Sometimes you need a cake without eggs. Maybe some of your guests are allergic to eggs — or maybe you simply don’t have any eggs at hand and need to whip up a cake anyway. While eggs are essential in most of the cake recipes, you can certainly bake a cake without eggs.
Yes, you can bake a delicious, moist cake completely without eggs — and it’s super-easy!
I love this simple but delicious recipe for a moist chocolate cake you can make entirely without eggs. It’s the baking soda, water, and oil combo that makes this cake hold so well together. You need also vinegar to help the baking soda work. Personally, I prefer apple cider vinegar because the flavor is mild and so ACV doesn’t lend any bitter taste to the cake. And the best part is that you don’t need any mixer or other electric equipment to make the cake batter!
For the cake, you’ll need:
1 cup flour
1 tsp baking soda
1/4 cup dark cocoa powder
1 cup sugar
3/4 cup water
1/4 cup rapeseed oil (or other neutral-tasting oil)
1 tbsp apple cider vinegar
For the glaze, you’ll need:
2 tbsp rapeseed oil (or other neutral-tasting oil)
2 tbsp dark cocoa powder
2 tbsp piping-hot water
1 cup powdered sugar
First, let’s take a look at how to make the cake.
Preheat the oven to 350 F. Grease and flour a 9-inch springform pan.
Take a large bowl and add the flour…
…baking soda…
…cocoa powder…
…and sugar.
Make a well in the middle with a spatula.
Pour the water…
…oil…
…and the vinegar in the well.
With a spatula, mix…
…until smooth.
Pour the batter into the prepared springform pan.
Bake in the preheated oven for 20-30 minutes…
…or until a toothpick inserted in the center comes out clean. Let cool completely…
…and remove from the pan.
Next, prepare the glaze: Combine the oil…
…cocoa powder…
…and the hot water in a heatproof bowl.
Mix until well combined.
Place the bowl into a water bath (bain-marie), i.e. on a saucepan with simmering water so that the bottom of the bowl doesn’t touch the simmering water.
Add the powdered sugar while continually stirring.
Stir another 2 minutes, until the glaze is smooth and glossy. Add more water by the tablespoon if the glaze is too thick.
Pour the glaze evenly over the cooled cake.
Here we go.
Decorate further, if wished. I love to add these silver-colored sugar pearls — they look so beautiful on the dark, chocolaty cake! Let set for half an hour before serving.
Who would be able to resist a delicious, moist chocolate cake? — Not me!
Yum!
