Nanas Easy No Egg Chocolate Cake Recipes

MOIST EGGLESS CHOCOLATE CAKE (WITH VINEGAR)

Moist Eggless Chocolate Cake (with Vinegar) image

Here is an easy-to-make moist eggless chocolate cake recipe that yields deliciously moist and fudgy chocolate cake. Its so easy to make, you can whip it up anytime without much effort!

Provided by Priya Maha

Categories Dessert

Time 1h29m

Number Of Ingredients 16

Ingredients

300 g plain flour
30 g cocoa powder
1 ½ tsp baking soda
½ tsp salt
280 g castor sugar
250 ml oil
240 ml hot water
120 ml milk
½ tbsp vinegar
2 tbsp instant coffee (optional)
2 tsp vanilla essence
200 g butter (salted)
370 g powdered sugar (sifted)
30 g cocoa powder
1 tsp vanilla essence
1 tbsp milk (optional)

Steps:

Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
Mix instant coffee powder into hot water and leave aside.
Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
Use the chocolate buttercream to fill and cover the cake.

Nutrition Facts : Calories 3776 kcal, Carbohydrate 464 g, Protein 25 g, Fat 214 g, SaturatedFat 65 g, Cholesterol 222 mg, Sodium 2291 mg, Fiber 14 g, Sugar 326 g, ServingSize 1 serving

EGGLESS CHOCOLATE CAKE II

Eggless Chocolate Cake II image

You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.

Provided by GINGER P

Categories Desserts Cakes Chocolate Cake Recipes

Yield 24

Number Of Ingredients 8

Ingredients

4 ½ cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
½ teaspoon salt
3 tablespoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 276 calories, Carbohydrate 45 g, Fat 9.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 208 mg, Sugar 25.3 g

NANA'S EASY NO EGG CHOCOLATE CAKE

Nana's Easy No Egg Chocolate Cake image

This recipe came from a collection of recipes from members of The American Rose Society given to me by my mother-in-law in the late 1960's. I started making it for my young family because I was looking for a cake I could make without eggs. It was so easy, so moist and they loved it. We had it for dessert about 3-4 times a month when they were growing up. When we're together, I still make it for them and my grandchildren, who refer to it as Nana's Chocolate Cake. It's been a real hit for over 40 years.

Provided by Chef SusieQ 2

Categories Dessert

Time 1h

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons Hersheys cocoa powder
3 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
2 tablespoons cider vinegar
2/3 cup vegetable oil
2 cups water
1/2 cup butter
6 tablespoons milk
4 tablespoons Hersheys cocoa powder
1 teaspoon vanilla
1 lb confectioners' sugar

Steps:

Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
Chocolate Frosting.
Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner's sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.

Nutrition Facts : Calories 589.8, Fat 20.8, SaturatedFat 6.7, Cholesterol 21.4, Sodium 477.9, Carbohydrate 97.9, Fiber 1.7, Sugar 70.5, Protein 4.4

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