Easy Vegan Chocolate Cake | Eggless Chocolate Cake Recipe

With the numerous eggless cake recipes or vegan cake recipes available online, it is always a quest to find a recipe for cake that really works.  And I found one chocolate cake recipe, very simple, very easy and EGGLESS at SMTC as well as Martha Stewart.  The only difference is that the latter uses a Tbsp more oil.  I have only added chopped walnuts in the cake, the rest of the recipe is the same.


Keep everything at hand, so that by the time you preheat oven, you are done with the batter meanwhile, and ready to bake right away.  Saves time and electricity.
When you are ready to begin, preheat the oven at 350o F for 10 mins.
Ingredients for making eggless and vegan chocolate cake
Ingredients for making eggless and vegan chocolate cake

1)  Sift all the dry ingredients together through a sieve into a bowl:
  • 1½ cup all-purpose flour
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 cup sugar
  • ½ tsp salt


2)  Mix all the wet ingredients together and then add it to the dry flour mixture:
  • 5 Tbsp oil (I used canola) [Note: Martha Stewart uses 6Tbsp oil, SMTC: 5Tbsp]
  • 1 Tbsp white vinegar
  • 1 tsp vanilla essence/extract
  • 1 cup cold water

3)  Blend in 1 direction until no lumps.  When almost done, add 1 Tbsp chopped walnuts in between and give a quick blend.  Use a hand whisk if you don't have a blender.  Also grease your baking dish with some butter, and use a sieve to sprinkle all-purpose flour on all sides of the dish.  After pouring the batter in the baking dish, top it with another 1 Tbsp chopped walnuts.  Bake at 350o F for 35-40 mins.
batter for vegan eggless chocolate cake

4)  When the timer buzzes after 35 minutes, poke a toothpick, fork, or knife in the center of the cake to check if the cake is done - if it comes out clean it means the cake is done, else leave it in the oven for couple of more minutes.  SMTC's recipe says to bake it in a 9x9" baking pan 2" deep, whereas Martha Stewart's says 8" square baking pan.  But I baked mine in this Pyrex 4.8-cup oven-safe glass dish and the end result of this eggless chocolate cake turned out just fine, as soft as it would turn out in a round pan.
Spusht | Easy Eggless Vegan Chocolate and Walnut Cake
eggless and VEGAN chocolate cake

5)  Let the cake cool down in its pan (kept on a rack) for 15 mins.  Then put it upside down and remove gently, carefully.  No one would believe this cake is actually without any egg or milk!  :-)
Spusht | eggless chocolate cake topped with walnuts
eggless chocolate cake topped with walnuts

Tip:  If you sprinkle some flour on the chopped walnuts in another bowl, the flour-coated walnuts help stay on top rather than drowning to the bottom of the cake batter.

Enjoy! 
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9 comments:

  1. Healthy and scrumptitious looking cake, loved your step by step pictures, very neat. Thank you for linking with Any One Can Cook :)

    ReplyDelete
  2. You have a wonderful blog my dear!
    The cake looks so perfect, really can't believe it is Vegan!! :)
    I'm still so surprised that how it did not sink in the centre.

    ReplyDelete
    Replies
    1. Thank you Anjali! :)
      I know, hard to believe :)
      Hehe, yeah, it rose up from the center instead :D

      Delete
  3. Do we add baking powder too? It's not mentioned in the recipe but is present in the photo.

    ReplyDelete
    Replies
    1. No, Loonie, we do not add baking powder. Sorry if that was confusing. I had just lined up everything from my baking cabinet to begin baking.

      Delete
  4. My 1st attempt at Baking and I got a 10/10 from my brother and husband.. The cake came out really well :)
    Thank u Nisha for building my confidence... I can bake!!!

    ReplyDelete
    Replies
    1. Also loved ur blog and I am definately going to try many more receipes :D

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    2. Great to hear that, Pooja! If you clicked a photo, please share it on my Facebook page, I'd like to add it to the 'Reader Testimonial' folder.
      Happy baking!

      Delete

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