If you are looking for a perfectly lovely chocolate cake that is allergy friendly, this Egg-Free Chocolate, Chocolate Chip Cake is a great place to start! Rich, deep chocolate flavor and an unbelievably tender crumb gives you pure heaven, bite after bite.
Our neighbor is a sweet gal who is severely allergic to eggs and can’t eat 99% of my baked goods. She often shares her baking projects with us and I wanted to reciprocate. I went looking for an egg-free recipe that I could make for her and I found this fun Chocolate, Chocolate Chip Cake! I am thrilled to be able to share this luscious chocolate cake with her!
Mini Semisweet Chocolate Chips melt quickly for the ganache and I found them at Whole Foods
On top of being egg-free, this recipe is also gluten and nut-free! And if you use nut-free non-dairy milk, it is also dairy-free. Be sure to use dairy-free cream for the ganache or just leave it off. It is so easy to make this cake safe for nearly everyone in your circle!
There isn’t a lot of chocolate in this recipe, so you want to use the best quality you can afford. Use a high grade cocoa powder for the cake and semisweet chocolate for the ganache. You will love the results!
Before (L) and after (R) baking – note the binder clip that helps keep the parchment in place!
I was out of dark Dutch cocoa so I used natural cocoa powder. The cake isn’t as dark as it would have been but is still delicious! The two cocoas aren’t always interchangeable but in this case it was OK.
This recipe calls for cake flour which you may not have on hand. It is simple to make and all it takes is all-purpose flour and cornstarch. For every cup of flour, remove two tbsp of the flour and replace it with two tbsp of cornstarch. Whisk briskly to combine them evenly, then use as directed in the recipe.
This cake couldn’t be easier to mix together. You can do the whole thing by hand with a whisk. The batter is really thin and easy to blend. Pour it into the parchment-lined pan, sprinkle the top with the remaining chocolate chips (I used mini semisweet chips) and pop in the oven.
Instead of a normal frosting, this cake is topped with chocolate ganache, a lovely blending of melted chocolate and hot cream. You wind up with a pourable chocolate coating that is intense and totally decadent.
The normal ratio for ganache is 1:1 cream to chocolate. This recipe has a little more cream giving you a glaze that will easily flow over your cake and is thin enough to drizzle over individual slices if you prefer that.
If you want a thicker ganache, you can cut back on the amount of cream or chill the ganache to firm it up. I like it a bit thinner for spreading and drizzling, but the texture is totally flexible. Remember that the ganache will thicken as it cools!
If you aren’t used to making a parchment sling for cakes, now is the time to start. It makes all the difference in getting cakes and brownies out of the pan easily. You can use binder clips to hold the edges down while you pour in the batter. Just be sure that the cake is mostly cooled before lifting it out and setting it on a wire rack to finish cooling then transferring to a cutting board.
Using a long, sharp knife is the best way to easily cut cakes. I always trim off the edges of the cake for the neatest and cleanest pieces. Be sure you save the trimmings and nibble on them, they make great snacks, especially when dipped in the ganache!
Give this fun Egg-Free Chocolate, Chocolate Chip Cake recipe a try soon and I’ll bet your friends with dietary restrictions will be thrilled! This is a wonderful treat after any meal or for an after-school treat. Enjoy!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Egg-Free Chocolate, Chocolate Chip Cake:
- Cake: flour (gluten-free or regular), cornstarch, Dutch cocoa powder, baking powder, baking soda, kosher salt, semisweet chocolate, milk, oil, vanilla, sugar
- Ganache Glaze: semisweet chocolate, heavy cream
PRO Tip:
This recipe calls for cake flour which you may not have on hand. It is simple to make and all it takes is all-purpose flour and cornstarch. For every cup of flour, remove two tbsp of the flour and replace it with two tbsp of cornstarch. Whisk briskly and combine them evenly, then use as directed in the recipe.
How to make Egg-Free Chocolate, Chocolate Chip Cake:
- Make the Cake: Whisk together the flour, cornstarch (or cake flour), baking powder, baking soda, and salt in a medium bowl. Stir in half the chocolate chips.
- In the bowl of your stand mixer or a large bowl if using a hand mixer, mix together the milk, oil, vanilla, and sugar until smooth. Add the dry ingredients and mix just until combined.
- Pour into a buttered and parchment-lined 8-inch (20cm) square baking pan. Sprinkle the top with the remaining chocolate chips.
- Bake in a hot 350°F (180°C) for 10 minutes then lower the heat to 340°F (170°C) and bake another 20 to 35 minutes until a toothpick comes out clean. Tent with foil if browning too quickly.
- Place the cake on a wire rack and cool about 25 minutes then use the sling to lift the cake out of the pan and place on the wire rack to finish cooling completely. Be sure there is a sheet of parchment or a baking sheet beneath the cooling rack to catch drips of ganache.
