Eggless Chocolate Cake
A moist and rich chocolate cake made without eggs, perfect for those with dietary restrictions or preferences.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup almond milk
- 1/2 cup applesauce
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- In a separate bowl, mix the almond milk, applesauce, vegetable oil, vinegar, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the cake in the oven and bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve plain or with your favorite frosting.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for extended freshness.
Notes
Pro Tips: Ensure that all ingredients are at room temperature before mixing. This helps achieve a smooth batter and even baking.
Ingredient Substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
How to Serve: Serve with a dusting of powdered sugar or a dollop of vegan whipped cream for added indulgence.
Storage & Freshness: For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months.
Make-Ahead Tips: Bake the cake a day in advance and store it in the fridge to enhance the flavors before serving.
Ingredient Substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
How to Serve: Serve with a dusting of powdered sugar or a dollop of vegan whipped cream for added indulgence.
Storage & Freshness: For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months.
Make-Ahead Tips: Bake the cake a day in advance and store it in the fridge to enhance the flavors before serving.