Moist Eggless Chocolate Cake with Icing (The Best Ever!)

• All purpose flour + baking soda + salt - mix these together and sift them before adding into the cake batter.
• Cocoa powder - use unsweetened cocoa powder and make sure to sift first before using to break all lumps.
• Granulated sugar (caster sugar)
• Oil - You can use any vegetable oil in making this moist eggless cake but choose the ones that are light and odorless. Olive oil, sunflower oil, and coconut oils are fine.
• Hot water - this is to dissolve the coffee. It need not be boiling hot.
• Milk - use whole milk for a rich taste.
• Vinegar - reacts with the baking soda when mixed together and helps the cake rise well.
• Instant coffee powder (optional) - this is optional, but it gives a depth in flavor for the eggless cake.
• Vanilla extract - for the flavoring.

And as you can see, most of these are readily available at home, except for the vinegar, but you will see in the 'Substitution and variations' section below that you can substitute vinegar with apple cider vinegar or even lemon juice.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

Unlike most of my cake recipes 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!

1. 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.
2. 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 the coffee out, then all the liquid ingredients can be put together at once.
3. 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.
4. Start mixing both in the center and slowly pulling in the the sides as you mix. That way, you will get a nice and smooth cake batter.
5. Pour the batter into the prepared cake pan (well-greased and floured or parchment paper lined cake tins) and bake in a preheated oven until they are done. Do not overbake as that will cause the cake to become dry.
6. Once the cakes are baked, remove them from the oven. Let them rest in the pan for a few minutes and then turn them out onto a wire rack. Cool completely before decorating.

Decorating the cake

• Decorating this moist chocolate cake is easy. I choose chocolate buttercream and made simple piped star design all over the cake.
• To make the buttercream, add butter into a large mixing bowl. Cream until soft. Sift the powdered sugar separately and add into the creamed butter.
• Cream both together until the mixture becomes light and fluffy. Sift in the cocoa powder and cream again until smooth.
• Finally, add the vanilla extract. If the icing is too stiff, add some milk. Beat well before adding more to ensure the consistency is sufficiently stiff for piping.

1. Once the cakes have cooled down, level the tops.
2. Stack the cake layers with some chocolate buttercream in the middle.
3. 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.
4. 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.

🍽️Serving & storage

• You can store this moist eggless chocolate cake at room temperature for a good 4 to 5 days. If you wish to keep it longer, store it in the refrigerator (in an airtight container or wrapped in plastic wrap if not decorated) and bring it to room temperature before serving. 

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