Content

• Ingredients
• Simple chocolate cake
• Creamy and light chocolate cake
• Chocolate cake without eggs
• Chocolate cake without milk
• Gluten free chocolate cake
• Vegan chocolate cake
• To step
• Method 1 of 6: Make a simple chocolate cake
• Method 2 of 6: Make a creamy and fluffy chocolate cake
• Method 3 of 6: Make a chocolate cake without eggs
• Method 4 of 6: Make a chocolate cake without milk
• Method 5 of 6: Make a gluten-free chocolate cake
• Method 6 of 6: Make a vegan chocolate cake
• Tips

Who doesn't love chocolate cake? This treat is perfect for a variety of occasions, whether you eat it for dessert after dinner or on a special occasion. You can start by making a simple chocolate cake or try different variations to suit your dietary needs.

Ingredients

Simple chocolate cake

• 100 grams of unsweetened cocoa powder
• 300 grams of flour
• 400 grams of sugar
• 1.5 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs at room temperature
• 180 ml of vegetable oil
• 120 ml of sour cream
• 2 teaspoons vanilla extract

Creamy and light chocolate cake

• 250 grams of flour, sifted
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 2 teaspoons of baking soda
• 75 grams of unsweetened cocoa powder
• 400 grams of sugar
• 250 ml of hot coffee
• 250 ml canola oil
• 250 ml buttermilk
• 2 eggs
• 1 teaspoon of vanilla extract

Chocolate cake without eggs

• 550 grams of flour, sifted
• 600 grams of granulated sugar
• 100 grams of unsweetened cocoa powder
• 250 ml of vegetable oil
• 750 ml of water
• 3 teaspoons of baking soda
• ½ teaspoon of salt
• 3 tablespoons of vanilla extract

Chocolate cake without milk

• 160 ml soy milk or almond milk
• 1 teaspoon of apple cider vinegar
• 220 grams of flour, sifted
• 400 grams of granulated sugar
• 75 grams of unsweetened cocoa powder
• 2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 eggs
• 250 ml of strong coffee
• 120 ml of sour cream without lactose
• 120 ml of vegetable oil
• 1 teaspoon of vanilla extract

Gluten free chocolate cake

• 200 grams of gluten-free flour
• 50 grams of cocoa powder
• 200 grams of sugar
• ½ teaspoon of salt
• 2 teaspoons of baking soda
• ¾ teaspoon of xanthan gum
• 5 tablespoons of cooking oil
• 1 tablespoon of vinegar
• 1 teaspoon of pure vanilla extract
• 1 egg
• 250 ml of water

Vegan chocolate cake

• 200 grams of flour or rice flour
• 200 grams of granulated sugar
• 25 grams of cocoa powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 180 ml of vegetable oil
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar
• 250 ml of water

To step

Method 1 of 6: Make a simple chocolate cake

1. Sieve the dry ingredients to mix. The dry ingredients are the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Put all the dry ingredients in a sieve and shake it back and forth over a bowl to get all the lumps out.
2. Mix the liquid ingredients with the dry ingredients and stir well. The liquid ingredients are the eggs, the vegetable oil, the sour cream and the vanilla extract. Some people add these ingredients one at a time, but others mix the liquid ingredients in a second bowl first and then add them to the dry ingredients.
3. Grease a baking tin with a diameter of 20 centimeters and dust it with flour. Slowly pour the cake batter into the baking tin. Make sure to pour the batter completely into the baking pan.
4. Bake the cake for half an hour at a temperature of 180 ° C.
5. Let the cake cool for five minutes.
6. Wait for the cake to cool completely. You can then spread icing on the cake or decorate it as desired. Enjoy your meal!

Method 2 of 6: Make a creamy and fluffy chocolate cake

1. Prepare to make the cake. Preheat the oven to a temperature of 160 ° C. Grease and flour two round baking tins with a diameter of 22 centimeters.
2. Mix the dry ingredients. In a large bowl, combine the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Mix the ingredients until you have a smooth mixture.
3. Add the coffee, oil and buttermilk. Pour the hot coffee, canola oil and buttermilk into the dry ingredients. Mix everything with a whisk or a hand mixer until you have a light brown cake batter.
4. Add the eggs and vanilla extract. Break the eggs open in the batter and add the vanilla extract. Mix the batter one last time until it is slightly thick and you no longer see streaks of flour.
5. Pour the batter into the baking tins. Scrape the cake batter into the baking tins with a rubber spatula. Remove all leftover cake batter from the bowl by scraping it out of the bowl with the spatula.
6. Bake the cake. Place both baking tins in the oven to bake the cake. Bake the cake for about an hour until it is risen and fluffy. Check if the cake is done by sticking a small knife in the center. If the knife stays clean, the cake is completely done.
7. Let the cake cool. Remove both baking tins from the oven and let the cake cool on an iron cooling rack for about ten minutes.Let the pie cool until it is cold enough to touch.
8. Apply icing and decorations. Put both halves of the cake together to make a chocolate cake with two layers. Spread chocolate flavored buttercream on the cake and / or decorate the cake with treats such as berries, icing sugar, coconut flakes and sprinkles.
9. Serve the cake and enjoy. Cut the chocolate cake into pieces and serve on a serving plate. Enjoy your meal!

