I came home from work yesterday craving a piece of chocolate cake. I knew I didn’t have any in the house, but I figured it wouldn’t take long to whip one up. I started gathering the ingredients, flour, sugar, eggs… no, wait, what’s this? I have no eggs! How could I have run out of eggs?! Oh, yes… it was then I remembered that I used the last of the eggs when I made french toast earlier in the week. Not a problem though. I’ve had this recipe for an Eggless Chocolate Cake that I’ve been wanting to try for quite a while now, and here was the perfect opportunity!
Putting together this cake was super easy. You just mix all of the ingredients together in one bowl, and in no time at all you have a moist, light, and very yummy chocolate cake. The cake is delicious all by itself, but if you really want to top it off in spectacular fashion, try it with the Salted Caramel Glaze. The salted caramel pairs so perfectly with the chocolatey goodness of the cake.
I’ve never been so happy to have run out of eggs.🙂
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 cups water
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 12-inch tube or bundt pan.
In a large bowl, combine flour, cocoa, baking soda and salt. Add sugar and mix together.
Add oil, water and vanilla. Whisk with a wire whisk until thoroughly mixed and batter is smooth.
Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 10 minutes. Invert onto serving plate and cool completely. Prepare Salted Caramel Glaze. (recipe below)
Salted Caramel Glaze
4 tablespoons butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 cup milk
1/2 teaspoon sea salt
1 cup powdered sugar
In a medium sized sauté pan, melt the butter. Add sugars and milk. Stir until blended and cook over medium-low heat for 2 minutes. Increase heat and boil for about 2 minutes, until small bubbles cover the surface of the glaze. Remove from heat and stir in sea salt. Let glaze cool to room temperature, then whisk in the powdered sugar. Spoon glaze over cake.