EASY Eggless Chocolate Cake Recipe (Can Be Made Vegan)!

Ingredients

• 2 cups All-Purpose Flour (sifted with cocoa for even distribution)
• 1.67 cups Granulated Sugar (standard white sugar)
• 0.67 cups Unsweetened Natural Cocoa Powder (natural, not Dutch‑processed; Hershey's works well)
• 2 teaspoons Baking Soda (part of the egg replacer)
• 0.5 teaspoons Salt (fine sea salt)
• 0.5 cup Vegetable Oil (neutral oil adds moisture)
• 1.5 teaspoons Pure Vanilla Extract (high‑quality vanilla)
• 2 teaspoons White Distilled Vinegar (reacts with baking soda for rise)
• 1 cup Whole Milk (room temperature; can substitute soy milk for dairy‑free version)
• 1 cup Hot Coffee (brewed, hot; blooms cocoa and adds depth without tasting like coffee; can replace with hot water)

Instructions

1. Combine Dry Ingredients

   Add the all‑purpose flour, granulated sugar, unsweetened natural cocoa powder, baking soda, and salt to a large mixing bowl. Whisk until fully combined and no lumps remain.

   Time: PT5M

2. Add Wet Ingredients

   Pour the room‑temperature milk, vegetable oil, pure vanilla extract, and white distilled vinegar into the dry mixture. Whisk until the batter is smooth and glossy.

   Time: PT5M

3. Incorporate Hot Coffee

   Slowly add the hot coffee to the batter while whisking. The coffee should be steaming hot to bloom the cocoa powder.

   Time: PT2M

4. Bake the Cake

   Divide the thin batter between your prepared cake pans (either three 6‑inch pans or two 8‑inch pans). Bake at 350°F (177°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   Time: PT35M

   Temperature: 350°F

5. Cool the Layers

   Allow the cakes to cool in their pans for about 5 minutes, then run a thin spatula around the edges and transfer them to a cooling rack. Let them cool completely to room temperature before frosting.

   Time: PT10M

6. Frost (Optional)

   Spread your favorite chocolate buttercream or vegan chocolate buttercream between the layers and over the top and sides of the cake. Serve and enjoy!

   Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g