Roy'S Mother'S Eggless Cake
A rich, moist eggless chocolate cake with a velvety cocoa flavor, perfect for celebrations or satisfying chocolate cravings without eggs.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix sugar, cocoa, shortening, buttermilk, dissolved baking soda, vanilla, and flour until well combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the cocoa with dark cocoa powder. If you prefer a different texture, you can replace shortening with unsweetened applesauce or vegetable oil in equal amounts. Ensure the buttermilk is at room temperature for better mixing. To enhance the cake's moisture, you might add a tablespoon of vinegar to the warm water when dissolving the baking soda.
Serving Suggestions
Serve this delicious cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, consider serving it alongside Mural Brewer'S Coconut Cake for a delightful dessert spread. Fresh berries or a fruit compote can also complement the rich chocolate flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Roy'S Mother'S Eggless Cake contains roughly 835 calories, with 8g protein, 40g carbohydrates, and 65g fat. It is a good source of protein (16% of the Daily Value), calcium (12% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a softer texture or whole wheat flour for a denser cake. Just be aware that using whole wheat flour may alter the flavor slightly, giving it a nuttier taste.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it curdles before using it in the recipe.
How can I make this cake gluten-free?
To make an eggless cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure. You can also check out other gluten-free options in the vegetarian recipes section.
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).