Moist Eggless Chocolate Cake

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Moist Eggless Chocolate Cake with Luscious Chocolate Layer

This moist eggless chocolate cake is the ultimate treat for chocolate lovers—soft, rich, and incredibly easy to make. No eggs, no fancy mixers—just simple ingredients that result in a perfectly decadent dessert. Finished with a creamy chocolate topping, this cake is ideal for any occasion or whenever that chocolate craving strikes.

Why You’ll Love This Cake

  • No eggs, yet incredibly moist and fluffy
  • Deep chocolate flavor with a hint of coffee
  • Simple pantry ingredients
  • Topped with a luscious, creamy chocolate layer

Ingredients

For the Cake Batter:

  • ½ cup (118 ml) milk
  • ¾ cup (150 g) sugar
  • 1 tsp instant coffee (optional, enhances chocolate flavor)
  • 1 tbsp vinegar
  • ½ cup (118 ml) oil
  • 2 cups (240 g) all-purpose flour
  • ⅓ cup (35 g) cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup (237 ml) water
  • 1 tsp vanilla extract

For the Creamy Chocolate Topping:

  • ½ cup (100 g) sugar
  • ½ cup (62 g) all-purpose flour
  • 3 tbsp cocoa powder
  • 1 cup (237 ml) water
  • 1½ cups (372 ml) milk
  • 1 tbsp (14 g) butter
  • 1 tsp vanilla extract

Instructions

1. Prepare the Cake Batter

  1. Preheat your oven to 170°C (340°F). Grease a round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together milk, sugar, instant coffee, and vinegar until the sugar is mostly dissolved.
  3. Add oil and mix well until fully combined.
  4. Sift in flour, cocoa powder, baking powder, and baking soda. Mix gently to combine.
  5. Pour in the water and vanilla extract, then whisk until you get a smooth, lump-free batter.

2. Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool completely in the pan.

3. Make the Chocolate Topping

  1. In a medium saucepan, combine sugar, flour, cocoa powder, water, and milk. Whisk until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  3. Remove from heat, then stir in the butter and vanilla. Mix until silky and smooth.

4. Assemble and Chill

  1. Pour the warm chocolate topping over the cooled cake (still in the pan).
  2. Smooth it out evenly with a spatula and cover the top with plastic wrap to prevent a skin from forming.
  3. Refrigerate for at least 30 minutes, or until fully set.

5. Serve

  1. Once chilled, remove the plastic wrap and sprinkle the top with grated chocolate or cocoa powder.
  2. Carefully lift the cake from the pan, slice, and enjoy!

Tips for Success

  • Don’t skip the vinegar—it reacts with the baking soda to help the cake rise.
  • For extra richness, replace half the water in the topping with cream.
  • Use high-quality cocoa powder for the best flavor.

Storage: Keep refrigerated in an airtight container for up to 4 days.

Serving idea: Pair it with a scoop of dairy-free vanilla ice cream or fresh berries for an extra indulgent treat.

 

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