This truly is The Best Eggless Chocolate Cake Ever, and add sesame to it and it’s the best eggless chocolate sesame cake! The cake is supremely tender, moist, and bursting with a rich chocolate flavor with a rich nutty touch. Perfect for dinner parties, craving days or any celebration.
I am a sucker for simple flavors, attainable bakes and classic combos.
Simplicity. Especially being a food blogger, I used to get lost sometimes in the hoopla of creating creative and fancy food. Simplicity is somewhat forgotten. I’m always puzzled when I get asked to make a chocolate cake or white chocolate tres leches for birthdays and dinner parties. I fully respect the fancy food but I’ve come to see that people love simplicty(most of the time), and I love to create it with all my heart. I found this recipe few years ago written in my diary which was copied from my mom’s book and have always followed it. It hasn’t ever disappointed me.
I am a creature of habit. Which is not bad at all, but it is nice to change things up. This eggless chocolate cake from my diary of twenty years is one of my favorite cakes to bake, and that’s huge because I’ve had my fair share of cakes. Adding sesame to it is a touch that I love and it is popular among the kids too. This has a distinct flavor from the black sesame seeds, which we do use a lot in Indian Cooking.
You can see my love for sesame flavored cakes here in this Creme Brulee Sesame Cake & Apple Sesame Cake.
This moist eggless chocolate cake is the easiest cake I’ve ever come across. No fuss, no mess: you make it with just a wooden spoon. Be careful not to over mix the batter, otherwise the cake will be dense and heavy. My twist is adding the sesame powder, which adds a tasty nutty touch.
It’s a great recipe for those with egg sensitivities, or when you crave a good cake and you open the fridge to see you forgot to get eggs. You could never tell that it’s eggless, and the best part is it stays moist even after 3 or 4 days!
When baking without egg this is the most frequent question.
HOW DO YOU SUBSTITUTE EGGS IN A CAKE RECIPE?
Eggless Chocolate Cake
The best way to substitute eggs in a cake recipe is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leavaners and acids are combined they react and produce gas (bubbles) that will make the cake fluffy.
It’s marvelous all by itself, frost it or drizzle with your favorite sauce, and a scoop of vanilla ice cream. This Chocolate Sesame cake can be make using only chocolate and skip the sesame if you want to. It’s perfect any way.
Either way, you’ll love it.
Happy Cooking!!!
- 2⅓ cups (325 gr) self-rising flour
- ½ teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered black sesame powder
- ¼ tbsp salt
- 1 tsp hot water
- 1 tbsp instant coffee
- ½ cup (113.4 gr) unsalted butter, softened (1 sticks)
- 2 cups (400 gr) white sugar
- ½ cup (4 oz) full fat yogurt(greek yogurt)
- ½ cup (4 oz)vegetable or canola oil
- 1 cup (12 oz) buttermilk (at room temperature)
- ½ cup water
- 2 teaspoons vanilla extract
- 1 tbsp apple cider vinegar
- sliced almonds
- powdered black sesame powder
- Butter scotch sauce or salted caramel to drizzle over.
- Preheat the oven to 350º F. Butter one rectangular 9x13 inch cake pan, or two round 9-inch cake pan. Dust with flour and tap out the excess. To make sure your cake will come out of the pan without problems, line the bottom of the pan with parchment paper.
- In a large bowl combine the flour, baking soda, cocoa, sesame powder and salt. Set aside.
- Stir together hot water and instant coffee power until the coffee is dissolved. Set aside.
- Add butter, sugar, yogurt, oil, buttermilk,water vanilla, vinegar and coffee to a large bowl or the bowl of a stand mixer or hand. Mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
- Pour batter into prepared pan(s). You can use a 9/13 rectangular pan or two small circle pans. Top it with some powdered sesame powder and almonds. Press it in.
- Bake for 30 - 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Drizzle with some butter scotch sauce and enjoy.
If you make this eggless chocolate sesame cake, please do let me know or tag me on social media @ #foodfashionparty. Follow me on Instagram and Pinterest.
I too appreciate simply baked goods…this looks fantastic, esp. served with ice cream.
Beautiful blog and instagram!