Moist Eggless Chocolate Cake
Rich Moist Elegantly Chocolate Cake. A truly eggless cake doesn't have baking powder in it. This is because the baking powder has Cream of Tartar or powdered egg as one of its components. Cream of Tartar is made from the crystalized residue from the vats of some brands of wine are fermented with egg whites.
- Mixing Bowl
- Measuring Cup
- Set of Measuring spoons
- 8" Non-Stick Cake Pans Bake time 31 minutes 355 degrees SE USA humidity factors)
- 2 1/4 Cups Cake Flour sifted (my preferred down)
- 1 Tbsp All-Purpose Flour (Use this flour to prepare the cake pans.)
- 2 Tbsp Unsalted butter (Use this butter to prepare the cake pans.)
- 1 Stick salted butter - melted
- 1 9 oz Dairy Free Dark chocolate morsels (my preferred is Enjoy Life brand as it is has 69% cacao chocolate and is free from 14 allergens)
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/4 cups Brown sugar (lightly packed down)
- 1 Cup Hot Water (The Hot water helps to activate the baking soda, allowing the cake to rise. )
- 2 Tbsp Flaxseed - replaces the egg. Must add 5 Tbsp of water or heavy cream and allow to sit for 3 minutes, then add to the bowl for the cake mix.) This replaces 2 eggs
- 1 Cup Milk, or my preference is 5.3 ounces of plain Greek yogurt plus 1/4 cut of heavy cream)
- 2 Tbsp Vanilla extract (30 ml)
- 3 Tbsp Applesauce no sugar added (my preferred is Motts) This is the replacement for the 3rd egg.
- Preheat the oven to 179 Celsius or 355 degrees Fahrenheit
- Prepare the cake pans with butter and a light dusting of flour
- Sift together the dry ingredients in a separate bowl add the Flour, Baking Soda, Salt. Stir to combine. set aside.
- Add the butter, brown sugar, and vanilla to the mixing bowl. Stir to combine.
- Add the milk or equivalent (milk/Greek yogurt combo) to the bowl and stir to combine.
- Using a double boiler, melt the chocolate morsels and add to the batter mixture in the mixing bowl. Fold it into the batter.
- Add the dry ingredients that you sifted and set aside earlier to the mixing bowl with the wet ingredients.
- Stir together until the flour is incorporated into the mixture
- Add the hot water. Stir to combine.
- Then use the hand mixer to blend for about 1 minute.
- Pour the batter equally into the 2 cake pans. To level out the batter, you can gently shake the pan side to side.
- Place in the oven on the center rack to bake
- After 31 minutes to check for doneness by inserting a toothpick or fork into the cake. If it comes out clean, it is done. Also, another way to check is if you lightly press the top center of the cake, if it springs back that is a good sign it is done.
- Remove pans from the oven and let rest for 10 minutes. Then take a butter knife and go around the edges to release the sides from the pan.
- Remove the cake from the pans and let it completely cool for 50 minutes before frosting
