eggless dessert

This rich, decadent, and creamy gluten free chocolate pudding is the perfect treat when that chocolate craving hits. Gluten Free, eggless, nutfree and can easily turned vegan.

Gluten Free Chocolate Pudding

granulated white sugar

light brown sugar

kosher salt

cornstarch

instant espresso (if using)

milk (whole milk

dark chocolate

unsalted butter, room temperature (or your favorite vegan butter)

235 ml heavy whipping cream, cold

powdered sugar

vanilla extract

Prepare your glasses or ramkins and set them...

Prepare your glasses or ramkins and set them aside.

In a heavy bottom saucepan whisk together sugar,...

In a heavy bottom saucepan whisk together sugar, cornstarch, salt and espresso powder (if using).

Turn on your burner to medium-low and slowly...

Turn on your burner to medium-low and slowly add your milk. While slowly adding the milk with one hand, try to keep whisking your mixture with a whisk to avoid lumps and burning to the bottom of the pan.

Stirring constantly continue to cook the mixture on...

Stirring constantly continue to cook the mixture on low heat. You know it is done when it covers the back of the spoon and a fairly straight line remains visible then you use your finger to wipe it. This will take around 3-4 minutes.

Remove from the heat and add your chocolate...

Remove from the heat and add your chocolate and room temperature butter.

Whisk until smooth. You may need to transfer...

Whisk until smooth. You may need to transfer your pudding to a larger bowl to give it a good whisk.

Use your cookie scoop or a large spoon...

Use your cookie scoop or a large spoon to divide your pudding between your prepared jars.

Once all your pudding is divided place your...

Once all your pudding is divided place your jars or ramekins in your fridge and allow to chill for 2hrs or up to 3 days. Please make sure to cover it with plastic wrap if you do not intend to eat it within hours of making it.

When you are ready to enjoy your chocolate...

When you are ready to enjoy your chocolate pudding, garnish it with a generous dollop of whipped cream and chocolate shavings. Fresh Berries are always a great idea as well as my candied almonds.

To make sweetened whipped cream, add the heavy...

To make sweetened whipped cream, add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment.

Whisk at a medium speed until still peaks...

Whisk at a medium speed until still peaks form.

Eggless Chocolate Cake is a rich &amp; moist chocolate cake made entirely without eggs or dairy! The silky chocolate fudge frosting is intensely chocolatey and compliments the tender cake perfectly.

Eggless Chocolate Cake with Chocolate Fudge Frosting

water

+ 1 tbsp cocoa powder (49 grams)

vegetable oil (218 mL)

tbsp vanilla extract

sugar (210 grams)

dark brown sugar, packed (220 grams)

salt

chocolate,

corn syrup (330 g)

salted butter, softened

sugar (460 grams)

cocoa powder (140 grams)

Prep: Prep: Preheat your oven to 350° F. Prepare three 8-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a piece of parchment paper to fit in the bottom (it doesn&#39;t have to be perfect or cover the bottom completely). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.

Make the Cake Batter: In a 4-cup glass measuring cup or in a medium bowl, add the two cups of hot water (I microwave it for 30-45 seconds, until it&#39;s steaming). Whisk in the cocoa powder, then set aside. In a large mixing bowl, whisk together all the dry ingredients, making sure the brown sugar chunks are broken up. Return to the wet ingredients and whisk the oil and vanilla into the measuring cup of hot water and cocoa. Pour this mixture into the dry ingredients, and stir gently until everything is combined and no streaks of flour remain. The batter may have a few small lumps throughout - that&#39;s fine - don&#39;t try to break them all up!

Bake: Divide the batter evenly between your three prepared pans (you&#39;ll have about 520 grams of batter per pan). Bake for 10 minutes, then rotate each pan 180 degrees and bake another 10 to 12 minutes. A toothpick inserted into the center will pull out moist crumbs when the cakes are done. Let cakes cool in the pans, placed on cooling racks, for 8 minutes. Then, run a butter knife around the edge to loosen the cakes and invert onto the cooling racks. Let cool completely while you make the frosting.

