Eggless Chocolate Cake with Raspberry Filling
This Eggless Chocolate Cake with Raspberry Filling is a delightful dessert that combines rich, moist chocolate cake with a tangy, fruity raspberry filling. Perfect for those who avoid eggs, this recipe uses seltzer water as a leavening agent to achieve a fluffy and tender texture. Whether for a birthday, anniversary, or just a treat-yourself day, this cake is sure to impress with its delicious flavors and beautiful presentation.
Table of Contents
- About Eggless Chocolate Cake With Raspberry Filling
- Why You’ll Love Eggless Chocolate Cake with Raspberry Filling
- What Is In Eggless Chocolate Cake with Raspberry Filling?
- Key Ingredients
- How To Make Eggless Chocolate Cake
- Have It Your Way!
- Nutritional Facts
- Other Recipes You’ll Love
- Eggless Chocolate Cake with Raspberry Filling Recipe
About Eggless Chocolate Cake With Raspberry Filling
Eggless cakes have been around for centuries, often made during times when eggs were scarce or expensive. They have been popular in many cultures, especially within vegan and vegetarian communities.
Eggless baking is significant in many cultures and dietary practices. In Indian cuisine, for instance, eggless cakes are common due to dietary restrictions of vegetarianism and religious practices.
The innovation of using seltzer water as a leavening agent is a modern twist, allowing the cake to rise and become fluffy without eggs. Combining this with a fresh raspberry filling brings a balance of rich chocolate and tart fruit flavors, making it a delightful dessert.
Why You’ll Love Eggless Chocolate Cake with Raspberry Filling
- Rich and Moist: The chocolate cake is incredibly rich and moist, satisfying any chocolate craving.
- Tangy Raspberry Filling: The raspberry filling adds a delightful tartness that complements the chocolate.
- Egg-Free: Perfect for those with egg allergies or following a vegan diet.
- Simple Ingredients: Made with basic pantry ingredients, it’s easy to whip up anytime.
- Beautiful Presentation: The contrast of dark chocolate and vibrant raspberry filling makes for a stunning cake.
What Is In Eggless Chocolate Cake with Raspberry Filling?
This delectable dessert includes:
- All-Purpose Flour: Forms the base of the cake batter.
- Cocoa Powder: Provides the rich chocolate flavor.
- Sugar: Sweetens the cake and balances the cocoa.
- Baking Soda: Works with the seltzer water to leaven the cake.
- Seltzer Water: Acts as a leavening agent, making the cake light and fluffy.
- Vegetable Oil: Adds moisture and richness to the cake.
- Vanilla Extract: Enhances the overall flavor.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Raspberry Filling: Made with fresh raspberries, sugar, and cornstarch for thickening, adding a tart contrast to the sweet chocolate cake.
Key Ingredients
- All-Purpose Flour: Provides structure to the cake.
- Cocoa Powder: Delivers the chocolate flavor.
- Seltzer Water: Serves as the leavening agent.
- Vegetable Oil: Keeps the cake moist.
- Fresh Raspberries: For the filling, adding tartness and color.
- Sugar: Sweetens both the cake and the filling.
- Cornstarch: Thickens the raspberry filling.
- Vanilla Extract: Adds a subtle depth of flavor.
How To Make Eggless Chocolate Cake
Eggless Chocolate Cake
- Preheat the oven to 360F or 180C.
- In a large mixing bowl combine all dry ingredients, along with the wet ingredients and mix until fully incorporated. Careful not to overmix. Transfer the mixture even between two 8″ cake molds and bake for 35-45 Minutes.
- After 35-45 minutes, remove the cakes from the oven, and allow to cool completely and then demold.
- To create a layered cake, slice off the rounded top of each cake.
- Decorate the cake with Chocolate frosting creating a layer of Raspberry filling in-between
- Enjoy 🙂
Chocolate Frosting
- In a Stand Mixer, add butter and cocoa powder, and mix until fully combined
- Add the Powdered Sugar, Salt, Heavy Whipping Cream, and Vanilla Extract and mix until frosting is light and velvety
Raspberry Filling
- In a saucepan over medium-low heat, add the water and sugar mix until sugar is dissolved. Then add the Raspberries bring to a boil.
