I remember the first time I realized I could still indulge in a decadent chocolate cake without eggs. It was a chilly weekend afternoon, and my daughter and I were in the kitchen, eager to bake but short on eggs. As we rummaged through the pantry, we decided to experiment. The result was a delicious Egg Free Chocolate Cake that quickly became a family favorite. It’s one of those recipes that brings everyone to the kitchen, eager to help and even more eager to taste. Today, I want to share this recipe with you, just like I would with a neighbor over a morning coffee. This cake is all about making family moments sweeter and proving that you don’t need anything fancy to create something magical.
Why You’ll Love This Recipe
Egg-Free Delight: Perfect for those with egg allergies or anyone looking to cut back on eggs without sacrificing flavor. In today’s world, dietary restrictions and preferences are more prevalent, so having a go-to egg-free dessert can be incredibly beneficial. Whether you’re catering to someone with an allergy or simply trying to reduce your egg consumption for health or ethical reasons, this cake serves as a versatile solution.
Rich Chocolate Flavor: The combination of cocoa powder and hot coffee gives this cake a deep, intense chocolate taste. The coffee not only enhances the chocolate but adds a subtle complexity to the flavor profile that even non-coffee drinkers can appreciate. This cake is a testament to how simple ingredients can be transformed into something extraordinary with just a bit of creativity.
Easy and Quick: With just under 50 minutes, you can whip up this cake from start to finish, making it perfect for last-minute gatherings. The simplicity of the recipe makes it an excellent choice for impromptu baking sessions or when you’re short on time. There’s no lengthy preparation or complicated steps, just straightforward baking that yields consistently delicious results.
Accessible Ingredients: You probably already have everything you need in your pantry, making it a go-to recipe when the craving strikes. This accessibility not only simplifies the baking process but also makes it feasible for anyone, regardless of their cooking experience or pantry stock, to indulge in homemade cake. It’s baking made easy and satisfying.
Family-Friendly: It’s a joy to make with kids, allowing them to measure, mix, and learn the art of baking. Cooking together is a fantastic way to bond and create lasting memories. It teaches children valuable skills, from understanding measurements to the patience required in waiting for the cake to bake and cool.
The Recipe
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1/2 cup hot coffee
- 1 stick plant-based butter substitute, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla
- Splash of hot coffee to bring it together
Instructions:
Preheat the oven to 350°F and position the oven rack in the center. This ensures that the cake bakes evenly, with the heat circulating properly throughout the oven.
Prepare your pan: Spray a 6″ cake pan with 2″ sides with cooking spray, line the bottom with parchment paper, and spray again. This prevents the cake from sticking and makes for easy removal, ensuring your cake stays intact and looks as good as it tastes.
Whisk dry ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mixing these ingredients well ensures that the baking soda is evenly distributed, which is crucial for the cake’s texture.
Mix wet ingredients: In a large measuring cup, whisk together canola oil, vanilla, vinegar, and hot coffee. The vinegar reacts with the baking soda, creating a leavening effect that helps the cake rise without eggs.
Combine mixtures: Gradually pour the wet ingredients into the dry, whisking continuously until mostly smooth. A few lumps are okay; over-mixing can lead to a dense cake, so aim for a balanced batter.
Bake: Pour the batter into your prepared cake pan and bake for 32-34 minutes, until a toothpick comes out clean. This step is crucial; baking times can vary slightly based on your oven, so keep an eye on the cake as the aroma fills your kitchen.
Frosting time: While the cake cools, beat the softened butter substitute with powdered sugar, cocoa powder, vanilla, a pinch of salt, and a tablespoon of coffee. Add more coffee if needed for a smooth consistency. The frosting is rich and adds another layer of chocolatey goodness to the cake.
Assemble the cake: Once cooled, slice the cake layer in half horizontally. Frost the bottom layer, place the top half, and finish with the remaining frosting. Decorate as desired. This step allows for creativity—whether adding sprinkles, chocolate shavings, or fresh fruit, the finishing touches make the cake uniquely yours.
Kitchen Tools You’ll Need
- 6″ cake pan with 2″ sides: Essential for achieving the right cake shape and size.
- Whisk and large mixing bowl: For blending ingredients smoothly and efficiently.
- Large measuring cup: Helps in combining wet ingredients with precision.