Make the Frosting: In a medium microwave-safe bowl, melt together the semi-sweet chocolate, corn syrup, and water in 30 second intervals, stirring between each interval until completely melted. Set aside to cool to room temperature (you can speed this up in the fridge). In a large bowl, beat the butter on high speed with an electric mixer until creamed, about 1 minute. Beat in the powdered sugar in two additions, using milk as needed to help it come together. Beat in the cocoa powder on low, making sure it&#39;s well mixed in. Beat in the room temperature chocolate mixture - it will look a little curdled and weird at first, but it will smooth out to silky perfection after 1-2 minutes of mixing! Beat in the vanilla and salt last.

Assemble the Cake: Place one cooled cake layer on your cake plate, and place this on a cake turntable (for ease, no need to run out and buy one). Add 1 and 1/3 cups of frosting and spread it in an even layer. Chill for 5 minutes in the fridge so it doesn&#39;t all smoosh out when you add the next layer. Add the next cake layer, and use an offset spatula to seal the two layers together by spreading any frosting peeking out between the layers. Chill for 10-15 minutes, then repeat this. By the time the final layer is on, you&#39;ll have a thin crumb coat of frosting around the side of the cake. Let this chill for 15 minutes or so before finishing frosting the top and sides of the cake, swirling the frosting in a rustic manner.

Serve &amp; Store: Top with sprinkles if desired, then slice and enjoy! Store leftover cake in the fridge in an airtight container, with plastic wrap pressed over the cut portion to keep it moist. This cake keeps well for 2-4 days in the fridge (not as long as a cake that has eggs/dairy, but it still holds up pretty well!).

You’ll never guess that these easy Eggless Chocolate Cupcakes are egg free! They are perfectly chocolatey, plus they are made in one bowl!

Eggless Chocolate Cupcakes

all-purpose flour

sugar

cocoa powder

baking soda

neutral cooking oil

white vinegar

Prep

Preheat the oven to 350ºF. Line 12 muffin tin cavities with liners.

Whisk Dry

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

Add Wet

Make a well in the center and add the water, oil, vinegar, and vanilla.

Stir the batter together, just until fully mixed.

Divide

Divide the batter between the prepared muffing tins.

Bake

Bake in the preheated oven until a toothpick inserted in the center comes out mostly clean, or with just a few crumbs, about 20-25 minutes.

I was not sure how this was going to 
turn out but I was pleasantly surprised. 
I even added the 1/2 cup semi sweet chocolate chips and it was delicious. I 
wanted to make this for my friends who 
are fasting and don’t eat eggs during certain times of the year.

What a perfect recipe!  I wasn't even looking for eggless.  This recipe is delicious, and you don't miss the egg at all.   I usually use a box mix because it's so foolproof, but this was easy enough to just stop buying box mix.  Thanks!!

I converted this to a cake recipe. My daughter is 4 years old, and has never eaten a birthday cake without breaking out. We recently found out that she's highly allergic to eggs, soy and tree nuts. She and I used this recipe to make a cake together. It turned out great. Now she can finally eat her birthday cake next year without breaking out.
Thank you so much, from both of us!
Lauren and Tammy

I made these the other day and I have to say they were the best and the moistest cupcakes I have ever made!! Everyone loved them and couldn't believe they were made without eggs! This recipe is a winner!!

These turned out great. I did use dark cocoa powder as your photos looked like that was what was used. They had an odd odor after baking (the vinegar?) but I covered that up with a creamy almond milk frosting. I was a bit worried putting them into the bake cups though because the batter was so runny with that much water/oil ratio but they turned out fine.

Just made them-absolutely delicious!!
The raw batter treated a bit sour, so I was worried, but the finished product is lovely. Having them tonight, with cream frosting.

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