Easiest egg-free chocolate cake recipe. This eggless chocolate cake is fluffy and delicious, and the best thing is that it takes simple ingredients and just a few minutes to make! One of the easiest homemade cakes ever!
If you like quick and easy recipes, check out the Quick and Easy Blueberry Muffins or the Quick and Easy Banana Crumb Cake.
Prep time: 20mins | Cook time: 25mins | Yield: 9-12 servings
Step-by-Step Video Recipe (first cake of the video):
Written Recipe:
Easiest Egg-Free Chocolate Cake
Yield:
9-12 servings
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easiest egg-free chocolate cake recipe. This eggless chocolate cake is fluffy and delicious, and the best thing is that it takes simple ingredients and just a few minutes to make! One of the easiest homemade cakes ever!
Ingredients
For the Cake:
- 1 1/2 cups (180g) All-purpose flour
- 1/4 cup (22g) Unsweetened cocoa powder
- 3/4 cup (150g) Granulated sugar
- 1 tsp (6g) Baking soda
- A pinch of salt
- 1 cup (240g) Milk or water at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
- 2 tsp (10g) Vinegar or lemon juice
- 1 tsp (5g) Vanilla extract
For the Chocolate Ganache:
- 160g (about 1 cup) Milk chocolate, chopped or chips
- 1/3 cup (80g) Heavy cream (bring to room temperature)
Instructions
For the Cake:
- Line an 8-inch (20cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk to combine the dry ingredients.
- Create a well in the center of the dry ingredients and add the milk, vegetable oil, vinegar, and vanilla. Using a wire whisk, stir until just combined. Don’t overmix the batter, or the cake will be dense.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool completely at room temperature, remove the parchment paper and place the cake on a serving plate.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Refrigerate for about 30-40 minutes. Stir occasionally to firm up evenly until the desired consistency.
- Spread the ganache on top of the cake and serve.
Notes
If not consumed on the same day, keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.
