The Best Eggless Chocolate Cake Recipe {Ever}
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup light brown sugar
- 1 cup dark cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup dairy-free yogurt
- 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Chocolate Frosting:
- 1 cup dairy-free butter softened
- 3 cups powdered sugar
- 1 cup dark cocoa powder
- ½ cup dairy-free dark chocolate chips melted
- 2-4 tbsp plant-based milk
- 2 tsp vanilla extract
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gradually add the hot water, mixing until the batter is smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Frosting:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the melted dark chocolate and vanilla extract, and continue to beat until fully incorporated.
- Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate frosting over the cake layer.
- Repeat with the remaining layers, finishing with a layer of frosting on top and around the sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, fudgy, and indulgent chocolate cake!
Notes
Why You’ll Love This Cake
- Extra Moist: Made with yogurt and buttermilk, the cake is soft with a velvety crumb.
- Easy to Make: The sponge is made in just one bowl!
- Rich Chocolate Flavor: Intense chocolate taste in every bite.
- Fudgy Chocolate Frosting: A decadent cross between buttercream and ganache.
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
- Hot Water: Enhances the chocolate flavor and ensures a smooth batter.