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

Delight in Decadence: Egg-Free Chocolate Cake Recipe

For those with dietary restrictions or simply seeking a lighter alternative to traditional recipes, this Egg Free Chocolate Cake offers a rich, indulgent experience without compromising on flavor or texture. Perfect for vegans or individuals with egg allergies, this cake delivers a moist and fluffy bite, wrapped in a velvety cocoa frosting. Let’s dive into how you can create this delectable dessert right in your kitchen!

Ingredients for Success

This recipe calls for a few simple ingredients, many of which you likely already have in your pantry. Here’s what you’ll need:

Cake Ingredients: – 3/4 cup all-purpose flour: The foundation of your cake, providing structure. – 1/2 cup granulated sugar: To sweeten and add moisture. – 1/4 cup unsweetened cocoa powder: For that rich, chocolatey flavor. – 1 teaspoon baking soda: Ensures the cake rises properly. – 1/2 teaspoon salt: Enhances the overall flavor. – 2 1/2 tablespoons canola oil: Adds moisture and ensures a tender crumb. – 1/2 teaspoon vanilla extract: Infuses the cake with aromatic sweetness. – 1/2 teaspoon vinegar: Reacts with baking soda for a light, fluffy texture. – 1/2 cup hot coffee: Intensifies the chocolate flavor while adding moisture.

Frosting Ingredients: – 1 stick plant-based butter substitute, softened: Creamy base for your frosting. – 1 1/2 cups powdered sugar: For sweetness and structure. – 1/4 cup cocoa powder: To maintain that chocolate theme. – 1/2 teaspoon vanilla: Complements the chocolate in the frosting. – Splash of hot coffee: Helps bring the frosting together with a hint of flavor.

Method: Step-by-Step Guide

1. Prepare Your Oven and Pan: – Preheat your oven to 350°F (175°C) and position the oven rack in the center. – Spray a 6″ cake pan with cooking spray, line the bottom with parchment paper, and spray again to prevent sticking.

2. Mix Dry Ingredients: – In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. This ensures even distribution of ingredients.

3. Combine Wet Ingredients: – In a separate large measuring cup, mix canola oil, vanilla extract, vinegar, and hot coffee. This liquid mixture will be added to the dry ingredients.

4. Create the Batter: – Gradually pour the wet mixture into the dry ingredients, whisking continuously until you achieve a smooth batter. Be cautious not to overmix, as this can lead to a denser cake.

5. Bake to Perfection: – Pour the batter into the prepared cake pan. Bake for 32-34 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool completely.

6. Craft the Frosting: – While the cake cools, beat together the softened plant-based butter substitute, powdered sugar, cocoa powder, vanilla, and a pinch of salt. Add a tablespoon of coffee to achieve a smooth consistency, adding more if necessary.

7. Assemble the Cake: – Once the cake is cool, slice it horizontally into two layers. Place the bottom layer on a plate and spread one-third of the frosting on top. Lay the second cake layer on top and cover with the remaining frosting. Decorate with buttercream roses or sprinkles if desired.

Nutritional Insight

This Egg Free Chocolate Cake serves as a delightful treat with each serving containing:

• Calories: 665
• Carbohydrates: 90g
• Fat: 33g
• Protein: 5g
• Sugar: 66g

Time Commitment

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

This quick and easy recipe makes it possible to enjoy a scrumptious dessert in under an hour!

Conclusion

This Egg Free Chocolate Cake is proof that dietary-friendly desserts can be just as indulgent as their traditional counterparts. With its rich chocolate flavor and smooth frosting, it’s bound to become a favorite at any gathering. Whether you’re catering to dietary restrictions or just looking for a new twist on a classic cake, this recipe will not disappoint. Enjoy the sweet satisfaction of baking a cake that everyone can indulge in!

Egg Free Chocolate Cake

This delicious chocolate cake is completely egg-free, perfect for those with allergies or dietary preferences. It’s rich, moist, and topped with a smooth plant-based buttercream frosting.

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

  

Cake

• 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
• 2 1/2 tablespoons 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 splash hot coffee 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. If desired, portion some frosting into a bag fitted with an open star tip and decorate the cake with buttercream roses and sprinkles.

Notes

Use a splash of hot coffee to adjust the consistency of the frosting if needed. This cake pairs wonderfully with a scoop of vegan ice cream or a sprinkle of your favorite nuts for added texture.