Eggless Chocolate Cake
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Course
Cake
Eggless Chocolate Cake
Description
The Eggless Chocolate Cake uses common ingredients like flour, sugar, cocoa powder, baking soda, and salt, combined with melted butter and warm water to form a smooth batter. Vanilla extract and white vinegar are added to enhance flavor and help the cake rise in the absence of eggs. The batter is poured into a greased and floured 8-inch pan, then baked until a toothpick comes out clean.
The finished cake has a moist yet tender crumb with chocolate bitterness balanced by sugar sweetness. Cooling it completely before frosting prevents the frosting from melting. Alternatively, it can be served lightly dusted with powdered sugar for a simpler presentation.
This cake makes a single-layer 8-inch cake, suitable for small gatherings or casual family desserts. Its eggless nature accommodates dietary restrictions or ingredient availability. The recipe notes recommend storing it covered at room temperature for up to three days or freezing it wrapped well for longer storage up to one month. Thaw at room temperature before serving.
Ingredients
- 1½ cups all-purpose flour
- 1 cup sugar
- 3 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract pure
- 1 tablespoon white vinegar
- 6 tablespoons butter melted; or shortening
- 1 cup water warm
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8-inch cake pan. Set aside.
- In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla, vinegar, melted butter, and warm water; stir until just combined.
- Pour batter into prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before turning out of the cake pan. Cool completely before frosting, or dust with powdered sugar before serving.
Notes
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to one month.
- Allow frozen cake to thaw at room temperature before serving or frosting.
- This recipe yields one single-layer 8-inch cake suitable for small servings.
User Reviews
Overall Rating
4.7
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