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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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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.
Course Dessert
Cuisine American
Keyword Eggless Chocolate Cake
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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.