Eggless Chocolate Buttermilk Cake
Here’s a delicious and moist double layer EGGLESS CHOCOLATE BUTTERMILK CAKE. Perfect for any birthday or special occasion.
If you’ve read my blog before, then you know I’m allergic to eggs. My mom found out when I was 6 months old so I’ve never been able to eat anything with eggs my entire life. If egg event gets on my hands, it turns red and itchy.
I love desserts, but normally have to make them myself. It’s rare to find a dessert prepare from the store that doesn’t have eggs.
For any birthday in my family, I ALWAYS make an eggless dessert so I can eat it too. My kids love the eggless vanilla cupcakes I make, but this is closing in as a family favorite.
Eggless Chocolate Buttermilk Cake
This cake is great, even egg eaters love it. Here are a couple of more eggless recipes that my readers love.
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Here are some kitchen gadgets and tools that I used to make this cake.
- Cooling racks– These are my very favorite and the main reason is because they don’t take up much space in my cabinet.
- Icing Spatula
- KitchenAid hand mixer– I received this as a gift for my wedding over 17 years ago and it’s still going strong.
- Cake Pan Set
Here’s something I do to make this chocolate buttermilk cake taste even better. I make my own vanilla extract. It’s so easy and simple to do. Click over to get the simple instructions here. You can get supplies at Amazon and start in 2 days, if you have Amazon Prime. This is the perfect teacher gift too.
Just to let you guys know… I have an Eggless Facebook page AND and Eggless Pinterest page. You can follow me on the platform you like most so you can see the new recipes I make. I always share recipes I find so make sure you follow one (or both).
Eggless Chocolate Buttermilk Cake
Ingredients
- 2 cups flour
- 1 1/4 cups granulated sugar
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1 tablespoon vinegar
- 1/4 teaspoon salt
- 2 16 oz tubs prepared chocolate frosting
Instructions
- Preheat oven to 350° F.
- In a large mixing bowl, cream butter and sugar. Add in buttermilk, vinegar, and vanilla and mix.
- In a separate bowl, combine flour, baking soda, cocoa powder and salt. Add mixture to the creamed butter and combine thoroughly.
- Pour into two 8 inches round pans and bake for 24-26 minutes or until toothpick comes out clean.
- When cake is completely cooled, spread a thin layer of frosting on the bottom layer. Add the second cake on top and cover completely with frosting.
- Sprinkle powdered sugar on top.
Notes
You’ll love this recipe too!
Your recipe mentions baking powder, but it’s not included in the list of ingredients. Help!
Baking powder is not listed in the ingredient list. I think you misread it.
Nope, it’s there in the directions (line 3), but not in the ingredients list. Do you mean it shouldn’t be there? Thanks!
Gotcha! I see it now. I think that was mistakenly added in the directions! I’ll make the change now. Thanks for catching that!
How many servings is this?
10-12, depending on how big you cut the pieces.