Method 3 of 6: Make a chocolate cake without eggs

1. Prepare to make the cake. Preheat the oven to a temperature of 180 ° C. Grease a 22 by 32 centimeter baking pan and dust it with flour.
2. Sieve the dry ingredients, except for the sugar. In a large bowl, sift the flour, unsweetened cocoa powder, and baking soda. Keep beating with a whisk until all ingredients are well mixed.
3. Add the sugar. Carefully add the sugar to the dry ingredients. Mix everything again with the whisk until the sugar is well mixed with the other dry ingredients.
4. Fold in the wet ingredients. Pour the vegetable oil, water and vanilla extract into the dry ingredients. Stir with a whisk or hand mixer until you get a cake batter and don't see streaks of flour.
5. Pour the batter into the baking tin. Scrape the cake batter into the baking tin with a rubber spatula. Remove all leftover cake batter from the bowl by scraping it out of the bowl with the spatula.
6. Bake the cake. Place the baking pan in the oven to bake the cake. Bake the cake for about an hour until it is risen and fluffy.
7. Let the cake cool. Remove the baking pan from the oven and let the cake cool on an iron cooling rack for about ten minutes. Let the pie cool until it is cold enough to touch.
8. Apply icing and decorations. Spread chocolate flavored buttercream on the cake and / or decorate the cake with treats such as berries, icing sugar, coconut flakes and sprinkles.
9. Serve the cake and enjoy. Cut the chocolate cake into pieces and serve on a serving plate. Enjoy your meal!

Method 4 of 6: Make a chocolate cake without milk

1. Prepare to make the cake. Preheat the oven to a temperature of 180 ° C. Grease two 22 centimeter diameter baking tins and dust them with flour.
2. Mix the dry ingredients. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix the ingredients with a whisk, then make a well in the center of the bowl.
3. Add the wet ingredients. Pour the soy or almond milk, vinegar, eggs, coffee and sour cream without lactose into the well. Mix everything in a blender for about two minutes until you get a cake batter and you don't see any streaks of flour.
4. Pour the batter into the baking tins. Scrape the cake batter into the baking tins with a rubber spatula. Remove all leftover cake batter from the bowl by scraping it out of the bowl with the spatula.
5. Bake the cake. Place the baking pans in the oven to bake the cake. Bake the pie for 30-40 minutes until risen and fluffy.
6. Let the cake cool. Remove both baking tins from the oven and let the cake cool on an iron cooling rack for about twenty minutes. Let the pie cool until it is cold enough to touch.
7. Apply icing and decorations. Put both halves of the cake together to make a chocolate cake with two layers. Spread chocolate flavored buttercream on the cake and / or decorate the cake with treats such as berries, icing sugar, coconut flakes and sprinkles.
8. Serve the cake and enjoy. Cut the chocolate cake into pieces and serve on a serving plate. Enjoy your meal!

Method 5 of 6: Make a gluten-free chocolate cake

1. Prepare to make the cake. Preheat the oven to a temperature of 180 ° C. Grease a 22 by 22 centimeter square baking pan and dust it with flour.
2. Mix the dry ingredients. In a large bowl, combine the gluten-free flour, cocoa powder, sugar, salt and xanthan gum. Stir with a whisk until well blended.
3. Add the wet ingredients. Pour the cooking oil, vinegar, vanilla extract, water and eggs into the bowl. Mix everything well with a whisk or hand mixer until you get a cake batter and you don't see any streaks of flour.
4. Pour the batter into the baking tin. Scrape the cake batter into the baking tin with a rubber spatula. Remove all leftover cake batter from the bowl by scraping it out of the bowl with the spatula.
5. Bake the cake. Place the baking pan in the oven to bake the cake. Bake the pie for about 30-35 minutes until risen and fluffy.
6. Let the cake cool. Remove the baking pan from the oven and let the cake cool on an iron cooling rack for about ten minutes. Let the pie cool until it is cold enough to touch.
7. Apply icing and decorations. Spread chocolate flavored buttercream on the cake and / or decorate the cake with treats such as berries, icing sugar, coconut flakes and sprinkles.
8. Serve the cake and enjoy. Cut the chocolate cake into pieces and serve on a serving plate. Enjoy your meal!

Method 6 of 6: Make a vegan chocolate cake

1. Prepare to make the cake. Preheat the oven to a temperature of 180 ° C. Grease an elongated baking pan measuring 22 by 12 centimeters and dust it with flour.
2. Mix the dry ingredients. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Beat the dry ingredients with a whisk until well blended.
3. Add the wet ingredients. Pour the vegetable oil, vanilla extract, white vinegar and water into the bowl. Mix everything with a whisk or hand mixer until you get a cake batter and you don't see any streaks of flour.
4. Pour the batter into the baking tins. Scrape the cake batter into both baking tins with a rubber spatula. Remove all leftover cake batter from the bowl by scraping it out of the bowl with the spatula.
5. Bake the cake. Place both baking tins in the oven to bake the cake. Bake the pie for about 45 minutes until risen and fluffy.
6. Let the cake cool. Remove the baking pans from the oven and let the cake cool on an iron cooling rack for about twenty minutes. Let the pie cool until it is cold enough to touch.
7. Apply icing and decorations. Put both halves of the cake together to make a chocolate cake with two layers. Spread chocolate flavored buttercream on the cake and / or decorate the cake with treats such as berries, icing sugar, coconut flakes and sprinkles.
8. Serve the cake and enjoy. Cut the chocolate cake into pieces and serve on a serving plate. Enjoy your meal!

Tips

• Use more or less of the ingredients to make a larger or smaller cake.
• Consider adding edible decorations such as chocolate flakes, frosting flowers, or sugar beads.
• If using eggs, beat the yolks first and mix with the other ingredients. Then beat the egg whites and mix them with the other ingredients at the end.
• Let the cake cool for at least five minutes before cutting it or trying to remove it from the pan. Preferably you let the cake cool completely. Only try to cut the cake directly or remove it from the baking tin if you have limited time or if you want to serve the cake warm.
• Add more baking powder if you want a softer cake.
• Stick a toothpick into your cake to see if it's done. If no batter remains on the toothpick, the cake is completely done.
• Dust the bottom of the baking pan with flour so that you can easily remove the cake.