How To make Best Eggless Chocolate Cake Recipe
Have you ever tried eggless chocolate cake recipe before? If you haven’t then this recipe for you. This is the perfect chocolate cake recipe you will ever make.
Have you ever thought that you can make a cake without eggs? The answer is of course yes. This chocolate cake recipe is easy, fluffy, and very delicious. It takes only 10 minutes to prepare and 30 minutes to bake.
you’re craving chocolate cake and you don’t have eggs so try this recipe and you will not be disappointed, because you will never make wrong or fail.
There is no simple and easy eggless chocolate cake recipe than this one.
Equipment you will need for the eggless chocolate cake recipe:
- measurements cups:
1 cup = 250 ml
1/2 cup = 125 ml
1/3 cup = 85 ml
1/4 cup = 65 ml
- Cake pan
- 2 bowls
- Sieve
- hand whisk
- Hand mixer
- Spatula
- Tablespoon
- Teaspoon
WHAT ARE THE INGREDIENTS FOR THE EGGLESS CHOCOLATE CAKE RECIPE?
- Condensed milk
- Vegetable oil
- Water
- Flour
- Cocoa
- Vanilla
- Baking powder & baking soda
- Salt
HOW TO MAKE AN EGGLESS CHOCOLATE CAKE RECIPE:
CHOCOLATE CAKE
- Preheat your oven to 180 Celsius.
-
Grease a round baking pan of 7 or 8 inches with sunflower oil and flour.
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In a bowl sift flour, cocoa, baking soda, baking powder, and salt. Use a good quality of cocoa.
-
Place the sifted dry ingredients aside.
-
In another bowl pour the condensed milk, oil, water, and vanilla, and mix them well with a hand whisk.
-
Add the dry ingredients to liquids and mix them well but gently. Don’t over-mix the batter.
-
Pour the batter into the prepared pan.
-
Tap the pan on the table a few times so that the extra air bubbles are let out.
-
Put the pan in the oven for 25-30 minutes. since the temperatures are different from oven to oven keep a close eye on it. check the cake if done with a toothpick if the toothpick is clean then the cake is done.
-
Take the pan out of the oven and let it be at room temperature for 20-30 minutes before flipping it.
FROSTING FOR EGGLESS CHOCOLATE CAKE RECIPE
- In a stand mixer whip heavy cream, sugar, and cocoa for 3-4 minutes or until becomes thick.
- Decorate the cake with chocolate cream.
FREQUENTLY ASKED QUESTIONS
What does the eggless chocolate cake recipe like?
I know that you are still amazed that there is a cake recipe without eggs but believe me, It tastes like any chocolate cake recipe and it’s amazingly fluffy and delicious.
How to store eggless chocolate cake?
Store the cake, covered, at room temperature for up to 5 days.
CAN I FREEZE THIS eggless chocolate cake?
Yes, you can freeze it for up to 2 or 3 months, and take it out of the freezer an hour before serving it. but make sure to freeze it without frosting.
WHAT KIND OF COCOA POWDER SHOULD YOU USE?
You can use any type of unsweetened cocoa powder. However, It should be good quality cocoa because it gives the cake a nice taste and is a main ingredient in the recipe.
“How To Make Best EGGLESS CHOCOLATE CAKE RECIPE
Ingredients
Cake
- 1 can condensed milk
- ½ cup oil
- 1 cup water
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup unsweetened cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Frosting
- 1 cup heavy cream 250 ml
- 2 tablespoons cocoa
- 2 tablespoons powder sugar
Instructions
- Preheat your over to 180 Celsius.
- Grease a round baking pan of 7 or 8 inches with sunflower oil and flour.
- In a bowl sift flour, cocoa, baking soda, baking powder, and salt. Use a good quality of cocoa.
- Place the sifted dry ingredients aside.
- In another bowl pour the condensed milk, oil, water, vanilla, and mix them well with a hand whisk.
- Add the dry ingredients to liquids and mix them well but gently.Don't over mix the batter.
- Pour the batter into the prepared pan.
- Tap the pan on the table a few times so that the extra air bubbles are let out.
- Put the pan in the oven for 25-30 minutes. since the temperatures are different from oven to oven keep a close eye on it. check the cake if done with a toothpick if the toothpick is clean then the cake is done.
- Take the pan out of the oven and let it at room temperature for 20-30 minutes.
Frosting
- In a stand mixer whip heavy cream, sugar, and cocoa for 3-4 minutes or until becomes thick.
- Decorate the cake with the cream.
Notes
- Don’t over mix the batter. Mix until there are no lambs then stop mixing.
- Use good quality cocoa because it gives the cake a nice taste.
- The size of cups that I used in this recipe :
- 1 cup= 250 ml
- 1/2 cup= 125 ml
- 1/3= 85 ml