Eggless Chocolate Cake with Jam
An easy and delicious recipe for eggless chocolate cake with jam. This moist and chocolaty treat is perfect to celebrate any occasion, big or small.
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Ingredients
For the Cake:
- 1½ cup All purpose flour
- ½ cup Dutch processed Cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1½ cups Unsweetened Almond milk (or other non-dairy Milk)
- ½ cup Oil (Canola or Vegetable or other light flavored oil)
- ½ cup Jam*
- ¾ cup Sugar*
- 2 teaspoons Vanilla extract
For the Filling & Whipped Cream Frosting:
- ½ cup Jam
- 1½ cups Non-dairy whipped cream
- 1 packet Whip it
- ½~¾ cup Powdered Sugar
- ½ teaspoon Vanilla extract
- ½~1 teaspoon Beet or matcha green powder (optional for coloring)
Instructions
Make the Cake:
- Preheat oven to 350°F (180°C). Lightly grease 2 8" round cake pans or spring-form pans. Line the bottom with parchment paper and grease again.
- In a small mixing bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
- In a large mixing bowl, combine milk, oil, jam, vanilla and the sugar. Mix it well with a whisk. The jam should be mostly dissolved with the rest of the ingredients; some small lumps are fine.
- Add the dry ingredients to the wet ingredients in batches and mix until everything is incorporated and there are no lumps.
- Divide the batter between the 2 prepared pans* and bake for 30~35 minutes, or until a toothpick or a cake tester inserted in the center of the cake comes out clean.
- Remove from the pan and let cool in pans for 10-15 mins, then run a knife around the cake and remove onto a wire rack. Cool completely before frosting.
Make the Frosting:
- In a large bowl or the bowl of a stand mixer, combine whipping cream, whip it stabiliser, powdered sugar and vanilla. Using a hand mixer or a stand mixer, beat the cream until stiff peaks form.If you want to color the frosting, add about ⅛~¼ teaspoon of either beet or matcha green tea powder into the whipped cream. Add more if you want a brighter color. Mix well to incorporate the color evenly.Keep the frosting chilled until ready to use.
Decorate:
- Once the cake layers are completely cooled down, place one of the chocolate cakes on a cake stand. Spread a thin layer of jam, followed by ½~1 cup of frosting. Place the second chocolate cake on top - make sure that the flatter side faces up. Frost the entire cake with the frosting as desired. Refrigerate until ready to serve.
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Notes
- High Altitude recipe modifications:
- Increase the oven temperature to 375°F. Bake for 25~30 minutes.
- Reduce baking powder and baking soda to ¾ teaspoon each.
- Add ½ cup of whole-wheat pastry or barley flour along with all purpose flour to add some fiber.
- Raspberry, strawberry or cherry flavored jam or preserves will work in the recipe.
- If not vegan, use dairy alternatives to the milk and whipped cream in the recipe.
- Increase the sugar to 1 cup if you like a sweeter cake.
- I use a measuring cup to equally divide the batter between the two baking pans. About 2½ cups of the batter in each pan will divide them (almost) equally.
- Cakes can be made at least a week in advance. Cool completely, then wrap them plastic wrap and freeze until ready to decorate. Thaw in the refrigerator.
- Frosting can be made up to 3 days in advance. Keep refrigerated until ready to use.
- Cake can be decorated 2 days in advance. Keep chilled until ready to serve.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 323kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 280mg | Potassium: 106mg | Fiber: 2g | Sugar: 32g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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