This egg-less chocolate cake recipe doesn’t require a mixer!
I finally gave egg-less baking a try with this vegan-ish chocolate cake recipe (note the ish because I used milk and cream in the cake, but you could substitute both with your favorite non-dairy beverage, like soy milk). I loved the texture of the cake, tender and soft. I’ve used this same egg-less chocolate cake recipe as a base for this berry chocolate cake and it’s perfect for layer cakes!
This chocolate cake couldn’t be easier to make because it uses the two bowl mixing method (also called the muffin mixing method)
The chocolate ganache certainly adds a ton of chocolate flavour! Please, for the ganache, invest in a good quality baking chocolate if you can, like this one from Cacao Barry. It yields a smoother ganache with an incredible flavor. Worth every penny!
For the ganache, I poured it over the cake when it was still quite fluid to make a glaze. Another option would be to let it firm up and then to whip it with a hand mixer or a stand mixer to make a whipped ganache frosting.
Egg-less chocolate cake with a ganache glaze
For the cake
- 250 mL (1 cup) skim milk (fat free)
- 1 tbsp (1 tbsp) white vinegar
- 185 grams (1½ cups) all-purpose flour
- 7 grams (1½ tsp) baking soda
- 37 grams (2½ tbsp) Cacao Barry extra brute cocoa powder
- 1 gram (¼ tsp) Diamond Crystal fine kosher salt
- 225 grams (1 cup) light brown sugar
- 50 mL (¼ cup) canola oil
- 3/4 tsp (¾ tsp) pure vanilla extract
For the ganache
- 170 grams (1 cup) dark chocolate
- 125 mL (½ cup) whipping cream (35 % fat)
- Preheat the oven to 350°F. Prepare a 3-inch deep 6-inch cake pan Wilton pan from Amazon) by brushing the bottom and sides with melted butter and dusting it with cocoa, then lining the bottom with a round of parchment. Set aside.
- Stir together the vinegar and the milk in a cup measurer and let it stand for a few minutes.
- Sift together the flour, baking soda, salt, and cocoa into a large bowl. Whisk in the sugar.
- Add the oil, the vanilla, and the soured milk to the bowl with the dry ingredients. Stir (or whisk) to combine, just like cake mix.
- Pour the batter in the prepared pan and bake it until a cake tester inserted in the center comes out clean (about 45 minutes).
- Let the cake cool for 10 minutes before unmolding it onto a cooling rack to cool completely.
- While the cake is cooling, prepare the ganache by heating the cream til it is hot and steamy, then pour it over the chocolate in a medium metal bowl.
- Let the mixture stand for one minute, then stir slowly with a wooden spoon until the chocolate is melted and the ganache is fluid and smooth.
- Let the ganache cool slightly to thicken while you set the wire rack with cooled cake over a rimmed baking sheet.
- When the ganache has thickened slightly, pour it over the cooled cake. Transfer the cake to a cake stand to serve.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.