Egg Free Chocolate Cake Or Whatever You Desire Cake

Name: Egg Free Chocolate Cake Or Whatever You Desire Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups plain flour; 1/4 cup cocoa powder; 2 teaspoons baking powder; 1 1/2 cups caster sugar; 175 g unsalted butter, melted; 1 cup milk; 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste; 2 teaspoons white vinegar; Cream cheese frosting; 500 g cream cheese, softened, cut into small pieces; 1/4 cup unsalted butter, softened, cut into small pieces; 1 teaspoon vanilla extract; 2 cups powdered sugar, sifted

Servings: persons

2 1/4 cups plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 cups caster sugar
175 g unsalted butter, melted
1 cup milk
1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
2 teaspoons white vinegar
Cream cheese frosting
500 g cream cheese, softened, cut into small pieces
1/4 cup unsalted butter, softened, cut into small pieces
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

1
Note: for a differnt cake try this:
2
Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
3
Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 21/4 cups) and add 1 cup desiccated coconut with the caster sugar.
4
to start:
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Preheat oven to 180u00b0C.
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Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
7
Sift together the flour, cocoa and baking powder into a large mixing bowl.
8
add the caster sugar and stir to combine.
9
Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
10
Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
11
Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
12
When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
13
Cream cheese frosting:
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Place cream cheese, butter and vanilla into a large mixing bowl.
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Using electric hand beaters, beat until smooth.
16
Gradually add icing sugar and beat until well combined.

1671

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cups plain flour, 1/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 cups caster sugar, and more.

Yes, Egg Free Chocolate Cake Or Whatever You Desire Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!