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4.75 from 4 votes

Chocolate Pecan Cake

Eggless Chocolate Pecan Cake is moist and delicious and topped with the most incredible butter pecan frosting.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 squares
Author: Nisha Kapur

Equipment

Ingredients

for the cake

  • 1 1/2 cup all purpose flour
  • 3/4 cup sugar
  • 1/4 cup chocolate powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp bakng powder
  • 1/2 cup sour cream
  • 1 tbsp vinegar
  • 1/2 cup coffee
  • 1/3 cup oil
  • 1 tsp vanilla
  • 2 tbsp spiced rum I used Captain Morgan, whiskey/bourbon work too
  • 1/4 cup water
  • 1/2 cup pecans chopped

for the frosting

  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1/2 cup brown sugar
  • 1 3/4 cups confectioners sugar divided, start with 1 cup
  • 1/2 tsp vanilla

Instructions

Make the Eggless Chocolate Cake

  • Sift the dry ingredients into a large bowl - all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Add sugar right after.
  • Add the wet ingredients - coffee, water, oil, vanilla, spiced rum, vinegar, and sour cream.
  • Mix well, but don't overmix.
  • Pour the eggless chocolate batter into a greased 9" x 9" square pan.
  • Place into the oven. Bake at 350 degrees for 30 minutes.
  • Your cake should rise and look perfect. Make sure the cake is completely cool before you frost it.

Make the Butter Pecan Frosting

  • In a small pan, add milk, butter, and brown sugar. Cook on low-medium heat while occasionally stirring.
  • Cook until bubbles form. Turn off the stove. Let the mixture cool for about 15-20 minutes. You need to make sure you do this otherwise you'll end up with liquid frosting which will look more like a glaze.
  • In the meantime, chop the pecans.
  • Pour the cooled brown sugar mixture over 1 cup of powdered sugar.
  • Use an electric mixer to prepare the frosting.
  • Add another 1/2 - 3/4 cup of powdered sugar so the frosting isn't as liquidy.
  • Beat the mixture for another minute.
  • Add vanilla. Beat for another minute.
  • Add chopped pecans. Mix for a few seconds.
  • Pour the frosting over the cooled chocolate cake. My frosting was slightly

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 178mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 228IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg