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 a 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!!!
The Best Eggless Chocolate Cake Ever
Ingredients
- 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
Instructions
- 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.
- In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- 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.
- Pour batter into prepared pan(s).
- Bake for 30 - 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost with your favorite frosting.
Notes
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
Nutrition
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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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Hey.. I have baked this Cake 4 times now and we’ve all loved it every single time.. but I’m having a little issue, the cake rises beautiful and then collapses 🙈 any idea why that’s been happening? Btw I have baked your eggless vanilla cake multiple times too and love it..
Hello Preeti! There are three main reasons for this:
1- the oven door has been opened before the cake has set,
2- the cake didn’t go in the oven as soon as the mixture was ready or
3- there’s too much raising agent.
Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello! I tried your recipe but my cake felt very heavy. Any ideas on why that would be? Thanks
Hello Pooja! I don’t what exactly could happen but It sound to me like you add to much flour, overmix the batter, or overbake. When you try next time make sure to measure the ingredients properly and don’t overmix the batter. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Hope this help. Thanks for trying my recipe.
Nevermind. Just finished reading the instructions. Lol
Hello Terry! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Instant coffee? After it’s made or the powder?
Hey
How do u make buttermilk?
Hello Neelam! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of white vinegar or apple cider vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps!
Hi
Love this recipe. Can I freeze the cake for a few days before I ice it?
Hello Anita! Yes, it freezes well. Just make sure to wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