eggless chocolate cake

Eggless chocolate cake that's vegan, called as wacky cake or depression cake. It turns out soft and moist. To make the cake rich use milk and melted butter. Eggless chocolate cake with 2 delicious frostings.

Eggless chocolate cake

all-purpose flour

cocoa powder ((use

Baking soda ((check expiry date))

salt ((I use pink salt))

sugar ((organic,

Water ((use milk to make rich cake))

Lemon juice ((or apple cider vinegar

Vanilla extract ((or vanilla powder

milk

cocoa powder

sugar ((or powdered jaggery as needed))

vanilla extract

unsalted butter ((soft but cold))

cocoa powder ((good quality))

sugar ((or icing sugar))

milk ((or whipping cream))

Preheat the oven to 170 C or 340 F for at least 15 mins. 

Grease a 8 or 9 inch round cake pan &amp; drizzle some flour on it. or Line with a parchment paper. Set aside.

Mix 1 ½ cups flour, ¼ cup cocoa powder, ½ tsp salt and 1 tsp baking soda.

Sieve the flour mix at least twice to aerate the flour. This makes the cake light.

If using wheat flour then sieve four times.

Add 1 cup sugar and mix it well. I use fine sugar.

If you are using coarse one then you can also dissolve it in 1 cup water (called for the recipe) and pour it in the next step.

Preparation for eggless chocolate cake recipe

Make a well (space) in the center. Pour 1 cup water, 1/3 cup oil or melted butter, 1 tbsp vanilla extract and 1 tbsp lemon juice or vinegar.

Gently begin to mix well from the liquid ingredients in the center.

Using a whisk or spatula, mix just until the flour is combined well with the wet ingredients. Do not over mix.

The batter will be runny. Pour it to the cake pan.

Knock it a few times against the kitchen counter to release air bubbles.

Bake for 25 to 28 mins. Check after 23 mins. The bake time may vary depending on your pan size and oven. So Just bake it until a skewer or a tester inserted comes out clean.

To check if it is completely baked, insert a skewer in the center of the cake and check. It must come out clean.

Keep the cake pan on a wire rack and allow it to cool down for 8 to 10 mins in the pan.

Invert eggless chocolate cake gently on a wire rack. Allow it to cool.

You can frost the cake if you like or just sprinkle some powdered sugar.

This eggless chocolate cake tastes best the next day.

How to make eggless chocolate cake

Mix together ¾ cup milk, 2 tbsps cocoa, 1 tsp vanilla extract &amp; 4 to 6 tbsps sugar.

The mixture must be lump free &amp; smooth.

Begin to cook on a low to medium heat stirring constantly until slightly thick &amp; creamy. 

Taste it and add more sugar if needed &amp; boil. Cool completely.

Place the cake on a plate or a tray that can hold the excess dripping from chocolate sauce.

Pour the chocolate frosting on the warm eggless chocolate cake.

Spread with spatula. For step by step pics, please refer this Ragi cake.

Making chocolate sauce (Frosting 1)

Ensure the butter is soft yet cold. When you press down the block of butter, it must dent easily yet hold shape without melting.

Add butter to a large bowl and beat it until soft and fluffy. You can use a hand mixer or just a whisk.

Place a sieve over the butter bowl. Add cocoa and powdered sugar to the sieve. Sieve it well.

Pour vanilla and 2 tbsps milk or cream. Mix them up lightly.

Then whisk or beat until everything turns smooth fluffy and light. It must be of spreadable consistency.&nbsp;

If it is too thick, then add another half to 1 tbsp milk or cream. Beat well until it reaches a good consistency.

Do not over beat else the butter begins to melt. 

If needed you can keep it in the fridge for a while.

Spread a tbsp of frosting on your cake stand. Place 4 - 2 by 8 inch parchment paper strips across the four sides of the cake stand.&nbsp;

Place the cake over these papers with the frosting beneath the cake.

Scoop off a good amount of frosting to the cake. Begin to spread from the center and then towards the sides.&nbsp;

Place the cake in the fridge for about 40 mins. Then smoothen the cake with a spatula. Remove the parchment papers gently.

Eggless chocolate cake is ready. Slice &amp; serve.&nbsp;

OR Making frosting for eggless cake (Frosting 2)

https://www.youtube.com/watch?v=NduC_TG1e6c

Eggless chocolate cake recipe - Soft, moist & delicious eggless cake known as war cake or depression cake. The cake is vegan and is made just with flour, cocoa, water, oil, sugar, baking soda & vinegar.

Please use good quality ingredients for best results. You can replace water will milk.

If you are a beginner  then do read the full recipe on my blog.

