Easy 10-Minute Eggless Chocolate Cake Perfect for Shabbat Dessert

This simple, egg-free chocolate cake recipe is ideal for Shabbat evenings when you want a quick dessert without the hassle of using a mixer or separating eggs. The cake is parve, moist, and soft, made from basic ingredients including flour, cocoa, sugar, oil, water, and either vinegar or lemon juice. The acid reacts with baking soda to give the cake its light texture, so it’s important not to substitute baking powder for baking soda.

Preparation takes about 10 minutes, with baking time around 30 minutes in a preheated 175-degree Celsius oven. The batter is mixed gently until just combined to avoid a dense cake. The recipe serves eight and uses a 23 cm round pan. For a festive touch, a quick parve chocolate glaze made from powdered sugar, cocoa, vanilla, and a liquid like water or plant-based milk can be spread on the cooled cake.

The key to success is minimal mixing after combining wet and dry ingredients and not omitting the vinegar or lemon juice, which are crucial for the cake’s texture rather than flavor. This recipe offers a straightforward, no-fuss solution for a homemade Shabbat dessert when time and energy are limited.