Best Eggless Chocolate Cake Recipes

EGGLESS CHOCOLATE CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

EASY EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.
• Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

2-MINUTE EGGLESS MICROWAVE CHOCOLATE CAKE

Steps:

• Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• HAPPY MICROWAVING!

BASIC EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, white sugar, brown sugar, cocoa powder, baking soda, and salt together in a large bowl. Add milk, water, oil, sour cream, and vanilla extract; mix together until well combined. Pour into an ungreased 9x13-inch pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

EGGLESS CHOCOLATE CAKE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
• Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
• Bake for 45 minutes, or until the cake tests done.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
• In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
• Pour into prepared pan.
• Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
• Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.

ONE PAN EGGLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.
• Stir in the oil, vinegar, and vanilla. Pour in the water and using a fork mix well together.
• Bake for 30 to 35 minutes.

MILKLESS, EGGLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees.
• Sift all dry ingredients into a large bowl.
• Add vinegar to water and mix into dry ingredients.
• Add margarine and vanilla, mix again.
• Grease a 9 x 13" pan (use the margarine wrapper to grease the pan),lightly flour pan Pour mixture into prepared pan.
• Bake 30- 35 minutes, test for doneness by inserting a toothpick in the center of the cake Cool and frost with your favourite frosting.

EGGLESS CHOCOLATE & BEETROOT BLITZ & BAKE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
• Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
• Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

CHOCOLATE SINGLE SERVE CAKE (EGGLESS, MICROWAVE)

Steps:

• Mix bilk, butter, and sugar in a small microwave safe bowl.
• Add flour, cocoa and baking soda to the bowl. Mix so that there are no lumps.
• Microwave on high for 1 - 1:30 minutes (depends on the microwave- mine comes out in 1 minute). The cake will spring back on touch when done.
• Let stand for couple of seconds.
• Serve with chocolate sauce or just plain ice-cream. Enjoy.

EGGLESS MICROWAVE CHOCOLATE CAKE

Steps:

• Grease a ROUND microwaveable cake tin and line with greaseproof paper.
• Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
• Cream together the butter and the sugar.
• Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
• Add the dry ingredients (from step 2) and mix well together.
• Slowly pour aerated soda into the mixture and mix in well.
• Pour the cake mixture into the prepared tin.
• Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
• Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
• Then, remove from the cake tin and place it on a wire rack to allow it to cool.
• Decorate if desired before cutting into slices to serve.

EGGLESS CHOCOLATE MUG CAKE

Steps:

• Spray a regular size mug with nonstick spray.
• Add flour, powdered sugar, cocoa powder, a little less than ¼ teaspoon baking powder, and a pinch of salt to the mug. Mix everything well using a fork. Add milk, oil, and chocolate essence to taste. Stir until just smooth.
• Microwave until firm, about 1 minute 30 seconds. Let sit for a few minutes to cool down before eating.

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

DOUBLE CHOCOLATE CAKE-EGGLESS

Steps:

• Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
• *Do not use self-rising flour in this recipe.
• Note: Cake can be mixed in bowl if desired.

EGGLESS ORANGE AND CHOCOLATE MARBLE CAKE

Steps:

• Take two separate bowls. In one put all the ingredients for the orange batter and mix well with a wooden spoon. You don't have to beat the batter. In the other bowl, do the same with all the ingredients for the chocolate batter. Butter and flour an 8" cake tin. Starting with the chocolate batter, slowly pour a ladleful of batter right in the middle of the cake tin. Do not spread the batter. It will slowly spread out on its own eventually. Now slowly pour a ladleful of the orange batter in the centre of the chocolate batter. Again, do not attempt to spread the batter. Next pour a ladleful of chocolate batter in the centre of the orange batter. Keep alternately pouring the batters in a similar fashion till the batters are used up. Getting the layers right needs a steady hand and a little bit of practice. If your layers don't come out right, just run a knife/ skewer through the batter randomly and you will have a marbled cake. So you see, you really can't lose with this cake! Slowly, without disturbing it, place the cake tin in the oven and bake at 375 degrees for 45 minutes to an hour till a skewer inserted into the cake comes out clean. Cool for 10 minutes in the tin. Remove from the tin and cool on a rack. Cover with chocolate ganache if you prefer. This cake really doesn't require anything else and is perfect as it is.

EGGLESS CHOCOLATE SPONGE CAKE

Steps:

• Sieve flour, baking powder, baking soda, cocoa powder and sugar.
• Pour condensed milk in a bowl.
• Add butter and beat well till smooth.
• Add in flour and mix.
• Add milk.
• Make sure you stir the cake mixture in one direction only as this will incorporate more air and make the cake lighter.
• Keep beating the mixture for 7-8 minutes.
• Add Coca-Cola and mix gently till smooth.
• Pour into a greased cake tin.
• Pre-heat oven to 300 deg C.
• Pour the mixture into the cake tin and bake at 200 deg C for 5-7 minutes and at 150 deg C till done (about 35-40 minutes).
• Once done, allow it to cool a little.
• Cool completely before doing icing.

MOIST EGGLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 170 C. Lightly grease an 8-inch round cake pan.
• In a large bowl sift together the all purpose flour, baking soda, baking powder, cocoa powder and sugar. Add all the wet ingredients one by one.
• Use a wooden spatula to mix all the ingredients (you can also use an electric mixer, beat on low speed for 2-3 minutes until all ingredients are combined).
• Pour the batter in the prepared pan. Spread the batter evenly.
• Bake for about 30 min. Insert toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean.
• Let the cake cool completely at room temperature before frosting.
• For frosting: In a medium size bowl add all ingredients. On low speed of electric mixer, carefully beat the ingredients until you reach spreadable consistency. Spread the frosting onto the cake and keep it in your fridge at least one hour before serving.

EGGLESS CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
• 2. Grease, line and grease two 9- inch layer cake tins.
• 3. Sift and measure dry ingredients into a very large bowl. Sift three times.
• 4. Melt margarine. Cool.
• 5. Add milk, vanilla essence and vinegar to margarine. Mix well.
• 6. Add liquid ingredients to dry ingredients.
• 7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
• 8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
• 10. cool cake for 10- 20 minutes before turning out.

VEGAN FLOURLESS EGGLESS CHOCOLATE CAKE

Steps:

• First: Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar). Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform pan with greased parchment paper. Place the chocolate pieces in the Vita-Mix container; add the hot coffee and heated hemp milk. Cover tightly! Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in. Blend for another minute or two until the batter is creamy and smooth. Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly. Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly. Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense fudgy cake. Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves. Serves 8.

EGGLESS CHOCOLATE CAKE

Steps:

• Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
• Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
• Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
• To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving