How To Make Eggless Chocolate Cake Serving 10

This like shooting fish in a barrel (one-bowl!) Eggless Chocolate Block is a unproblematic vegan recipe you're sure to come up back to time and again. Unbelievably soft and calorie-free, you lot won't believe that this decadent, chocolatey sponge cake is really made with healthy whole wheat flour. Brand this Chocolate Cake today (with or without frosting) following my video and detailed recipe with stepwise photos.

1. About This Chocolate Cake
2. Ingredients & Possible Substitutions
3. How to make Eggless Chocolate Cake (Stepwise Photos)
4. Expert Tips
5. FAQs
6. Recipe Card

Well-nigh This Chocolate Block

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 whatsoever number of delicious frostings. In fact, I make my Black Woods Cake from this spongy vegan chocolate cake recipe!

Not only does this recipe gustation skilful, it is also quite a fleck healthier than your archetype chocolate cake. Don't worry though. Even though healthier ingredients are used, this sponge cake even so has a soft and moist texture. And then yep, my friends. You can have your cake and eat it too. You're quite welcome!

My eggless chocolate cake is likewise super piece of cake to put together. Made in but 1 basin and without a mixer, this block batter is a lazy baker's dream! With just about 10 minutes of active prep time, y'all can take a rich, night, delectable chocolate cake in the oven. How amazing is that?

You'll have to bake this eggless block to really believe it – it'southward insanely moist, perfectly spongy and is just the matter to cure your chocoholic cravings.

And while you're more than welcome to serve this it apparently, I've also included a recipe for a vegan chocolate glaze. As I'm certain you've guessed, it tastes amend with the chocolate frosting!

More On My Recipe

Making Eggless Cakes is always a claiming as information technology can exist hard to achieve the perfect, lite consistency we associate with skilful cakes without using eggs.

Adding to that claiming, the add-on of whole wheat flour can often cause a cake to exist much denser and stodgier than those made with all-purpose flour.

The surreptitious to achieving the light and spongy consistency in this vegan chocolate cake is the reaction betwixt the baking soda and lemon juice.

These 2 ingredients work together to cause the block to rise perfectly, giving it the soft, moist texture that we're looking for.

NOTE: This recipe may resemble chocolate wacky cake, but it is non the same. The recipe proportions for this eggless chocolate block are different from the wacky cake. My eggless chocolate cake also uses whole wheat flour and cold h2o different in a whacky block.

Ingredients & Possible Substitutions

1. Cocoa Powder: The most important ingredient contributing to the flavor of the eggless chocolate cake is cocoa pulverization. Information technology is important to use a good quality, naturally processed cocoa powder equally this volition affect the overall gustation and consistency of the cake. Do not apply dutch-process cocoa powder, or you might end upwards with a dense, stodgy upshot.
2. Whole Wheat Flour: This vegan chocolate cake is incredibly light and soft. If yous were but to judge the cake based on texture, you would never guess that it was made with whole wheat flour.

   That said, the choice of healthy whole wheat flour volition provide an almost nutty flavor in the cake. This recipe has been tried and tested with the Indian wheat flour (used to make roti) and the wheat flour available in Us and Europe. Utilize any good quality whole wheat flour. You can also opt to substitute all-purpose flour instead.

3. Blistering Soda: The near important ingredient affecting the texture of the block is the baking soda, and then information technology is important that information technology is fresh. If the baking soda is not fresh or is by its shelf life, the cake will not rise.

   In the FAQ section beneath, I comprehend how to examination the freshness of your blistering soda. Please annotation: Blistering powder cannot be used instead of baking soda. You tin use eno (fruit table salt) instead of baking soda in this eggless chocolate recipe. I would suggest adding about ½ to ⅔ teaspoon of eno.

