Home All Recipes Eggless Chocolate Cake / Eggless Small Chocolate Cake

Eggless Chocolate Cake / Eggless Small Chocolate Cake

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Eggless Chocolate Cake / Eggless Small Chocolate Cake is moist, tender, super chocolatey, and delicious with chocolate buttercream frosting. The recipe is straightforward and comes together very quickly with a few ingredients. This small 6-inch cake yields 4-6 servings, perfect for a little family celebration. 

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About Eggless Chocolate Cake

I often make a chocolate cake because my family loves it. So making a small one is more manageable, and we can have the portion control as well. 

It’s also suitable for a birthday celebration, where only a little family is involved. Or if you have a special occasion for just two of you, go for this cake.

Texture: This cake is amazingly moist and soft with tender crumbs. It literally melts in the mouth with a velvety texture.

Flavor: Full of chocolate flavor with a sweet hint of vanilla. The frosting adds a buttery and chocolatey flavor to the cake.

Which Cocoa Powder To Use

  • If you are confused about which cocoa powder to use, Dutch-process or natural, go with what you have in your pantry. So that means you can bake this cake with either one. 
  • However, I have used Dutch-process cocoa powder to make this cake. I have both available in my pantry, but I prefer Dutch-processed. The reason is I love how Dutch-process cocoa powder provides a darker color to the cake with a mellow taste.
  • But you will get an amazingly delicious eggless chocolate cake with either one. 

How To Prepare Baking Pans

  • The best practice is to grease the pan and line it with parchment paper. Also, grease the parchment paper.
  • If you don’t want to use parchment paper, make sure to spray the pan with non-stick oil spray generously. Or grease the pan with butter and lightly flour it; tap the pan to remove excess flour.

How To Divide Batter Evenly into Each Pan

Generally, eyeballing is good enough to divide batter into each pan. But if you want to be very precise, there are a couple of techniques to use.

Take the batter into a large measuring cup, and check how much batter you have in total. And then, divide into half and pour into each pan.

The other way is to use a scale. Weigh your batter and also check the weight of the pan. Then divide the batter with equal weight into each pan.

Why Will You Love This Eggless Small Chocolate Cake

  • Moist, Tender, and Delicious
  • Super Chocolatey
  • Easy and Quick Recipe
  • Few Ingredients Needed
  • Frosted with Creamy Chocolatey Frosting
  • Perfect For a Small Family

Step by Step Directions

For a Small Eggless Chocolate Cake

  • Preheat oven to 350° F.
  • Grease two 6 inch pans with oil spray or with melted butter. Then line them with parchment paper.
  • Grease the parchment paper as well. Set aside.
  • Add 2 teaspoon white vinegar into milk, mix and set aside. Instead of white vinegar, we can also use the same amount of lemon or lime juice.
  • In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together, whisk well.
  • Add granulated sugar and mix until well combined.
  • In a large mixing bowl, mix oil, prepared buttermilk (milk + white vinegar), and pure vanilla.
  • Add dry ingredients into wet, and mix until well combined. But do not overmix.
  • Pour the batter evenly into two pans. We can weigh the batter and pour the same exact amount of batter in each pan for even distribution.
  • Bake the cake layers for 25 – 30 minutes or until the cake tester inserted into the center comes out clean.
  • Remove the pans from the oven and transfer them onto a cooling rack.
  • Allow them to cool completely in the pan before removing.

For a Chocolate Buttercream Frosting

  • With a hand-held electric mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, for about 1-2 minutes.
  • Add confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla. Beat on low speed until everything is combined.
  • Then increase the speed to high and beat until the frosting is creamy, fluffy, and smooth for 2-3 minutes.
  • If the frosting is too thin, add more confectioners’ sugar, 2-3 tablespoon Or if it is too thick, add a tablespoon or two tablespoon cream or milk.
  • Use this frosting right away to ice the cake. Or cover it tightly and place it in the refrigerator for up to two days.

Assemble the Cake and Frost

  • Make sure that the cake layers are completely cool down before you start to frost the cake.
  • Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface. Take one cake layer and place it on the cake stand or cake rotating stand or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.

Frequently Asked Questions

Can I Make Only One Layer of Eggless Chocolate Cake?

  • Yes! The recipe is very straightforward, with few ingredients. You just have to divide each element in half and bake the cake in one pan. 
  • That is how I often do when we are craving a chocolate cake. Or my son asks for a cake all of a sudden. With one layer cake, you get a small cake, perfect for only a few servings. 
  • We can either frost the one-layer cake or enjoy it with a dollop of ice cream. The other best way is to top the cake with whipped cream, and a delicious dessert is ready post-dinner.
  • If you like to have a sweet treat with your cup of tea or coffee, you should consider making this eggless small chocolate cake. Do not frost cake and enjoy it as it is with your afternoon tea or coffee.

Can I Use Any Other Frosting For This Eggless Chocolate Cake?

  • I have made delicious, creamy, and rich chocolate buttercream frosting for this cake. It makes the cake more unique and more chocolatey. 
  • But you can frost the cake with your choice of frosting. The other options to ice this cake are vanilla buttercream, cream cheese frosting, Oreo cream cheese frosting, or anything else you desire.
  • If you don’t want the frosting, half the recipe, make only one layer of cake. Then dust the cake with some icing sugar or enjoy it as it is.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Eggless Cakes

  • Carrot Cake Eggless / How To Make Eggless Carrot Cake
  • Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake
  • The Best Vanilla Cake Eggless / Eggless Vanilla Cake
  • Eggless Red Velvet Cake / Red Velvet Cake with Cream Cheese Frosting

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5 from 1 vote

Eggless Chocolate Cake / Eggless Small Chocolate Cake

This cake is very easy to make, and it is deliciously chocolatey, moist, and tender.
AUTHOR – Jigna
COURSE – Dessert
DIET – Vegetarian Eggless
PREP TIME – 10 minutes
COOK TIME – 25 minutes
TOTAL TIME – 35 minutes
SERVINGS – 8 Pieces

1 Cup = 240 ML

Ingredients

  

For Eggless Chocolate Cake

  • 1 Cup all-purpose flour
  • ½ Cup cocoa powder (I have used Dutch-process cocoa powder)
  • 1 Cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Cup milk + 2 teaspoon white vinegar
  • ½ Cup oil (Vegetable, canola, or sunflower)
  • teaspoon pure vanilla

For The Chocolate Buttercream:

  • ½ Cup butter unsalted and softened to room temperature
  • Cups confectioners’ sugar (See notes)
  • ¼ Cup cocoa powder
  • 2 tablespoon heavy cream or milk (See notes)
  • Pinch of salt
  • 1 teaspoon pure vanilla

Instructions

For Eggless Chocolate Cake:

  • Preheat oven to 350° F. Grease two 6 inch pans with oil spray or with melted butter and line them with parchment paper. Grease the parchment paper as well. Set aside.
  • Add 2 teaspoon white vinegar into milk, mix and set aside.
  • In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together, whisk well.
  • Add granulated sugar and mix until well combined.
  • In a large mixing bowl, mix oil, prepared buttermilk (milk + white vinegar), and pure vanilla.
  • Add dry ingredients into wet, and mix until well combined. But do not overmix.
  • Pour the batter evenly into two pans. Bake the cake layers for 25 – 30 minutes or until the cake tester inserted into the center comes out clean.
  • Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

For The Chocolate Buttercream:

  • With a hand-held electric mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, for about 1-2 minutes.
  • Add confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla. Beat on low speed until everything is combined. Then increase the speed to high and beat until the frosting is creamy, fluffy, and smooth for 2-3 minutes.
  • If the frosting is too thin, add more confectioners’ sugar, 2-3 tablespoon Or if it is too thick, add a tablespoon or two tablespoon cream or milk.

Assemble the Cake and Frost:

  • Make sure that the cake layers are completely cool down before you start to frost the cake.
  • Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface. Take one cake layer and place it on the cake stand or cake rotating stand or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire or enjoy it as it is.

Recipe Notes

  1. Confectioners’ Sugar: If your frosting is too thin, add more sugar, maybe 2-3 tablespoon more.
  2. Heavy cream or Milk: If your frosting is too thick, add 1 -2 tablespoon more cream or milk.

Nutrition Info (Approximate Values)

Nutrition Facts
Eggless Chocolate Cake / Eggless Small Chocolate Cake
Amount Per Serving
Calories 330
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 9mg3%
Sodium 201mg9%
Potassium 206mg6%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 28g31%
Protein 5g10%
Vitamin A 110IU2%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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