Eggless Chocolate Cake

Ingredients

• 200 g All-purpose flour (Sift twice to aerate)
• 50 g Unsweetened cocoa powder (Sift with the flour)
• 200 g Fine granulated sugar (The finer the sugar, the better the texture)
• 200 ml Water (Room temperature)
• 100 ml Vegetable oil (sunflower or rapeseed) (Do not use strongly flavored olive oil)
• 1 c. à soupe Lemon juice (Helps activate the baking soda)
• 1 c. à café Baking soda (Sift with the dry ingredients)
• 1 c. à café Vanilla extract (Optional but recommended)
• 1 pincée Salt (Enhances the flavors)
• 75 g Unsalted butter at room temperature (For the frosting, should be soft but not melted)
• 200 g Powdered sugar (Sift before incorporating into the butter)
• 3 c. à café Cocoa powder for the frosting (Sift with the powdered sugar)
• ½ c. à café Vanilla extract (for the frosting) (Optional)
• 2 c. à soupe Milk (Add gradually to achieve the desired consistency)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 160 °C (the creator's oven is very powerful, she prefers 160 °C instead of 170 °C).

   Time: PT5M

   Temperature: 160°C

2. Prepare the pan

   Line a 20 cm springform pan with parchment paper, ensuring it overhangs slightly on the edges to facilitate unmolding.

   Time: PT3M

3. Sift the dry ingredients

   Sift the flour, cocoa powder and granulated sugar into the large bowl, adding the baking soda and pinch of salt. Repeat sifting twice to obtain a well-aerated mixture.

   Time: PT5M

4. Add the liquids

   Pour the lemon juice, water, vegetable oil and vanilla extract into the bowl containing the dry ingredients. Gently whisk just enough to obtain a homogeneous batter, without overworking the mixture.

   Time: PT4M

5. Pour the batter into the pan

   Transfer the batter into the lined pan. Lightly tap the pan against the work surface to bring up any trapped air bubbles.

   Time: PT2M

6. Bake the cake

   Place the cake in the oven and bake for 20 to 25 minutes. Check doneness starting at 20 minutes by inserting a toothpick in the centre; it should come out dry or with a few moist crumbs.

   Time: PT25M

   Temperature: 160°C

7. Cool the cake

   Remove the cake from the oven, let it rest 10 minutes in the pan, then unmold onto a rack and let cool completely before applying the frosting.

   Time: PT15M

8. Prepare the butter frosting

   In a bowl, whisk the room‑temperature butter until creamy. Sift the powdered sugar and cocoa powder, then gradually incorporate them into the butter while whisking. Add the vanilla extract and milk, one tablespoon at a time, until a smooth, spreadable consistency is achieved.

   Time: PT10M

9. Frost the cake

   Spread the butter frosting evenly over the top and sides of the cooled cake using a spatula. Lightly dust with cocoa powder for the final decoration.

   Time: PT5M

10. Rest before serving

    Let the cake rest in a cool place for 10 minutes so the frosting sets, then cut into slices and serve.

    Time: PT10M

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsweetened cocoa powder: Instant cocoa powder
• Instead of Fine granulated sugar: Powdered sugar
• Instead of Vegetable oil (sunflower or rapeseed): Canola oil
• Instead of Lemon juice: White vinegar (½ tbsp)
• Instead of Baking soda: Baking powder (½ tsp)
• Instead of Vanilla extract: Vanilla bean (½)
• Instead of Unsalted butter at room temperature: Vegetable margarine
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Cocoa powder for the frosting: Unsweetened cocoa powder
• Instead of Milk: Almond milk

Equipment Needed

• Large mixing bowl
• Sieve or fine strainer
• Hand whisk or electric mixer
• Silicone spatula
• 20 cm removable springform pan
• Parchment paper
• Oven
• Cooling rack
• Knife or dough cutter (optional)
• Measuring spoons (tsp, tbsp)
• Kitchen scale

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps
• Do not overmix the batter once the liquids are incorporated
• Tap the pan to eliminate air bubbles
• Check doneness with a toothpick
• Allow the cake to cool completely before applying the frosting

Chef Tips from the Video

• Use high‑quality cocoa powder for an intense chocolate flavor.
• Replace lemon juice with apple cider vinegar for a slightly different flavor.
• For a glossy finish, dust the cake with powdered sugar before adding the frosting.

Troubleshooting

Storage

Refrigerator: Store the sliced cake in an airtight container for 3‑4 days.

Freezer: Wrap the whole cake or portions in plastic wrap then place in a freezer bag; keep up to 2 months.

Room temperature: The unfrosted cake can stay at room temperature for 2 days; butter frosting should be refrigerated if the climate is warm.

Make-Ahead Tips

• The cake can be baked a day ahead and kept in the refrigerator.
• The butter frosting can be prepared 2‑3 hours ahead and kept at room temperature during assembly.