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.
EGGLESS CHOCOLATE CAKE RECIPE
Who says you need eggs to make a cake super moist? You won’t believe how delicious, easy, and moist that this eggless chocolate cake is. It has a tender crumb, bold chocolate flavor, and is paired up with a chocolate frosting.
Perfect for those with egg allergies but also great for those who ran out of eggs and need to make a cake ASAP. Even better, this chocolate cake is freezer-friendly! I love to freeze this cake in individual portions, so whenever my daughter is invited to a birthday party, I can pack her a piece of eggless cake to take part in the cake-eating festivities and not feel left out!
HOW DO YOU MAKE AN EGGLESS CAKE?
The best way to substituteĀ eggs in a cake recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as 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.
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.
EGGLESS CHOCOLATE CAKE RECIPE INGREDIENTS
Amounts are included in the printable recipe below (scroll down). Youāll need:
- Self-rising flour
- Baking soda
- Unsweetened cocoa powder
- Kosher salt
- Hot water
- Instant coffee
- Unsalted butter
- White sugar
- Sour cream
- Vegetable or canola oil
- Buttermilk
- Vanilla extract
- Apple cider vinegar
HOW TO MAKE EGGLESS CHOCOLATE CAKE
Detailed instructions are included in the printable recipe below (scroll down).
1 ā PREPARE THE OVEN AND PAN
Preheat oven to 350Āŗ F (175Āŗ C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
2 ā COMBINE THE INGREDIENTS
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.
Cream butter and sugar together. Then add oil and vanilla and beat for 2 more minutes. Add sour cream and vinegar; continue beating until well combined, about 1 minute. Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 ā 45 seconds. Do not overmix.
3 ā BAKE THE CAKE
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 it on a wire rack.Ā Allow cooling completely in the pan.
Frost with my homemade chocolate frosting.
EGGLESS CUPCAKES BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, itās way too soft.
- Donāt overmix the batter. Mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.Ā
- Fill cupcake liners about two-thirds full.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.Ā
STORING
This egg-free chocolate cake always gets eaten up so quickly that you might not even have leftovers to pack up! But if you do have leftovers or youāre planning on making these ahead of time for a party, hereās how to do so.
LEFTOVERS
This eggless chocolate cake will stay fresh in an airtight container at room temperature for up to 3 days as long as itās unfrosted. If frosted, store it in the fridge. I suggest frosting it the day you intend on enjoying it so the cake lasts longer!
FREEZER
To freeze, skip frosting the cake. Let the cake cool completely, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before icing and serving.
MORE EGGLESS CAKE RECIPES YOU’LL LOVE
- Eggless Red Velvet Cake
- Eggless Vanilla Cake Recipe
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Pineapple Upside Down Cake
- More eggless cake recipes…
The Best Eggless Chocolate Cake Ever
Ingredients
- 2 1/3 cups (325 g) self-rising flour (see notes)
- 1/2 teaspoon baking soda
- Ā¾ cup (75 g)Ā unsweetened cocoa powder
- Ā¼ teaspoon kosher salt
- 1 tablespoon (15 ml) hot water
- 1 teaspoon instant espresso coffee
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 2 cups (400 g) white sugar
- Ā½ cup (120 ml – 4 oz)Ā vegetable or canola oil
- 2 teaspoons (10 ml) vanilla extract
- 1/2 cup (120 g) sour cream (at room temperature)
- 1 teaspoon (5 ml) apple cider vinegar
- 1 1/2 cup (360 ml – 12 oz)Ā buttermilk (at room temperature)
Instructions
- Preheat oven to 350Āŗ F (175Āŗ C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.Ā
- 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.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 ā 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla and beat for 2 more minutes. Add sour cream and vinegar; continue beating until well combined, about 1 minute.Ā
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 ā 45 seconds. Do not overmix.
- Pour batter into prepared pan(s).
- Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan.
- Frost with chocolate frosting, if desire.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 ā 5 minutes, until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
- Donāt overmix the batter. Mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Eggless Red Velvet Cake
- Eggless Vanilla Cake Recipe
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Pineapple Upside Down Cake
- more eggless cake recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Electric Mixer
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- Kitchen Scale
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- Spatula-Set
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- Rectangular Baking Pan
Love what you see?Ā SubscribeĀ to Mommy’s Home Cooking so you’ll never miss a recipe! Then, follow along onĀ Instagram,Ā Pinterest,Ā andĀ FacebookĀ for more fun!Ā
Recipe originally posted January 2018, post content edited to add more helpful information, no change to the recipe in March 2021.
Hi I am 11 and I have used this recipe many times and it is all so amazing. My friends little sister has an egg allergy so I try to find eggless recipes to try. I was wondering if you could make this with 2 8inch pans?
Hello there! So glad you like this recipe =) Yes, you can make this cake in 2 8-inch pans, just make sure to adjust the baking time accordingly. Thanks so much for your feedback and for trying my recipe.
hi i am nine and love to bake. a family friend of mine does not eat eggs and i baked this for them twice and they really love it one time i made it a bunt cake. the second time it was a three layer cake but was kind of dence is there anything i can do about that.
Hello bakergirl! It sounds like you nailed it! We LOVE this recipe too =) Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi, I have to prepare this recipe for my friends son birthday. What is the substitute for both sour cream and coffee powder? I am planning to prepare half sheet cake 8 inches or 9 inches cake same as that your pan. Can I use same recipe for 8 inches half sheet cake also? Can you please the link of pan where you brought that? Can I use chocolate buttercream instead of whipping cream? I am planning to decorate with edible image on top of the cake. Can you please reply to all question.
Thanks,
Harathi
Hello Harathi! Thanks for the interest in my recipe. You can substitute sour cream for plain regular yogurt or make your own sour cream. . You can skip the coffee if you don’t want to use it. This is the pan I use for sheet cakes >>>https://amzn.to/3syXMJp Yes, you can frost the cake with chocolate buttercream.
Thank you so much for your reply.
I brought same pan that you share with me. Can I do one eggless chocolate layer and one eggless vanilla Layer? Can I do cake border and designs with American buttercream and middle I can keep edible image ? Is it good?
Hello Harathi! Yes, you can build your cake as your heart desires. xo
I want to make a chocolate cake for my sonās 2nd birthday, I was thinking of layering two 8 inch round cakes. But what is the difference between this recipe and your one bowl eggless chocolate cake? Iām trying to decide between the two.
Hello Mel! Both recipes will work fine to layering two 8 inch round cakes, and both are delicious. I mostly use my one-bowl chocolate cake just because it’s easier and does not require a mixer. But I promise you will be happy with either. Thanks for your interest in my recipes. Please come back and let me know how you like it =)
This is a perfect chocolate cake, I use gluten free flour because of my intolerances and I used soft dark brown sugar instead of white. This is the only freee from recipe I ever use.
Hello Linda! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I appreciate all the comments so I thought I would post my own, in an effort to be helpful. I followed the instructions to a “T” and I will add that I am generally a very good cook. I ended up baking the cake about 50 minutes, much longer than the 30 to 35 minutes. The cake turned out more like an incredibly delicious brownie. And the ONLY thing I did that is questionable is that at 35 minutes I checked the center with a clean steak knife and, once out of the oven I cut into it while it was still hot because my 6 year old son, who has the egg allergy, couldn’t wait for it to cool.
Any thoughts on why it turned out so dense? I measured the flour out properly (did not scoop it from the bag.)
Hello Kate! Itās impossible to say exactly because there are so many things that can make that happen. Iāll tell you the most likely, and then hopefully, you can work out what went wrong and avoid it in the future.
There are three main reasons for this:
1- The batter was overmixed.
2- Too much flour or the wrong type of flour was used.
3- Butter and sugar were not appropriately creamed.
Solution:
Mix just until youāve evenly distributed the ingredients throughout the batter.
Make sure to measure ingredients correctly. Be a pro and use a kitchen scale to measure ingredients.
Beat the butter and sugar for 3 ā 4 minutes, or until creamy, fluffy, and pale.
If you have any questions, please click here to read on for a handful of answers to the most frequently asked questions about eggless baking.
I hope that helps! Oriana xoxo
My brother’s allergic to eggs so have been trying to find an eggless cake recipe which rises well and isn’t too dense. I followed this recipe exactly and the cake came out perfectly – it rose well and is tastes great. Will have to try some of your other recipes now.
Thank you!
Hello Saima! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Stay safe and take care of yourself and your loved ones. Happy Holidays! xo
I made this cake for my daughter 8th Birthday and everyone loved it. It will definitely be my go to cake. I used white vinegar cause I did not have apple cider vinegar but it still came out great. Love it.
Hello Kata! So glad everyone enjoyed it =) Thank you for taking the time to come back and let me know!
I made this cake for my 3 year oldās birthday and it turned out great. I followed it step by step no replacements. Thank you.
Hello Swati! Iām SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
I ama planning to make two 9Ć9 square cake. Do I have rto increase or decrease ingredients quantities??
Hello Pavani! This recipe is enough to make 2 9-inch pans. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! I’m planning to make this for my daughter’s birthday. Can I add sweetened dark chocolate to increase the richness of the cake? If yes, how much? And then how should I adjust the sugar quantity?
Hello Alpha! This cake is very rich, but you can add 1/2 to 1 cup of chocolate if you want. Keep in mind that the texture might change a little. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Update: After baking it, the cake tasted great! Not sure why the batter was so clumpy, but thankfully it didn’t affect the taste!
Hello Madhu! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello! I’d like to use this recipe to make mini-cupcakes. Do you have a suggestion on how long they should be baked?
Hello K! I would recommend using this recipe: https://mommyshomecooking.com/eggless-chocolate-cupcakes/
Divide the batter evenly among pans and bake on center rack for 15 – 18 minutes or until a wooden skewer removes cleanly. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I use normal plain vinegar instead of apple cider vinegar and if yes in how much quantity.
Your recipes are amazing
Hello Sammy! Yes, you can use the same amount of regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this cake for a friend of mine last weekend. Her twins were turning one, so this would be their very first cake. One of the babies is allergic to eggs, so I needed to find an eggless recipe. Everyone said that this cake was not only the nicest eggless cake they had ever had, but also one of the nicest birthday cakes in general! So moist and chocolatey! I’m now making it again just for us. Thank you!!