This eggless chocolate cake can also be made in a pressure cooker or just any heavy bottom pan.

Find the full recipe of eggless chocolate cake here: 
https://www.indianhealthyrecipes.com/eggless-chocolate-cake-moist-and-soft/


Music courtesy : https://www.bensound.com

Eggless chocolate cake recipe | How to make chocolate cake without eggs

Wacky Cake, also known as Crazy Cake or Depression Cake, is an easy-to-make chocolate cake that is made in the same pan it bakes in. This eggless chocolate cake is moist and delicious.

Wacky Cake

sugar

baking soda

salt

vegetable oil

white vinegar

water

Preheat oven to 350°F

Put dry ingredients into sifter. Sift directly into un-greased 8 x 8-inch cake pan.

Make three holes in dry mixture.

Pour oil into first hole, vinegar into second hole, and vanilla into third hole.

Pour cold water over all.

Stir with a fork until evenly blended.

Bake for 35 to 40 minutes.

Cool the cake on a wire rack.

Dust the top with powdered sugar if desired.

https://www.youtube.com/watch?v=6UHbCKuN5iM

Whether you call it Wacky Cake, Crazy Cake, or Depression Cake, this moist chocolate cake is made without eggs, milk, or butter. You don't even need a bowl for this one - it's mixed in the pan.

This eggless chocolate cake is a delicious dairy-free dessert.

I got this recipe from a former co-worker, and anytime I am wanting some chocolate cake I pull out this recipe.  

You can find this recipe at https://copykat.com/grant-cake-pan-cake/

This easy (one-bowl!) Eggless Chocolate Cake is a simple vegan recipe you&#039;re sure to come back to time and again. Unbelievably soft and light, you won&#039;t believe that this decadent, chocolatey sponge cake is actually made with healthy whole wheat flour.

Moist Eggless Chocolate Cake Recipe

whole wheat flour all-purpose flour)

sunflower oil

lemon juice (- swap with apple cider vinegar

vanilla vanilla vanilla

Almond Milk (or any nut milk)

sugar (or white sugar)

First grease a round baking pan of 7.5 inches diameter x 2 inches height with sunflower oil.

Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).

Preparation

Sieve whole wheat flour, salt, baking soda in a plate or bowl. Before sifting keep a plate, bowl or tray below the sieve. Use a good quality cocoa powder.

Place the sifted dry ingredients aside.

Sifting

In another pan or bowl, take the raw sugar.

Add cold water and stir with small whisk until all of the sugar dissolves.

Pour the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.

Next add the lemon juice and vanilla extract. Stir well again.

Making liquid mixture

Add the sifted dry ingredients to the wet mixture. With a wired whisk, mix everything well.

Ensure that there are no lumps in the batter. This chocolate cake batter is slightly thin and not thick.

Pour the batter in the prepared pan.

Making chocolate cake batter

Tap the sides of the pan so that the extra air bubbles are let out.

Bake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins. Since temperatures vary from oven to oven, do keep a check.

For baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius (356 degrees Fahrenheit) for 15 minutes. Then bake the cake at 180 degrees celsius (356 degree Fahrenheit) for 30 to 35 minutes.

For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out clean. Place the pan on a wired rack for the cake to cool.

Once the chocolate cake becomes cool at room temperature, remove it gently from the pan and place it on a wired rack. 

If the toothpick is sticky, then place the cake back in the oven and continue to bake for some more minutes. Before frosting let the chocolate cake cool completely.

Baking

Take the sunflower oil, almond milk and sugar in a small saucepan.

Keep the saucepan on a low heat and stirring often mix till the sugar is dissolved. Then add the cocoa powder. On a low heat stir and mix till all the cocoa powder is dissolved. Switch off the flame.

Making Cocoa Frosting

While still hot, pour the frosting on the chocolate cake on the top and sides of the cake. Spread it evenly with an offset spatula. You can also slice the chocolate cake in halve and spread frosting in the center and then on the top. 

Usually I wrap a medium sized plate with aluminium foil and then keep the cake on it. This make the frosting work easier.

Keep the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can use a dome shaped bowl to cover the cake. Make sure the there is enough space between the cake and the bowl which you are using for covering the cake.

The frosting will set after some hours.

Next day, top the cake with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing sugar and cocoa powder can also be sifted on the chocolate cake. This step is optional.

Slice and serve eggless chocolate cake as a sweet dessert.

Frosting

Serve the chocolate cake as it is as an after meal dessert or whenever the chocolate craving strike! Or for a luxurious treat, enjoy with a scoop of vanilla ice cream or some lightly sweetened whipped cream.