4. Lemon Juice: As explained before, the lemon juice is also crucial in causing the vegan chocolate cake to rise properly. Nonetheless, if you don't accept lemon juice, white vinegar or apple cider vinegar can be used for the same upshot.
5. Oil: Apply oil which has neutral flavors for the best result. For all my cake recipes, I always utilise sunflower oil equally information technology is neutral and leaves no aftertaste in the cake. Other options include vegetable oil, corn oil, grapeseed oil or avocado oil. Oil as well helps in making the block soft and moist.
6. Flavorings: Vanilla powder tin be added instead of vanilla excerpt. Yous tin fifty-fifty add vanilla essence instead of vanilla extract.
7. Liquids: The just liquid I have added to the cake batter is water. Milk (dairy or vegan milks similar almond milk, cashew milk or soy milk) tin can exist added instead of water. Make sure that the milk is cold and chilled.
8. Sweeteners: For the sweeteners, yous tin can opt to apply raw sugar (like I have washed) or bandy in white sugar or dark-brown sugar. You can also add jaggery, maple syrup, coconut sugar or palm carbohydrate instead but the sense of taste of the cake will exist dissimilar. Avoid adding dear. Co-ordinate to Ayurveda, dear should non be heated as it becomes toxic.

Stride-by-Step Guide

How to make Eggless Chocolate Cake

Prep Pan and Sift Dry Ingredients

i. First grease a circular baking pan of 7.5 inches bore ten ii inches height with oil. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) for 15 minutes.

2. Sieve 1 cup whole wheat flour (you can also utilise all-purpose flour) and 3 tablespoons cocoa pulverization. Continue a plate or tray below the sieve.

3. Add a pinch of salt and ½ teaspoon blistering soda.

4. Sift the ingredients on to a plate.

v. Keep the sieved dry ingredients bated.

Make the Liquid Mixture

6. In another pan or basin, add ¾ loving cup sugar. I have used raw, unrefined cane sugar, however regular white sugar can also be used. Add i cup common cold water. The h2o has to be very cold.

seven. Stir with a small whisk till the sugar dissolves.

8. Now add ¼ loving cup oil. I added sunflower oil.

Note: I would not suggest calculation butter as a few readers did tell me that the butter solidifies and it becomes difficult to become information technology to a homogenous mixture. Stick with oils that are not solid at room temperature for this cake.

nine. Stir briskly so that everything is mixed well.

10. It should be a homogenous mixture.

11. Adjacent add one tablespoon lemon juice. Stir again.

Tip: No lemon? No problem. We just demand something acidic here. Yous could use 1 tablespoon of apple cider vinegar or white vinegar in place of lemon juice.

12. At present add ½ teaspoon vanilla extract. Feel free to add chocolate extract or chocolate essence instead of vanilla.

thirteen. Mix very well.

Make Chocolate Cake Batter

14. Add the sieved dry ingredients to the wet mixture.

15. Using a wired whisk, mix everything well.

xvi. There should be no lumps in the cake batter. The concoction should also be slightly thin, not thick like a credibility batter.

17. Pour the eggless chocolate block batter into the prepared block pan.

eighteen. Tap the sides and then that the extra air bubbling are let out.

Bake Eggless Chocolate Cake

19. Bake the eggless chocolate cake in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 mins.

Tip: For baking in a convection mode of a microwave oven, preheat the oven to 180 degrees celsius (355 degrees Fahrenheit) for 15 minutes. Then bake at 180 degrees celsius (355 degrees Fahrenheit) for xxx to 35 minutes.

Note: Since temperatures vary from oven to oven exist certain to keep an centre on it. Practise non open the oven door many times as this will cause your chocolate cake to sink in the centre. Simply open up the door afterward three-fourth of the baking is done.

The temperature vary widely from oven to oven, which is why I recommend getting a stand-alone oven thermometer. Generally information technology takes 35 minutes for this cake to bake. Merely if your oven is very hot or cool, it volition take less or more than time for baking.

xx. For doneness check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.

If the toothpick is sticky with the batter, then place the chocolate cake back in the oven and continue to bake for some more minutes.

In one case the eggless chocolate cake cools down enough to handle, remove it from the baking tin and place it on a wired rack to end cooling. Before frosting, let the block absurd completely.

Make Cocoa Frosting

21. This frosting recipe makes for more of a sparse chocolate coat. Take 1 tablespoon sunflower oil, ¼ cup almond milk and ¼ loving cup raw sugar in a small saucepan.

Tip: If y'all prefer a slightly thick frosting, reduce the almond milk to merely 2 tablespoons. You lot can substitute any dairy or culling milk in place of almond milk.

22. Begin to heat the pan on a low flame. Mix very well, continuing to stir, so that the saccharide is dissolved into the milk. Practice not boil the almond milk, but just go far lightly hot plenty to dissolve the saccharide.