Hello Rebecca! Wow, what a compliment! I feel so happy when I receive comments like yours. Iām so glad everyone liked this cake. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi Oriana, I just tried this cake today and it is amazing. It was a last minute decision. I had all the ingredients at home except the sour cream. Even without that, it turned out soft and luscious. We ate the warm cake with some ice cream….super delicious. I like the way you have organized the recipe. The addition of ingredients in the method section is in the same order as they are listed in the ingredient section. That was super helpful for me. Thank you for creating and sharing this wonderful recipe.
Hello Anjali! So glad you like this chocolate cake recipe. Next time, you can substitute sour cream for regular plain yogurt. Thanks so much for your feedback and for trying my recipe. I really appreciated it =)
Thank you Oriana for this great recipe! I’ve made it 3 times and it was absolutely delicious every time!!
Hello Karuna! Iām delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
HI Orianna!
Great Recipe. I wanted to ask, can I cut out shapes from this cake once done or will it be too moist and crumbly? TIA.
Hello NR! I haven’t cut out shapes from this cake yet but I think it could work. If you do try, please let me know the outcome. Thanks for your interest in my recipe.
It was our anniversary today and I made this chocolate cake with your recipe for chocolate frosting! This is even better than cake with eggs! Moist and chocolatey! Thank you for the yummy eggless recipes that you share!
Hello Ramya! Wow, what a compliment. Iām so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know! Happy Anniversary =)
Wow i canāt wait to make this. I dont have butter cream so will make it according to your instructions.
Do I still need to add another teaspoon of lemon as per your recipe or will the lemon mixed with the milk be sufficient. Many Thanks
Hello Bev – yes, you need the extra acid called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Just wondering if this recipe can made with an 8inch round pan or 6 inch pan and how many layers I would get for both sizes and how long I would need to keep them in the oven for.
Hello Jaspreet! This recipe will give you 2 8-inch pans, or 3 6-inch pans. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! Iām wondering if I could use this recipe to make cupcakes? Any input is greatly appreciated!!
Hello Ashlee! I haven’t tested this recipe for cupcakes, but check out my Eggless Chocolate Cupcakes recipe: https://mommyshomecooking.com/eggless-chocolate-cupcakes/ Hope that helps!
Hello,
Very pleased to find an egg free cake recipe for my sons first birthday without ultra complicated ingredients!! We can’t get apple cider vinegar here…would standard cider vinegar be ok?
Thankyou!!
Hello Charrier! Yes, that will work fine. Happy Birthday to your son ?. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you for this wonderful recipe. The cake was one of the best that I have made. Easy instructions and recommended substitutions for unavailable ingredients made it very convenient to make. Your entire site looks so well researched and like a lot of love went into making it. Kudos!
Hello Sudeepta! Iām so glad you enjoyed it. Thank you so much for taking the time to come back and let me know and for your feedback!
Could I use this cake to cover with fondant? Will it be able to take the weight? I have made quite a few cakes during this pandemic and I seem to have forgotten the consistency of this one. I just remember it tasted great.
Also if this cake doesnāt work, which one of your eggless cakes would work for covering with fondant?
Hello Sudeepta! I never use fondant but some readers have covered it with fondant without any problem. Thanks for your interest in my recipe.
Hi, I don’t have sour cream, what can I substitute it with?
Hello Vpb! You can use regular plain yogurt. Hope this helps. Take care =)
Hi
I made this eggless chocolate cake for my sister’s birthday..
I didn’t have butter milk n sour cream
I used sour milk and plain low fat yogurt instead.
This cake came out amazing.
Every one loved the cake and all of them even had seconds… Cake almost done and only a slice left.
The cake even tasted much better the next day.
Thanks for your lovely recipe
Hello Ashina! Iām SO GLAD you loved it. Thank you for taking the time to come back and let me know! =)
The cake came out amazing! Thank you for sharing the recipe.
Hello RJ! Iām so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
I’d like to make two 8-9inch cakes and then layer them with frosting. How much frosting will I need to cover the entire cake plus the middle? Also, to make self-rising flour, we need to add 1tsp of baking powder and a pinch of salt per cup of all purpose flour. So that’ll be 2tsp baking powder and 2 pinches of salt for the 2 cups of self-rising flour. How much of baking powder and salt do we add for the additional 1/3 cup of all purpose flour? Looking forward to making this cake. Thank you.
Hello Maddy! You can add 2 1/2 teaspoons baking powder + 1/2 teaspoon salt. This is my chocolate frosting recipe (https://mommyshomecooking.com/easy-chocolate-frosting/). For 2-layers cake you need to double the frosting recipe so you have enough. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana. This recipe is my favorite. I just loved it.
I recently baked this with all purpose flour + baking powder, since I’m running out of self rising. It tastes amazing, but when I invert it from the pan, it breaks on the sides. Do you know why it’s like that? Thank you dear.
