Description
A rich and moist chocolate cake made without eggs, ideal for all dietary preferences.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups sugar (granulated or coconut)
- 1 cup yogurt or silken tofu
- 1 cup non-dairy milk (almond, soy, or coconut)
- 1/2 cup vegetable oil or melted coconut oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and sugar.
- In another bowl, blend yogurt, non-dairy milk, oil, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently without overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack. Once cooled, dust with powdered sugar or top with ganache.
Notes
For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. Allow the cake to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: eggless cake, chocolate cake, vegan dessert, indulgent dessert, baking, family favorite