Lately, I’ve seen a growing number of my friends not being able to eat a certain type of food because of the ingredients these foods contain. They are prone to dealing with allergic or gastrointestinal problems of different kinds, some even life-threatening if they attempt to cross that line. It has gotten out of control, the number of people who cannot ingest or come near to foods that have among the ingredients, nuts, dairy, wheat, eggs, tomato and so many other things. This easy eggless chocolate cake has been around for a long time and called by a variety of names, but I call it the perfect answer to anyone who suffers from not being able to eat cake because they are allergic to eggs or for those following a vegan lifestyle (although if you’re vegan you may want to use raw sugar and skip my frosting recipe that I’ve included here, this cake tastes just as good with no frosting on it).
I can’t think of anything that makes my taste buds sing more than serving myself a nice
chunk slice of chocolate cake with a tall glass of ice cold milk to wash it down! This cake totally satisfies any chocolate craving you’ve got going on, though I’ve got to tell you that when I first heard of the ingredients for this cake, it was put on the back burner because I just didn’t think it would work.
What? A cake with no eggs, no butter, yet moist and delicious? No way – unheard of!
Legend has it that this cake made its’ debut during the depression era when eggs and other items were scarce or none existent. Then the story gets muddled with some saying that the exclusion of eggs was as a result of no eggs during that time; still others say that there were eggs available, only that people during that time chose to use it as a primary source for protein and chose not to have them be “wasted” on cakes. I tend to believe the latter, but how ever the reason this cake came about, someone had the BRILLIANT idea to try to make a cake with just these pantry items:
Can you stand it?
And guess what????? It totally worked!!!!! :-0
This chocolate cake is the moistest, chocolatiest (is there such a word?, well there is now) most delicious easiest cake you will EVER make. The instructions below will make a quick 8×8 pan cake. You can double the amount to turn it into a 9×13 inch pan or 2-8 inch round layer cakes to frost in the middle and on the outside. Time in the oven will have to be adjusted if you double it.
Don’t skip on frosting this baby (unless you’re vegan or diabetic or just don’t want to frost it, in which case I have to ask: WHO ARE YOU?), cause it just adds to the deliciousness and richness of this cake. An ingredient I added to the recipe this is adapted from I believe improves this cake 100% and that is coffee. It brings out the chocolate flavor in a magical sort of way. I purchased from William Sonoma an Espresso Powder, as you can see from the picture below, but you can use any espresso coffee you have on hand, only a 1/2 tsp is all you need to bring out that rich flavor of chocolate.
Vanilla extract will also add delicious flavor to this cake. I’m fortunate to be using vanilla extract that I proudly made myself from Madagascar Vanilla Beans, stay tuned for the recipe coming soon (although for this picture I used a photo of a pampered chef vanilla extract bottle cause I’m a dodo bird), but you may use any good quality vanilla extract you have on hand.
Make it, frost it and grab yourself a nice cold glass of milk and take that first bite. Once you do, it’s pretty guaranteed that you will be making it over and over again and again for any occasion!
Slightly adapted from SweetLittleBluebird and OhSweetBasil.
- 1½ cups all-purpose flour (sifted with cocoa, espresso powder, sugar, baking soda, salt)
- 1 cup sugar
- 1 tsp. baking soda
- ½ tsp. regular table salt
- 4 Tbsps. of good quality unsweetened cocoa powder
- ½ tsp. espresso powder (optional)
- 1 tsp. distilled white vinegar
- 1 tsp. vanilla extract
- 5 Tbsps. vegetable oil
- 1 cup water
- ½ cup unsalted butter, softened at room temperature
- 1 tsp. vanilla extract
- ⅓ cup half and half or heavy cream, add more if needed, to your preference
- Pinch of salt
- 3 Tbsps. unsweetened cocoa powder
- 3 cups sifted powdered sugar
- Preheat the oven to 350 degrees.
- Grease an 8x8" baking pan and/or line with parchment paper.
- In a medium sized bowl, add flour, sugar, soda, salt and cocoa powder and espresso powder (if using) and whisk well and run through a fine sieve into another bowl to sift ingredients thoroughly.
- In the same bowl after sifting, make three holes to the dry ingredients and in one hole add vinegar, in another hole add your vanilla extract and to the last hole add the oil.
- Pour 1 cup of water over the top and quickly stir just to combine DO NOT OVER STIR!.
- Bake for 30-35 minutes (depending on size you are making, allow more time if you doubled up the ingredients for a larger cake) and remove from the oven.
- Allow cake to cool thoroughly and frost.
- In a large bowl, with an electric mixer, mix the butter, vanilla, and cream until smooth. Add the salt, cocoa powder and powdered sugar and mix again, adding a little more cream if necessary.