Hello Vd, I am so glad you like this recipe…it’s our fave too! I would recommend to grease and flour well the cake pan before adding the batter. Unmold the cake after it cools. Also, take a small butter knife or offset spatula and run it around the edges of the cake to loosen it from the sides of the pan. Hope this helps! xo- Ori
Hi Oriana,
Iāve tried many of your eggless recipes and my family absolutely loves them!! My daughter is allergic to eggs, so Iām so thankful to you for these flavorful, texture-rich desserts!! I have one request, for the Chocolate Frosting recipe on the cake. It looks great, but I donāt see the recipe. Thank you in advance!!
Hello Noorie! I am so happy that you like my recipes. I will publish my chocolate frosting soon. Thanks so much for your feedback =)
Is there a substitute fro the sour cream and if not can it be excluded from the recipe.
Hello Ayesha! You can use plain yogurt, not greek yogurt please, just plain unsweetened yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi I’ve tried your cake for several time. It was good. I recently made this again, I don’t know what went wrong, it turns out to sunk in the middle. Do you have any idea what’s wrong?
Hi dear, i have several questions. Please help me.
– for this recipe, can we mix flour and buttermilk alternatively (like in your vanilla cupcake recipe)?
– How long do u usually beat butter and sugar? And what speed do u use?
– how do you know if your vinegar is expired?
Thank you so much ā¤ļø
Hello Vd!
1- Yes, you can do that if you want.
2- I usually beat the butter for about 5 minutes over medium speed, until light and pale. This helps to create air bubbles to make your cake tender and fluffy.
3- Vinegar has a very long shelf life, however, you can check the expiration date on the container.
Thanks for your interest in my recipe. Please come back and let me know how you like it =) xo
Hi. Is it baking soda or baking powder to be used. Thank you
Hello Arti! The recipe calls for baking soda. If you are using self-rising flour you don’t need to add baking powder. If you are using all-purpose flour read the notes for instructions. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Vd! 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.
Hope this helps!
Hey.. I have baked this Cake 4 times now and weāve all loved it every single time.. but Iām having a little issue, the cake rises beautiful and then collapses ? any idea why thatās 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 donāt 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 donāt 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. ?
This recipe looks amazing and I can’t wait to make it for my daughter’s birthday this week! Do you think this recipe can be made in cupcake form rather than a cake? Thanks!
Hello Moran! This is my eggless chocolate cupcake recipe: https://mommyshomecooking.com/eggless-chocolate-cupcakes/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I please get the recipe to the frosting used in the picture for this eggless chocolate cake recipe? It looks delicious.
Hello Jill! This is my chocolate buttercream recipe:
Ingredients
3 cups powdered sugar
1/3 cup butter, softened
2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled
3 to 4 tablespoons heavy cream
āØIn a medium bowl, beat with an electric mixer 1/3 cup unsalted butter until soft. Add 3 cups powdered sugar keep mixing until blended. Stir in 2 teaspoons pure vanilla extract and 3-4 oz of melted and cooled chocolate. Gradually beat in just enough 3 -4 tablespoons of heavy cream, one tablespoon at the time, to make frosting smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank You !!! This recipe is so good, the cake is moist & tasty. I baked it in three 6 inch pans, planning to make raspberry jam & raspberry frosting
Hello Priya! This is my fave cake recipe. Iām so glad you love this too. Thank you so much for letting me know!
We made this cake for my daughters 12th birthday. I made it as a layer cake ( 2) 9inch rounds. It was a fabulous cake. I made it as the recipe stated; no substitutions. My family loved it! Thanks for a great recipe!
Hello S. Payne! Sounds like you nailed it =) Thanks so much for your feedback and for trying my recipe.
Hey Oriana,
This is my first time trying to bake an eggless cake and the ones I’ve had were terrible….having said that…this was the best Chocolate Cake I had ever eaten or made….and it’s eggless! Fab recipe… thank u so much…Super spongy moist everything a cake should be!
? Sheetal….
Hello Sheetal! Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi! Oriana
I would like to try this recipe with black cocoa powder. Could you please advise me what amount in gms should I substitute it with? Also could you specify the quantity of buttermilk and sour cream in gms, please.
Hello Ambika! Since the black cocoa powder is stripped of its acid, it wonāt react with baking soda to help your cake rise so I would strongly recommend going with a 50/50 ratio of black cocoa and regular Dutch cocoa or natural cocoa. 120 gr sour cream | 360 ml buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi there, this cake looks stunning and I’m going to try it. BUT can I cut down on the sugar, 400gms seems a lot of sweetness. Will that alter the cake texture, or do I need to ‘make up’ for the recuced sugar with some other ingredient ?
Hello Bu! I am sorry but I haven’t tested it with less sugar. Keep in mind that sugar does more than just sweeten the cake it also adds moisture and tenderness and helps you get air into the cake batter. If you do try the recipe reducing the amount of sugar, please let me know the outcome. Thanks for your interest in my recipe.?
Hi, tried this recipe..cake was super soft n moist, loved the texture.. but it broke after cooling when i tried to take it out. I wanted to slice and layer the cake with sm frosting but that couldnt be done. I generally make cakes with egg and give the cake enough time to cool before taking out. Donno why it broke, but my daughter loves it anyways. Anything I might hv missed?
