Eggless Chocolate Cake
Craving chocolate cake but no eggs handy? This easy, super moist eggless chocolate cake recipe is perfect for last-minute dessert fixes. Hits the spot every time.
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar (or apple cider vinegar)
- 0.25 cup warm water (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.5 cup confectioners' sugar (for frosting)
- 0.25 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease and dust an 8-inch round baking pan with a little all-purpose flour, making sure the entire inner surface is coated. Line the bottom with parchment paper if desired.
- In a large mixing bowl, add 1.5 cups all-purpose flour, 0.75 cup granulated sugar, 0.5 cup unsweetened cocoa powder, 1 teaspoon baking soda, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Gently stir these dry ingredients together until they are well combined.
- In a separate medium bowl, combine 1 cup milk, 0.5 cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon white vinegar. Whisk these wet ingredients together until they are fully mixed.
- Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter; a few small lumps are acceptable.
- Pour the cake batter into the prepared 8-inch baking pan. Gently tap the pan on your counter a few times to release any large air bubbles.
- Bake in the preheated oven for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time may vary slightly depending on your oven.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. After 10 minutes, carefully invert the cake onto the wire rack to cool completely before frosting.
- To prepare the chocolate frosting, in a small bowl, whisk together 0.25 cup warm water and 0.25 cup unsweetened cocoa powder until a smooth paste forms. Set aside.
- In a separate mixing bowl, beat 0.25 cup softened unsalted butter with an electric mixer until it is light and fluffy. Gradually add 0.5 cup confectioners' sugar, beating until smooth and creamy. Beat in 1 teaspoon vanilla extract.
- Add the cocoa paste from step 8 to the butter and sugar mixture. Beat with the electric mixer until the frosting is smooth, light, and well combined. If the frosting is too thick, you can add a tiny bit more warm water, 0.5 teaspoon at a time, until the desired consistency is reached.
- Once the cake is completely cooled, use an offset spatula or knife to spread the chocolate frosting evenly over the top and sides of the cake. Slice and serve.