- Once the mixture is boiling, add the Corn Starch slurry and allow the mixture to thicken. Should only take 30 seconds. Remove from heat and allow to cool.
Have It Your Way!
- Add Chocolate Chips: Mix in some vegan chocolate chips for extra chocolatey goodness.
- Use Other Fruits: Substitute the raspberry filling with strawberry, blueberry, or even a mixed berry filling.
- Frosting Options: Top with a vegan chocolate ganache or a simple vanilla buttercream.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
- Nut-Free: Ensure all ingredients are nut-free and processed in a nut-free facility if you have nut allergies.
Nutritional Facts
- Low in Fat: Using vegetable oil keeps it lower in saturated fats.
- High in Fiber: Raspberries add a good amount of dietary fiber.
- Vegan-Friendly: Completely free of animal products.
- Rich in Antioxidants: Cocoa and raspberries are both high in antioxidants.
Other Recipes You’ll Love
- Mango Sticky Rice
- Chocolate Chip Walnut Cookies
- Air Fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Eggless Chocolate Cake with Raspberry Filling Recipe
Eggless Chocolate Cake with Raspberry Filling
This Eggless Chocolate Cake with Raspberry Filling is a delightful dessert that combines rich, moist chocolate cake with a tangy, fruity raspberry filling. Perfect for those who avoid eggs, this recipe uses seltzer water as a leavening agent to achieve a fluffy and tender texture. Whether for a birthday, anniversary, or just a treat-yourself day, this cake is sure to impress with its delicious flavors and beautiful presentation.
Ingredients
Chocolate Cake:
- 3 Cups All Purpose Flour
- 1.75 Cups Sugar
- 1 Cup Cocoa Powder
- 4 Tsp Baking Powder
- ¼ Tsp Salt
- 2 Cups Sparkling Water
- ¾ Cup Cooking Oil
- 1 Shot of Espresso or Coffee Optional
Chocolate Frosting:
- 1.5 Cups Unsalted Butter room temperature or Vegan butter
- 3 Cups Powdered Sugar
- ½ Cup Cocoa Powder
- ¼ Tsp Salt
- 2 Tbsp. Heavy Whipping Cream or Coconut Cream
- 2 Tsp Vanilla Extract
Raspberry Filling:
- 2 Cups Raspberries Fresh or Frozen
- ¼ Cup Sugar
- ¼ Cup Water
- 2 Tbsp. Corn Starch for Slurry to thicken
Instructions
Chocolate Cakes:
- Preheat the oven to 360 F or 180 C.
- In a large mixing bowl combine all dry ingredients, along with the wet ingredients and mix until fully incorporated. Careful not to overmix.
- Transfer the mixture even between two 8" cake molds and bake for 35-45 Minutes. After 35-45 minutes, remove the cakes from the oven, and allow to cool completely and then demold.
- To create a layered cake, slice off the rounded top of each cake.
- Decorate the cake with Chocolate frosting creating a layer of Raspberry filling in-between
- Enjoy 🙂
Chocolate Frosting:
- In a Stand Mixer, add butter and cocoa powder, and mix until fully combined
- Add the Powdered Sugar, Salt, Heavy Whipping Cream, and Vanilla Extract and mix until frosting is light and velvety
Raspberry Filling:
- In a saucepan over medium-low heat, add the water and sugar mix until sugar is dissolved. Then add the Raspberries bring to a boil.
- Once the mixture is boiling, add the Corn Starch slurry and allow the mixture to thicken. Should only take 30 seconds. Remove from heat and allow to cool.
Video
Nutrition
Serving: 1SliceCalories: 320kcal
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This sounds interesting adding seltzer water for eggless cake. I have to try it myself.
Yes, it’s a wonderful alternate to eggs and cake is fluffy.