In this article, we will explore a delicious and easy-to-prepare recipe.
Egg Free Chocolate Cake
Welcome to Adrian Recipes, your ultimate destination for delicious and innovative culinary creations. Today, we’re diving into the world of decadent desserts with our star recipe: Egg Free Chocolate Cake. Whether you’re allergic to eggs or simply out of them, this moist and rich chocolate cake will satisfy your cravings without compromising on flavor.
Ingredients List
To create this delightful Egg Free Chocolate Cake, you’ll need the following ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar*
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vinegar
- 1/2 cup hot coffee
For the frosting: – 1 stick plant-based butter substitute, softened – 1 1/2 cups powdered sugar – 1/4 cup cocoa powder – 1/2 teaspoon vanilla extract – Splash of hot coffee to bring it together
Timing
Prep Time:
15 minutes
Cook Time:
34 minutes
Total Time:
49 minutes
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and position the rack in the center. Spray a 6-inch cake pan with 2-inch sides with cooking spray, line the bottom with parchment paper, and spray again.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a large measuring cup, whisk the canola oil, vanilla extract, vinegar, and hot coffee until well combined.
Step 4: Make the Batter
Slowly pour the wet mixture into the dry ingredients while whisking gently. Mix until the batter is mostly lump-free, being careful not to overmix to avoid a dense texture.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and bake for 32-34 minutes. Insert a toothpick in the center; if it comes out clean, your cake is ready.
Step 6: Prepare the Frosting
While the cake cools, beat together the softened plant-based butter substitute, powdered sugar, cocoa powder, vanilla extract, and a splash of hot coffee. Adjust the consistency as needed with more coffee.
Step 7: Assemble the Cake
Once the cake has cooled, slice it horizontally in half. Place the bottom layer on a plate, spread 1/3 of the frosting on top, then add the second layer and cover with the remaining frosting. Decorate with buttercream roses and sprinkles if desired.
Nutritional Information
- Calories: 665
- Carbohydrates: 90g
- Cholesterol: 61mg
- Fat: 33g
- Fiber: 3g
- Protein: 5g
- Saturated Fat: 15g
- Sodium: 763mg
- Sugar: 66g
- Trans Fat: 1g
- Unsaturated Fat: 15g
Healthier Alternatives for the Recipe
For a healthier twist, consider using whole wheat flour in place of all-purpose flour, or substitute the granulated sugar with coconut sugar for a lower glycemic index. You can also use unsweetened almond milk instead of coffee for a caffeine-free version.
Serving Suggestions
This Egg Free Chocolate Cake is perfect when served with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped cream. Pair it with a hot cup of coffee or a glass of almond milk for a delightful treat.
Common Mistakes to Avoid
- Overmixing the Batter: To ensure a light and fluffy cake, mix just until the ingredients are combined.
- Incorrect Oven Temperature: Always preheat your oven and use an oven thermometer to ensure accuracy.
- Skipping the Parchment Paper: This step is crucial for easy removal of the cake from the pan.
Storing Tips for the Recipe
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to preserve its freshness.
Conclusion
Our Egg Free Chocolate Cake is a testament to the fact that you don’t need eggs to make a deliciously moist dessert. Easy to make and full of rich chocolate flavor, it’s a perfect choice for any occasion. We hope you enjoy this recipe as much as we do!
FAQs
Can I use a different oil instead of canola oil?
Yes, you can substitute it with any neutral-flavored oil such as vegetable or sunflower oil.
What can I use instead of hot coffee?
Hot water or any plant-based milk can be used as a replacement for coffee.
How can I make this recipe gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
For more exciting recipes and cooking tips, explore our related posts. Happy baking!
Egg Free Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 350, and place an oven rack in the center position of the oven.
- Spray one 6″ cake pan with 2″ sides with cooking spray, and then line the bottom with a circle of parchment paper and spray again.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
- In a large measuring cup, whisk together the oil, vanilla, vinegar, and coffee.
- Slowly pour the coffee mixture into the bowl while whisking. Whisk until the cake batter is mostly lump-free, but try not to mix too much and make a dense cake batter.
- Scrape the batter into the prepared cake pan, and bake on the center rack of the oven for 32-34 minutes, until a toothpick inserted into the cake comes out clean.
- While the cake cools, make the frosting: beat together the softened ‘butter’ with the powdered sugar, cocoa powder, vanilla, pinch of salt and 1 tablespoon of coffee. Add the remaining coffee if needed to bring it together.
- Once the cake is cool, slice it in half horizontally. Place the bottom of the cake on a plate, and scoop 1/3 of the frosting on top. Spread the frosting almost to the edges. Place the remaining cake layer on top, and frost with the remaining frosting. If desired, portion some frosting into a bag fitted with an open star tip and decorate the cake with buttercream roses and sprinkles.
