Eggless Chocolate Cake (Super Moist)
This Eggless Chocolate Cake is decadent, super chocolatey, delicious, and one of the best! It is super moist, rich, deeply flavorful, and soft with velvety crumbs.
Ingredients
- 2 cups (240g) cake flour or all-purpose flour
- ¾ cup (63g) cocoa powder
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups (350g) granulated sugar
- ½ cup (120ml) sunflower oil (or vegetable or canola)
- 1½ cups (360ml) milk
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1 cup (240ml) hot water
Instructions
- Preheat the oven to 350°F (180°C). Generously grease two 9-inch cake pans and line them with parchment paper.
- Add white vinegar to the milk, stir well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, you can use that.
- Mix 1 teaspoon of instant coffee into hot water. If not using coffee, use 1 cup of hot water. Set aside.
- Sift flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk well. Add sugar and mix well.
- In a medium bowl, whisk oil, milk+vinegar mixture, and vanilla. Add this wet mixture to the dry ingredients and mix until just combined.
- Now add hot coffee, and whisk the mixture until well combined. However, do not overmix. The cake batter will be very thin.
- Divide the batter evenly between the two prepared pans. Bake the cake for 26-32 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on the cake after 24 minutes because every oven is different.
- Remove the cake pans from the oven and set them on a cooling rack. Let the cake layers completely cool in the pan before removing and frosting.
Assembling and Frosting the Cake
- Ensure that the cake layers are completely cool down before you start frosting the cake.
- Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface.
- Place one cake layer on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it.
- Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.
Storing and Freezing Suggestions
- Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
- If you want to keep them longer, refrigerate them for 3-4 days.
- Cake layers can be frozen, tightly covered, for up to a month.
- When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
- However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
- Instant Coffee: If you do not want to add coffee, you can skip it and use only hot water instead.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: I have frosted the cake with chocolate buttercream frosting in this post's pictures. But you can frost the cake with your choice of frosting. This cake tastes delicious with vanilla buttercream, cream cheese icing, whipped cream frosting, chocolate ganache, and many other cake frostings.
Nutrition (Approximate Values)
Calories : 218kcalCarbohydrates : 36gProtein : 3gFat : 8gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.05gCholesterol : 2mgSodium : 193mgPotassium : 110mgFiber : 2gSugar : 23gVitamin A : 23IUVitamin C : 0.04mgCalcium : 57mgIron : 1mg
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