23. When the almond milk is just lightly hot and subsequently all the carbohydrate has been dissolved, add together 3 tablespoons cocoa powder.

24. With a pocket-size wired whisk, mix and stir and so that the cocoa powder gets mixed evenly.

25. The cocoa frosting is gear up now. Switch off the flame.

Frost Eggless Chocolate Block

26. While still hot, cascade the frosting on the top and sides of the eggless chocolate cake.

Tip: Usually I wrap a medium sized plate with aluminum foil and so identify the cake on information technology. This makes the frosting piece of work neater.

27. With an offset spatula, spread the icing evenly all over on tiptop and the sides of the eggless chocolate cake. If you want a layer cake, you can slice the chocolate block in one-half and spread frosting in the centre and and so on the top.

Go on the vegan chocolate cake covered in the refrigerator for the frosting to prepare for a couple of hours. I like to employ a dome-shaped bowl to comprehend the block. Make sure in that location is enough space between the block and the bowl which you are using for covering.

The frosting will fix subsequently a few hours. I kept it in the fridge overnight.

28. For a little added pizzazz, feel free to summit your cake with some simple decor. I recommend chocolate shavings, sprinkles or sliced nuts. If they are in flavor, fresh berries are also a nice complement to chocolate cake.

If yous want to make a more than intricate design, attempt property a doily over the meridian of the cake and sift icing carbohydrate or cocoa pulverisation over the acme to look similar lace.

29. The eggless chocolate cake is gear up to exist served. Slice and relish!

Serving Suggestions

Serve the chocolate cake as information technology is as an subsequently meal dessert or whenever the chocolate peckish strikes! It is simple enough to enjoy with your afternoon tea, and corrupt enough to serve at a dinner political party.

For a more luxurious treat, enjoy with a scoop of ice cream (vanilla, strawberry, coffee or mint chocolate chip would all be great) or some lightly sweetened whipped cream. You lot can as well flavor your whipped cream if you prefer something outside of the traditional vanilla.

Storage

Place the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for upwards to a week.

Expert Tips

• Cooling the cake: Exist sure to let the cake absurd completely before frosting. If the cake is even slightly warm, the coat will simply run off of the cake.
• Oven thermometers: If yous similar to bake oft, I recommend investing in a stand up lone oven thermometer. Oven temperature gauges can vary widely, which can bear on your bakes. By using an oven thermometer that you lot can calibrate yourself, you will accept much improve luck with all of your favorite recipes!
• Variations: Feel free to use the eggless chocolate cake recipe equally the base for any chocolate cake. Switch up the frosting flavors, add jam between ii layers, or fifty-fifty use as the base for an ice foam block.
• Nuts: Want to add a trivial texture to your eggless cake? Feel free to add together upwardly to a cup of chopped, roasted nuts, chocolate fries or dried fruit to the cake. But dust them in flour prior to calculation to the concoction to prevent them from sinking to the bottom.

FAQs

Can I double this recipe?

Yeah, you can double this eggless chocolate cake recipe. In fact, I recommend doubling the recipe if you are wanting a vegan chocolate layer cake!

Can I bake this chocolate block in a convection oven or in a microwave convection oven?

Yes. You lot tin easily broil this chocolate cake in a convection oven instead of a regular oven or an OTG. You can even broil this cake in a microwave convection oven. The timing will exist less for convection ovens as they bake faster than an OTG or regular ovens.

Can I make this eggless chocolate block in a pressure level cooker?

Yes. Y'all tin can make the vegan chocolate cake in a cooker. In a pressure level cooker the time taken will be less as compared to an oven. To see how a cake can be made in a pressure level cooker, y'all can check this Cooker Cake recipe.

Why is my chocolate cake not spongy?

In this chocolate recipe, only one leavening ingredient is used. That leaving ingredient is baking soda. The reaction of baking soda with the lemon juice helps in making this eggless chocolate cake spongy and light. Information technology is e'er better to check the freshness of baking soda before you lot keep with the recipe. If the baking soda is not fresh or by its shelf life, the block won't rise.

How should I bank check the freshness of baking soda?

Add well-nigh ¼ to ½ teaspoon of baking soda in a mixture of 1 tablespoon vinegar + one tablespoon of water. The solution should fizz and bubble. If the solution does not fizz and bubble, the baking soda is non active and fresh, and then do not apply information technology.

