Name: The Best Eggless Chocolate Cake Ever
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 1/3 cups (325 gr) self-rising flour; 1/2 teaspoon baking soda; ¾ cup (85 gr) unsweetened cocoa powder; ¼ teaspoon kosher salt; 1 tablespoon hot water; 1 teaspoon instant coffee; 1/2 cup (115 gr) unsalted butter, (softened (1 stick)); 2 cups (400 gr) white sugar; 1/2 cup (120 gr) sour cream; ½ cup (120 ml - 4 oz) vegetable or canola oil; 1 1/2 cup (360 ml - 12 oz) buttermilk ((at room temperature)); 2 teaspoons vanilla extract; 1 teaspoon apple cider vinegar

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

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.

4.17 from 126 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: servings

Calories: 414kcal

Author: Oriana Romero

Ingredients

2 1/3 cups (325 gr) self-rising flour
1/2 teaspoon baking soda
¾ cup (85 gr) unsweetened cocoa powder
¼ teaspoon kosher salt
1 tablespoon hot water
1 teaspoon instant coffee
1/2 cup (115 gr) unsalted butter, softened (1 stick)
2 cups (400 gr) white sugar
1/2 cup (120 gr) sour cream
½ cup (120 ml - 4 oz) vegetable or canola oil
1 1/2 cup (360 ml - 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 the cake from the oven and set on a wire rack. Allow cooling completely in the pan.
Frost chocolate frosting.

Notes

This is my Chocolate Frosting recipe

You can skip the instant coffee, but I love using it because it makes the chocolate rich and intense. A chocolate frolic!!

You don't have self-rising flour? NO problem!!

You can use all-purpose flour, just make sure to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe.

You don't have Buttermilk? NO problem!!

To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.

Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

STORE: to store you can cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.

FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.

If you want to make a 2-layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean.

LOOKING FOR MORE EGGLESS RECIPES?

Looking for more egg substitutes? These are my favorites!!

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition:

Did you make this recipe? Don't forget to give it a star rating and share your photos with me! Mention @MommysHomeCooking or tag #MommysHomeCooking!

: Electric Mixer

: Measuring Cups

: Rectangular Baking Pan

: Measuring Spoons

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