Chocolate cake without eggs is pretty easy when you make a quick substitution to a box mix. Although we’re not an egg free family we do have friends who are strict vegetarians. They will eat dairy products, but eggs are definitely off their list. I made an egg free chocolate cake for them using LivingNow gluten free all purpose flour and a recipe for Mom’s Chocolate Cake that was printed right on the side of the box. LivingNow is a special brand that’s made without dairy, wheat, soy, nuts, and eggs. Of course you can use any mix you’d like, but I suggest you make chocolate cake without eggs using the LivingNow brand, since the recipe was made with their special mix in mind.
LivingNow gluten free brand is part of Now Foods, and their flour is non-GMO. The product line is also free from artificial colors, flavors, and preservatives. This usually means that the user has to provide more at home ingredients to make a recipe, like sugar and vanilla flavoring. If you need to be corn free or sugar free, this is the way to go. You can easily add an alternative sweetener or flavoring to your cake mix. If you are worried about what’s hidden in flour mixes, you may want to check out this affordable bare bones mix.
Ingredients for Chocolate Cake without Eggs
The recipe ingredients are courtesy of LivingNow gluten free Brand foods. I’ve only made a few changes to their box recipe to accommodate for a chocolate cake without eggs. The original recipe calls for 2 eggs.
2 cups of LivingNow gluten free All-Purpose Flour
1 cup unsalted butter or spectrum palm oil (solid at room temperature)
1 1/2 cups white sugar (or sugar substitute)
1 teaspoon of liquid vanilla extract (use homemade vanilla or omit if you are corn-intolerant).
2 1/2 cups milk or milk substitute
1 teaspoon sea salt
7 teaspoons unsweetened cocoa
2 teaspoons baking soda
Egg Substitute Ingredients (to be combined in separate bowl)
4 Tablespoons ground flaxseed meal
1/4 teaspoon baking powder
6 tablespoons water
Directions for Chocolate Cake without Eggs
I measured and stirred together the flaxseed meal, baking powder, and water in a small bowl. Then I let it sit and gelatinize while I mixed the remaining dry ingredients for the cake.
The original recipe calls for sifting the baking soda, cocoa powder, salt, and flour mix. I have a Kitchen Aid Mixer and like to use it to sift flours. Rather than dirty up another bowl, I went ahead and added the rest of the ingredients and mixed on high for a couple of minutes until the batter held peaks.
The original recipe calls for a 9 x13 inch pan, but I wanted to make the cake using my bunt pan, so I opted to swap it out. You need to bake in a pre-heated 350 degree Fahrenheit oven for 45-50 minutes, longer if needed. Just make sure that when you insert a toothpick it comes out clean. If there’s batter stuck to it, go ahead and give your cake another 5-7 minutes in the oven.