Tin I add together dry out fruits or nuts in this chocolate block?

Yes. Dried fruits and basics like almonds, pistachios, cashews can be added in the batter. Merely before calculation the dry out fruits, mix them with a bit of flour, so that they practice non settle downwards at the bottom of the cake while baking.

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Please exist sure to charge per unit this recipe in the recipe card below if yous have made information technology. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Eggless Chocolate Cake | Whole Wheat Chocolate Cake

This easy (one-bowl!) Eggless Chocolate Cake is a simple vegan recipe y'all're sure to come dorsum to time and over again. Unbelievably soft and lite, you won't believe that this decadent, chocolatey sponge block is actually made with healthy whole wheat flour.

Prep Fourth dimension ten mins

Cook Time 35 mins

Total Time 45 mins

Principal Ingredients

• ▢ 1 loving cup whole wheat flour – leveled, 120 grams or 1 cup all-purpose flour
• ▢ iii tablespoons cocoa pulverization
• ▢ ½ teaspoon blistering soda
• ▢ ane pinch salt
• ▢ ¾ cup raw sugar or white sugar – 150 grams
• ▢ 1 cup cold h2o
• ▢ ¼ loving cup sunflower oil or whatever neutral tasting oil
• ▢ 1 tablespoon lemon juice – swap with apple cider vinegar or white vinegar
• ▢ ½ teaspoon vanilla excerpt or vanilla powder or ¼ teaspoon vanilla essence

For the Chocolate Frosting

• ▢ one tablespoon sunflower oil or any neutral tasting oil
• ▢ 3 tablespoons cocoa powder
• ▢ ¼ cup Almond Milk or any nut milk
• ▢ ¼ cup raw sugar or white sugar

Cook Manner Prevent your screen from going dark while making the recipe

Grooming

• First grease a round baking pan of 7.5 inches diameter x 2 inches summit with sunflower oil.

• Preheat your oven to 200 degrees celsius (392 degrees Fahrenheit).

Sifting

• Sieve whole wheat flour, table salt, blistering soda in a plate or bowl. Before sifting keep a plate, bowl or tray below the sieve. Employ a good quality cocoa powder.

• Place the sifted dry ingredients aside.

Making liquid mixture

• In another pan or bowl, take the raw sugar.

• Add cold water and stir with small whisk until all of the saccharide dissolves.

• Pour the sunflower oil. Stir briskly so that everything is mixed well and you get a homogenous mixture.

• Adjacent add together the lemon juice and vanilla excerpt. Stir well again.

Making chocolate cake concoction

• Add the sifted dry ingredients to the wet mixture. With a wired whisk, mix everything well.

• Ensure that at that place are no lumps in the batter. This chocolate cake batter is slightly sparse and not thick.

• Pour the batter in the prepared pan.

Baking

• Tap the sides of the pan then that the actress air bubbles are let out.

• Broil in a preheated oven for 200 degrees Celsius (392 degrees Fahrenheit) for 35 to forty mins. Since temperatures vary from oven to oven, do keep a check.

• For baking in a convection fashion of microwave oven, preheat the oven at 180 degrees celsius (356 degrees Fahrenheit) for fifteen minutes. And so bake the cake at 180 degrees celsius (356 degree Fahrenheit) for 30 to 35 minutes.

• For doneness check the cake with a bamboo skewer or toothpick. The skewer or toothpick should come out make clean. Identify the pan on a wired rack for the cake to cool.

• Once the chocolate cake becomes cool at room temperature, remove information technology gently from the pan and place it on a wired rack.

• If the toothpick is sticky, then place the cake dorsum in the oven and continue to broil for some more minutes. Before frosting let the chocolate cake cool completely.

Making Cocoa Frosting

• Take the sunflower oil, almond milk and sugar in a small saucepan.

• Keep the saucepan on a depression heat and stirring oftentimes mix till the saccharide is dissolved. Then add together the cocoa powder. On a depression estrus stir and mix till all the cocoa pulverisation is dissolved. Switch off the flame.

Frosting

• While yet hot, cascade the frosting on the chocolate cake on the peak and sides of the block. Spread it evenly with an offset spatula. Yous can as well slice the chocolate cake in halve and spread frosting in the centre and and then on the peak.

