Craving a moist, decadent chocolate cake but don't have any eggs? Don't worry! This eggless chocolate cake recipe is here to rescue your dessert dreams. It's surprisingly easy, requires minimal ingredients, and delivers a rich, chocolatey flavor that will impress even the most discerning cake connoisseurs. Perfect for beginners and seasoned bakers alike, this recipe is your go-to for quick dinner ideas or a special occasion treat. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup granulated sugar
- ¾ cup milk (any kind works!)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Frosting (optional):
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This simple step ensures your cake doesn't stick.
Dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
Wet ingredients: In a separate bowl, combine the sugar, milk, oil, and vanilla extract. Whisk until well combined.
Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix! Overmixing can lead to a tough cake.
Boiling water magic: Slowly pour in the boiling water while mixing on low speed. The batter will be thin – that's perfectly normal!
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool completely in the pan before frosting.
Frosting time (optional): While the cake cools, prepare the frosting. Beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy. Stir in the vanilla extract.
Frost & enjoy: Once the cake is completely cool, frost it with the chocolate frosting and enjoy your delicious homemade creation!
Tips for the Best Eggless Chocolate Cake:
- Room temperature ingredients: Using room temperature ingredients helps them blend together more smoothly, resulting in a more even texture.
- Don't overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready.
- Let it cool: Allowing the cake to cool completely before frosting prevents the frosting from melting.
Variations:
- Add-ins: Feel free to add chocolate chips, nuts, or even fresh berries to the batter for extra flavor and texture.
- Different frostings: Experiment with other frostings like cream cheese frosting or a simple glaze.
- Cake size: Adjust baking time accordingly if using a different sized pan.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a more precise calculation, use a nutrition calculator online, inputting your exact ingredients and serving size.
This eggless chocolate cake recipe is a fantastic example of delicious dishes that are easy to make. It's a perfect addition to your collection of healthy meals and easy recipes. Enjoy baking and sharing this delightful treat!