Eggless Chocolate Cake
Learn how to make the best eggless chocolate cake with this easy recipe. This is my go-to base recipe for chocolate birthday cakes and makes three 6-inch chocolate cake layers.
Servings: 10
Calories: 365kcal
Ingredients
For the cake
- 250 mL whole milk (3.25 % fat)
- 225 grams light brown sugar
- 15 mL white vinegar
- 50 mL canola oil
- 1.25 mL Diamond Crystal fine kosher salt
- 5 mL pure vanilla extract
- 185 grams bleached all-purpose flour
- 7.5 mL baking soda
- 37 grams Cacao Barry extra brute cocoa powder
For the ganache
- 170 grams dark chocolate (70 % cocoa content)
- 125 mL whipping cream (35 % fat)
Instructions
- Preheat the oven to 350°F (175 °C). Prepare three 6x2-inch (15x5 cm) round cake pans by brushing the bottom and sides with melted butter and dusting it with cocoa, then lining the bottom with a round of parchment. Set aside.
- Stir together the milk, vinegar, oil, vanilla, and salt in a large cup measurer and let it stand for a few minutes.
- Sift together the flour, baking soda, salt, and cocoa into a large bowl.
- Pour the milk mixture over the dry ingredients and stir (or whisk) them to create a fairly smooth batter, just like cake mix.
- Pour the batter in the prepared pans and bake them on the middle oven rack until a cake tester inserted in the center comes out clean (about 25–30 minutes).
- Let the cakes cool for 10 minutes before unmolding them onto a cooling rack to cool completely.
Notes
- Milk—This eggless chocolate cake recipe is made with milk, so it's vegetarian, not vegan, but you could replace the cow's milk with your favourite non-dairy beverage, like soy milk, almond milk, or oat milk, if you want a vegan chocolate cake.
- Vinegar—I usually use regular white vinegar but you could also use apple cider vinegar. You need the acidity of the vinegar for the baking soda to react. Do not omit the vinegar or else replace the milk+vinegar with buttermilk (see next bullet point)
- Buttermilk—You can replace the combination of milk and vinegar with 1 cup (250 mL) of buttermilk. This will allow you to skip the vinegar but still bring that acidity necessary for the leavening agent to react.
- Sugar—The brown sugar can be replaced with regular granulated sugar or granulated cane sugar. Either will work great! Do not use turbinado or a coarse sugar, which won't dissolve properly and will have a negative impact on taste and texture.
- Oil—I always bake with canola oil, but you could replace it with a light olive oil or grapeseed oil.
- Cocoa powder—I bake with a Dutch-processed cocoa powder. This recipe will likely work with natural (non-Dutch-processed) cocoa powder.
- Salt—This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 365kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 188mg | Potassium: 279mg | Fiber: 4g | Sugar: 28g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 4mg
