Craving a rich, chocolatey cake but out of eggs? You can whip up a decadent Eggless Chocolate Fudge Cake that’s incredibly moist and satisfying, perfect for any occasion or just a sweet treat. This recipe for cake recipes without eggs proves that you don’t need eggs for a truly delicious dessert.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free cake.
- Cocoa powder: Use unsweetened cocoa powder for the best chocolate flavor.
- Granulated sugar: Brown sugar can add a deeper, caramel-like note.
- Baking soda & baking powder: Essential for lift in this eggless cake.
- Salt: Balances the sweetness.
- Vegetable oil: Melted butter can be used, but oil keeps it extra moist.
- Distilled white vinegar: Helps activate the baking soda for a fluffy texture. Apple cider vinegar also works.
- Vanilla extract: Enhances all the flavors.
- Water: Milk or a non-dairy milk can be substituted for a richer crumb.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (240ml) warm water
- ½ cup (120ml) vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- For the chocolate ganache (optional):
- ½ cup (120ml) heavy cream
- 4 oz (113g) good quality chocolate, chopped
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Total time: 45-50 minutes
- Servings: 8-10 slices
- Tools needed: 9-inch round cake pan, mixing bowls, whisk
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. This ensures your cake releases easily after baking.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for an even texture.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the warm water, vegetable oil, vinegar, and vanilla extract. This creates your liquid base for the cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Whisk until just combined, being careful not to overmix. A few small lumps are perfectly fine.
5. Bake Your Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool and Frost
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, you can frost it with your favorite chocolate frosting or the optional ganache.
Variation Ideas
- Coffee Infusion: Add 1 teaspoon of instant espresso powder to the dry ingredients for a deeper chocolate flavor.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans into the batter before baking.
- Minty Twist: Add ½ teaspoon of peppermint extract to the batter for a mint chocolate cake.
- Berry Good: Serve with fresh raspberries or strawberries for a delightful contrast.
Storage Instructions
Store your Eggless Chocolate Fudge Cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze individual slices, well-wrapped, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions
Q: Why do I use vinegar in an eggless cake?
A: Vinegar reacts with baking soda to create carbon dioxide, which helps the cake rise and gives it a light, fluffy texture without eggs.
Q: Can I use milk instead of water?
A: Yes, you can substitute milk or a non-dairy milk for water to achieve a slightly richer flavor and moister crumb.
Q: My cake seems dense, what went wrong?
A: Overmixing the batter can lead to a dense cake. Mix only until the ingredients are just combined.
Q: Can I make this into cupcakes?
A: Absolutely! Pour the batter into cupcake liners and bake for 18-22 minutes. This recipe yields about 12-15 cupcakes.
Q: Is this cake suitable for vegans?
A: This cake recipe without eggs is naturally vegan if you use water or non-dairy milk and ensure your chocolate for ganache is also vegan.
Q: How do I know if my cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, your cake is ready.