Hello Kristi! Thanks so much for trying my recipe and for your feedback. You can totally wait until the cake is cool to unmold if that work best for you. Also, next time make sure to measure all the ingredients properly. I am glad your daughter loved it =)
Would you follow this same recipe, just minus the chocolate for regular buttercream frosting? š
I’m sorry, that was supposed to be a reply on your comment with the chocolate buttercream frosting recipe ;).
Hello Carrie!! No problem…this is my vanilla buttercream recipe: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/
After trying your eggless vanilla cupcake recipe, I was excited to try this one. I am pleased to say the cake cake out delicious and with a great texture! Unfortunately one of my cakes broke while i was taking it out as a mistake on my part, but I plan to make cake pops out of it. Thanks for the great recipe!!
Hello Krupa!! I am so glad you like my recipes. Be sure to contact me if you have any questions. Thanks so much for trying my recipes and for taking the time to come back and let me know!
Hey oriana,
I am in love with your eggless vanilla cake recipe.wanted to try chocolate one now.is there any replacement for sour cream as its not easily available in India??
Hello Sony! You can use plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I don’t use instant coffee in my house can I use regular coffee?
Hello Tish! Yes, you can use a regular cookie but it should be strong coffee. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just to say this cake is fantastic, it taste like the boxed devil’s food cookies? I made it for my dad’s birthday and my daughter requested it for hers. I topped his with a peanut butter filling from a Tandy cake and I’m filling my daughter’s with the same but using Nutella. I can’t wait to try it!
Hello Thewife, So glad everyone enjoyed it!! Thanks so much for trying my recipe and for taking the time to come back and let me know!
What can I substitute for apple cider vinegar?
Hello NJ, you can use regular white vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Wow! This cake recipe is amazing! My nephew has an egg allergy so I tried this for his birthday cake and am blown away by the texture, moistness and chocolatey flavour. It will be my new go-to chocolate cake recipe whether anyone has an egg allergy or not. I don’t like making substitutions when trying a recipe for the first time but I live in Spain and can’t get buttermilk or sour cream (or maybe I just don’t know where to look) so I made ‘buttermilk’ by adding some fresh lemon juice to regular milk and substituted Greek yogurt for the sour cream. Everyone raved about this recipe and it’s super easy. Thank you
Hello Autumn! So glad everybody enjoyed this cake, thanks so much for trying my recipe! BTW, when visiting Europe I usually find sour cream at El Corte Ingles (refrigerated aisle, next to the creme fraiche).
With this cake you used to have a perfect chocolate frosting recipe. Where can I find that recipe? It really makes the cake!
Hello Alexa! I haven’t published my chocolate frosting recipe yet but this is what I do: In a medium bowl, beat with an electric mixer 1/3 cup unsalted butter until soft. Add 3 cups powdered sugar and keep mixing until blended. Stir in 2 teaspoons pure vanilla extract and 3-4 oz of melted and cooled chocolate. Gradually beat in 3 -4 tablespoons of heavy cream, one tablespoon at the time, just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Hope you love as much as I do! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello , can you please tell me the quantity of sour cream and vegetable oil in ml or Gm ? Excited to try this recipe
Hello Roopal! 1/2 cup sour cream = 120 gr. 1/2 cup vegetable oil = 120 ml. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it. =)
Hi Oriana. Love that name as I also have a daughter called Oriana.
I made this cake yesterday as I ran out of eggs and it was amazing. Thanks Oriana x
Hello Marisa! What a coincidence. You have a very good taste picking your kids names hahaha. Thanks so much for your feedback and for trying my recipe.
Hi, I was wondering whether I would be able to use this recipe together with your eggless vanilla cake recipe to make a layered marble/zebra cake? Do you think that that work? These cakes look amazing, would love to give them a try! Thanks š
Hello Caitlin! You don’t need to make two recipes. Make this recipe as instructed. Whisk in a small bowl 1/4 cup unsweetened cocoa powder and 1/3 cup hot water together. Then place the half of the batter in a different bowl and mix in the cocoa mixture. Finally, drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter and bake. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Thanks so much for the help! I will give it a try š
Would this also work using the vanilla cake recipe?
Hello Caitlin, To make zebra cake you need to make the vanilla cake, divide the batter and add the chocolate mixture I mentioned before. When you try it please come back and let me know how you like it. ?
Hi
Can you use this recipe for cupcakes?
Thank you
Raj
Hello Rajinder! This is my recipe for chocolate cupcakes: https://mommyshomecooking.com/eggless-chocolate-cupcakes/ Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Wonderful cake I made this for my father’s 70th birthday party and everyone loved it! I made a double batch and there was only 1/4 left. My mixer did almost overflow! I topped it with peanut butter frosting well a filling from a Tandy cake my husband insists on every year and butter cream frosting. To me this cake is very similar to the cake in devil’s food cookies ?. Thank you for another good cake!
Sounds like you nailed it, Katie! I love the chocolate-peanut combo.- O xo
Hi! Oriana
After seeing your vanilla recipe couldn’t hold myself back. Would like to try this as well… Could you specify the cocoa powder in gms and bittermilk in ml/gms? Hoping to hear soon… ?
Hello,
I am planning to make this yummy chocolate cake tomorrow but I canāt 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! Iām 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 wouldnāt 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.
