Chocolate Cake (Eggless)
Delicious eggless chocolate cake with rich cocoa flavor, perfect for any occasion, suitable for vegans or those avoiding eggs. Moist, flavorful, and easy to make.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix sugar, shortening, cocoa, baking powder, baking soda, and salt in a bowl.
- Gradually add sifted flour and hot coffee, mixing until smooth.
- Pour batter into a greased 9-inch bread pan.
- Bake for 30 minutes or until the center springs back.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a tablespoon of apple cider vinegar to enhance the cake's texture. If you don't have shortening, coconut oil or unsalted butter can be used as substitutes. Ensure the coffee is hot to help dissolve the cocoa and create a smoother batter. This recipe aligns well with vegan recipes, making it perfect for a variety of dietary needs.
Serving Suggestions
Serve the chocolate cake with a dusting of powdered sugar or a drizzle of chocolate ganache for added elegance. It pairs beautifully with a scoop of vanilla ice cream or a side of Granny'S Cole Slaw for a unique contrast. Fresh berries or whipped cream also make excellent accompaniments, enhancing the dessert's visual appeal and flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake (Eggless) contains roughly 307 calories, with 8g protein, 25g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (55% of the Daily Value), iron (38% of the Daily Value), and potassium (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1292mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour blends. However, keep in mind that the texture and flavor may vary slightly. It's best to use a gluten-free blend that contains xanthan gum for the best results.
Is it possible to make this cake without coffee?
Absolutely! While coffee enhances the chocolate flavor, you can replace it with hot water or milk. If using milk, consider adjusting the sugar slightly, as milk can add sweetness. The cake will still be delicious without the coffee.
How can I make the cake more chocolatey?
To intensify the chocolate flavor, you can add extra cocoa powder or fold in chocolate chips before baking. This will create a richer taste and a delightful surprise in every bite. Just ensure to adjust the sugar if adding chocolate chips, as they can be sweet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).