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Perfect Eggless Birthday Chocolate Cake

Recipe for the Perfect Eggless Birthday Chocolate Cake - moist, chocolaty and absolutely delicious. Perfect to make for birthdays or any other celebration.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients

For the Perfect Eggless Chocolate Cake:

  • cups All purpose flour*
  • 2 cups Sugar
  • ¾ cup Unsweetened Cocoa powder
  • tsps Baking powder
  • tsps Baking soda
  • 1 tsp Salt
  • 1 cup Almond Milk
  • 2 tbsp Egg Replacer whisked in 6tbsp water (or 2 large Eggs)
  • ½ cup Oil
  • 2 tsp Vanilla extract
  • 1 cup Boiling Water

For Perfect Chocolate Frosting:

  • ½ cup Unsalted Butter
  • cup Unsweetened Cocoa Powder
  • 2~3 cups Confectioners Sugar
  • cup Milk
  • 1 tsp Vanilla Extract

Instructions

Make Chocolate Cake:

  • Preheat the oven to 350°F. Grease and flour 2 9" round cake pans or 12cup bundt cake pan or line 2 12-cup muffin pan with liners.
  • In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix until combined.
  • Add egg replacer mixture (or whisked eggs), milk, vanilla extract and oil. Beat with a hand mixer for 2 minutes until well mixed. I whisked vigorously with a hand whisk for 3~4 minutes.
  • Add the boiling water and mix until combined. The batter will be thin.
  • Pour into the prepared pan or pans and bake for 30~35 minutes for the round cake pans, 35~40 minutes for the 9"x13" baking pan, 50~55 minutes-for the 12cup bundt cake pan and 22~25 minutes for the cupcakes.
  • Cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack. Cool completely before frosting.

Make Chocolate Frosting:

  • Melt butter in a saucepan. Stir in cocoa.
  • Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add more sugar or milk to adjust the consistency. 
  • Stir in vanilla. Frost the cakes when completely cooled.

Notes

  • Part of All purpose flour can be subbed with whole wheat pastry flour or barley flour. Use ½cup of either of these flours and 1¼cups all purpose flour in the recipe without affecting the texture of the cake.
  • Frosting can be thick and creamy or thin it out with milk to make a glaze and pour it over the cake. It will thicken and set up nicely once cooled.
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