This egg-free chocolate cake is smooth, chewy and chocolatey and an excellent base for various frosting and chocolate cake desserts. I also make the Black Forest cake with this eggless cookie recipe.
Not only does this cake taste good, but it is also a bit healthier than your regular chocolate cake. Even when using healthier ingredients, the cake still has a soft, chewy texture, which means you have your cake and can eat it too.
This vegan recipe uses sunflower oil instead of butter. I also shared a simple and delicious vegan cocoa frosting recipe that uses sunflower oil instead of butter. You can use any oil with a neutral flavor.
In this basic version of the recipe, you can serve the chocolate cake without eggs or with chocolate frosting. As you’ve probably guessed, it tastes better with chocolate frosting!
This recipe may sound like a crazy cake, but it is not a crazy cake. The proportions in the recipe for this Eggless Chocolate Cake are different from the proportions in the Crazy Cake and they also use whole wheat flour.
Also, ice water (which makes the cake fluffy) is used in the recipe, unlike crazy cake.
Why this recipe works
Making a cake without eggs is always a challenge as it can be difficult to get the perfect cake consistency without using eggs.
Making this whole wheat flour egg-free chocolate cake added another element to that challenge, as a cake or bread is usually much denser than one made with all-purpose flour.
The secret to the light and fluffy texture of this egg-free cake is the reaction between the baking soda and the lemon juice.
These two ingredients work together to help the cake rise perfectly and give it the smooth, chewy texture we are looking for.
Ingredients you need
- Cocoa powder: The main ingredient that contributes to the flavor of chocolate cake without eggs is cocoa powder. It is important to use good quality cocoa powder as it will detract from the overall flavor of the cake. Do not use Dutch cocoa powder.
- Whole wheat flour: this cake does not have the density or weight that wheat flour cakes can have. It’s too hard to guess or believe that this eggless cake is made with whole wheat flour based on texture. It is incredibly light and soft. Although the cake has a nutty wheat flour flavor. Use good quality or brand name whole wheat flour.
- Baking soda: The main ingredient that affects the texture of the cake is baking soda and it is important that it is fresh. If the baking soda is not fresh or has exceeded its shelf life, the eggless cake will not rise. In the following FAQs, I explain how you can test the freshness of your baking soda.
- Lemon Juice: As explained above, lemon juice is also vital to properly lift the egg-free cake. However, if you don’t have lemon juice, you can use white vinegar or apple cider vinegar to get the same effect.
- Oil: Use an oil with neutral flavors. I always use sunflower oil for all my cake recipes because it is boring, neutral, and has no felt aftertaste on the cake. The oil also makes the egg-free cake soft and moist.
How to make chocolate cake without eggs
For a better understanding, I have divided into 4 main parts step by step.
- Step 1: make the dough
- Step 2: bake the chocolate cake without eggs
- Step 3: make chocolate frosting
- Step 4: frosting without eggs
Step 1: make the dough
- First, grease a high round baking dish with oil. Preheat your oven to 200 degrees Celsius for 15 minutes.
- Shift 1 cup of whole wheat flour (you can also use all-purpose flour) and 3 tablespoons of cocoa powder. Use good quality cocoa powder. Keep a plate or tray under the strainer.
- Add a pinch of salt and half a teaspoon of baking soda.
- Shift the ingredients into a plate.
- Set the shifted dry ingredients aside.
- In another saucepan or bowl, take ¾ cup of sugar. I used raw unrefined cane sugar, but regular white sugar can also be used. Add 1 cup of cold water. The water should be cold and ice cold.
- Stir with a small whisk until the sugar has dissolved.
- Now add ¼ cup of oil. I added sunflower oil. I wouldn’t suggest adding butter, as some readers have told me that butter solidifies and it becomes difficult to make a smooth mixture with it.
- Stir vigorously so that everything is mixed well.
- It must be a homogeneous mixture.
- Then add 1 tablespoon of lemon juice. Stir again. You can even use 1 tablespoon of apple cider vinegar or white vinegar instead of lemon juice.
- Now add half a teaspoon of vanilla extract. You can also add chocolate extract or chocolate essence instead of vanilla.
- Mix very well.
- Add the sifted dry ingredients to the wet mix.
- Mix everything well with a whisk.
- The dough should not contain lumps without eggs. The dough is slightly thin and not thick.
Step 2: bake eggless chocolate cake
- Pour the eggless chocolate cake batter into the prepared cake pan.
- Touch the sides to remove extra air bubbles.
- Bake the eggless chocolate cake in a preheated 200 degrees Celsius (392 degrees Fahrenheit) oven for 35 to 40 minutes.
Since temperatures vary from oven to oven, keep an eye on them. Do not open the oven door more than once. Open it only after three-quarters of the cooking time.
To cook with hot air in the microwave, preheat the oven to 180 degrees Celsius for 15 minutes.
Then bake for 30 to 35 minutes at 180 degrees Celsius.
- To bake, check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.
Once the eggless brownie is hot or cold, remove it and place it on a wire rack.
If the toothpick with the dough is sticky, put the eggless cake back in the oven and bake for a few more minutes. Let the egg-free cake cool completely before frosting.
Step 3: make chocolate frosting
- This frosting recipe is a fine frosting. Take 1 tablespoon of sunflower oil, ¼ cup of almond milk and ¼ cup of raw sugar in a small saucepan.
For a slightly thick frosting, add 2 tablespoons of almond milk. You can use any nut milk, vegan milk instead of almond milk.
- Place the saucepan on the fire and heat it over low heat. Mix very well and heat the almond milk, stirring frequently, so that the sugar dissolves. Don’t boil the almond milk, just make it hot enough to dissolve the sugar.
- Keep the heat low, when the almond milk is a little hot and all the sugar has dissolved, add 3 tablespoons of cocoa powder.
- Mix with a small whisk and stir until the cocoa powder is evenly blended.
- The cocoa glaze is ready. Put out the flame.
Step 4: freeze the cake without the eggs
26. While still hot, pour eggless frosting over top and sides of chocolate cake.
27. Using an offset or eggless silicone spatula, spread the frosting evenly over the top and sides of the chocolate cake. You can also cut the egg-free cake in half and sprinkle the frosting in the middle and then on top.
I usually wrap a medium plate in foil and then put the cake on top. This makes the work of icing easier. Store the egg-free cake in the refrigerator to allow the frosting to set for a few hours.
You can use a domed bowl to cover the cake. Make sure there is enough space between the cake and the bowl you are using to cover it.
The icing takes a few hours. I kept it in the fridge overnight.
28. The next day, I covered the eggless chocolate cake with cocoa shavings. You can even add sliced pepitas or walnuts. You can also sift powdered sugar and cocoa powder over eggless cake. This step is optional.
29. The chocolate cake without eggs is ready to serve.