Chocolate cake without eggs
6 servings
60 minutes
Eggless chocolate cake is a delicate and rich treat from Italian cuisine. Its history dates back to times of food scarcity when bakers sought ways to create desserts without eggs while maintaining quality. The result is a light, moist cake with a deep chocolate flavor paired with silky cocoa and vanilla glaze. With no eggs or dairy, it’s perfect for vegans. This dessert can be served with tea or coffee, and its rich taste makes it an excellent choice for festive occasions. The flavor is slightly velvety with hints of cocoa and vanilla, and the texture is pleasant and soft like a cloud.
1
Preheat the oven to 177C.
2
In an 8 x 8-inch square pan, mix flour, sugar, cocoa powder, baking soda, and salt with a fork. Add water or coffee, vanilla extract, vegetable oil, and vinegar.
- Wheat flour: 1.3 glass
- Sugar: 1 glass
- Cocoa powder: 0.3 glass
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Water: 1 glass
- Vanilla extract: 1 teaspoon
- Vegetable oil: 0.3 glass
- Vinegar: 1 teaspoon
3
Mix all the ingredients together.
4
Bake for 30 minutes.
5
Then remove from the oven and let cool.
6
For the glaze: ½ cup sugar; 4 tablespoons vegetable oil; 2 tablespoons soy milk; 2 tablespoons cocoa powder; 2 teaspoons vanilla extract;
- Sugar: 1 glass
- Vegetable oil: 0.3 glass
- Water: 1 glass
- Cocoa powder: 0.3 glass
- Vanilla extract: 1 teaspoon
7
In a small pot, bring sugar, vegetable oil, soy milk, and cocoa powder to a boil, stirring. Cook on low heat for 2 minutes, remove from heat, and stir for the next 5 minutes. Add vanilla extract.
- Sugar: 1 glass
- Vegetable oil: 0.3 glass
- Water: 1 glass
- Cocoa powder: 0.3 glass
- Vanilla extract: 1 teaspoon
8
Pour the glaze over the cake and let it cool for one hour.
