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best moist eggless chocolate cake recipe, vegan chocolate cake with buttercream frosting
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5 from 11 votes

Easy Chocolate Cake | Vegan Chocolate Cake with 5 minute Buttercream Frosting

Eggless Chocolate cake is one of the best, soft, moist, amazingly delicious chocolate recipes you will ever make.
If you are looking for a chocolate cake recipe that requires no fancy equipment like a beater or mixer, then you are at the right place. I have just used a simple spatula and a whisk.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, sweets
Cuisine: American, European, Indian
Diet: Vegan, Vegetarian
Servings: 8
Calories: 331kcal
Author: Kushi

Equipment

  • 1 Baking round pan

Ingredients

  • 1 ½ cups All purpose flour or Maida
  • ¼ cup Cocoa powder
  • ½ teaspoon Instant coffee powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Sugar
  • 1 cup Water
  • ⅓ cup Oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract

For chocolate buttercream frosting

  • ¼ cup Butter softened
  • ¼ cup Cocoa powder
  • 1 to 1 ½ cups Confectioner's sugar
  • 1 teaspoon Vanilla extract
  • 2 to 3 tablespoon Milk or as required.

Instructions

MAKING OF CHOCOLATE CAKE (EGGLESS + VEGAN

  • Grease an 8-inch cake pan. Preheat the oven to 350 degrees F.
  • In a bowl, add flour, cocoa powder, coffee powder, baking soda, salt, and mix. Keep this aside.
    1 ½ cups All purpose flour or Maida, ¼ cup Cocoa powder, ½ teaspoon Instant coffee powder, 1 teaspoon Baking soda, ½ teaspoon Salt
  • In another bowl, add sugar and water and mix until sugar dissolves. To this, add oil, lemon juice, vanilla extract, and mix.
    1 cup Sugar, 1 cup Water, ⅓ cup Oil, 1 tablespoon Lemon juice, 1 teaspoon Vanilla extract
  • Finally, add the dry ingredients to the wet ingredients, and use a whisk to mix until just combined.
  • Transfer the prepared batter to a greased pan and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted comes out clean.
  • Let this sit for 10 minutes. Then remove the cake from the pan and let it cool completely on a wire wrack. Check the video here.

TO PREPARE THE 5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

  • In a bowl, add softened butter and cream it with a spatula until light and smooth. To this, add cocoa powder and mix.
    ¼ cup Butter softened, ¼ cup Cocoa powder
  • Add confectioner’s sugar and vanilla extract, and mix. Now slowly add milk in 1 tablespoon increments till you get a smooth, easily spreadable frosting of desired consistency. Check out the video here.
    1 to 1 ½ cups Confectioner's sugar, 1 teaspoon Vanilla extract, 2 to 3 tablespoon Milk or as required.
  • Spread the frosting (icing) on top of the cake and decorate it with some sprinkles.

Video

Notes

  • If you want a richer cake, use milk instead of water and butter instead of oil.
  • I have used coconut oil, and I love the flavor it gives to the cake.
  • You can add choco chips, dry fruits & nuts of your choice to the cake batter.
  • Use heavy cream instead of milk while making buttercream frosting for a richer flavor.

Nutrition

Calories: 331kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 331mg | Potassium: 115mg | Fiber: 3g | Sugar: 25g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg