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There are many different ways to make an eggless chocolate cake, none of which compromise flavor or texture of the final baked product. Soaked flaxseed is a popular way to replace eggs in baking cakes or cupcakes, as the seeds are very similar in texture to fresh eggs. Mashed or pureed bananas, avocado and tofu are also ways to replace the liquid and volume of eggs in baking a chocolate cake. With all egg substitutes, it is important to add an additional amount of leavening agent, like baking soda or baking powder, as eggs contain naturally occurring leavening agents that help a baked item rise.
Soaked flaxseed is a popular egg substitute in an eggless chocolate cake recipe, which is basically a mixture of ground flaxseed, water and baking powder. This egg substitute may be suitable for cakes that do not rise significantly, like chocolate tortes. Adding one tablespoon of ground flaxseed to three tablespoons of fresh water can replace one egg in a recipe, after allowing the flaxseed to soak until it resembles the texture of an egg. An extra dash of baking powder to this egg substitute will help aid in the natural leavening power of the replaced eggs.
In many vegan and egg-free cake recipes, the use of water, baking soda and vinegar are often called for to help substitute for the leavening action of traditional eggs. The acidic medium in the vinegar works with the water and baking soda to help an eggless chocolate cake rise and become fluffy. Both the water and vinegar also provide bulk to the recipe, as well as necessary liquid, all of which is normally supplied by whole eggs in most cake recipes. Extra leavening agents like baking powder are also added to the water and vinegar mixture, as eliminating eggs reduces natural leavening properties.
An eggless chocolate cake can also use mashed banana or avocado as a replacement for eggs, mixed with a little extra leavening agent like baking powder. Pureed tofu can also replace eggs in an eggless chocolate cake recipe, blended with a little water, a teaspoon of vinegar and baking soda. There are some egg substitutes available on the market that can easily be used in baking recipes for vegans and those with egg allergies, often available in powdered form. Adding water to these powdered forms of egg substitutes often works well in cakes, cupcakes or other baked goods.