Recipe Video: Eggless and Butterless Moist Chocolate Cake

March 13, 2015

Enjoy a moist chocolate cake that’s eggless and butterless. You can also make it dairy-free by using dairy-free milk. It is so moist you don’t even need icing.

The recipe below is an updated one. I made slight changes. I didn’t delete or replace the old post, though. I love your comments so I don’t want to lose them. I hope you will enjoy.

CLICK HERE TO WATCH THE RECIPE VIDEO

Old post:

At the beginning of 2015, I challenged myself to bake something without eggs and butter. Don’t think that I am losing my love for eggs and butter, because that would not happen. 😀 The reason behind that is I wanted to minimize my cost monthly.

thenotsocreativecook-Eggless&ButterlessChocCake

Most of the time, like 99.9%, I always buy 60 pieces of eggs (for cooking and baking) and that should be my maximum limit. But there are times that I buy more than that. Can you tell me now how I really adore eggs? I sometimes eat eggs five times in a day, especially when I stress-eat, which I know a crazy thing to do.

However, there are times that I don’t eat eggs in three days or even more than that… but when I do start eating eggs again, that will be, well, you know what happens with the eggs and the egg monster. I pretend that the 30 pieces are for baking, depending on what pops up… which, I know and I admit that I maybe consume less than 30 for baking. The rest? Don’t ask.

thenotsocreativecook-Eggless&ButterlessChocCake2

As for the butter, I consume almost 800g of butter monthly… but that was before. Since January I tried to minimize my consumption of butter… and I did. When I want to bake something, I make sure that I will just consume 400g (or less) butter in a month and that is one of the reasons why I plan what I want to bake or cook for the month… which I cannot really follow. 😛

Because as I said, you have so many recipes to cross-off and my mind is still downloading the others. 😀  

I am taking this with me at Fiesta Friday #291 and this week, Diann @ Of Goats and Greens and I are co-hosting. Please join us.

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Eggless and Butterless Moist Chocolate Cake (with dairy-free option)

Enjoy a moist chocolate cake that's eggless and butter-free. You can also make it dairy-free by using dairy-free milk.

Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 198 g (1 1/2 cup + 2 tbsp) all-purpose flour sifted
  • 210 g (1 cup) white fine sugar
  • 48 g (2/3 cup) cocoa powder
  • 4 tsp baking powder
  • Pinch of salt
  • 460 ml (1 3/4 cup + 2 tbsp) whole milk room temperature
  • 45 ml (3 tbsp) canola oil or any light-tasting oil
  • 5 ml (1 tsp) vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 320 F. Prepare round cake pan and grease using oil. Set aside.

  2. Using a sieve, sift the flour over a bowl. Add sugar, cocoa powder, baking powder, and a pinch of salt. Mix everything.

  3. In another bowl, add milk, oil, and vanilla extract. Mix everything, making sure not to overmix.

  4. Transfer the batter to the prepared baking pan.

  5. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out with few crumbs, but not wet batter.

  6. Let the cake cool completely before removing from the pan.

  7. Dust with powdered sugar just before serving, if desired.

Recipe Notes

I use UK measuring cups. 

For dairy-free cake, use a dairy-free milk. 

This can be kept at room temperature up to 3 days and stays longer in the fridge. 

The cake can be heated in a microwave oven (without the powdered sugar) for a few seconds or minutes or in a preheated oven for 5 minutes. 

Thanks a bunch for spending your precious time with me!

I am also sharing this at

Full Plate Thursday,447 | Happiness is Homemade |What’s For Dinner? Sunday link up #216 | Mix it up Monday | Melt in your Mouth Monday Recipe Blog Hop #426 | Cook Blog Share | The Super Fabulous Friday Linky Party #2 |

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