This Easy Egg-Free Chocolate Cake (in a bowl!) Is a simple vegan recipe that you are sure to come back to time and time again. Incredibly soft and light, you won’t believe this decadent chocolate cake is actually made with healthy whole wheat flour.
About this recipe
Soft, chewy and deeply chocolatey, this egg-free chocolate cake makes a great starting point for a multitude of chocolate cake desserts and a perfect vehicle for a number of delicious frostings. I actually make my Black Forest cake from this spongy vegan chocolate cake recipe!
Not only does this recipe taste great, it’s also a bit healthier than your classic chocolate cake. Don’t worry though. Even though healthier ingredients are used, this sponge cake still has a soft, chewy texture. So yes, my friends. You’re welcome!
My chocolate cake without eggs is also very easy to prepare. Made in a single bowl and without a blender, this cake batter is a lazy baker’s dream! With about 10 minutes of active preparation, you can have a rich, dark and delicious chocolate cake in the oven. Is it unbelievable?
You’ll have to bake this egg-less cake to really believe it – it’s incredibly chewy, perfectly spongy, and just what you need to cure your chocolate cravings.
And while you’re more than welcome to serve it plain, I’ve also included a recipe for a vegan chocolate frosting. As I’m sure you guessed it tastes best with chocolate frosting!
Why this recipe works
Making cakes without eggs is always a challenge as it can be difficult to achieve the perfect, light consistency that we associate with good cakes without using eggs.
In addition to this challenge, adding whole wheat flour can often make a cake much denser and thicker than those made with all purpose flour.
The secret to achieving the light and spongy consistency of this vegan chocolate cake is the reaction between the baking soda and the lemon juice.
These two ingredients work together to make the cake rise perfectly, giving it the soft, chewy texture we are looking for.
Ingredients and possible substitutions
- Cocoa powder: The most important ingredient contributing to the flavor of chocolate cake without eggs is cocoa powder. It is important to use a good quality, naturally processed cocoa powder, as this will affect the overall consistency and taste of the cake. Do not use Dutch cocoa powder, or you could end up with a dense and heavy result.
- Whole Wheat Flour: This vegan chocolate cake is incredibly light and chewy. If you were to only judge the cake by its texture, you would never guess that it was made with whole wheat flour. That said, choosing a healthy whole wheat flour will give the cake an almost nutty flavor. This recipe has been tried and tested with Indian wheat flour (used to make roti) and wheat flour available in the US and Europe. Use any good quality whole wheat flour. You can also choose to substitute all-purpose flour instead.
- Baking soda: The most important ingredient affecting the texture of the cake is baking soda, so it’s important that it’s fresh. If the baking soda is not fresh or has passed its shelf life, the cake will not rise.
- Lemon Juice: As explained before, lemon juice is also crucial in properly proving vegan chocolate cake. However, if you don’t have lemon juice, apple cider vinegar or white vinegar can be used for the same effect.
- Oil: Use an oil that has neutral flavors for the best result. I always use sunflower oil for all of my cake recipes as it is neutral and leaves no aftertaste. Other options include vegetable oil, corn oil, grape seed oil, or avocado oil. The oil also helps make the cake soft and moist.
- Flavors: vanilla powder can be added instead of vanilla extract. You can even add vanilla extract instead of vanilla extract.
- Liquids: Water is the only liquid I have added to the cake batter. Instead of water, milk can be added. Make sure the milk is cold and refrigerated.
- Sweeteners: For sweeteners, you can choose to use raw sugar (like I did) or replace it with white sugar or brown sugar. You can also add jaggery, maple syrup, coconut sugar, or palm sugar instead, but the cake will taste different. Avoid adding honey. According to Ayurveda, honey should not be heated as it becomes poisonous.
Also Read: Bread Kulfi
How To Make Chocolate Cake Without Eggs
Prepare the baking dish
1. First, grease a 7.5 inch diameter x 2 inch high round baking dish with oil. For 15 minutes, preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
Sift dry ingredients
2. Sift 1 cup of whole wheat flour (you can also use all-purpose flour) and 3 tablespoons of cocoa powder. Keep a plate or tray under the sieve.
