The BEST Vegan Eggless Chocolate Cake that I have made in recent times, which is soft and moist chocolate cake made without eggs or butter. The cake is firm and is best suited for basic layer cakes.
I am following the series of making basic chocolate cakes with simple frosting after the Eggless Chocolate Cake with Condensed Milk and the Chocolate Cake with Oil. Today's bake is the basic eggless cake for a vegan cake without eggs or butter.
Similarly, I have few more brownies and muffins that are Vegan like these Vegan Chocolate Brownie, Vegan Coconut Muffin, Eggless Chocolate Mini Muffins
Certainly, this cake has a beautiful dark chocolate colour, quite firm and soft. The mild cocoa frosting on top makes up for the sweetness. I couldn't bake myself, so asked Konda to bake it by following my recipe. She clicked the pictures and also wanted to capture dusting in process, which resulted in adding more than required icing sugar on top.
Anyway since the cake is for them, they can enjoy the overload of sugar on top, I just tasted a small piece and felt so happy in getting a cake with this texture.
This vegan chocolate cake is for my ninth day of Bake-a-thon and you can check out the collection at the end of the post for my friends who are doing this along with me.
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Ingredients
Since this is a Vegan chocolate Cake, I have used Olive Oil along with Baking Soda to aerate the cake.
Flour - I have used All Purpose Flour, I have made with Whole wheat flour and it works fine as well.
Leavening Agent - Baking Soda is used as the leavening agent to aerate this cake.
Sugar - Regular granulated sugar is powdered and used in this Vegan Eggless Chocolate Cake. You can completely or partially replace with brown sugar as well.
Olive Oil - Since this is a Vegan Chocolate cake, we use Olive Oil for the moisture.
Instructions ~ Step By Step Process Shots
How to make the Vegan Eggless Chocolate Cake
For the Vegan Chocolate Cake
Preheat oven to 185 C. Grease an 8 inch round cake tin with oil and line with parchment paper.
In a large mixing bowl, add flour, cocoa powder, baking soda and sugar. Sift well.
Next add water, oil to the flour mix, and combine well.
Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean.
Carefully remove from cake tin and transfer to a wire rack to cool completely.
For the Cocoa Frosting
To make the frosting, sift together sugar and cocoa. Add water and stir until smooth. Pour over cooled cake and serve immediately.
Substitutions & Variations
You can replace part or completely with whole wheat flour or any other flour instead of All purpose flour.
Include nuts in the batter or drizzle over the top.
We can make vegan frosting using cocoa and coconut oil as a glaze.
Equipment
We need Oven, mixing pans to make the batter. If we want to bake it on stovetop, then we need pans that are suitable for it. I have used a 8" circle pan, you can use other square ones as well.
Storage
This cake stays good for 3 to 4 days when refrigerated. When you want to serve, you can warm for a minute in microwave.
Other dishes you will enjoy!
Recipe
Vegan Eggless Chocolate Cake
Ingredients
For the Vegan Chocolate Cake
- 175 gms All Purpose Flour (1 and 1/4 cups)
- 40 gms Cocoa Powder (1/2 cup)
- 1 tsp Baking Soda
- 200 gms Sugar powdered (1 cup)
- 240 ml Water (1 cup)
- 120 ml Olive Oil (1/2 cup)
For the Cocoa Frosting
- 125 gms Sugar powdered (1/2 cup appr)
- 2 tbsp Cocoa Powder
- 2 tbsp Water
Instructions
For the Vegan Chocolate Cake
- Preheat oven to 185 C. Grease an 8 inch round cake tin with oil and line with parchment paper.
- In a large mixing bowl, add flour, cocoa powder, baking soda and sugar. Sift well.
- Next add water, oil to the flour mix, and combine well.
- Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean.
- Carefully remove from cake tin and transfer to a wire rack to cool completely.
For the Cocoa Frosting
- To make the frosting, sift together sugar and cocoa. Add water and stir until smooth. Pour over cooled cake and serve immediately.
Nutrition
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Rafeeda - The Big Sweet Tooth says
I can really see why you call it the best! Uff, so moist and chocolaty, nobody will miss the diary in it...
Amara says
Love the texture of this cake. That green cup in the background is so cute.