- Serves: 9 People
- Prepare Time: 10 min
- Cooking Time: 30-35 min
- Calories: 300
- Difficulty:
Easy
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This delightful Eggless Chocolate Cake is a lifesaver for those who love chocolate cake but can't have eggs. It's surprisingly simple to make, requiring only basic ingredients and pantry staples. The cake itself is incredibly moist and flavorful, thanks to the combination of buttermilk (made with vinegar and milk) and applesauce. The secret to its rise lies in the baking soda and vinegar reaction, which creates air bubbles and gives the cake a fluffy texture.
This recipe is perfect for birthdays, potlucks, or simply a sweet treat. Top it with your favorite frosting, chocolate ganache, or fresh berries for an extra special touch.
Ingredients
Directions
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, buttermilk, oil, vanilla extract, and applesauce until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost the cooled cake with your favorite frosting or chocolate ganache.
- Tips:
- For a richer cake flavor, use strong brewed coffee instead of water in the buttermilk.
- Make sure your buttermilk is at room temperature before using it.
- Don't overmix the batter, as this can lead to a tough cake.
- To test for doneness, a toothpick inserted into the center of the cake should come out clean with a few moist crumbs.
Eggless Chocolate Cake Recipe
- Serves: 9 People
- Prepare Time: 10 min
- Cooking Time: 30-35 min
- Calories: 300
- Difficulty:
Easy
This delightful Eggless Chocolate Cake is a lifesaver for those who love chocolate cake but can't have eggs. It's surprisingly simple to make, requiring only basic ingredients and pantry staples. The cake itself is incredibly moist and flavorful, thanks to the combination of buttermilk (made with vinegar and milk) and applesauce. The secret to its rise lies in the baking soda and vinegar reaction, which creates air bubbles and gives the cake a fluffy texture.
This recipe is perfect for birthdays, potlucks, or simply a sweet treat. Top it with your favorite frosting, chocolate ganache, or fresh berries for an extra special touch.
Ingredients
Directions
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, buttermilk, oil, vanilla extract, and applesauce until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost the cooled cake with your favorite frosting or chocolate ganache.
- Tips:
- For a richer cake flavor, use strong brewed coffee instead of water in the buttermilk.
- Make sure your buttermilk is at room temperature before using it.
- Don't overmix the batter, as this can lead to a tough cake.
- To test for doneness, a toothpick inserted into the center of the cake should come out clean with a few moist crumbs.
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