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Eggless Chocolate Cake with Rich Cocoa Frosting Recipe

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3.8 from 13 reviews

This eggless chocolate cake recipe delivers a moist and rich chocolate cake perfect for any occasion. Made without eggs, it uses whole wheat or all-purpose flour, cocoa powder, and simple ingredients like lemon juice and sunflower oil to create a tender crumb. Topped with a smooth cocoa frosting made from almond milk and cocoa powder, this cake is ideal for those seeking a delicious egg-free dessert that doesn’t compromise on flavor.

Ingredients

For Chocolate Cake

  • 1 cup whole wheat flour – leveled, 120 grams (or 1 cup all-purpose flour)
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup raw sugar or white sugar – 150 grams
  • 1 cup cold water
  • ¼ cup sunflower oil or any neutral tasting oil
  • 1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
  • ½ teaspoon vanilla extract or vanilla powder or ¼ teaspoon vanilla essence

For Chocolate Frosting

  • 1 tablespoon sunflower oil or any neutral tasting oil
  • 3 tablespoons cocoa powder
  • ¼ cup almond milk or any nut milk
  • ¼ cup raw sugar or white sugar

Instructions

  1. Preparation: Grease a 7.5 inch diameter x 2 inch height round baking pan with sunflower oil. Preheat oven to 200°C (392°F).
  2. Sifting Dry Ingredients: Sieve whole wheat flour, salt, and baking soda into a bowl, keeping a plate or bowl underneath to catch the sifted ingredients. Use good quality cocoa powder.
  3. Making Liquid Mixture: In another bowl, combine raw sugar and cold water. Whisk until sugar dissolves completely. Add sunflower oil and mix briskly until homogeneous. Then stir in lemon juice and vanilla extract.
  4. Making Batter: Add the sifted dry ingredients into the wet mixture. Use a wired whisk to mix thoroughly, ensuring no lumps remain. The batter will be slightly thin.
  5. Pouring and Baking: Pour the batter into the prepared pan. Tap the pan sides gently to release air bubbles. Bake in the preheated oven at 200°C (392°F) for 35-40 minutes. For convection microwave ovens, preheat at 180°C for 15 minutes and bake at 180°C for 30-35 minutes. Check doneness by inserting a bamboo skewer or toothpick; it should come out clean.
  6. Cooling: Once baked, place the pan on a wire rack to cool at room temperature. After cooling, gently remove the cake from the pan and place on a wire rack. If the toothpick is sticky, bake for additional minutes.
  7. Making Cocoa Frosting: In a small saucepan over low heat, combine sunflower oil, almond milk, and sugar. Stir until sugar dissolves. Add cocoa powder and stir continuously until fully dissolved. Remove from heat.
  8. Applying Frosting: Pour the warm frosting over the cooled cake, spreading evenly on top and sides with an offset spatula. Optionally slice the cake in half and spread frosting inside before coating the outside.
  9. Setting Frosting: Cover the frosted cake and refrigerate for a few hours to allow the frosting to set. Use a dome-shaped bowl with enough space so the frosting does not stick.
  10. Finishing Touches: The next day, decorate with chocolate or cacao shavings, dry fruits, sprinkles, icing sugar, or cocoa powder if desired.
  11. Serving: Slice and serve as a dessert. It pairs wonderfully with vanilla ice cream or lightly sweetened whipped cream.
  12. Storage: Store leftover cake in a covered container in the refrigerator for up to one week.

Notes

  • You can substitute whole wheat flour with all-purpose flour for a lighter texture.
  • Lemon juice can be replaced by apple cider vinegar or white vinegar to activate baking soda.
  • Use any neutral tasting oil like canola or vegetable oil if sunflower oil is unavailable.
  • Ensure the cake is completely cool before frosting to prevent melting the frosting.
  • Check cake doneness carefully as oven temperatures vary.
  • The frosting sets better if chilled for several hours or overnight.
  • Optional toppings add extra flair and flavor but are not necessary.
  • This recipe works well in conventional and convection ovens with slight adjustments.

Find it online: https://marthatasty.com/eggless-chocolate-cake-with-rich-cocoa-frosting-recipe/