Eggless Chocolate Cake With A Walnut Crust Recipe

Recipe By Slurrp

This eggless chocolate cake with a walnut crust is a decadent and rich dessert that is perfect for chocolate lovers. The cake is moist and fluffy, with a deep chocolate flavor that is enhanced by the crunchy walnut crust. It is a great option for those who are allergic to eggs or follow a vegan diet. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

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55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Eggless Chocolate Cake With A Walnut Crust
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ingredients serve

Ingredients for Eggless Chocolate Cake With A Walnut Crust Recipe

  • 0.17 cup All Purpose Flour
  • cup Cup Cocoa Powder
  • 0.17 cup Granulated Sugar
  • 0.17 teaspoon Baking Powder
  • teaspoon Teaspoon Salt
  • cup Cup Vegetable Oil
  • 0.17 teaspoon Vanilla Extract
  • 0.17 cup Water
  • cup Cup Chopped Walnuts
  • 0.33 tablespoon Granulated Sugar
  • 0.33 tablespoon Melted Butter

Directions: Eggless Chocolate Cake With A Walnut Crust Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F (175掳C) and grease a round cake pan.
  • STEP 2.In a mixing bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt.
  • STEP 3.In a separate bowl, mix together the wet ingredients: vegetable oil, vanilla extract, and water.
  • STEP 4.Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  • STEP 5.Pour the batter into the greased cake pan and spread it evenly.
  • STEP 6.In a small bowl, mix together the chopped walnuts, sugar, and melted butter to make the crust.
  • STEP 7.Sprinkle the walnut mixture evenly over the cake batter.
  • STEP 8.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the cake to cool completely before serving.
  • STEP 10.Serve slices of the eggless chocolate cake with a walnut crust on their own or with whipped cream or ice cream.
  • STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • Make sure to grease the cake pan well to prevent the cake from sticking.
  • For a richer chocolate flavor, use dark cocoa powder.
  • You can substitute the vegetable oil with melted coconut oil for a slightly different flavor.
  • To make the cake vegan, use a plant-based milk instead of water.
  • If you don't have walnuts, you can use other nuts like almonds or pecans for the crust.

Storage and Serving

  • Allow the cake to cool completely before storing to prevent moisture buildup.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Serve the cake slices on their own or with whipped cream or ice cream for a delicious dessert.
Nutrition
value
216
calories per serving
13 g Fat5 g Protein19 g Carbs1 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    5g
  • Carbs
    19g
  • Fiber
    1g

MacroNutrients

  • Carbs
    19g
  • Protein
    5g
  • Fiber
    1g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    1mg
  • Vitamin A
    47mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    120mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp