Why make this recipe
Eggless Chocolate Cake Super Moist is an excellent choice for anyone looking to enjoy a delicious dessert without using eggs. This cake is perfect for those with egg allergies or for vegans. It is rich, moist, and exceptionally easy to make. The combination of sour cream and coffee gives it a unique depth of flavor that keeps everyone coming back for more.
How to make Eggless Chocolate Cake Super Moist
Ingredients:
- 3 cups whole sour cream
- 3 cups all-purpose flour
- 1/2 cup unsweetened real cocoa powder
- 1 tablespoon pure vanilla extract
- 5 cups bittersweet chocolate chunks
- 1 1/3 cups powdered sugar
- 1 teaspoon baking powder
- 3/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cups freshly brewed coffee (decaf is fine)
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon table salt
Directions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, combine the sour cream, olive oil, and granulated sugar. Mix until well blended.
- Add the vanilla extract, lemon juice, and coffee to the mixture. Stir until combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the bittersweet chocolate chunks and powdered sugar.
- Pour the batter into the prepared cake pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
How to serve Eggless Chocolate Cake Super Moist
This cake is perfect on its own, but you can serve it with a scoop of vanilla ice cream or a drizzle of chocolate syrup. It pairs well with fresh berries or a dollop of whipped cream for an extra indulgent treat.
How to store Eggless Chocolate Cake Super Moist
Store any leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Tips to make Eggless Chocolate Cake Super Moist
- Make sure to measure your ingredients accurately for the best results.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Let the cake cool completely before frosting or cutting to prevent it from crumbling.
- Experiment by adding nuts or chocolate chips to the batter for extra texture.
Variation
You can add a splash of orange or almond extract for a different flavor profile. Alternatively, try substituting some of the all-purpose flour with whole wheat flour for a healthier version.
FAQs
Can I use a different type of sweetener instead of sugar?
Yes, you can use alternatives like coconut sugar or agave syrup, but make sure to adjust the measurement accordingly.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Can I prepare the batter in advance?
It is best to bake the cake immediately after preparing the batter for the best texture. If you must prepare it in advance, store it in the fridge and bake it within a few hours.
Eggless Chocolate Cake Super Moist
Ingredients
Wet Ingredients
- 3 cups whole sour cream
- 3/4 cup olive oil
- 2 cups freshly brewed coffee (decaf is fine)
- 1 tablespoon pure vanilla extract
- 2 tablespoons lemon juice
- 2 cups granulated sugar
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder high-quality recommended
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 1 1/3 cups powdered sugar
Add-ins
- 5 cups bittersweet chocolate chunks
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, combine the sour cream, olive oil, and granulated sugar. Mix until well blended.
- Add the vanilla extract, lemon juice, and coffee to the mixture. Stir until combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the bittersweet chocolate chunks and powdered sugar.
Baking
- Pour the batter into the prepared cake pan and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.