Hi Oriana, just going through the net and came across your recipe. All the comments are so positive, so Iām going to try this. Iām going to make a heart shape for a valentine birthday, two either 8ā or 9ā rounds tins and same for the square so I can give a heart shape. Two questions;
1. Is this recipe enough for the pan sizes listed above?
2. Can I freeze these eggless cakes and decorate day before delivery?
Look forward to your reply
Riffat
Hello Riffat! 1- Yes, the batter is enough for 2 8-inch cake pans. 2- You can freeze and then decorate. Just make sure to wrap it well so it won’t dry out. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Thanks for getting back to me. I will definitely try this, and keep you posted.
Riffat
?
Hi Oriana, as promised hereās the feed back. I made this for a friendās 16yrs old, she wanted a heart shape as heās a valentine baby, but nothing too feminine! It turned out really well. A three layer square and a three layer round to make the heart shape, as you can imagine a big cake! Apart for a couple of pieces left it ALL FINISHED. Everyone at the party was raving about it, how soft and how chocolatey it was. Truly scrumptious.
Thank you so much for this. Now iād Like to try a vanilla eggless cake. Do you have the recipe?
I cant seem to upload the pic of the cake. ??
Hello Rifat! Iām SO GLAD everybody enjoyed it. Yes, this is my vanilla recipe: https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/ Thank you for taking the time to come back and let me know!?
Hi, i want to try your recipe, is one recipe enough for 9×13 x2 pan?..thanks!
Hello Charry! Yes, this recipe is enough for a 9×13 pan. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello! Is there any option for leaving out the coffee?
THanks!!
Hello Ashley! Yes, you can just omit the coffee. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Made this for new year.such a yummy cake.this is really the best eggless chocolate cake ever.so many eggless recipes Iāve tried.they never turn out soft and fluffy.thank you for this beautiful recipe.
Hello Ramya, Wow, what a compliment! Iām so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Hey can I replace sour cream with yoghurt? Planning to try this as a bundt cake.
Hello Ramya! The texture will change a little, but yes you can use yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi Oriana,
I just made this cake for my daughters birthday celebrations in school. it was amazing… and all I managed to taste were the crumbs.
It did come out more fudgy and I just figured that id used APF instead of cake flour ?
But the kids and I all loved it so mission accomplished.
Thank you for the amazing eggless recipie.
God bless.
Hello Radhika! Thank you so much for trying my recipe and for coming back to let it me know. Iām SO GLAD you enjoyed it!!
Hi, thanks for sharing your eggless recipes for cakes. I love them! Can’t wait to try this one. My question is can I use oil to replace the butter in them or will that ruin the texture/taste? Also do I have to use the self-rising flour or AP is fine.
Hello Kay! I wouldn’t say oil would ruin the cake, but it will definitely change the taste and texture. If you use AP flour add 3 teaspoons of baking powder + 1/4 teaspoon of salt. If you do try using oil, please let me know the outcome. Thanks!
I made one and a half batches of this chocolate cake for 3 9-inch pans and they came out great. Super moist and fluffy. I used them for my brother 12th birthday in a 3 layer chocolate and coffee cake with a milk chocolate ganache drip. It was my first time making a layer cake and it turned out great thanks to your recipe. Keep up the great work!
Hello Anirudh! Iām so happy you enjoyed this cake. Thank you for taking the time to come back and let me know!?
I usually never comment cos am always too lazy to do So! BUT…I HAD to this time cos this cake was just absolutely DIVINE!! Oh gosh no one even guessed that it was eggless that it’s pretty much my go to chocolate cake recipe now! It’s very chocolatey and moist and soft and just …yummy! If I had to give one negative point though..it would be that the cake is SO moist to a point it becomes rather fragile and crumbly… So cutting it was rather painful as I made it a double later cake with frosting I’m between. Still a lovely cake and thanks so much for sharing! Love from Malaysia!
Hello Rani! Iām delighted to hear that everyone loved it so much. THANK YOU for taking the time to come back and let me know! ?
I made this cake to create a number 1 birthday cake. i was blown away by the texture and taste. i am from the Caribbean and although there was sour cream available, i used a good quality yogurt. it was moist and delicious. thank you for this recipe!!! i did it twice to get two layers and height on my cake.
Hello Nelisha!! Iām so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Hi Oriana!
I have tried your recipe with 8 inch pans and the cakes come out beautifully! My question is can I bake this recipe in a 12 inch round cake pan? Should I increase the batter for this pan size?
Thank you!
Hello JD! If you’re going to use only one 12-in pan I think you won’t need more batter. Thanks for your interest in my recipe and for your feedback.
Working on cake number two.. fantastic recipe.. made my 14 yr olds sons friend his bday cake yesterday his family raved about how awesome it was no one even noticed “no eggs”. Now im making my husbands bday cake he requested chocolate ( think he was jealous i delucered the other one š Thank you for sharing this recipe its my new go to ( my son has egg, pn, tn , shellfish allergies)
Hello Joy!! So glad everyone enjoyed this cake. Happy Birthday to your son and husband ? Thank you for taking the time to come back and let me know!?
Is there another substitute for apple cider vinegar, as i am unable to find it?
