Air fryer recipe · Desserts & Bakes
Air-Fryer Eggless Chocolate Cake
A soft, springy eggless chocolate cake that nobody will guess is dairy-light.
- 22 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 5.1 gprotein
- 51.6 gcarbs
- 14.5 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1.5 cups
- Cocoa powder1/3 cup
- Sugar3/4 cup
- Curd1/2 cup
- Oil1/3 cup
- Baking soda3/4 tsp
Method
Whisk the curd base
Beat the curd and sugar together until the sugar dissolves and the mix looks creamy. Whisk the oil in now too, because this fat and moisture is what replaces the eggs and keeps the cake soft.
Activate the soda
Sprinkle the baking soda over the curd mix and let it foam for two minutes. The curd is slightly sour, and its reaction with the soda is what lifts an eggless cake to a light, tender height.
Sift and fold
Sift the flour and cocoa over the wet mix and fold gently until just smooth. Sifting breaks up lumps so the crumb is even, and a splash of water can loosen it to a slow ribbon if it feels tight.
Pour into a tin
Grease and line a small cake tin that fits your basket, then pour in the batter. Tap the tin firmly on the counter a few times to knock out trapped air bubbles for an even, hole-free crumb.
Air-fry the cake
Set the tin in a preheated basket and air-fry at 160C for 22 min until a skewer poked into the centre comes out clean. Let it cool in the tin for ten minutes before turning out so it does not crack.
