No Egg Chocolate Cake
Indulge in this rich, moist no-egg chocolate cake featuring deep cocoa flavors and a tender crumb. Perfect for vegans or those with egg allergies, it pairs beautifully with chocolate frosting and a cup of coffee, making it an ideal dessert for any celebration or casual treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Sift together flour, sugar, cocoa, salt, and baking soda.
- Add buttermilk and oil to the dry ingredients and stir well.
- Pour hot coffee into the batter and mix until combined; the mixture will be soupy.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Puncture the baked cake all over with a fork.
- Cover with chocolate fudge frosting and serve.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the coffee is hot when added to the batter for the best texture. This cake pairs perfectly with Fudge Cake With Chocolate Icing for a decadent dessert experience.
Serving Suggestions
This No Egg Chocolate Cake is delicious on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of strong coffee or a glass of cold milk. For a festive treat, serve it alongside Cyndi's Cheese Ball as part of a dessert platter.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warm; this will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Egg Chocolate Cake contains roughly 488 calories, with 6g protein, 24g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (27% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 743mg per serving (32% 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 recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. However, it may slightly alter the texture, making it denser. If you want a gluten-free version, consider using a gluten-free all-purpose flour blend.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, a quick substitute is to mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help the cake rise properly.
How can I make this cake even more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips or chunks to the batter before pouring it into the pan. You might also consider adding a teaspoon of instant espresso powder to the dry ingredients, which will intensify the chocolate taste without adding a coffee flavor.
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).