Ultimate Recipe of Chocolate Cake Without Egg: A Deliciously Moist Vegan Delight

Guide or Summary：Dry IngredientsWet IngredientsStep 1: Preheat the OvenStep 2: Mix Dry IngredientsStep 3: Combine Wet IngredientsStep 4: Combine Wet and Dry……

Guide or Summary：

1. Dry Ingredients
2. Wet Ingredients
3. Step 1: Preheat the Oven
4. Step 2: Mix Dry Ingredients
5. Step 3: Combine Wet Ingredients
6. Step 4: Combine Wet and Dry Ingredients
7. Step 5: Bake the Cake
8. Step 6: Cool and Serve

#### Introduction

If you’re looking for a scrumptious dessert that satisfies your chocolate cravings without the use of eggs, you’ve come to the right place! This **recipe of chocolate cake without egg** is perfect for vegans, those with egg allergies, or anyone simply wanting to try something new. With simple ingredients and easy steps, you can whip up a delightful chocolate cake that is moist, rich, and utterly delicious.

#### Ingredients

To make this eggless chocolate cake, you will need the following ingredients:

Dry Ingredients

- 1 ½ cups all-purpose flour

- 1 cup granulated sugar

- 1/3 cup unsweetened cocoa powder

- 1 teaspoon baking soda

- ½ teaspoon salt

Wet Ingredients

- 1 cup almond milk (or any plant-based milk)

- 1/3 cup vegetable oil (or melted coconut oil)

- 1 tablespoon apple cider vinegar (or lemon juice)

- 1 teaspoon vanilla extract

#### Instructions

Now that we have our ingredients ready, let’s dive into the step-by-step process of making this delightful chocolate cake.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk them together until well blended.

Step 3: Combine Wet Ingredients

In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir well to ensure everything is combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. You can enjoy it plain or frost it with your favorite vegan chocolate frosting.

#### Tips for Success

- **Ingredient Substitutions**: Feel free to experiment with different types of plant-based milk or oils according to your preference.

- **Add-Ins**: For an extra touch, consider adding chocolate chips or nuts to the batter before baking.

- **Storage**: This cake stays fresh for a few days at room temperature or can be refrigerated for up to a week.

#### Conclusion

This **recipe of chocolate cake without egg** is not only easy to make but also incredibly satisfying. Whether you’re celebrating a special occasion or just want to indulge in a sweet treat, this vegan chocolate cake is sure to impress! Enjoy your baking adventure and savor each delightful bite of this rich, chocolatey goodness!