What Are the Best Tips for Making Eggless Chocolate Cake?

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  • Written By: Brandon May
  • Edited By: Heather Bailey
  • Last Modified Date: 01 April 2020
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There are many different ways to make an eggless chocolate cake, none of which compromise flavor or texture of the final baked product. Soaked flaxseed is a popular way to replace eggs in baking cakes or cupcakes, as the seeds are very similar in texture to fresh eggs. Mashed or pureed bananas, avocado and tofu are also ways to replace the liquid and volume of eggs in baking a chocolate cake. With all egg substitutes, it is important to add an additional amount of leavening agent, like baking soda or baking powder, as eggs contain naturally occurring leavening agents that help a baked item rise.

Soaked flaxseed is a popular egg substitute in an eggless chocolate cake recipe, which is basically a mixture of ground flaxseed, water and baking powder. This egg substitute may be suitable for cakes that do not rise significantly, like chocolate tortes. Adding one tablespoon of ground flaxseed to three tablespoons of fresh water can replace one egg in a recipe, after allowing the flaxseed to soak until it resembles the texture of an egg. An extra dash of baking powder to this egg substitute will help aid in the natural leavening power of the replaced eggs.


In many vegan and egg-free cake recipes, the use of water, baking soda and vinegar are often called for to help substitute for the leavening action of traditional eggs. The acidic medium in the vinegar works with the water and baking soda to help an eggless chocolate cake rise and become fluffy. Both the water and vinegar also provide bulk to the recipe, as well as necessary liquid, all of which is normally supplied by whole eggs in most cake recipes. Extra leavening agents like baking powder are also added to the water and vinegar mixture, as eliminating eggs reduces natural leavening properties.

An eggless chocolate cake can also use mashed banana or avocado as a replacement for eggs, mixed with a little extra leavening agent like baking powder. Pureed tofu can also replace eggs in an eggless chocolate cake recipe, blended with a little water, a teaspoon of vinegar and baking soda. There are some egg substitutes available on the market that can easily be used in baking recipes for vegans and those with egg allergies, often available in powdered form. Adding water to these powdered forms of egg substitutes often works well in cakes, cupcakes or other baked goods.


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Post 2

@Scrbblchick -- My mom used to make that cake when she was low on baking supplies! She said it was popular during World War II, when it was much harder to get butter and eggs, but you could get oil and flour.

I'm betting nearly every beginning baker has tried that recipe. You couldn't mess it up unless you tried, or did something like use self-rising flour. That could mess it up, but not much else can!

Post 1

Baking soda and vinegar, indeed! The first chocolate cake I ever made was eggless. It's often called a "wacky cake" and you mix up cocoa, sugar, flour, baking soda and salt in the pan you intend to bake it in, usually an 8-by-8.

Then, you make three "wells" in the dry mixture. In one, you put oil (like vegetable oil), in the second, vinegar and in the third, vanilla. Mix all this up until it's crumbly. Pour a cup of warm water over all of it and stir just a little. Bake for 30-40 minutes. Eggless chocolate cake. No need for all the elaborate substitutions, unless you're doing something like a wedding cake.

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