Description
A simple, foolproof chocolate cake recipe using the best egg substitutes like flax eggs, applesauce, or aquafaba.
Ingredients
1 ½ cups all-purpose flour
½ cup cocoa powder
1 cup sugar
1 tsp baking soda
½ tsp salt
1 cup non-dairy milk
⅓ cup oil
1 tbsp vinegar
1 tsp vanilla
1 egg substitute of choice (flax egg, applesauce, banana, aquafaba)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients in another bowl.
4. Add chosen egg substitute and combine.
5. Stir wet mixture into dry until smooth.
6. Pour batter into prepared pan.
7. Bake for 30–35 minutes.
8. Cool completely before frosting.
Notes
Best substitutes: flax egg for structure, applesauce for moisture, aquafaba for fluff.
Store covered at room temp 2 days or refrigerate 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: egg substitutes for chocolate cake, vegan baking, egg-free dessert