Hello Vani! You can use white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hello Oriana,
I am planning to bake this cake for my daughter’s 2nd birthday. I am a beginner at baking. I have a round 8” baking tray. The quantity of the ingredients in your recipe is for what size of cake? I thought of baking double 8″ cakes to make it a tall cake. Should i double the quantity or just stick to the recipe?
Hello Vatsela! This recipe will be enough for two 8-inch pans. Thanks for your interest in my recipe. Please come back and let me know how you like it. ? And happy birthday to your little girl ?
Hello Oriana
Today was the first time I baked a cake in my life. We are vegetarians and we do not eat eggs hence I was looking for an eggless recipe. This cake came out awesome. Very very soft and moist and delicious. Thank you so much
Oooh, yay Rashmi! Wow, what a compliment! Iām so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
It fell in the middle (as expected due to my butter mistake), but it was the first cake in years that my family finished! It was a huge hit and I’m making it again tomorrow as a layer cake with your vanilla recipe too! So excited!
Hello Lauren! YAY… So glad everyone enjoyed it!! Thank you for taking the time to come back and let me know ?
Hi Oriana…………it’s really best eggless cake. I tried it for my little one n it turned out awesome ! She loved it .
Thank u for the recipe
Hello Pratina! Iām so glad you and your little one enjoyed it. Thank you for taking the time to come back and let me know!?
I made a rookie mistake and didn’t cream together the butter and sugar before adding the rest of the wet ingredients. I couldn’t get the butter to combine. I did my best, but had to just go ahead and add the flour mixture. There are a few lumps of butter in the batter, and I hope it still turns out OK. The reviews for the recipe are so great! I’m excited!
Hello Lauren! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
My god this cake was jaw dropping ? still couldnāt believe it was eggless.I used it as a blackforest cake base because it was very light and spongy as good as genoise.I truly became your fan now.. tried your 3rd recipie and all were perfect ?.,going to try vanilla now one that I never succeeded before ? wish me luck?..thank you so much for all your wonderful recipes ?
Hello Spaj! Iām SO GLAD you enjoyed this chocolate cake. Thank YOU for taking the time to come back and let me know!? I’ll love the vanilla cake as well.
Hi,
Thank you for sharing this recipe. May I use the Braggs Apple Cider? and how to make self rising flour? Im afraid its not available where I live! TYIA.
Hello Seher! Yes, you may use any apple cider vinegar of your preference. To make 1 cup of self-rising flour combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Be sure to shout out if you have any questions!
Hi Oriana! I must say you have a fantastic blog filled with mouth watering recipes. This eggless chocolate was the first eggless cake I baked , as I have friend who doesn’t consume eggs. The taste was incredible – chocolatey and rich but the cake was too crumbly . I didn’t really hold its shape as I cut into it. Do you suggest adding any egg substitute such as silken tofu?
Hello Angela! Thanks for trying this recipe. It does not need any other ingredient. The cake shouldn’t be crumbly, so for the next time, make sure to measure the ingredients properly, it sounds to me like I need it more flour. Hope this help. ?
Made this cake for father’s day party. It was a big hit with everyone, and was almost gone even though there was another regular cake present :). I used Chocolate Whipped cream frosting.
Hi S! Iām happy you and everybody else enjoyed it. Thank you for taking the time to come back and let me know!?
Hi Oriana, I made this cake yesterday and it turned out delicious, light and fluffy! I love it. I have one question – can I substitute the vegetable oil for melted butter? Will it affect the texture of the cake?
Hello Dora! Iām SO GLAD you enjoyed it. Yes, you can substitute but the texture and taste will be slightly different.
Hi Oriana,
Thank you for this recipe. Love that it is eggless rather than vegan and also that it doesnāt require an ingredient like flax seed which always seems to make my cakes taste like biscuits (cookies). Made two round cakes and they turned out great.
Do you have a strawberry cake recipe or would I be able to use the vanilla cake recipe and add in strawberry purƩe?
Thanks for any suggestions.
Hello Anna! Iām SO GLAD you enjoyed it. I have a strawberry cake recipe: https://mommyshomecooking.com/easy-eggless-strawberry-cake/ . Thank you for taking the time to come back and let me know!?
Hi Oriana
My daughter has food allergies so I’m looking for a good egg free recipe for her first birthday cake.
It seems that i found it based on your reviews
Please can you give me the quantities in grams / mililiters?
Thanks a lot
Hello Elizabeth! Thanks so much for your interest in this recipe. I updated the recipe and added quantities in grams. Hope this help. Happy Birthday to your daughter!
It’s delicious thanks!
Thanks for trying this recipe, Abigail! Iām so glad you enjoyed it!!!
In your experience, what type of cocoa powder works best for this recipe and chocolate cakes in general? I have seen some recipes that call for Dutch process cocoa, some for cacao, and some just plain cocoa powder. Please advise š
Hello Ikon! I always use 100% natural cocoa powder (unsweetened). In my opinion, it reacts better with my eggless recipes. Thanks so much for stopping by.
You put sour cream in the recipe if can’t put sour cream in but you can put vinegar do you put the same amount in or a different amount?
