The softest eggless chocolate cake you will ever make
It was my son’s birthday, and he refused to have a cake. But I had to bake a cake, as I loved baking 😀 . I was also in no mood for the clean-up after baking. So I started looking out for a cake that would tempt him as well as not add up to my already boring chores. And guess what, I came across this easiest eggless chocolate cake, which was also vegan as it was dairy-free.
History calls it the depression cake. It is also known as the crazy cake, wacky cake, and whatnot. But definitely crazy as you would not believe the texture, for which we take so much care in preparing our regular cakes. It seems to have originated in the great depression era, roughly from 1929 through the IInd world war.
Commodities like butter, milk, and eggs were scarce and were severely rationed, but still, people could not live without cakes 🙂 . So the ingenious cooks of that era went on to invent this cake, which did not need any of the rationed items. The added plus was that it did not need any mixers or beaters.
There are umpteen recipes for this cake on the internet, with slight modifications here and there. But the basic ingredients and method remain the same. Generally in a greased pan, all the dry ingredients are mixed up.
Three wells, 2 small and one big are made in the flour, and vinegar, vanilla essence, and oil are added to them. Then water is added all over and mixed together vigorously to form the batter. So you just need a baking pan and a hand beater.
But I would suggest that you do all this mixing up in a separate pan, and then transfer it to your prepared baking pan. Coz however vigorously you mix up, you will have white patches of flour at the base as I had. This cake is generally cooled in the pan and frosted after cooling, though you can take it out, as I did.
As I use vanilla sugar, I made only two wells and proceeded with the recipe. Also, I used warm water mixed with a bit of coffee powder, instead of plain water as coffee pairs well with chocolate. But you can use plain water or even milk if you are not vegan. Similarly, for oil, I used coconut oil, though you can replace it with butter or any oil of your choice.
Bottom line – My son simply loved the cake and finished it in two days 🙂 .
This is the first cake recipe I am posting on my website.
Over to the recipe…
Eggless Butterless Chocolate cake
- 1.5 cup All Purpose flour/Cake flour / maida
- 1 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla sugar/essence
- a pinch allspice powder/ garam masala powder(optional)
- 1/3 cup coconut oil
- 1 tsp Apple cider vinegar/White vinegar
- 1 cup lukewarm water
- 1/2 tsp coffee powder
For the frosting
- 1 tbsp unsweetened cocoa powder
- 4 tbsp powdered sugar
- 2 tbsp soft butter
- a pinch vanilla sugar
- 1 tbsp milk(if needed)
- Grease an 8" square baking pan liberally with 1tsp of oil. Preheat the oven at 180°C for 10 minutes.
- Add the all purpose flour, sugar, cocoa powder, salt, vanilla sugar, baking soda and and all spice powder(if using) to the pan and mix thoroughly.
- Mix the coffee powder with the water and keep ready. Make two wells or depressions in the flour- 1 big and 1 small.
- In the small depression pour the vinegar, and in the bigger one pour the oil. Now pour the coffee solution all over the pan and mix vigorously till everything is evenly incorporated.
- Bake at 180°C for 30-40 minutes till a toothpick inserted comes out clean. Mine took 35 minutes. Once baked, cool the cake in the pan itself and frost with chocolate frosting.
- The cake can be had plain or by just dusting some powdered sugar on top. But a chocolate frosting makes the cake even more delicious.
- For frosting first mix up all the dry ingredients well, and then add the butter. Mix well till it becomes creamy. You can add a tbsp of milk if it becomes too thick, and more powdered sugar if it becomes thin. For this quantity a small cup and spoon are enough. But for large quantities using a hand mixer will be very helpful.
- The cake is made usually in a single pan, and the wet ingredients are added by forming the wells. But it works even if you mix up all the wet ingredients together and add them to the dry ingredients.
- Once baked, the top is kind of sticky. So if you plan to take out the cake, bake it like for brownies.
- As you use vinegar in this recipe, I would suggest that you use glass baking pans. An 8″x8″ square pan would be perfect for this. But I only had a 10″x6″ glass pan, so I baked in it.
- Allspice is an optional ingredient just to enhance the flavor. You can totally omit it, or replace it with any of your favorites like nutmeg or cinnamon.
- If you are using vanilla extract make another small well in the flour and pour into it.
- Cool the cake completely before icing /frosting. My cake was warm when I frosted it, so I had to refrigerate it for some time before serving it.