- Oven and parchment paper: Ensures even baking and easy cake removal.
- Electric mixer or hand whisk for frosting: Achieves the desired consistency for the frosting effortlessly.
The Benefits of Each Ingredient
All-purpose flour: Provides structure to the cake, making it light yet sturdy. The foundation of any cake, it holds everything together.
Granulated sugar: Sweetens the cake and helps retain moisture, ensuring the cake is tender and flavorful. It also contributes to the cake’s color as it caramelizes slightly in the oven.
Cocoa powder: The star of the show, giving the cake its rich chocolate flavor. It’s what makes the cake shine with chocolaty goodness.
Baking soda: Acts as a leavening agent, helping the cake rise without eggs. This is especially important in egg-free baking, providing the necessary lift.
Canola oil: Adds moisture and richness to the cake without overpowering the chocolate flavor. It’s a neutral oil that blends seamlessly with other ingredients.
Vinegar: Reacts with baking soda for a light, airy texture. It’s a classic trick in egg-free baking, ensuring the cake isn’t dense.
Hot coffee: Enhances the chocolate flavor, making it more robust. The heat also helps dissolve the cocoa, intensifying the taste.
Plant-based butter substitute: Keeps the frosting creamy and vegan-friendly, making it suitable for various dietary preferences.
What to Serve With This Dish
This cake is a star on its own, but if you’re looking to pair it with something, here are a few suggestions:
Vanilla ice cream: The cool creaminess complements the rich chocolate perfectly, creating a delightful contrast in textures and temperatures.
Fresh berries: Adds a refreshing contrast to the dense chocolate, offering a burst of tartness and sweetness that elevates each bite.
A cup of coffee: Enhances the cake’s chocolate and coffee notes, making for a cohesive and satisfying flavor experience.
Storage & Leftover Tips
Room Temperature: Store the cake covered at room temperature for up to two days. This keeps the cake fresh and moist without refrigeration.
Refrigeration: Keep it in an airtight container in the fridge for up to a week. Bring to room temperature before serving for the best texture. Refrigeration extends the cake’s life while preserving its flavor.
Freezing: Wrap slices in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge overnight before enjoying. This method ensures you can enjoy the cake long after it’s been baked, perfect for unexpected dessert cravings.
Creating an Egg Free Chocolate Cake is a rewarding experience, not just because of the delectable results but also because of the memories you can make along the way. Whether you’re baking with kids, friends, or simply enjoying some time to yourself in the kitchen, this cake promises to be a comforting treat. Remember, cooking is all about sharing and bringing people together. I hope this recipe finds a place at your table and becomes a cherished part of your family’s traditions.
For more delightful recipes, check out my Banana Bread and Vegan Lasagna recipes. They’re sure to be crowd-pleasers just like this cake. If you’re interested in exploring more on egg-free baking, Serious Eats has some great resources to get you started.
This Egg Free Chocolate Cake is more than just a recipe; it’s an invitation to explore the joys of baking without constraints, to discover how small adjustments can lead to big flavors, and to enjoy the simple pleasure of a homemade treat. Happy baking, and may your kitchen always be filled with warmth and love!
Egg Free Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 350, and place an oven rack in the center position of the oven.
- Spray one 6″ cake pan with 2″ sides with cooking spray, and then line the bottom with a circle of parchment paper and spray again.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
- In a large measuring cup, whisk together the oil, vanilla, vinegar, and coffee.
- Slowly pour the coffee mixture into the bowl while whisking. Whisk until the cake batter is mostly lump-free, but try not to mix too much and make a dense cake batter.
- Scrape the batter into the prepared cake pan, and bake on the center rack of the oven for 32-34 minutes, until a toothpick inserted into the cake comes out clean.
- While the cake cools, make the frosting: beat together the softened ‘butter’ with the powdered sugar, cocoa powder, vanilla, pinch of salt and 1 tablespoon of coffee. Add the remaining coffee if needed to bring it together.
- Once the cake is cool, slice it in half horizontally. Place the bottom of the cake on a plate, and scoop 1/3 of the frosting on top. Spread the frosting almost to the edges. Place the remaining cake layer on top, and frost with the remaining frosting. If desired, portion some frosting into a bag fitted with an open star tip and decorate the cake with buttercream roses and sprinkles.