Hello Abigail! The sour cream in this recipe is important. You can substitute the sour cream for plain yogurt if you prefer. The amount of vinegar is the same. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Looks delicious! Always looking out for eggless recipes as my son is allergic to eggs. Planning to make this for my twins birthday celebration in school. Just one question I have. Could I omit the instant coffee or should I increase the amount of cocoa powder?
Hello Ilica! Yes, you can omit the coffee. No need to increase the cocoa. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Can i substitute buttermilk with yogurt? If yes, how much yogurt do i need to use?
Thank You,
sunny
Hello Sunny! Yes, mix 1 1/2 cup plain yogurt (no greek because is too thick) with 1/2 cup of milk. This will make 2 cups, use just 1 1/2 cup for the cake and reserve the rest for another recipe. The texture will be a little different, but still delicious. Thanks for your interest in my recipe.
I made this cake yesterday. Absolutely delicious. Thanks
Hello Audrey! Iām SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Tried this recipe on the weekend for an upcoming birthday and I was so amazed. The cake was very moist and light while tasting rich and decadent. It is even better than heaps of chocolate cakes (with eggs) I have eaten before. Thank you for sharing this great recipe!
Hello Emmy! Iām SO GLAD you enjoyed it. Thank YOU for taking the time to come back and let me know!?
Can I know your chocolate frosting of this cake?
Iām gonna try it out for my daughterās birthday
Hello Celine! Thanks for your interest in my recipe. This is my go-to chocolate frosting recipe: In a medium bowl, beat with an electric mixer 1/3 cup unsalted butter until soft. Add 3 cups powdered sugar and keep mixing until blended. Stir in 2 teaspoons pure vanilla extract and 3-4 oz of melted and cooled chocolate. Gradually beat in 3 -4 tablespoons of heavy cream, one tablespoon at the time, just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. When I am short of time I love to use PURELY SIMPLEĀ® Chocolate Buttercream Frosting Mix, it tastes great and it’s super easy to make. Hope this help, and happy birthday to you girl!
Hi Oriana! Thank you for sharing this recipe. I made this cake last night but found that it had a fudgy rather than fluffy consistency. I followed the recipe accurately, including measuring the ingredients. Do you have any ideas about why this happened? Thanks for your expertise! š
Hello Shilpa! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe. ?
Hello can I use normal milk instead of butter milk. ..they don’t sell butter milk in Fiji. .
Hello Anjina! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white 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! Thanks for your interest in my recipe.
Hi Oriana, I am planning to bake this for an upcoming party, Kindly help me with few queries – how much ahead of time can I make this cake ( in hours )? How to make multi-layer cake with only one cake pan? Shall I make the batter together and bake it half first n half later or make half of the batter n bake n again make half of the batter and bake?? Pls help…
Hello ND! You can divide the batter into 2 cake pans, or you can bake the all batter in one pan and then cut it. This amount of batter will be enough for 2 thin layers if you want you can also double the recipe and the layers will be a bit thicker. If you don’t have two cake pans you can bake one first and then the other, but make sure the first one is not too hot when you are going to unmold or it could break. Hope this help! Thanks for trying my recipe. ?
Thanks for the tips and your prompt response. I am going to try it this weekend. Can I make it the day before, assembling the cake on the day of the party?
Hi ND! Yes, you can make it the day before. Please, If you have a chance snap a pic and tag me on Instagram, I would LOVE to see how turned out. ?
Feb 4, 2018 – Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let stand 5 to 10 minutes = buttermilk. You need 1 1/2 cups of buttermilk for the recipe – so just double the recipe for the buttermilk and discard the remainder – that’s what I would do.
Hi Oriana
Thank you for this absolutely yummy chocolate cake recipe. Hubby and Son are both intolerant to eggs but love baked yummies. I am always on the lookout for delicious recipes to make that are egg free and landed on your site. I made this cake for hubby’s birthday Sunday and must say it was out of this world. Made a simple dairy free butter and cocoa powder icing. My toddler was running around pulling us to the cake going “cake..yum yum”. Even my colleagues at work couldn’t get over as to how yummy the cake was.
Is #MommysHomeCooking your Instagram page where i can put up the pic of cake???
Trying out the egg free pancakes today for Pancake Tuesday!!
Lots of Love,
Shaleena
[A very Grateful Mum š ]
Hello Shaleena! Thank you so much for trying my recipe, and Iām SO GLAD you enjoyed it!! This cake recipe is really amazing. My Instagram page is: https://instagram.com/mommyshomecooking . You can use the hashtag #MommysHomeCooking. I would LOVE to see the pics. ?
Hi I have never Baked a cake before so this question might sound a bit amateurish. At what point of mixing the cake batter do we know it’s done? How do we avoid the risk of accidentally over mixing it?
Hello Shantan! After you add the flour just mix until is combined and flour streaks disappear, but no more. If you mix too much you will develop the gluten and the cake won’t be fluffy. Do the minimum amount of mixing necessary to make a uniform dough. Thanks for your interest in my recipe ?
This is just the kind of cake I LOVE! Looks delicious and so easy to make!
Hello Natalie! It really is super delicious. Thanks so much for stopping by. ?
I’m drooling just looking at this! That icing looks divine!
Thanks so much, Melissa! You can’t go wrong with chocolate, right?