Moist Chocolate Cake (No Eggs, No Butter)

moist chocolate cake-no eggs, no butter

A  soft, moist, sinfully delicious chocolate cake, which is eggless and butterless at the same time. Isn’t it wonderful?

This moist chocolate cake is the easiest cake I’ve ever come across. No fuss, no mess, you make it with just a wooden spoon. Be careful not to overmix the batter otherwise the cake will be dense and heavy.

It’s a great recipe for those with egg sensitivities or when you crave a good cake and you open the fridge to see you forgot to get eggs. You can never tell that it’s eggless, and the best part is it stays moist even after 3 or 4 days.

You can use this moist chocolate cake as a basic sponge cake for birthdays, anniversaries or for any other special occasion. Fill it with whipped cream, chocolate ganache,  jam or keep it plain, with just some powered sugar sprinkled over the top.

This time I used soy milk but I previously tried it with dairy milk or half milk and half juice.

I hope you will enjoy it!

Recipe adapted from Cookaround

* For vegan, you can make your own powdered sugar (recipe here)

You don’t want to bake a cake? You can bake muffins.

4.8 from 8 reviews
Moist Chocolate Cake- No Eggs, No Butter
Nutrition Information
  • Serves: 11
  • Serving size: 89 g
  • Calories: 202 g
  • Fat: 5.0 g
  • Saturated fat: 1.3 g
  • Trans fat: 0.0 g
  • Carbohydrates: 39.0 g
  • Sugar: 20.0 g
  • Sodium: 24 mg
  • Fiber: 3.0 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
  • 200 grams (1½ cup+2 tablespoons) all-purpose flour, sifted
  • 200 grams (1 cup) granulated sugar
  • 75 grams (2/3 cup + 1 tablespoon) unsweetened cocoa powder, sifted
  • 16 grams (4 teaspoons) baking powder
  • 450 ml (1¾ cup+2 tablespoons) soy milk or dairy milk
  • 35 grams (3 tablespoons) vegetable oil
  • 1 teaspoon vanilla extract
  • Icing sugar (powder sugar) for dusting
  1. Preheat the oven to 160 degrees C (320 degrees F).
  2. In a large bowl combine the flour, sugar, cocoa powder and baking powder.
  3. In a separate bowl, whisk the milk, vegetable oil and vanilla extract.
  4. Add the wet ingredients to the dry ingredients
  5. moist chocolate cake
  6. and stir until just combined with a wooden spoon.
  7. Don't over-mix!!!
  8. moist chocolate cake
  9. Pour the batter into a greased and floured 22 cm (8 inches) pan.
  10. moist chocolate cake
  11. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  12. Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
  13. Enjoy it!

moist chocolate cake-no eggs, no butter


  1. Neha says

    Hey thanks for sharing this recipe. I was just randomly searching for eggless recipes and came across this page..The cake turned out to be really yum!

  2. Aish Ka says


    Just surfing then net for some butter-less cake recipes.. And saw yours.. Will be doing it immediately…

    Adding to that, Could you tell me whether i can use eggs and if yes, how many i can use for this recipes.. ? Because i need to made cake only without butter,,

    Plz reply back as soon as possible..


  3. says

    Wow! This cake looks amazing! How long does it keep for? (or is it so good that you’ve never had it around long enough to find out?!)

    • says

      Hi Lisa :) I usually keep it in the fridge for 4 days. You can even freeze it (sliced) need to defrost it, just put it 30 seconds in the microwave. Let me know if you try it!

    • says

      Hi Sofiia! :) Yes, you can substitute the vegetable oil with coconut oil.
      I don’t know if it will work putting it in a pie crust :/ Let me know if you try, maybe you can try with a small pie and make muffins with the rest of the batter

  4. Sarah says

    This cake sounds deelish… will be making it this afternoon. Wonder if I could add grated orange rind to flavour the chocolate mixture? Should I also add the juice of an orange too? If so, roughly how much?

    Have you ever tried cooking in a microwave (replacing cake tin with a glass or micro-proof alternative)?