- Make the Ganache: Place the chocolate in a heatproof bowl and set aside. In a small saucepan heat the cream just to a simmer, stirring occasionally. Remove from the heat and pour over the chocolate in the bowl. Leave it alone for 5 minutes to begin to melt.
- Starting in the center, stir with a spatula or whisk and work your way toward the edges until there are no streaks and the ganache is smooth and silky.
- Let the ganache sit for 30 minutes at room temperature before pouring over the cake or drizzling over individual slices.
PRO Tip:
If you don’t know what Dutch cocoa is, it is the darker cocoa with a slightly more intense flavor. It is not the same as black cocoa. Natural cocoa, like Hershey’s brand, is the most common form. Use Dutch (dark) cocoa when you want deeper, richer looking and tasting baked goods.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- 8-inch (20cm) square baking pan
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Heatproof mixing bowls
- Small 1-quart (1L) saucepan
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** To make your own cake flour, for each cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift together twice to be sure everything is evenly distributed then use as called for in your recipe.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Egg-Free Chocolate, Chocolate Chip Cake (GF)
If you are looking for a perfectly lovely chocolate cake that is allergy friendly, this recipe is a great place to start! Rich, deep chocolate flavor and an unbelievably tender crumb gives you pure heaven, bite after bite.
Ingredients
Cake
- 1-3/4 cups (210g*) gluten-free flour* plus add 1/4 cup (28g) cornstarch; whisk together very well to make 2 cups cake flour**
- 1/4 cup (21g) unsweetened Dutch processed cocoa
- 1-1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup (177 ml) semisweet chocolate chips (regular or mini), divided
- 1-1/4 cups (296 ml) whole milk or half and half
- 6-1/2 tbsp (96 ml) vegetable oil or melted and cooled coconut oil
- 1 tsp vanilla extract
- 3/4 cup (149g) granulated sugar
Ganache Glaze
- 8 oz (230g; 1-1/3 cups) semisweet chocolate, finely chopped or mini semisweet chocolate chips
- 1 cup (8 oz; 237 ml) heavy whipping cream
Instructions
1. Prep for Baking: Preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square cake pan. Line the pan with parchment paper or foil, leaving two ends hanging over opposite edges to create a sling. Lightly butter the parchment.
2. Prepare the Cake: Whisk the flour (with cornstarch), baking powder, baking soda and salt thoroughly in a medium bowl. Then stir in half of the chocolate chips.
3. In a large bowl, whisk together the milk, oil, vanilla and sugar until smooth. Add the dry ingredients and whisk until combined. Don't over mix. Pour evenly into the prepared pan smoothing the batter with an offset spatula, and sprinkle the top with the remaining chocolate chips.
4. Bake the Cake: Pop the pan into the oven and bake for 10 minutes at 350°F (180°C) then lower the temperature to 340°F (170°C) and continue baking for approximately 20 to 35 minutes. If the cake starts to brown too quickly, place a tented piece of foil loosely over it and continue baking until a toothpick inserted in the center comes out clean. Be sure to avoid any of the chocolate chips on the surface or you will get a false reading.
5. Place the pan on a wire rack and let cool 25 to 30 minutes, then use the sling to lift the cake from the pan and place it on the wire rack. Cool completely.
6. Make the Ganache: Place the chocolate in a heatproof bowl. In a small saucepan, bring the cream just to a simmer on the stovetop over medium heat, stirring occasionally. Don’t turn your back! As soon as you see small bubbles breaking the surface, immediately remove from the heat and pour over the chocolate chips. Be sure all the chocolate is covered with the cream.
7. Let the chocolate sit without mixing for 5 minutes, then using a whisk or spatula and starting in the center, mix together working outward until the mixture is smooth with no streaks.
8. Let the ganache sit at room temperature for 30 minutes to thicken a bit before pouring it over the cake or drizzling over individual slices. The longer it sits and cools, the thicker it becomes. You can also refrigerate it to speed up the process if you like.
9. Finish the Cake: Pour the ganache over the cake on the wire rack with a sheet of parchment or lined baking sheet underneath. Use an offset spatula to spread it evenly over the top. Alternately, cut into squares and drizzle each portion individually with the ganache.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
* * To make your own cake flour, for each cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch. Sift or whisk vigorously together twice to be sure everything is evenly distributed then use as called for in your recipe. In today's specific recipe, measure out 1-3/4 cups (210g*) gluten-free flour or regular all-purpose flour and add 1/4 cup (28g) cornstarch. Whisk well to combine.
This recipe makes a short cake that puffs up beautifully in the oven then it settles into an even surface. This makes it easy to top with the ganache. Without gluten or eggs providing protein, the cake doesn’t have the support to hold up the rise, but it is still delicious, a bit like brownies.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Cake adapted from An Italian in My Kitchen
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 641Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 392mgCarbohydrates: 102gFiber: 4gSugar: 25gProtein: 15g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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