Chocolate cake - but make it eggless and make it mini! This 8 inch chocolate cake made without eggs tastes just as amazing (if not better) than a classic chocolate cake and comes together in one bowl with barely any effort.
Did you know that you can make moist, fluffy, rich, and delicious chocolate cake without eggs??
It's the perfect recipe for accommodating different dietary needs and lifestyles - or even great if you just run out of eggs and are craving cake like crazy (happens waaaay too often with me...)
And the best part: you do NOT need to sacrifice flavor or texture! You honestly can't even tell this is a chocolate cake without eggs! The only sliiiiiggghhhttt difference is that this cake tastes a bit fudgier than a classic chocolate cake when you put them side by side - but who would say no to a fudgy chocolate cake???
What makes this chocolate cake SO GOOD?
• one bowl recipe
• 2 steps to make the batter
• rich, fudgy, and moist
• no eggs needed
eggless chocolate cake ingredients:
• flour
• sugar
• cornstarch
• cocoa powder
• baking powder + baking soda
• salt
• plain yogurt
• oil
• vanilla extract
• hot black coffee
• chocolate
• heavy cream
What's up with the boiling coffee?
If you've read a lot of chocolate cake recipes, or even if you've made one of my past chocolate cake recipes, you've probably seen a kind of random but popular ingredient used: hot coffee!
The cake won't taste like coffee, but a tiny bit of instant espresso powder mixed into your cake batter brings a chocolatier flavor to your cake! It's totally optional, and still delicious without it - but it's one of my favorite not-so-secret ingredients to add to any chocolate dessert.
Using boiling hot coffee is particularly important because the heat will also yield a richer chocolate taste (when it hits the cocoa powder), but it also helps make the cake more moist, smooth, velvety, and airy - very important when making a cake without eggs.
If you skip the espresso powder, don't skip the boiling water!
how to make eggless chocolate cake:
1. Sift dry ingredients into bowl.
2. Add remaining ingredients & mix together to form batter. That's all you need to do to make the cake batter!
3. Pour batter into your cake pan & bake.
4. Cool in the pan for 5 to 10 minutes then transfer to a wire rack and cool completely before decorating.
5. Make your ganache by melting together chocolate and heavy cream.
6. Pour ganache over cooled cake! Let the ganache sit for about 10 to 15 minutes to let it set slightly before serving. Serve as is or decorated however you like (I topped my cake with blackberries and thyme - to make it fancy schmancy)
eggless chocolate cake storage:
Another lovely feature about this treat is that it tastes even better on the second, third, or even fourth day after you've made it! Keep the cake stored in an airtight container for up to 5 days at room temperature or around 1 week in the fridge. If you stored the cake in the fridge, it's best to set it out at room temperature for about 30 minutes to soften before serving.
What is the make it mini series?
Small batch recipes are amazing year round when you're baking for yourself or a small crowd! They're easy to manage, and great for testing out new recipes. But what ended up inspiring this series is the New Year!
I'm big on making New Year's Resolutions, but not big on keeping them lol. SOOOO in the spirit of setting realistic goals every New Year, I thought we could start a special series on Eats Delightful where we feature a handful of new mini-fied dessert recipes in January!
Check out these other recipes!
• Small Batch Brown Butter Chocolate Chip Muffins
• Small Batch Blueberry Crisp
• Small Batch Chocolate Buttercream
• Chocolate Ganache for Frosting (3 Ways)
Mini Eggless Chocolate Cake Recipe
Ingredients
For the eggless chocolate cake:
- 1 & ½ cups (180g) all-purpose flour spoon and leveled
- 1 cup (200g) granulated sugar
- 2 tablespoons cornstarch
- ½ cup (60g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240g) plain yogurt
- ⅓ cup (80mL) vegetable oil or any neutral flavored oil (i.e. canola, corn, peanut, etc.)
- 1 teaspoon pure vanilla extract
- ½ cup (120mL) hot black coffee *see notes
For the chocolate ganache:
- 1 & ½ cups (9oz / 255g) semi-sweet Baker's or couverture chocolate chopped **see notes
- ½ cup (120mL) heavy cream
- blackberries and thyme (optional - for decorating)
Instructions
- Preheat your oven to 350°F. Grease an 8x8 square pan, and line the bottom and sides with parchment paper. Set aside.
- Make the chocolate cake: Sift your flour, sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt into a large bowl.1 & ½ cups (180g) all-purpose flour, 1 cup (200g) granulated sugar, 2 tablespoons cornstarch, ½ cup (60g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add your yogurt, oil, vanilla, and hot coffee to the dry ingredients, and whisk together until you have a batter. Take care not to over mix!1 cup (240g) plain yogurt, ⅓ cup (80mL) vegetable oil, 1 teaspoon pure vanilla extract, ½ cup (120mL) hot black coffee
- Pour the cake batter into your prepared cake pan. Tap the pan on your counter 3 or 4 times to get rid of any major bubbles. Bake the cake in the center of your preheated 350°F oven for 28 to 33 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake for about 10 minutes in the pan, then turn onto a wire rack and set aside until cooled completely to room temperature before decorating.
- Make the chocolate ganache: Melt chocolate with heavy cream until liquid and smooth.To make the ganache in a bain-marie, fill a small pot with about 1 inch of water and bring the water up to a gentle simmer. Place the bowl on top of the pot (making sure the bottom of the bowl doesn't touch the water). Heat, stirring occasionally, until the mixture is melted and smooth.To make the ganache in your microwave, heat the mixture on high for 30 seconds. Pause to stir, and continue heating in 10 second intervals, stirring after each burst, until fully melted and smooth.1 & ½ cups (9oz / 255g) semi-sweet Baker's or couverture chocolate, ½ cup (120mL) heavy cream
- Let the ganache cool for 5 to 10 minutes before pouring over your cooled cake. Spread the ganache evenly over top, and decorate with blackberries and thyme if desired. Allow the cake to sit for 10 minutes to allow the ganache to set before slicing and serving!blackberries and thyme
Notes
Enjoy!
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