Serving Suggestions

Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for a week.

Storage

https://content.jwplatform.com/videos/4OD7ZANS.mp4

This Chocolate Cake Recipe is a simple, and easy one-bowl recipe that gives you delicious vegan chocolate cake made with whole wheat flour. Unbelievably soft and spongy, this recipe will satisfy chocolate lovers and cake lovers alike.

Chocolate Cake

I can&#39;t believe I&#39;m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I&#39;ve ever had (even better than regular ones that do have eggs!). It&#39;s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!

Moist Eggless Chocolate Cake

flour (regular, all purpose)

tsp baking powder

yoghurt (Greek yoghurt, room temperature)

white granulated sugar

vanilla essence/extract

½ tsp baking soda

unsalted butter

unflavoured vegetable oil (I use canola)

instant coffee powder

cocoa powder (Dutch processed preferred)

chocolate cream cheese

Preheat oven to 150 °C (300°F) with the fan on (see note 1 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

Sift together flour, baking powder and salt. Mix together using a whisk and set aside.

In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.

In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.

Once hot, add in cocoa powder and stir until dissolved. It&#39;s okay if there are a few little lumps.

By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.

Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.

Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don&#39;t let them cool upside down as the layers may break while they&#39;re still warm.

While the cakes are cooling, prepare the chocolate cream cheese frosting.

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.

Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.

I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!

Assembly

Thanks for sharing eggless cake recipe. Can I use this in a bundt cake pan? I have one 10 cups and one 6 cups from Nordic ware. Also can I substitute Greek yogurt with thick homemade yogurt (whole milk)?

https://www.youtube.com/watch?v=JVM7vKgXF00

RECIPE: https://cakesbymk.com/recipe/moist-chocolate-cake-eggless/
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I can’t believe I’m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I’ve ever had (even better than regular ones that do have eggs!). It’s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Eggless Chocolate Cake:
▢2½ cups (330 g) flour - regular, all purpose
▢2 tsp baking powder
▢½ tsp salt
▢¾ cup (185 g) yoghurt - Greek yoghurt, room temperature
▢2 cups (400 g) white granulated sugar
▢1¼ tbsp vanilla essence/extract
▢½ tsp baking soda
▢½ cup (113 g) unsalted butter
▢⅔ cup (130 g) unflavoured vegetable oil - I use canola
▢1½ cups (360 g) milk
▢2 tsps instant coffee powder
▢¾ cup (77 g) cocoa powder - Dutch processed preferred
Chocolate Cream Cheese Frosting
▢1 batch of my chocolate cream cheese frosting recipe

Bake at 150 °C (300°F) with the fan on (convection mode) for 45 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 165°C (330°F).

Chocolate Cream Cheese Frosting:
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
▢1½ cups (335 g) cream cheese - cold, firm type
▢1½ tsps vanilla essence/extract
▢¾ cup (75 g) cocoa powder - unsweetened, Dutch processed preferred

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Super rich & fudgy CHOCOLATE CAKE recipe, and it's EGGLESS!

This vegan chocolate cake is rich, moist, and incredibly fluffy—made without any dairy or eggs. Perfect for birthdays, celebrations, or whenever you&#039;re craving a decadent chocolate dessert! You&#039;d never guess it&#039;s 100% plant-based!

Vegan Chocolate Cake

white sugar

tsp baking soda

espresso powder (optional, boosts chocolate flavor)

unsweetened plant milk (soy recommended)

tbsp vinegar or lemon juice

neutral oil (canola, vegetable, avocado, etc.)

½ cup brewed coffee (or hot water)

tsp vanilla extract

aquafaba (liquid from canned chickpeas)

Vegan Chocolate Buttercream

Preheat

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Combine

Combine the plant milk and vinegar. Let sit for 10 minutes.

Whisk

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.

In the same bowl, mix in the milk mixture, oil, brewed coffee, aquafaba, and vanilla. Whisk until just smooth. Batter will be thin—that’s perfect!

Bake

Pour evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.

Cool

Cool in pans for 10–15 minutes, then remove and let cool completely on a wire rack before frosting.

Good recipe, I made 24 cupcakes. The cupcakes are very soft and moist.

Top 5 eggless chocolate cake recipes from across the web

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Wacky Cake

Moist Eggless Chocolate Cake Recipe

Moist Eggless Chocolate Cake

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Top 5 eggless chocolate cake recipes from across the web

The most viewed eggless chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggless chocolate cake

Wacky Cake

Moist Eggless Chocolate Cake Recipe

Moist Eggless Chocolate Cake

Vegan Chocolate Cake

The most viewed eggless chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine