In this article, we will explore a delicious and easy-to-prepare recipe.

Introduction

Welcome to Food Lovers’ Blog, where we bring you delightful recipes that cater to all dietary preferences! Today, we’re diving into the world of decadent desserts with our Egg Free Chocolate Cake. Perfect for those who are avoiding eggs due to dietary restrictions or allergies, this cake is moist, rich, and indulgently chocolatey. Whether you’re a seasoned baker or a curious beginner, this recipe is sure to become a staple in your dessert repertoire.

Ingredients List

To craft this delightful Egg Free Chocolate Cake, you’ll need the following ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon vinegar
• 1/2 cup hot coffee
• 1 stick plant-based butter substitute, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla
• Splash of hot coffee to bring it together

Timing

• Prep Time: 15 minutes
• Cook Time: 34 minutes
• Total Time: 49 minutes

Step-by-Step Instructions

Step 1: Prepare Your Oven

Preheat your oven to 350°F (175°C), and position an oven rack in the center.

Step 2: Prepare the Cake Pan

Spray a 6″ cake pan with 2″ sides with cooking spray. Line the bottom with a circle of parchment paper and spray again to ensure easy release.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.

Step 4: Combine Wet Ingredients

In a large measuring cup, whisk together the canola oil, vanilla extract, vinegar, and hot coffee.

Step 5: Create the Batter

Gradually pour the wet mixture into the dry ingredients, whisking continuously until the batter is mostly lump-free. Be careful not to overmix to avoid a dense texture.

Step 6: Bake the Cake

Pour the batter into your prepared cake pan and bake on the center rack for 32-34 minutes. Test with a toothpick; it should come out clean when done.

Step 7: Prepare the Frosting

While the cake cools, beat together the softened plant-based butter substitute, powdered sugar, cocoa powder, vanilla, a pinch of salt, and 1 tablespoon of coffee. Add more coffee if needed to achieve the desired consistency.

Step 8: Assemble the Cake

Once the cake is cool, slice it horizontally in half. Place the bottom layer on a plate and spread 1/3 of the frosting almost to the edges. Add the top layer and frost with the remaining frosting. Decorate with buttercream roses and sprinkles if desired.

Nutritional Information

• Calories: 665
• Carbohydrates: 90 grams
• Cholesterol: 61 milligrams
• Fat: 33 grams
• Fiber: 3 grams
• Protein: 5 grams
• Saturated Fat: 15 grams
• Sodium: 763 milligrams
• Sugar: 66 grams
• Trans Fat: 1 gram
• Unsaturated Fat: 15 grams

Healthier Alternatives for the Recipe

For a healthier twist, consider using whole wheat flour instead of all-purpose flour and reducing the sugar by substituting with a natural sweetener like honey or maple syrup. You can also replace the oil with applesauce to cut down on fat content.

Serving Suggestions

This Egg Free Chocolate Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped coconut cream. For a sophisticated touch, serve with fresh berries or a dusting of cocoa powder.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until combined.
• Incorrect Oven Temperature: Ensure your oven is fully preheated to avoid uneven baking.
• Skipping the Parchment Paper: This can make it difficult to remove the cake from the pan.

Storing Tips for the Recipe

Store your Egg Free Chocolate Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. Thaw overnight in the refrigerator before serving.

Conclusion

This Egg Free Chocolate Cake is a testament to how delicious egg-free baking can be. It’s simple, satisfying, and sure to impress both those with dietary restrictions and those without. We hope you enjoy making and savoring every bite of this chocolaty delight.

FAQs

Q: Can I use a different type of flour? A: Yes, you can substitute with whole wheat or gluten-free flour, though texture may vary slightly.

Q: What can I use instead of coffee? A: Hot water or a non-dairy milk can be used as a substitute for coffee.

Q: How can I make this cake more moist? A: Adding a tablespoon of applesauce or yogurt can enhance the cake’s moistness.

For more delicious recipes, visit our related posts and explore the world of baking delights!

Egg Free Chocolate Cake

A delicious and moist chocolate cake without eggs, perfect for vegans and those with egg allergies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 34 minutes mins

Total Time 49 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: American

Calories: 665

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar *
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 2 1/2 tbsp canola oil
• 1/2 tsp vanilla extract
• 1/2 tsp vinegar
• 1/2 cup hot coffee

Frosting

• 1 stick plant-based butter substitute softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/2 tsp vanilla
• 1 tbsp hot coffee splash to bring it together

Equipment

• 6″ Cake Pan

Method

 

1. Preheat the oven to 350, and place an oven rack in the center position of the oven.
2. Spray one 6″ cake pan with 2″ sides with cooking spray, and then line the bottom with a circle of parchment paper and spray again.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
4. In a large measuring cup, whisk together the oil, vanilla, vinegar, and coffee.
5. Slowly pour the coffee mixture into the bowl while whisking. Whisk until the cake batter is mostly lump-free, but try not to mix too much and make a dense cake batter.
6. Scrape the batter into the prepared cake pan, and bake on the center rack of the oven for 32-34 minutes, until a toothpick inserted into the cake comes out clean.
7. While the cake cools, make the frosting: beat together the softened ‘butter’ with the powdered sugar, cocoa powder, vanilla, pinch of salt and 1 tablespoon of coffee. Add the remaining coffee if needed to bring it together.
8. Once the cake is cool, slice it in half horizontally. Place the bottom of the cake on a plate, and scoop 1/3 of the frosting on top. Spread the frosting almost to the edges. Place the remaining cake layer on top, and frost with the remaining frosting.
9. If desired, portion some frosting into a bag fitted with an open star tip and decorate the cake with buttercream roses and sprinkles.

Notes

This egg-free chocolate cake is perfect for celebrations and can be customized with various frostings or toppings. Consider adding some fresh fruit or nuts for extra texture and flavor.