Easy egg-free chocolate cake recipe. A fluffy and moist eggless chocolate cake that takes only a few minutes to make, filled and covered with a creamy and delicious chocolate buttercream (made with less sugar and butter than a regular buttercream).
Prep time: 30mins | Cook time: 20mins | Yield: 8 slices
Ingredients:
For the Egg-Free Chocolate 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
- 1/3 cup (73g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 1 tsp (5g) Vanilla extract
- 1 cup (240g) Warm milk
- 1 Tbsp (15g) Vinegar or lemon juice
For the Chocolate Frosting:
- 1/4 cup (22g) Unsweetened cocoa powder
- 1/4 cup (60g) Hot water
- 180g (about 1 1/4 cups) Semi-sweet or milk chocolate, chopped or chips
- 1/2 cup (113g) Unsalted butter at room temperature (softened)
- 1/2 cup (65g) Powdered Sugar (icing sugar)
Video:
Instructions:
For the Egg-Free Chocolate Cake:
- Line two 7in (18cm) round pans with parchment paper. Set them aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking soda, and salt in a large bowl. Whisk to combine the dry ingredients.
- Add the oil, vanilla, milk, and vinegar. Gently whisk until just combined and smooth. Don’t overmix the batter.
- Pour the batter into the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely to room temperature.
For the Chocolate Frosting:
- In a medium bowl, place the cocoa powder and hot water. Stir until completely dissolved. Let it cool to room temperature.
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool to room temperature (otherwise, the chocolate will melt the mixture when added to the butter). Note: make sure to use a good quality couverture chocolate.
- Place the butter in the bowl of an electric mixer fitted with the paddle attachment. Sift the powdered sugar over the butter. Start by mixing on low speed and increase the speed to medium-high. Beat for a few minutes until light and fluffy.
- Add the melted chocolate and mix until combined. Then add the dissolved cocoa powder and mix just until smooth. Note: make sure to add the melted chocolate first and then add the cocoa mixture. Otherwise, the buttercream may split.
- Let the frosting sit at room temperature or refrigerate for a few minutes to set, stirring every 10 minutes until the desired consistency.
- Frost the cake and store it at room temperature to maintain a soft and creamy consistency.
- If not consumed on the same day, keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
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Fluffy and Moist Nutella Cake (Egg-Free)
Egg-Free Chocolate Mousse Cake
Perfect Gluten-Free Chocolate Cookies
Orange Cookies Recipe (egg-free)