• Ordinarily I wrap a medium sized plate with aluminium foil and and so keep the cake on it. This make the frosting work easier.

• Go along the chocolate cake covered in the fridge for the frosting to set for a couple of hours. You can apply a dome shaped bowl to cover the cake. Make sure the there is enough space between the block and the bowl which you are using for covering the block.

• The frosting will set after some hours.

• Adjacent twenty-four hour period, top the block with some chocolate shavings or cacao shavings. You can also sprinkle some dry fruits or sprinkles. Some icing saccharide and cocoa powder can also be sifted on the chocolate cake. This step is optional.

• Slice and serve eggless chocolate block as a sugariness dessert.

Serving Suggestions

• Serve the chocolate block as it is as an after meal dessert or whenever the chocolate peckish strike! Or for a luxurious care for, savour with a scoop of vanilla ice cream or some lightly sweetened whipped cream.

Storage

• Identify the remaining chocolate cake (whole or slices) in a covered box or container and refrigerate for a week.

Substitutions & Tips

• For Lemon Juice: Instead of lemon juice, add the same quantity of white vinegar or apple cider vinegar.
• For Baking Soda: Y'all can use ½ to ⅔ teaspoon eno (fruit salt) instead of baking soda.
• For Blistering Powder: You cannot substitute baking powder with baking soda in this recipe.
• For Whole Wheat Flour: Swap with 1 cup of all-purpose flour (maida) or pastry flour.
• For Almond Milk: Instead of almond milk, add together any nut milk or vegan milk to make the frosting. You lot can also add dairy milk.
• For Sunflower Oil: In place of sunflower oil use whatsoever neutral tasting oil.
• Cocoa Powder: Include the regular cocoa powder which is non-alkalized. Do not use dutch-process cocoa pulverization.
• Frosting: In the frosting, you tin use dairy butter or vegan butter instead of sunflower oil. For a thick frosting, add together less corporeality of almond milk.
• Sweeteners:For the sweeteners, yous can cull to use raw sugar or white sugar or brownish saccharide. Avoid adding honey. According to Ayurveda, honey should not exist heated every bit information technology becomes toxic. You tin add together jaggery, maple syrup, coconut sugar or palm carbohydrate instead only the gustatory modality of the cake will be different.
• Checking freshness of baking soda: Since baking soda is the only leavening ingredient, ensure that it is fresh. To check its freshness mix about ¼ to ½ teaspoon of blistering soda in a solution of i tablespoon vinegar and 1 tablespoon of h2o. The solution should fizz and bubble. If the solution does not fizz and bubble, your baking soda is not agile and fresh.
• Baking: The temperature varies widely and differs from oven to oven. By and large information technology takes 35 minutes for this cake to bake. But if your oven is hotter or cooler, it will take less or more than fourth dimension.
• Scaling: The recipe can be easily scaled to make a small-scale batch or a large batch for birthday parties.

Diet Facts

Eggless Chocolate Cake | Whole Wheat Chocolate Cake

Amount Per Serving

Calories 158 Calories from Fat 54

% Daily Value*

Fat 6g nine%

Saturated Fatty 1g 6%

Sodium 58mg iii%

Potassium 78mg two%

Carbohydrates 25g eight%

Fiber 2g 8%

Sugar 17g 19%

Protein 2g 4%

Vitamin B1 (Thiamine) 1mg 67%

Vitamin B2 (Riboflavin) 1mg 59%

Vitamin B3 (Niacin) 1mg 5%

Vitamin B6 1mg 50%

Vitamin C 1mg i%

Vitamin E 2mg 13%

Vitamin K 1µg 1%

Calcium 14mg one%

Vitamin B9 (Folate) 5µg one%

Iron 1mg 6%

Magnesium 26mg 7%

Phosphorus 54mg 5%

Zinc 1mg 7%

* Percent Daily Values are based on a 2000 calorie diet.

This Eggless Chocolate Cake recipe post from the athenaeum outset published in December 2014 has been republished on 4 April 2021 and updated on 12 August 2022.

Source: https://www.vegrecipesofindia.com/basic-eggless-chocolate-cake-recipe/

Posted by: wilkersonlowat1971.blogspot.com

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