We have for you the best chocolate cake recipe that is tried and tested. It is fudgy, super moist, and easy to prepare from start to finish. This cake could be the answer to the question – ‘’what is the best recipe for an eggless chocolate cake?”
This eggless chocolate cake remains perfectly moist and fresh for 24 hours at room temperature. I prefer keeping it in an airtight container.
After 24 hours, you can store it in the refrigerator for 2 – 3 days.
It is best to consume the cake within the first few days of baking. Later, the texture of the cake becomes dry, and also the ganache layer on top becomes hard.
INGREDIENTS
FOR THE CAKE
½ teaspoon baking soda
3 tablespoons cocoa powder
1 cup cold water
1 tablespoon lemon juice (swap with apple cider vinegar or whíte vinegar)
1 pinch salt
1 cup whole wheat flour (leveled)
½ teaspoon vanilla extract or vanilla powder or ¼ teaspoon vanilla essence
¼ cup sunflower oil or any neutral tasting oil
120 grams or 1 cup all-purpose flour
¾ cup raw sugar or whíte sugar – 150 grams
FOR THE CHOCOLATE FROSTING
¼ cup almond milk or any nut milk
¼ cup raw sugar or whíte sugar
1 tablespoon sunflower oil or any neutral tasting oil
3 tablespoons cocoa powder
INSTRUCTIONS
MAKE THE CAKE:
Preheat the oven to 392 degrees F (200 degrees C), prepare a round baking pan 7.5-inch diameter x 2 inch high, and oil sunflower side the entire mold surface.
In a bowl, add whole wheat flour, salt, and baking soda, mix well, then filter the mixture through a sieve to make the dough smooth.
In a small bowl add sugar and water, stir until the sugar dissolves, then add sunflower oil and stir quickly to combine completely.
Add lemon juice and vanilla, stir until combined.
Slowly add the dry flour mixture and the wet mixture then use a whisk to beat the mixture until blended, the dough will be a bit thin and not thick.
Pour the cake batter evenly into the prepared mold, then gently tap the mold to let the air bubbles out.
Bake the cake in the pre-prepared oven for about 35 to 40 minutes or until the toothpick inserted in the center of the cake comes out clean, the cake is done.
When the cake is done, take it out of the oven and let it cool on a wire rack. After the cake cools, gently remove the cake from the mold and let it cool completely.
MAKE THE CHOCOLATE FROSTING:
Add the sunflower oil, almond milk, and sugar in a small saucepan over low heat and stir frequently until the sugar has dissolved.
Add cocoa powder and keep the heat low while stirring and mixing until all cocoa powder is dissolved. Turn off the fire.
ASSEMBLE:
When the mixture is hot chocolate frosting, the government right on top and the side of the wheel, not projecting it with a spoon are offset. You can also cut the chocolate cake in half and spread the frosting in the middle and then top it.
Chill the cake in the refrigerator for a few hours for the frosting to harden, then cover with some chocolate or cocoa on top of the cake. Or you can decorate the cake with dried fruit and powdered sugar. Then cut the cake and enjoy.
NOTES:
The cake can be served with vanilla ice cream or a little sweetened whipped cream.
If you don’t have or don’t want to use lemon, you can substitute an equal amount of whíte vinegar or apple cider vinegar
Sunflower oil can be replaced by any public neutral oil.
The Eggless Chocolate Cake can be covered and stored in the refrigerator for up to a week.
