Eggless Chocolate Cake – deep chocolate vegan cake; with or without cherries; simple yet extravagant.
The other day,a friend of mine came to visit me. Since he doesn’t eat eggs, I had to come up with a (new) eggless dessert. I surfed the internet a bit and found this fantastic Eggless Chocolate Cake. When you look at ingredients, they look very simple and do not reveal how delicious this cake is. It is dense and moist with addition of cherries (but can be made without cherries, too). Almond extract enhances cherry flavor and coffee helps intensify chocolate taste. Served with a dollop of whipped cream, it is simple yet extravagant treat, any time of the year.
UPDATE: I liked this cake so much that I baked it twice in one week. First time the oven temperature was about 350 F (175 C) or even a little bit lower. I loved the texture of the cake because it was dense and fudgy. Second time I set the temperature of the oven higher, to about 375 (190 C). The cake baked for only 20 minutes and the texture was more cakey and sponge like. It was still nice and moist, but I prefer the lower temperature version.
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups scant brown sugar
- 1 cup vegetable oil
- 1 cup water
- 1 tsp instant coffee granules
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 4 Tablespoons lemon juice
- 2 1/2 pounds cherries, roughly enough cherries to cover the bottom of your cake pan (optional)
- 5 oz semisweet chocolate
- 1/4 cup non-dairy milk or 1/2 cup whipping cream
In a large bowl, mix together flour, cocoa, baking powder, salt, and brown sugar.
In another bowl, combine oil, water, coffee granules, almond extract, vanilla extract and lemon juice.
Pour liquid ingredients into dry ingredients and mix briefly.
Pour half of the batter into 10 inch (24.5 cm; 15 cups or 3.5 liters volume) springform pan lined with parchment paper. Sprinkle with pitted cherries and top with another half of the batter.
Bake for about 35-40 minutes in preheated 350 F (175 C) oven. Let cool.
To make GANACHE: heat cream (or non-dairy milk), add chocolate and stir constantly on low heat until chocolate is melted. Wait for ganache to cool to room temperature and use to frost the cake.
Slightly adapted from CookieAndKate and VegetarianTimes.
I have become a fan of your recipes! Have tried quite a few of your recipes and loved them all.You recipes are simply awesome! I have posted few links on my recently started food blog as well.
Thank you so much for this wonderful recipe! It came out very well.
Warm regards & Best wishes!
I want to try this recipe soon. Just want to ask tbough, did you use baking powder or baking soda? On the ingredients list it says baking powder, but on the procedure it says baking soda. 🙂
I used baking powder.
When I made this, the batter was super rubbery.. is that how it is supposed to be? I have not tried the taste yet. I need to frost it..waiting for it to cool?.
No, it is supposed to be spongy or fudgy, but not rubbery. Overmixing can create gluten and cause cake to be rubbery. Or it was baked at too high a temperature.