Eggless Chocolate Cake

Looking for a rich and indulgent treat? This Chocolate Cake is the perfect choice. With its glossy chocolate ganache topping and fresh raspberries, this cake is not only delicious but also visually stunning, making it ideal for any special occasion.

Eggless Chocolate Cake

Why This Chocolate Cake is the Best

Rich and Decadent: The deep chocolate flavor and moist texture make this cake a chocolate lover’s dream.
Beautiful Presentation: The glossy ganache and vibrant raspberries make this cake a showstopper.
Easy to Make: Simple ingredients and straightforward steps make this cake perfect even for beginners.

This Chocolate Cake is a celebration of rich, chocolatey goodness. The luxurious ganache topping adds a smooth, velvety finish, while the fresh raspberries provide a refreshing burst of flavor that balances the sweetness perfectly.

Ingredient Notes

Chocolate Cake

Plain flour (all-purpose): Forms the base of the cake, providing structure.
Cocoa powder: Adds rich chocolate flavor and contributes to the cake’s dark color.
Bicarbonate of soda & baking powder: Act as leavening agents, helping the cake rise and become fluffy.
Coconut milk: Adds moisture and a subtle coconut flavor, making the cake tender and rich.
Red wine vinegar: Reacts with the leavening agents to create a lighter, airy texture.
Brown sugar: Sweetens the cake while adding moisture and a slight caramel flavor.
Sunflower oil (or coconut oil): Provides moisture and richness, resulting in a tender crumb.
Vanilla extract: Enhances the overall flavor with sweet, warm notes.

Chocolate Ganache Frosting

Vegan dark chocolate: Forms the base of the ganache, adding deep chocolate flavor and richness.
Coconut milk: Adds creaminess to the ganache, creating a smooth, glossy texture.

Optional

Fresh raspberries: Add a pop of color and a tart, fruity contrast to the rich chocolate cake.

Serving Suggestions for Chocolate Cake

With Fresh Raspberries: Top with fresh raspberries for a burst of color and flavor.
Paired with Coffee: Enjoy a slice with a cup of coffee or espresso for a delightful treat.
Garnished with Mint: Add a sprig of mint for an extra touch of elegance.
With Whipped Cream: Serve with a dollop of whipped cream for a creamy contrast.

Tips for Making Perfect Chocolate Cake

Use High-Quality Chocolate: High-quality chocolate will give the best flavor and texture to the cake.
Let the Cake Cool Completely: Allow the cake to cool completely before adding the ganache to ensure the best texture.

A Perfect Anytime Treat

This Chocolate Cake is a delicious, indulgent treat perfect for any time of the day. Its rich flavor and beautiful presentation make it a standout dessert that everyone will love. Whether you’re hosting a special event or just looking for a sweet treat, this cake is sure to impress.

Eggless Chocolate Cake

Whenever you're in the mood for a rich and moist dessert, this Eggless Chocolate Cake delivers deep chocolate flavor and a tender crumb, making it a perfect treat for any occasion, even for those following a plant-based diet.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 cups plain flour 275g all-purpose
• 3/4 cup cocoa powder 100g
• 2 teaspoon bicarbonate soda baking
• 1 teaspoon baking powder
• 2 teaspoon red wine vinegar
• a pinch salt
• 1 3/4 cups coconut milk 450ml
• 1 3/4 cups brown sugar 320g
• 1 1/4 cups sunflower oil 320ml coconut oil is a great alternative
• 2 teaspoon vanilla extract

CHOCOLATE GANACHE FROSTING

• 250 g vegan dark chocolate roughly chopped
• 2/3 cup coconut milk see note
• fresh raspberries to decorate optionally

Instructions

 

For the Cake:

• Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) cake tin and line the bottom with baking paper.
• Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sift again to ensure everything is well combined.
• In a large mixing bowl, whisk together the coconut milk, vinegar, brown sugar, oil, and vanilla extract. Gradually add the sifted dry ingredients and whisk until the batter is smooth.
• Pour the batter into the prepared cake tin and bake for 40 to 55 minutes, or until a toothpick inserted into the center comes out with minimal crumbs.
• The cake should also spring back when gently pressed in the middle. Let it cool in the tin on a wire rack.

For the Ganache:

• In a heatproof bowl, combine the chocolate and coconut milk. Place the bowl over a saucepan of gently simmering water.
• Stir continuously until the chocolate is fully melted and the mixture is smooth. Let the ganache sit at room temperature for about an hour to thicken slightly before frosting the cake (avoid refrigerating).
• Pour the ganache over the cooled cake and use an offset spatula to spread it evenly, allowing it to gently fall down the sides. For an optional topping, garnish with fresh raspberries.

Notes

• When preparing the ganache, choose coconut milk that is free of emulsifiers for the best results.
• Refrigerate the can of coconut milk overnight. Before measuring for the ganache, open the can, invert it, and scoop out the coconut water to use only the thickened coconut milk.
• Store any leftover coconut milk in an airtight jar in the fridge for future use.

Keyword Eggless Chocolate Cake

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Eggless Chocolate Cake