Dairy-Free Egg-Free Chocolate Cake
The best eggless, dairy-free cake you'll ever eat! Super moist and dense, it's the perfect chocolate cake, whether you're on the vegan diet or not! No milk or egg substitutes needed!
The best eggless, dairy-free cake you'll ever eat! Super moist and dense, it's the perfect chocolate cake, whether you're on the vegan diet or not! No milk or egg substitutes needed!
- Carbohydrate 20.2468127790165 g
- Cholesterol 40.6708333333333 mg
- Fat 42.4135039665512 g
- Fiber 0.0654861120003126 g
- Protein 0.277925833432007 g
- Saturated Fat 13.2547155656388 g
- Serving Size 1 1 pieces of cake (98g)
- Sodium 4769.54698559743 mg
- Sugar 20.1813266670161 g
- Trans Fat 2.37310522594912 g
- Calories 454 calories
Step-by-step
- Mix the dry ingredients in a large bowl.
- Add the oil, vinegar and vanilla and stir. Mixture will be lumpy.
- Pour in the hot water and stir until the lumps are gone.
- Pour into a greased and floured 9x13" pan or two greased and floured round cake pans.
- Bake at 350 degrees for 30-40 minutes. When a toothpick inserted into the middle comes out clean or with a few crumbs, the cake is done. If you are baking two round cakes, start checking for doneness at 25 minutes.
- Top with frosting or powdered sugar if desired.
Dense crumb structures and deep cocoa profiles emerge from this simple batter without relying on standard dairy or egg binders. Without eggs to trap air or dairy fats to tenderize the gluten network, the bake can easily turn dense and heavy if handled incorrectly. Whisking the dry components thoroughly ensures the leavening agents distribute evenly alongside the cocoa solids before any liquid touches the bowl. Pouring hot water into the fat and flour mixture acts as the critical catalyst, dissolving the sugar crystals completely while blooming the cocoa powder to extract maximum depth. This thermal reaction activates the baking soda immediately upon contact, meaning the batter must transition to the oven without delay to secure maximum rise. Bakers lacking a standard 9x13-inch metal pan can substitute two 8-inch round cake layers, though the baking time must be reduced to a 25-minute initial check window to prevent dry edges. Aluminum pans conduct heat more efficiently than glass or ceramic dishes, translating to a faster set time and a more uniform crust. Allow the baked layers to cool completely in their pans for at least 15 minutes before attempting to invert them onto wire racks, reducing the risk of structural failure.
