Easy Eggless Chocolate Fudge Cake Recipe: A Delicious Treat
Rich, decadent chocolate cakes are a universal favorite, often associated with celebrations, comfort, and indulgence. The deeply satisfying flavor and moist texture of a fudge cake make it a classic dessert enjoyed across generations. The absence of eggs in such a recipe opens this treat to a wider audience, including those with egg allergies or dietary restrictions.
Equipment
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Whisk
- Rubber Spatula
- 9-inch round cake pan
- Parchment paper (optional, for lining the pan)
- Electric mixer (optional, but recommended)
- Wire Rack
- Oven
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 1 cups all-purpose flour
- cup unsweetened cocoa powder Dutch-processed recommended
- 1 teaspoons baking soda
- teaspoon baking powder
- teaspoon salt
- 1 cups granulated sugar
- cup buttermilk or cup milk + tablespoon white vinegar, let sit for 5 minutes
- cup vegetable oil
- 2 large eggs Substitute: 2 flax eggs = 2 tablespoons flaxseed meal + 6 tablespoons water, let sit for 5 minutes
- 1 teaspoons vanilla extract
- cup boiling water
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, buttermilk, vegetable oil, egg substitute, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Slowly pour in the boiling water and stir until the batter is smooth and thin.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite chocolate frosting.
- For a richer chocolate flavor, add cup of chocolate chips to the batter. Adjust baking time if using a different size or shape of pan. To prevent sticking, line the bottom of the cake pan with parchment paper.
Notes
Variations
A basic egg-free chocolate fudge cake provides a canvas for numerous adaptations to suit diverse tastes and dietary needs. Potential variations include:
- Ingredient Swaps: Incorporate alternative flours, such as almond or gluten-free blends, to accommodate gluten sensitivities. Substitute regular sugar with coconut sugar or a sugar alternative for a lower glycemic index. Replace vegetable oil with melted coconut oil for a subtle coconut flavor.
- Regional Twists: Infuse the cake with spices like cinnamon, cardamom, or chili powder for a Mexican-inspired chocolate cake. Add a splash of coffee liqueur or espresso to the batter for an Italian mocha twist.
- Dietary Adjustments: For a vegan version, ensure that all ingredients, including the chocolate frosting, are plant-based. Increase the amount of flaxseed meal or applesauce to enhance binding in the absence of dairy. Reduce the amount of sugar for a less sweet dessert.
Serving Suggestions
A chocolate fudge cake, crafted with or without eggs, is a versatile dessert suitable for various occasions. Serving possibilities include:- Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent dessert.
- Accompany with fresh berries, such as raspberries or strawberries, to add a burst of brightness and acidity.
- Dust with powdered sugar or cocoa powder for an elegant, simple presentation.
- Pair with a warm beverage, such as coffee, tea, or hot chocolate, to complement the rich chocolate flavor.
Storage Tips
Proper storage is vital for preserving the freshness and flavor of this confection. Recommended storage practices are:- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to 1 week. Allow the cake to come to room temperature before serving to restore its texture.
- For extended storage, freeze the cake for up to 2-3 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator overnight before serving.