Eggless Chocolate Cake Loaf With Chocolate Buttercream

Welcome to chocolate heaven with this super simple eggless chocolate cake. It's honestly so delicious and if you love chocolate cake as much as I do, you are definitely going to be right in your element whilst munching on this one! You may also like my eggless chocolate oreo cake loaf which is also a chocolate lover's dream.

It's super creamy and reminds me of a classic chocolate fudge gateau in some ways. With the buttercream, this chocolate cake is also nice and rich as well as being nice and spongey. I can't wait to hear what you think about it. Enjoy!

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INGREDIENTS FOR THIS RECIPE

• Soy milk – I believe that this is the best plant milk for making vegan cakes.

• Apple cider vinegar – Mix this into the soy milk to create vegan "buttermilk'.

• All-purpose flour – Also known as plain flour, this works best for me.

• Cocoa powder – You won't have a chocolate cake without this. You will also need it for the buttercream.

• Brown sugar – Demerara sugar is best for good moisture in a chocolate cake.

• Baking powder & Baking soda – These are the the two vital leavening agents that you'll need.

• Salt – Use fine sea salt.

• Rapeseed/Canola oil – These are both the same oil.

• Vanilla Extract – Enhances the flavours within your cake.

• Vegan butter block & Powdered sugar – For the buttercream.

HOW TO MAKE MY EGGLESS CHOCOLATE CAKE LOAF

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

STEP BY STEP INSTRUCTIONS

STEP ONE

Add the vinegar to the plant milk. Stir, then wait for it to curdle.

STEP TWO

Add your dry ingredients to a bowl. Mix them.

STEP THREE

Pour the curdled soy buttermilk into the dry ingredients.

STEP FOUR

Add the remaining wet ingredients to your mixture.

STEP FIVE

Now, fold the dry ingredients into the wet ingredients. Don't mix at all. Fold until all the flour pockets have gone and the mixture is combined.

STEP SIX

Next, equally empty the cake batter into the two prepared tins. Bake in a preheated oven for 20 minutes.

STEP SEVEN

Remove your cakes from the oven and let them cool fully.

For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.

TIPS FOR MAKING AN EGGLESS CAKE

• Pre-heat your oven for at least 15-20 minutes before you start baking. Before baking your eggless chocolate cake, it is incredibly important that your oven reaches the suggested temperature. This means your cake to bake to the correct consistency.
• Use two loaf pans (20cm x 10cm). You should end up to two equal chocolate cake halves. Spread buttercream on the flat sides.
• Make vegan buttermilk instead of adding ingredients separately. To make your vegan ‘buttermilk’ you need mix the apple cider vinegar to your soy milk. Buttermilk has a very high level of acidity which then gives vegan cakes a delicious, fluffy texture and a wonderful crumb. Buttermilk also breaks down gluten.
• Instead of mixing, fold instead. Over mixing gives any cake batter is usually a bad idea, resulting in an unwelcome texture. Try not to mix at all. I always like to fold the mixture gently over itself until there are no flour pockets left. Be patient during this step.
• Each oven is different! Depending on how old they are, some ovens will heat up inaccurately. Although there isn’t much you can do about this, just be aware that when a skewer comes out completely clean, your cake is ready. Keep an eye on it.

FREQUENTLY ASKED QUESTIONS

WHY IS MY CHOCOLATE CAKE DRY?

You may have measured out the ingredients incorrectly. This causes the ratio between the wet and dry ingredients to also be wrong. Alternatively, your oven temperature may have been too high, causing the cake to dry out quickly.

WHY IS MY CHOCOLATE CAKE FALLING APART?

This is usually because too much flour has been added to the cake. It could also be because the batter has been over-mixed.

HOW TO STORE MY EGGLESS CHOCOLATE CAKE LOAF

I recommend that you store your vegan chocolate cake in an airtight container at room temperature for up to three days. If you prefer to refrigerate your cakes, store in for up to 4 days (also in an airtight container). Do not freeze.

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