3. Add a pinch of salt and ½ teaspoon of baking soda.
4. Sift the ingredients onto a plate.
5. Keep sifted dry ingredients aside.
Make the liquid mixture
6. In another saucepan or bowl, add ¾ cup of sugar. I have used raw, unrefined cane sugar, but regular white sugar can also be used. Add 1 cup of cold water. The water should be very cold.
7. Stir with a small whisk until the sugar dissolves completely.
8. Now add ¼ cup of oil. I added sunflower oil.
9. Stir vigorously so that everything is well mixed.
10. It should be a homogeneous mixture.
11. Then add 1 tablespoon of lemon juice. Stir again.
TIP: No lemon? No problem. We just need something sour here. You can use 1 tablespoon of apple cider vinegar or white vinegar instead of lemon juice.
12. Now add ½ teaspoon of vanilla extract. Feel free to add chocolate essence or chocolate extract instead of vanilla.
13. Mix very well.
Making cake dough
14. Add the sifted dry ingredients to the wet mixture.
15. Using a wire whisk, mix everything well.
16. In the cake batter, there should be no lumps. The batter should also be slightly thin, not thick like brownie batter.
Bake a chocolate cake without eggs
17. Pour the chocolate cake batter without eggs into the prepared cake pan.
18. Pat on the sides to release additional air bubbles.
19. Bake chocolate cake without eggs in an oven preheated to 200 degrees Celsius (392 degrees Fahrenheit) for 35 to 40 minutes.
TIP: For convection cooking in a microwave oven, preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit) for 15 minutes. Then for 30 to 35 minutes, bake at 180 degrees Celsius (355 degrees Fahrenheit).
Note: Since temperatures vary from oven to oven, be sure to monitor it. Do not open the oven door several times as this will cause your chocolate cake to flow in the center. Do not open the door until after three-quarters of the cooking time.
The temperature varies greatly from oven to oven, which is why I recommend getting a stand-alone oven thermometer. Usually this cake takes 35 minutes to bake. But if your oven is very hot or cold, it will take less or more time to cook.
20. For baking, check the chocolate cake with a bamboo skewer. The bamboo skewer should come out clean.
If the toothpick is sticky with the dough, return the chocolate cake to the oven and continue baking for a few more minutes.
Once the egg-free chocolate cake cools enough to handle, remove it from the pan and place it on a wire rack to finish cooling. Before frosting, let the cake cool completely.
Make cocoa icing
21. This icing recipe makes a finer chocolate icing. In a small saucepan, take 1 tablespoon of sunflower oil, ¼ cup of almond milk and ¼ cup of raw sugar.
TIP: If you prefer a slightly thick frosting, reduce the almond milk to just 2 tbsp. You can substitute any milk or other milk in place of almond milk.
22. Start heating the pan over low heat. Mix very well, continuing to stir so that the sugar dissolves in the milk. Don’t boil the almond milk, but just make it hot enough to dissolve the sugar.
23. When the almond milk is slightly warm and after all the sugar has dissolved, add 3 tablespoons of cocoa powder.
24. Using a small wire whisk, mix and stir until the cocoa powder is evenly mixed.
25. The cocoa icing is now ready. Extinguish the flame.
Frost Vegan Chocolate Cake
26. While still hot, pour frosting over top and sides of chocolate cake without eggs.
TIP: Usually I wrap a medium-sized plate with foil, then place the cake on it. This makes the icing job more neat.
27. Using an offset spatula, spread frosting evenly over top and sides of chocolate cake without eggs. If you want a layered cake, you can cut the chocolate cake in half and spread the frosting down the center, then on top.
Keep the vegan chocolate cake covered in the refrigerator for the frosting to harden for a few hours. I like to use a domed bowl to cover the cake. Make sure there is enough space between the cake and the bowl you are using to cover.
The icing will take after a few hours. I kept it in the fridge overnight.
28. For a little more spice, do not hesitate to garnish your cake with a simple decoration. I recommend chocolate shavings, sprinkles, or sliced nuts. If they are in season, fresh berries are also a good addition to chocolate cake.
If you want to create a more intricate pattern, try holding a doily on top of the cake and sift icing sugar or cocoa powder on top to look like lace.
29. The chocolate cake without eggs is ready to be served. Slice and enjoy!