Eggless Chocolate Cake
Meet my super-easy eggless chocolate cake recipe! It's so moist, scrumptious, and you can make it in 1 bowl in no time. Bonus? It's also dairy-free, low in sugar and fat, and requires no mixer or fancy ingredients.
Servings: 10
Calories: 257kcal
Ingredients
- 1 ¾ level cups (220 grams) all-purpose flour
- ⅔ cup (130 grams) brown or regular sugar (see notes)*
- ¾ cup +1 Tbsp (75 grams) unsweetened cocoa powder (see notes)*
- 2 ½ teaspoon baking powder
- ⅛ tsp fine salt
- 2 cups + 1 Tbsp (495 ml) dairy-free milk or cow milk
- 3 tablespoon (45 ml) vegetable olive oil
- 1 teaspoon vanilla extract or expresso powder (optional)
- ½ cup (85-100 grams) Dark chocolate chips (optional)
Chocolate coating:
- ½ cup (85-100 grams) dark chocolate, for decoration (optional)
Instructions
- Preheat the oven to 340°F/170°C, place the rack in the middle shelf, then grease a 9-inch bund cake pan. Alternatively, grease or line with parchment paper a 9-inch round pan.
- Place flour, cocoa powder, and baking powder in a large bowl and whisk them together into a homogeneous mixture.
- Add sugar and salt to the dry ingredients and mix again until well combined.
- Then pour over the liquid ingredients: milk, oil, and vanilla essence. Mix until just combined, but do not overmix. The batter looks quite thin - that's ok.
- Pour the batter into the preparred baking pan and bake.
- If you use a 9-inch bundt pan like mine, after 40 minutes, check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and dry, the cake is done. Keep baking for a further 3-5 minutes and check again. If you use a 9-inch round pan instead, the baking time is 30 to 35 minutes. Check for doneness after 30 minutes.
- When the cake is ready, take it out of the oven straight away and let it cool for about 5 minutes on a cooling rack. If you use a bundt pan, turn it upside down while it's still warm, which helps release it.
Chocolate coating:
- When the cake is at room temperature, place the chocolate chips into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted, leave it to set until a bit firm, but still runny
- Decorate the cake by pouring the melted chocolate gently all over it. Serve immediately or wait until the chocolate is set. Enjoy!
Notes
Level cups of flour: Spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.
Sugar: The sweetness of this cake is just right, and not overly sweet. But if you have a sweet tooth, or if you usually enjoy traditional cakes with frosting or similar, you might want to add more sugar, about 1/4 cup (50 grams) or 1/3 (70 grams).
Chocolate coating: The amount of chocolate is not enough to fully cover the cake, but it provides a partial coating. If you want to cover the whole cake, simply double the quantities. You are also welcome to use your favorite chocolate buttercream frosting if you don't keep it dairy-free.
Cocoa powder: You can swap Dutch-processed cocoa powder for unsweetened cocoa powder; it works just fine.
Note: nutritional values are per serving (calculated without the chocolate coating) and they're estimates only. Please see my disclosure policies.
Nutrition
Calories: 257kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 234mg | Fiber: 4g | Sugar: 20g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg