The Eggless Chocolate Cake recipe is easy and straightforward, and the cake tastes way better than a box mix. Chocolate cake layered with chocolate frosting makes a perfect treat for any celebration!
Preparing The Baking Pans
The best practice is to grease the pan and line it with parchment paper. Then, also, grease the parchment paper. If you don’t want to use parchment paper, generously spray the pan with non-stick oil. You can also grease the pan with butter and lightly flour it, tapping the pan to remove any excess flour. This cake batter can be used to make two 9-inch cake layers, three 7-inch or 8-inch pans, or three 9-inch pans for thinner cake layers. To make a chocolate sheet cake, use a 9×13-inch pan. If you use pans of different sizes, the baking time will be different.
How To Make Eggless Chocolate Cake Step-by-Step
Baking The Eggless Chocolate Cake
Preheat the oven to 350°F (180°C). Generously grease two 9-inch cake pans and line them with parchment paper.
Add white vinegar to the milk, stir well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, you can use that.
Mix 1 teaspoon of instant coffee into hot water. If not using coffee, use 1 cup of hot water. Set aside.
Sift flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk well.
Add sugar to the dry ingredients and mix well.
In a medium bowl, whisk oil, milk+vinegar mixture, and vanilla.
Add this wet mixture to the dry ingredients and mix until just combined.
Now add hot coffee, and whisk the mixture until well combined. However, do not overmix. The cake batter will be very thin.
Divide the batter evenly between the two prepared pans.
Bake the cake for 26-32 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the cake after 24 minutes because every oven is different. Remove the cake pans from the oven and set them on a cooling rack. Let the cake layers completely cool in the pan before removing and frosting.
Assembling and Frosting The Cake
Ensure that the cake layers are completely cooled down before you start frosting the cake. If your cake layers are not flat, use a large serrated knife to slice a thin layer off the tops of both cake layers to create a flat surface. Place one cake layer on the cake stand, cake rotating stand, or serving plate.
Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.
Storing and Freezing Suggestions
Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days. If you want to keep them longer, refrigerate them for 3-4 days. Cake layers can be frozen, tightly covered, for up to a month. When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting. However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
More Chocolate Cakes
Recipe Card
Cake flour has slightly less protein content than all-purpose flour. Less protein content means less gluten will be formed while making the batter, which means the cake will be soft, fluffy, and delicate. But don’t be disappointed if you don’t have cake flour. You can use all-purpose flour, too, for this delicious cake. Another way is to make homemade cake flour substitutes. So, for one cup of cake flour, you measure one cup of all-purpose flour (16 tbsp). Then remove two tablespoon flour from this, and there will now be 14 tablespoon of flour. Next, add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. For this recipe, you need to remove 4 tablespoon (30g )of all-purpose flour from 2 cups and replace it with 4 tablespoon (30g) cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy. However, I have used Dutch-process cocoa powder to make this eggless chocolate cake. I love how Dutch-process cocoa powder provides the cake with a darker color and a mellow taste. But you will get an amazingly delicious Eggless Chocolate Cake with either one. Take the batter into a large measuring cup and check how much batter you have in total. Then, divide it in half and pour it into each pan. The other way is to use a scale. First, weigh your batter and check the weight of the pan. Then, divide the batter equally into each pan. We can either frost the one-layer cake with the frosting or enjoy it with a dollop of ice cream. The other best way is to top the cake with whipped cream, and a delicious dessert is ready post-dinner. If you like a sweet treat with your cup of tea or coffee, do not frost the cake; enjoy it as it is with your afternoon tea or coffee.
