Many vegetarians and vegans often don't eat cakes because they are made from eggs. Eggless cakes can be a healthy alternative but still taste good, even if you are not a vegetarian or vegan. Here's a very simple eggless chocolate cake recipe with three different icing options.
Ingredients
Eggless Chocolate Cake
- 1.5 cups (187 g) all-purpose flour
- 3 tbsp (16 g) cocoa powder without sugar
- 1 tsp (4.5 g) baking soda
- 1 cup (200 g) granulated sugar
- 1/2 tsp (3 g) salt
- 5 tbsp (75 ml) oil
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml)) vanilla extract
-
1 cup (235 ml) ice water
Chocolate Ganache Frosting
- 2 cups crushed chocolate chips or dark chocolate bars
-
1 cup whipped cream
Vegan Chocolate Frosting
- 1 cup icing/powdered sugar, sieve
- 1/4 cup cocoa powder
-
1/3 cup warm water
Chocolate Butter Cream Frosting
- 1/3 cup unsalted butter, soften
- 2 tbsp unsweetened cocoa powder
- 1 cup powdered sugar, sifted
- 1-2 tbsp milk
Step
Part 1 of 2: Making Sugarless Chocolate Cake
Step 1. Preheat the oven
The oven must be heated to 180⁰C. Take a 23x23 cm baking dish, spray it with nonstick cooking spray. Remove the pan for now. Grease a baking sheet with oil or butter, then dust it with a little flour if you don't have nonstick spray.
Step 2. Sift flour and cocoa powder
Place flour and cocoa powder in a sieve. Sift together into a large mixing bowl. Make sure there aren't any lumps.
Step 3. Add the remaining dry ingredients
Place the baking soda, sugar and salt in a mixing bowl. Use a whisk, spatula, or fork to mix until smooth. Make sure there are no lumps left in the dough. Sift all ingredients again if there are lumps.
Try using cane sugar instead of granulated sugar. Cane sugar can replace white sugar in recipes
Step 4. Add liquid ingredients
Slowly add the oil, vinegar, vanilla extract and water to the mixture. Mix dry and wet ingredients using a hand blender until no lumps remain.
- Try using coconut or sunflower oil if you want to substitute vegetable oil.
- Replace the water with coffee for variety, or try adding tsp coffee granules to the liquid.
Step 5. Bake the dough for 30 minutes
Pour the dough into a baking sheet, measuring 23x23 cm and 5 cm thick, which has been previously buttered. Bake the cake at 180⁰C.
- Coat the pan with nonstick spray if you haven't done the steps above. You can also line the bottom of the pan with parchment paper to prevent the cake from sticking.
- Watch the cake as it bakes. Insert a toothpick or fork into the center of the cake to check for doneness. The cake is done if no dough sticks to the toothpick.
- Baking times may vary depending on the oven and pan used. Adjust the baking time properly.
Step 6. Remove the pan from the oven
Remove the pan from the oven when the cake is done. Allow the cake to cool for about 5 minutes. Remove the cake from the tin once it has cooled, then place it on a cooling rack.
- Use a butter knife to gently circle the edges of the cake to make sure it can be removed from the pan easily. Make sure the edges of the cake are not sticking before inverting the pan.
- If you're afraid you'll drop the cake when you turn it over, place a serving plate on the baking sheet before doing so. Gently remove the cake from the pan after turning it over.
- If the pan is still hot when you turn it over, be sure to wear gloves so you don't hurt yourself.
- Allow the cake to cool completely if you want to apply the frosting. Otherwise, serve it with a bit of non-dairy whipped cream and chocolate sauce, or just eat it without the icing!
Part 2 of 2: Making Frosting
Step 1. Microwave the ganache
Gather 2 cups of dark chocolate chips and 1 cup of whipped cream. Make sure the chocolate has been chopped into smaller pieces. Put these ingredients in a heatproof bowl.
- Heat in the microwave for 1 minute. Turn off the microwave after 30 seconds, remove the bowl and stir in the chocolate mixture. Restart the microwave. Remove the bowl and stir in the chocolate when the heating time is up.
- Add 15-30 seconds of heating time until the chocolate is completely incorporated, soft, and completely free of lumps.
Step 2. Make vegan icing
This icing does not contain dairy products. Gather 1 cup powdered sugar, 14 cups cocoa powder, and 1/3 cup water.
- Start by sifting the powdered sugar into a bowl to remove any lumps. Make sure the sugar is completely powdered before continuing.
- Combine all ingredients in a large mixing bowl together. Add water to the mixture slowly until it thickens. Too much water can make the dough runny; if the icing is too thick, just add water to it until it reaches the desired consistency.
Step 3. Make the butter cream icing
For this icing recipe, collect 1/3 cup unsalted butter, 2 tablespoons unsweetened cocoa powder, 1 cup powdered sugar, and 1-2 tablespoons milk.
- Before making the frosting, the butter must be softened first. Remove the butter from the refrigerator 30-60 minutes before making the frosting to soften it. This will give the butter enough time to come to room temperature and soften. Put the butter back in the fridge if it starts to melt.
- Sift the powdered sugar before starting. Pour the sugar into a sieve, then sieve it over a large bowl.
- Place the softened butter in a large bowl, then beat until it reaches a smooth consistency. Sift the cocoa powder and add it to the butter, then mix until smooth. Start at the back of the bowl and place the spatula on the dough until it hits the bottom of the bowl to stir it in. Lift the dough at the bottom of the bowl so that it covers the ingredients at the very top. Then, turn the bowl slightly and repeat the previous method. This method will gently mix the frosting ingredients until smooth.
- Sift half the powdered sugar. Stir the dough until well blended. Then add the remaining sugar and mix again until the mixture is smooth and soft.
- The consistency of the dough can be changed by adding milk. When you're done, the icing should be easy to spread on the cake.
Step 4. Coat the cake with frosting
When you're done making one of these recipes, spread the frosting on top of the cake. Make sure the cake has cooled completely before coating with icing. The cake may crumble if you try to coat it with icing before it cools completely.
