This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, craving days or any celebration.
This Eggless Chocolate Cake has got to be my favorite cake that I’ve made so far. Believe me … I have tried quite a few since lately.
This has been one of my longest recipes in the creation. It took me quite few fails to figure out the right ratio. But each and every one of those failures was SO worth it.
The final result?
A Super moist, tender crumb, bursting with chocolate flavor cake!
This cake is a Chocolate Frolic!!!
When baking without egg this is the most frequent question.
How do you substitute eggs in a cake recipe?
The best way to substitute eggs in a cake recipe is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leavaners and acids are combined they react and produce gas (bubbles) that will make the cake fluffy.
What cakes can you make without eggs?
Cakes without eggs can be a little tricky, but not impossible! The best egg substitutes for a cake recipe are baking soda + buttermilk, yogurt, sour cream, sweetened condensed milk, applesauce and ripe mashed banana. Keep in mind that these last two can alter the flavor of the cake.
Check out my favorite cake recipes!!
It’s marvelous all by itself, frosted with a luscious frosting or with a scoop of vanilla ice cream.
Either way, you’ll love it.
Happy Cooking!!!
This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, holidays, and craving days.
- 2 1/3 cups (325 gr) self-rising flour
- 1/2 teaspoon baking soda
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup (113.4 gr) unsalted butter, softened (1 sticks)
- 2 cups (400 gr) white sugar
- 1/2 cup (4 oz)sour cream
- ½ cup (4 oz)vegetable or canola oil
- 1 1/2 cup (12 oz) buttermilk (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350º F. Butter one rectangular 9x13 inch cake pan, or two round 9-inch cake pan. Dust with flour and tap out the excess. To make sure your cake will come out of the pan without problems, line the bottom of the pan with parchment paper.
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In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
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Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
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Add butter, sugar, sour cream, oil, buttermilk, vanilla, vinegar and coffee to a large bowl or the bowl of a stand mixer. Mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
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Pour batter into prepared pan(s).
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Bake for 30 - 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
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Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
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Frost with your favorite frosting.
You can skip the instant coffee, but I love using it because it makes the chocolate rich and intense. A chocolate frolic!!
LOOKING FOR MORE EGGLESS RECIPES?
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
Looking for more egg substitutes? These are my favorites!!
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- Electric Mixer
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- Measuring Cups
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- Rectangular Baking Pan
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- Measuring Spoons
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Hello,
I am planning to make this yummy chocolate cake tomorrow but I can’t get a sour cream here at my place. Can you tell me how to make own sour cream at home or substitute to it. Thank you 😊
Hello Vidhyah! You can use plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hello! I’m excited to try your recipe after so many good reviews! I want to make it into a layer cake for a birthday. Can I make the cake 2 days in advance, then ice it one day before? Or is that too soon, and then will the cake dry out before serving? Thanks!
Hello Riya! Yes, you can make the cake 2 days in advance. According to my experience, I won’t dry out. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hi,
I plan on making the eggless vanilla and eggless choclate cake and I need the measurements for baking half sheet cake of both. THe current recipe is for 9X13 cake pan. how can i add to the current recipe?
Hello Tarjani! Simply half the ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
hi..
can i make this cake with regular flour instead of self rising,if yes any changes then?
thanks !
Hello Pearl! Yes, you can use all -purpose flour. Just add 1 teaspoon of baking powder + pinch of salt per cup of AP flour.
Hello. I am planning to take this for my son’s 11th birthday. I plan to use chocolate mousse as a filling, so I would have to chill the cake. So do I need to replace the butter with oil , as butter tends to get harder when chilled.?
Thanks in advance.
Hello Amrita! I am sorry but I haven’t tested with oil. However, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
If I wanted to make 3 layers of this cake should I double this recipe or keep it the same? And if I doubled this recipe would I have left over batter because I wouldn’t want that?
Hello Felish! It will depend on how big are your cake pans. Thanks for your interest in my recipe. Please come back and let me know how you like it.
Does this recipe use Dutch processed cocoa or regular?
Can I use Dutch processed cocoa powder for the recipe or does it need the natural cocoa powder
Hello Janu! I always use Natural Unsweetened Cocoa (100% cacao). Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hi, just wanted to let you know that you are a genius! Made this cake yesterday with my 9 year old son and it was an absolute hit. We have tried eggless cake recipes before but this one was definitely the best. Thank you so much for taking the time to do all that trial and error. It was worth it.
Hello Lata! Thanks so much for such a kind comment. You made my week 🙂. Hope you try my other eggless recipes soon.