Eggless Chocolate Cake – Baking a Cake from Scratch
This a delicious eggless chocolate cake recipe that I have been using for a while. It’s eggless and honestly I am not big at the eggless baking.
Egg less Chocolate Cake 1
I have sent it out to some of you on request by mail. However, since I don’t use it so often I tend to have to search it among my papers every time some one send me a request.
I have again two request for eggless cake so I decided that I’d share it with you on my blog. I do not have any pictures of this right now… It’s a fairly simple and quick recipe.
Stays moist and can be decorated as any other custom cake.
Eggless Chocolate Cake
Tools
- Bowls x 2
- Whisk
- Spatula
- Parchment Paper
- Two 8 inch cake pans
- Oven
Ingredients
Dry Ingredients
- All purpose flour – 440 grams
- Cocoa powder – 85 grams(/3/4 cup )(unsweetened)
- Baking soda – 3 tsp
- Salt – 1/2 tsp
Wet Ingredients
- Canola oil –Â 250 ml (1 cup)
- Brown sugar – 500 grams (2 1/2 cups)
- Hot water – 500 ml (2 cups)
- Vanilla – 2 tsp
Method
Prepare
- Preheat the oven to 170 C/350 F.
- Prepare your baking pans.
Mix Dry Ingredients
- In a mixing bowl swift flour, salt, baking soda.
Mix Wet Ingredients
- In another bowl mix cocoa powder and hot water. Stir to combine. Let cool slightly.
- Add the oil and brown sugar – Stir well until most of the Brown sugar is dissolved.
- Add vanilla.
Combine Wet Ingredients with the Dry Ingredients
- Combine the wet ingredients into the dry ingredients with a whisk to ensure no lumps.
- Pour the batter evenly into the baking pans.
Bake
- Bake in the center of the oven for about 30 to 40 minutes or until a skewer inserted into the center comes out clean.
- Cool for 10 minutes in the pan. Remove from the pan and cool completely before decorating.
Flavor Variation
Chocolate Orange cake
- Substitute one cups of the water with Orange Juice and the vanilla with Orange extract.
Egg less Chocolate Cake
This a delicious Egg-less chocolate cake recipe that I have been using for a while. It’s egg-less and honestly I am not big at the egg-less baking.
Ingredients - Choose (Metric or US Customary) below
Dry Ingredients
- 440 grams All purpose flour
- 85 grams Cocoa powder unsweetened
- 3 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 250 ml Canola oil
- 500 grams Brown sugar
- 500 ml Hot water
- 2 tsp Vanilla
Instructions
Prepare
-
Preheat the oven to 170 C/350 F
-
Prepare your baking pans.
Mix Dry Ingredients
-
In a mixing bowl swift flour, salt, baking soda.
Mix We Ingredients
-
In another bowl mix cocoa powder and hot water. Stir to combine. Let cool slightly.
-
Add the oil and brown sugar - Stir well until most of the Brown sugar is dissolved.
-
Add vanillaÂ
Combine wet to dry ingredients
-
Combine the wet ingredients into the dry ingredients with a whisk to ensure no lumps
-
Pour the batter evenly into the baking pansÂ
Bake
-
Bake in the center of the oven for about 30 to 40 minutes or until a skewer inserted into the center comes out clean.
-
Cool for 10 minutes in the pan. Remove from the pan and cool completely before decorating.
-
Flavor Variation:
Chocolate Orange cake
-
Substitute one cups of the water with Orange Juice and the vanilla with Orange extract.
Nutrition Facts
Egg less Chocolate Cake
Amount Per Serving (50 grams)
Calories 129
Calories from Fat 13
% Daily Value*
Total Fat 1.4g
2%
Saturated Fat 0.4g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 187mg
8%
Potassium 0mg
0%
Total Carbohydrates 28.2g
9%
Dietary Fiber 1.8g
7%
Sugars 10.2g
Protein 2.7g
5%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2000 calorie diet.
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Hello
I followed this recipe step by step but didn’t came out well.The taste was bit floury types though I tried few other recipes from your side which came out well.
Hey Hemalata. Sorry to hear that. Not sure why? From the comments, you can see some really love this recipe and some have had issues. But can’t seem to figure out what the cause of these failures is. I plan to make the recipe video soon.
Thanku very much for the yum recipe. It turned out very well, apart from sone issues like extreme bottom middle layer waa nkt cooked properly. Although the toothpick came out clean, but there was this one layer which was not cooked. I had used preheated oven at 170 degree for 20m and had baked the cake at 180 degree for 35m , any idea where could go wrong?
Richa are you using the right setting for the oven? Are you placing the cake in the middle of the oven? If the oven is small perhaps place the cake on the lower shelf next time and see if it helps.
Hi Veena, First of all big thanks for this amazing recipe. It turned out very yum. But I just faced one issue, extremely lower middle portion was slightly uncooked, rest of the whole cake was properly cooked. I had preheated at 170 degree for 20m, and had baked the cake for 35 m at 180 degree. Any idea where did I go wrong?
Sounds like you might have just taken it out a minute or two earlier Richa. Happens sometimes. If it happens again then you can try troubleshooting. Sounds like it just needed a minute or two more.
Hi can i use this cake for a fondant two tier cake?…thanks
Yes you can sarah! I’ve used it very successfully under fondant.
I love this recipes. My kids really enjoyed it. I stays so moist too! Next I’m going to try the Orange flavor. Thanks so much for sharing your recipes. They always work.
Thank you so much Shalaka. I’m so happy your kids enjoyed this recipe. Yes, do try the orange if you love the combination of orange and chocolate. – Thanks so much for this feedback. Appreciate that you took the trouble to come back and let me know. Thanks
Hi,
just went thorough ur site. I loving Making cake. I stay in India. Can recommend me where will I get it books. Which r ur best books?
thankyou
Annette
If you look under the top menu – I recommend. You will see the I recommend – books I love tab.
Thanks
Hi .
Wonderful…. Recipes.
I ‘ll have 2 make it.
ThankU
Me gustaria un biscocho
Hi Veena,
Your recipe is wonderful!! After a long time, i got a perfect recipe. Thanks for the wonderful recipe.i tried this recipe, it came good and the taste was aso good!. how can i keep it in moisture?
and can you pls share the recipe of "Eggless Venilla"
Thanks!
Hi Amutha, SO happy you found this recipe perfect for you. You can add sugar syrup to the cake after it’s baked if you want to keep it moist for further decorating. Thanks for taking the trouble to write this feedback. Appreciate it very much.
Yum!!! The recipe sounds wonderful!! I'll have to make it someday 🙂
Thanks Shalu – Let me know what you think if you try it