Easy Moist Chocolate Cake (No Eggs or Butter Needed!)

Name: Easy Moist Chocolate Cake (No Eggs or Butter Needed!)
Total time: 50 min
Yield: 6-8
Ingredients: All-purpose flour, 240g (2 cups); Cocoa powder, 60g (1/2 cups); Baking powder, 16g (1 tbsp); Sugar, 190g (1 cup); A pinch of salt,; Milk, 280ml (1 1/4 cups); Vegetable Oil, 70ml (1/4 cup); 1 orange (zest),; Chocolate chips,

Total time: 50 min

Difficulty: Low

Serves: 6-8

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Craving a moist and flavorful chocolate cake but don't have eggs or butter on hand? This recipe is a game-changer! Discover how to create a rich and delicious chocolate cake that's surprisingly easy to make, even without these common ingredients. To make it, you simply whisk your dry and wet ingredients together (oil and milk add richness instead of eggs and butter) to form a chocolately batter, then pour in a baking tin, top with chocolate chips, and bake! Get ready to impress your loved ones with a few pantry staples and a touch of citrus zest. This recipe is perfect for those following dietary restrictions or simply looking for a new baking adventure.

Indulge in Decadent Chocolate Cake Without the Eggs or Butter!

This chocolate cake without eggs or butter is a great choice for those with dietary restrictions or preferences, as well as those looking for a unique flavor profile. As awareness of allergies and dietary preferences increased, the need for special recipes also arose.

The substitution of eggs and butter with alternatives like applesauce, bananas, or oil helps to create a moist and flavorful cake. A popular choice for replacing butter, vegetable oil provides richness and helps to create a tender cake.

Tips

Opt for a high-quality cocoa powder for the best flavor and richness. Dutch-processed cocoa powder has a slightly sweeter and smoother taste.
Use whole milk for a richer cake, or skim milk for a lighter option. You can also substitute with plant-based milk like almond, soy, or oat milk.
Neutral-flavored oils like canola or vegetable oil work best. Avoid oils with strong flavors that might overpower the cake.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Overmixing can result in a tough cake.
For a more intense chocolate flavor, add some chocolate chips to the batter.
Keep a close eye on the cake during the last few minutes of baking. A toothpick inserted into the center should come out clean when the cake is done.
Allow the cake to cool completely before frosting or serving to prevent it from crumbling.
For a dairy-free frosting, you can use vegan butter or a plant-based cream cheese.

Is This Cake the Same as a Depression Cake?

This cake is similar to a depression cake, but with some differences. Depression cake, also known as "wacky cake," typically doesn't include milk, eggs, or butter due to ingredient shortages during the Great Depression. Instead, it relies on vinegar and baking soda for leavening. While both cakes use simple pantry ingredients, this particular cake includes both milk and vegetable oil, making it richer and less aligned with the traditional depression cake, which was known for being dairy- and egg-free.

Can I Use A Different Type Of Oil?

Yes, you can use different types of oil. However, neutral-flavored oils like canola or vegetable oil work best. Avoid oils with strong flavors that might overpower the cake.

Can I Make This Cake Gluten-Free?

Yes, you can make this cake gluten-free by using gluten-free flour. Just ensure that the other ingredients are also gluten-free.

How Do I Make This Cake Vegan?

To make this cake vegan, ensure that all the ingredients, including the milk and chocolate chips, are vegan.

Can I Add Other Ingredients To This Cake?

Yes, you can add other ingredients like nuts, chocolate chips, or fruit to this cake.

Why Didn't My Cake Rise?

The cake may not have risen due to a few potential reasons: the baking powder could be expired or insufficiently mixed, the batter may have been over mixed, or the oven temperature might have been too low or uneven.

Why is My Cake so Dense?

The cake might be dense due to over mixing the batter, which can develop too much gluten in the flour, or using too little leavening agent, like baking powder. Additionally, not enough liquid or fat, or baking at too low a temperature, can also result in a dense texture.

Can I Freeze This Cake?

Yes, you can freeze this cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.