using coffee) and then adding in the rest of the wet ingredients which are milk, vinegar, oil, and vanilla. If you choose to opt for the coffee out, then all the liquid ingredients can be put together at once.
- When combining both the wet and dry ingredients, it is always advisable to pour the wet ones into the dry ones instead of the other way round. This is to avoid the dry ingredients from becoming lumpy. For easy mixing, make a well in the center of the dry ingredients and pour the wet ingredients in.
- Start mixing both by starting in the center and slowly pulling in the the sides as you mix. that way, you will get a nice and smooth cake batter.
- Pour the batter in well-greased and lined cake tins and bake until they are done. Do not overbake as that will cause the cake to dry out.
- Once the cake is baked and completely cooled, it can be frosted and decorated as one wishes.
Decorating the moist eggless chocolate cake
Decorating this moist chocolate cake is easy. I choose chocolate buttercream and made simple piped star design all over the cake. Here’s how I did it:
Decorating a Moist Eggless Chocolate Cake with Simple Buttercream Piping
- Once the cakes have cooled down, level the tops.
- Prepare the buttercream. Stack the cake layers with some buttercream in the middle.
- Cover the sides with the same buttercream and smooth it. At this stage, the icing need not be entirely smooth as it will be covered with the star piping.
- Fill up the remaining buttercream into a piping bag fitted with a star tip and pipe chocolate buttercream stars all over. I did the piping in vertical rows so that the stars are well arranged.
Here’s how the completed cake looked like:
Moist Eggless Chocolate Cake in Chocolate Buttercream Frosting – A Perfect Combination
Tips for the Best Moist Eggless Chocolate Cake
Grease and line your cake tins
- There is nothing more frustrating than having your beautiful cakes stuck to the cake tin, so make sure your tins are well prepared.
Use of coffee in the recipe is optional
- Coffee in this recipe gives the cake an intense chocolate taste. This ingredient is optional, and you can skip it if you want. If you prefer to use filtered coffee, you can use the 240 ml hot water indicated in the recipe to make your coffee. Just make sure the final coffee solution you add to the cake batter does not exceed 240 ml.
Use light vegetable oil
- You can use any vegetable oils in the recipe but choose the ones that are light and odorless. Olive oil, sunflower oil, and coconut oils are fine. You can also substitute the oil with butter but make sure the butter is unsalted and is melted.
- Cakes made with oil are well known for their moist property, so replacing it with melted butter is fine, but you will not get the same level of moistness as you would with oil.
Substitute for vinegar
- Since there are no eggs in this recipe, vinegar is used to react with baking soda to help the cake rise well. You can use apple cider vinegar or any other edible white vinegar in this recipe. Vinegar can be substituted with lemon juice if you like. Use it in the exact same quantity as the vinegar.
- Use good quality, unsweetened cocoa powder for best results.
- Baking soda, along with vinegar, plays a crucial role in this eggless cake, which helps the cake to rise well. If your baking soda is no longer fresh, you will not get the intended results. It is therefore advisable to check the effectiveness of your baking soda by a simple test of dripping a few drops of vinegar or lemon juice onto some baking soda. If the soda starts to fizz up actively, the baking soda is suitable for use (Source: www.thoughtco.com). Otherwise, you will have to get a new batch of soda.
Sift your dry ingredients well
- The dry ingredients in this recipe, i.e., flour, baking soda, cocoa powder, and salt, must be sifted. Sifting helps to aerate these ingredients, which is another factor that helps this eggless cake rise well.
How to make this into a vegan chocolate cake
- To make this eggless cake into a fully vegan chocolate cake, simply substitute the milk with water and follow the steps indicated as normal. Do note, however, that the taste and texture of the cake might vary slightly.
Do not over bake the cake
- This is a moist cake, but over baking can cause it to become dry. To ensure the cake is not over done, test it for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven.
- Ideally, there should be tiny crumbs that are sticking to the skewer. That way, the cake is not overcooked. The other way to check if the cakes are done is by pressing the top of the cake lightly to confirm. If it springs back when lightly touched, the cakes are done and ready to be taken out of the oven.
Storing the moist eggless chocolate cake
- This moist eggless chocolate cake can be stored at room temperature for a good 4 to 5 days. If you wish to keep it longer, store it in the refrigerator and bring it to room temperature before serving.
Stacking and carving
- This moist chocolate cake without eggs has a very moist and dense texture, making it perfect for stacking and even carving. It is also suitable for decorating with any type of frosting, including fondant.
MOIST EGGLESS CHOCOLATE CAKE RECIPE
Here is the printable version of my moist eggless chocolate cake recipe and while you are at it, don’t miss my recipe notes right above. They contain most useful tips for making the best chocolate cake without eggs!
(Moist Eggless Chocolate Cake (with Vinegar)
- 300 g plain flour
- 30 g cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 280 g castor sugar
- 250 ml oil
- 240 ml hot water
- 120 ml milk
- ½ tbsp vinegar
- 2 tbsp instant coffee optional
- 2 tsp vanilla essence
Frosting (Chocolate Buttercream)
- 200 g butter salted
- 370 g powdered sugar sifted
- 30 g cocoa powder
- 1 tsp vanilla essence
- 1 tbsp milk optional
- Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
- Mix instant coffee powder into hot water and leave aside.
- Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
- Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
- Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
- Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
- Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
- To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
- Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
- Use the chocolate buttercream to fill and cover the cake.
And that is pretty much my notes for this moist eggless chocolate cake recipe. Try it and let me know how it goes, ok?
A Yummy Slice of my Moist Eggless Chocolate Cake
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Happy Baking 🙂