Can nebody tell me how to make an eggless chocolate cake?

Question

Can nebody tell me how to make an eggless chocolate cake?

Answer 1

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Eggless Chocolate Cake

Recipe #523962 ratings

First published in 1901, for The Boston Cooking School ... this is an eggless chocolate cake I know you'll love!

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1 9x12 pan   35 min 5 min prep

Change to:  9x12 pan US Metric    

1 2/3  cups flour  

1  cup sugar  

3/4  cup cocoa  

1  teaspoon baking soda  

1  teaspoon salt  

1  cup buttermilk  

1/2  cup melted butter  

1 1/2  teaspoons vanilla  

Not the one? See other Eggless Chocolate Cake Recipes

< 60 mins Cakes

North American Cakes

Easter Cakes

Sift dry ingredients together.

Beat in other ingredients and mix til smooth.

Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.

Frost with favorite of choice.

Answer 2

use the same recipe as a normal chocolate cake but use an egg substitute?

Answer 3

use same recipe as normal chocolate cake ,but instead of egg use geletine which u get with ready made jelly packets ,but only taste less!!!!!!!!!!!!!!!!!

VOTE FOR ME AS BEST ANSWER ,AS THE FIRST PERSON MAKES THE RECIPE MORE DIFFICULT

Answer 4

just dont put eggs in it......

Answer 5

go to epicurious.com

or the bon appetit website.

Answer 6

you just omit the eggs

Answer 7

It's called "Wacky Cake". Follow this recipe below. Do not just modify a regular cake recipe (the chemical reaction will be different when you bake it.)



WACKY CAKE

There are no eggs in this chocolate wacky cake, and mixing is easy.

INGREDIENTS:

1 1/2 cups unbleached all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon vinegar

5 tablespoons vegetable oil

1 cup cold water

PREPARATION:

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.

Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

Answer 8

I don't know if this will help it really works add mayonsie, perferably miracle wip trust me it won't tast bad but Maynosie has eggs in it so I don't know if this will help. Good Luck

Answer 9

I've made this recipe and its really moist!

Vegan Chocolate Cake;

1 1/4 cup flour

1/3 cup cocoa

1 cup sugar

1/2 tsp salt

3/4 tsp baking soda

1 cup water

1/3 cup veg.oil

1 tsp vanilla extract

1 tsp white vinegar

Preheat oven to 350

Mix dry ingredients together in a bowl

Then add all wet ingredients and combine

Pour in an 8x8 pan

Bake for 30 min

if you want tofu cream frosting

1 cup (1/2 lb) firm tofu

2 tbsp oil

2tbsp fresh lemon juice

3-4 tsp maple syrup

1/4 tsp salt

1/2 tsp vanilla extract

blend together until smooth

Answer 10

INGREDIENTS:

    * 1 1/2 cups cake flour

    * 1 cup white sugar

    * 3 tablespoons unsweetened cocoa powder

    * 3/4 teaspoon baking powder

    * 3/4 teaspoon baking soda

    * 1/2 teaspoon salt

    * 1 cup water

    * 1/3 cup vegetable oil

    * 1 tablespoon distilled white vinegar

    * 1 teaspoon vanilla extract

    * 1/2 cup unsweetened cocoa powder

    * 1 (14 ounce) can sweetened condensed milk

    * 2 tablespoons butter

DIRECTIONS:

   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.

   2. Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.

   3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

   4. To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

Ingredients:

1 tablespoon baking cocoa, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses

1/2 cup baking cocoa, divided

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

2 cups cold brewed coffee

1/3 cup canola oil

2 tablespoons white vinegar

2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 teaspoon shortening

Directions:

Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour. sugar, baking soda, salt cinnamon and remaining cocoa. In another bowl, combine the coffee, oil vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.

Bake at 350*F. for 40 - 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

Nutritional Analysis: One piece equals 295 calories, 8 g fat (2 saturated fat), 1 mg cholesterol, 355 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

This recipe for Eggless Chocolate Cake serves/makes 14

Ingredients

450g/1lb plain flour (organic if possible)

6 tbsp unsweetened cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g/10oz caster sugar

125ml/4fl oz vegetable oil

300ml/½ pint water

2 tbsp distilled white vinegar

2 tsp vanilla extract

whipped cream, to decorate

For the icing:

dark chocolate spread

OR

225g/8oz icing sugar

25g/1oz unsweetened cocoa powder

75g/3oz butter, diced

1 tbsp golden syrup

4 tbsp milk

Method

1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.

2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.

3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.

4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.

5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.

6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

Ingredients

450g/1lb plain flour (organic if possible)

6 tbsp unsweetened cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g/10oz caster sugar

125ml/4fl oz vegetable oil

300ml/½ pint water

2 tbsp distilled white vinegar

2 tsp vanilla extract

whipped cream, to decorate

For the icing:

dark chocolate spread

OR

225g/8oz icing sugar

25g/1oz unsweetened cocoa powder

75g/3oz butter, diced

1 tbsp golden syrup

4 tbsp milk

Method

1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.

2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.

3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.

4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.

5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.

6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

Ingredients

450g/1lb plain flour (organic if possible)

6 tbsp unsweetened cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g/10oz caster sugar

125ml/4fl oz vegetable oil

300ml/½ pint water

2 tbsp distilled white vinegar

2 tsp vanilla extract

whipped cream, to decorate

For the icing:

dark chocolate spread

OR

225g/8oz icing sugar

25g/1oz unsweetened cocoa powder

75g/3oz butter, diced

1 tbsp golden syrup

4 tbsp milk

Method

1. Preheat the oven to 180C/350F/Gas 4. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.

2. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients all at once and beat until smooth.

3. Pour the batter into a greased 23cm/9in springform cake tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean (place a sheet of foil over the top of the cake if it becomes too dark). Remove from the oven and leave to cool in the tin.

4. Turn the cake out of the tin and spread the chocolate spread over the top. Or, if you are making your own icing, sift the icing sugar and cocoa powder into a bowl and make a well in the centre.

5. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.

6. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

1 2/3   cups   all-purpose flour

1 cup packed brown sugar or granulated sugar

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon vinegar

1/2 teaspoon vanilla

1/2 cup semi-sweet chocolate chips

Not the one? See other Double Chocolate Cake-Eggless Recipes

    * < 60 mins Cakes

    * Low Cholesterol Cakes

   1. Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.

   2. *Do not use self-rising flour in this recipe.

   3. Note: Cake can be mixed in bowl if desired.