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Eggless Chocolate Cake Recipe

How to make a moist and fluffy eggless chocolate cake with ermine frosting. Tastes so good, you won't even notice it's eggless!
5 from 13 votes
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Prep Time: 10 mins
Cook Time: 40 mins
Serves: 6 cups
Calories: 1694kcal

Ingredients

Eggless Chocolate Cake

  • 12 ounces (340 g) all purpose flour
  • 16 ounces (454 g) granulated sugar
  • 4.5 ounces (128 g) natural cocoa powder like Hershey's
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 ounces (142 g) unsweetened applesauce
  • 9 ounces (255 g) buttermilk or regular milk plus 1 Tablespoon of white vinegar
  • 9 ounces (255 g) hot coffee
  • 5 ounces (142 g) vegetable oil
  • 1 Tablespoons vanilla extract

Ermine Buttercream

  • 14 ounces (397 g) granulated sugar
  • 3 ounces (85 g) all-purpose flour
  • 16 ounces (454 g) milk
  • 16 ounces (454 g) unsalted butter softened but not melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Instructions

Eggless Chocolate Cake

  • Heat oven to 350ºF and prepare two 8” cake pans with cake goop or another preferred pan release 
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. 
  • Add in the applesauce, buttermilk, oil, and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
  • Turn the mixer down to low and add in the hot coffee and mix until just its just combined. 
  • Pour the batter into your prepared cake pans. Bake the cakes at 350ºF for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting. I wrap my cakes in plastic wrap and freeze them for at least 30 minutes to lock in moisture. 

Ermine Frosting

  • Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it!
  • Slowly add in your milk, whisk to combine, and bring your heat to medium-high.
  • Bring the mixture to a simmer, whisk continuously until it is very thick and pudding-like. This will take a few minutes. Once it's simmering, cook for one minute more to get the flour taste out.
  • (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.
  • Transfer the base to a heat-proof bowl and place some plastic wrap on top so that it's touching the surface so that a skin does not form. Let it cool in the fridge for a few hours or overnight until it's completely cool and not warm at all.
    Or you can spread onto a shallow sheet pan, cover with plastic, and freeze for 30 minutes to cool faster. If it's even a little warm it will melt your butter later.
  • Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes.
  • Once the butter is fluffy, place the cooled flour mixture into a piping bag and slowly pipe it into your butter as your whip. Incorporating slowly insures a smooth buttercream. 
  • Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.
  • Frost and decorate your cake any way you want! Watch the video for more ideas.

Notes

  1. No buttermilk? You can make your own buttermilk 
  2. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  3. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
  4. Make your own pan release (cake goop!) The best pan release ever! 
  5. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
  6. A stand mixer works best for this cake recipe, but you can also use a hand mixer. Just go by look and consistency instead of time while mixing, you will have to mix for longer. I use a Bosch Universal Plus mixer!

Nutrition

Serving: 1slice | Calories: 1694kcal (85%) | Carbohydrates: 218g (73%) | Protein: 16g (32%) | Fat: 92g (142%) | Saturated Fat: 62g (310%) | Trans Fat: 2g | Cholesterol: 175mg (58%) | Sodium: 1041mg (43%) | Potassium: 735mg (21%) | Fiber: 9g (36%) | Sugar: 151g (168%) | Vitamin A: 2089IU (42%) | Vitamin C: 1mg (1%) | Calcium: 251mg (25%) | Iron: 7mg (39%)