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Introduction
Soft, moist, and deeply chocolatey, this eggless chocolate cake makes an excellent starting point for a multitude of chocolate cake-based desserts and a perfect vehicle for any number of delicious frostings. This cake is rich and indulgent, with a tender crumb that melts in your mouth. It’s perfect for birthdays, celebrations, or just as a sweet treat. Plus it’s easy to make and requires just a few simple ingredients that you probably already have in your pantry. So go ahead and give this recipe a try- you won’t be disappointed.
Ingredients & Substitute:
Cocoa Powder: The most important ingredient contributing to the flavour of the eggless chocolate cake is cocoa powder. It is important to use good quality, naturally processed cocoa powder as this will affect the overall taste and consistency of the cake. Do not use Dutch-process cocoa powder, or you might have a dense, stodgy result. You can buy cocoa powder online.
Whole Wheat Flour: This Vegan chocolate cake is incredibly light and soft. If you were only to judge the cake based on texture, you would never guess it was made with whole wheat flour.
That said, the choice of healthy whole wheat flour will provide an almost nutty flavour to the cake. This cake recipe has been tried and tested with the Indian whole wheat flour and the wheat flour available in the USA and Europe.
Baking Soda: The most important ingredient affecting the texture of the cake is the baking soda. If the baking soda is not fresh or is past its shelf life, the cake will not rise.
Lemon Juice: The lemon juice is also crucial in causing the vegan chocolate cake to rise properly. However, if you don’t have lemon juice, white vinegar or apple cider vinegar can be used for the same effect.
Oil: Use oil which has neutral flavours for the best result. Oil also helps in making the cake soft and moist.
Flavourings: Vanilla powder can be added instead of vanilla extract. Vanilla essence can also be added instead of vanilla essence.
Liquids: The only liquid which is added to the cake batter is water. Chilled Milk ( dairy or vegan milk like almond milk, cashew milk or soy milk) can be added instead of water.
Sweeteners: For the sweeteners, you can opt to use raw sugar or swap in white sugar or brown sugar. You can also add jaggery, maple syrup, coconut sugar or palm sugar instead but the taste of the cake will be different. Avoid adding honey, according to Ayurveda, honey should not be heated as it becomes toxic.
How To Make Eggless Chocolate Cake Recipe:
To make this eggless chocolate cake, you will need the following ingredients:
1 and 1/2 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
- To make the cake, start by preheating your oven to 350 degrees Fahrenheit or 135 degrees Centigrade. Grease a round baking pan of 8-inch diameter and 2-inch height with oil.
- In a large whisking bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix the water, vegetable oil, vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick is inserted into the centre of the cake and comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favourite frosting or enjoy it plain. This eggless chocolate cake is sure to be a hit with everyone, whether they are vegan or not.
Disclaimer: All the content of this article is for information purposes only.
