Eggless Cake
Human beings love cake. I genuinely don’t know anyone who doesn’t enjoy a slice of cake and of course, the chocolate variety is a fan favorite. It’s no secret that I love a good chocolate cake. I’ve made tons of variations of it (almond flour, coconut flour, low carb, vegan, and healthy!), so let’s add an eggless chocolate cake into the mix.
Why this recipe works
This eggless cake recipe is an absolute home run. You guys, this cake is perfect to make when you only have pantry staples on hand and have an intense craving for cake… which happens far too often to the best of us!
It uses pantry staples. Flour, sugar, salt, and a few other staples are all you’ll need. Naturally vegan and gluten free. This cake is accidentally diet friendly if you can’t eat eggs or dairy, or have a gluten intolerance. Perfect texture. The texture of the cake is super moist and fluffy and has a tender crumb. The best flavor. It’s full of chocolate flavor and is topped with a delicious frosting!
Tips to make the best eggless chocolate cake
Do not overbake the cakes, as they continue to cook as they are cooling down. Check the cake around the 25-minute mark and if a skewer comes out mostly clean, you can remove it from the oven! Avoid overmixing the batter as doing so can result in a dense and gummy cake. Allow the cake to cool completely before adding the frosting. If you try to add it to a still-warm cake, you risk the frosting seeping off and yielding a thin cake. If you’d like a single-layer cake, reduce the recipe by half and bake it in just one cake pan.
Storage instructions
To store: If you intend to enjoy the cake within 3 days, it can be stored at room temperature, covered. If you’d like to keep the cake longer, place it in a sealable container and store it in the refrigerator for up to one week.
Cake flour OR all purpose flour– I prefer using cake flour, as it yields a much lighter and fluffier center, which is a must for an eggless cake. If you don’t have cake flour, all purpose flour will be a fine alternative.
Sugar– White sugar or organic white sugar. I don’t recommend using brown sugar, as it tends to make the middle of the cake a little too soft. Baking soda– Reacts with the vinegar to help the cake rise and replicate what eggs would typically do! Salt– Just a pinch to balance out all the other ingredients. Vinegar– White vinegar is preferred, but apple cider vinegar will also work. Avoid using red wine vinegar, as it will leave the cake with a slightly sour flavor. Oil of choice– I used vegetable oil, but feel free to use safflower, avocado, or canola oil. Avoid using coconut oil or olive oil, as it can leave an underlying and subtle flavor. Vanilla extract– Adds a lovely vanilla flavor. Water– Lukewarm water. Either get it directly from the tap or dilute boiling water with cold water. Chocolate frosting– I used my foolproof 2 ingredient dairy free frosting.
Now, remove the cakes from the oven and let them cool in their pans completely. Once cooled, carefully slice down the center of each cake so you are left with four thin layers of cake. Place the first layer onto a flat surface and spread with frosting. Repeat the process until you have a four-layer cake. To freeze: Place leftover cake in a shallow container and store it in the freezer for up to 6 months.
Recommended tools to make this recipe
8-inch cake pan. My tried-and-tested cake pans always cooks cakes evenly and completely. Springform cake pan. For the easy removal of cakes without the risk of them falling apart. Cake turntable. This has been a game changer for frosting cakes seamlessly and easily.
More eggless recipes to try
Chocolate chip cookies Vanilla cake Brownies Cupcakes Flourless cookies Banana bread
Frequently asked questions