    I look forward to your response. Thank you x

    • says

      Sarah, I usually add 1 teaspoon grated orange zest and 150 ml (2/3 cup minus 1 tablespoon) freshly squeezed orange juice.

      In this case you will add only 300 ml (1 1/4 cup) of milk.

      It comes out super delicious!

      Just remember not to over mix it! :)

      No, I have never tried to cook it in the microwave. Let me know if you try it

  5. Assieh says

    I made your cake as individual cupcakes but the mixture seemed too loose and the cakes collapsed , it was delicious though . I made it with almond meal but followed your recepie except less sugar.. What did I do wrong?

  6. Adriana says

    Elena, I loooved this recipe. At first I was looking for no butter or margarine cakes and when I saw that yours didn’t have any added eggs, It definitely got my attention! The only thing I didn’t like was the oil part because my aim was to bake something heart friendly.. so I did my research and swapped the oil for avocado puree. At first it sounded weird to me but I gave it a chance, such as I gave it to your recipe. The result was amazing! You don’t even get to notice the avocado’s flavor. God, I wish I could sent you the photos, the taste was unbelievable, so moist and so deliciuos. My dad got fascinated with it and didn’t believed me when I told him it was made with avocado and no eggs or butter. Next time I’m trying this with fewer sugar or sugar substitutes (specially, natural ones) to make it even healthier. Thank you so much for sharing and don’t doubt to give the avocado a try!

  7. Helene says

    I am so happy to have found this recipe. Vegan, simple and very few ingredients and not a lot of oil. I just made this for my husband’s birthday with a few tweaks and it was a success. I doubled the recipe to make a 2-layer cake with jam in the middle, but I only used 300gr of sugar instead of 400. I used flax milk and added the zest of an orange. I covered it with a mascarpone frosting (yum!). This is now my go-to recipe.

    • says

      Hi Helene! I am glad you enjoyed the cake :) Thank you for letting me know your changes, I will try to reduce the sugar as well next time. The mascarpone frosting sounds delicious!

  8. Lori says

    Thank you for this recipe!
    I was in a pinch this weekend to make a cake and I had run out of eggs, but this recipe saved the day!
    I think I may have over-mixed a bit, as it made a large dome on the top, but the dome came down as it cooled and it worked out perfectly! Thank you!

  9. Jacinta says

    Very good recipe! Not much mess and very easy to make. It tastes like a chocolate mud cake!

  10. shilpa says

    Hi Elena,

    I tried your chocolate cake . My kid enjoyed a lot. My husband does not like cacao powder. What can i substitute with it? Can i use plain flour more or something else. Please help me out.

  11. Andy says

    hello Elena,

    I tried your recipe and my cake didn’t gain in volume, I included all the ingredients you mentioned but I don’t know why it didn’t inflate. You think maybe I over-mixed?


    • says

      Hi Andy! That’s very strange! It came out completely flat? Maybe the pan was too big? You used baking powder and not baking soda, right?

  12. Mandy T says

    Thanks for the recipe and it’s really amazinggg. simple and delicious! May I know if i add bananas, should I reduce the amount of soya milk or cocoa powder like that?

        • says

          I didn’t try but I guess you can replace the oil with mashed banana. I was reading “when modifying a recipe using fruit purees use about half as much of the fruit puree as the total amount of fat called for in the recipe”.
          In the recipe there are only 3 tablespoons of oil, I don’t think it’s really worth it. But if you try…let me know how it goes :)

  13. Dera says

    This recipe sounds great! Just wondering, how will this turn out if I don’t use vanilla? Any substitutions you could recommend? Thanks :)

  14. Karen says

    I love this cake…..
    Googled egg free cakes when I’d promised someone a cake and came to make it and someone had eaten all my eggs!!!
    So glad now…. I make this all the time. It’s simple and tastes delicious. And it’s still moist days later.

    L O V E. I T ! x

    • says

      Karen don’t you just hate that? It happens to me all the time… I need to make a recipe, open the fridge and no eggs, no milk, or both! 😀

      I am glad you enjoyed the cake :)

  15. Julia says

    I’m so glad I found this!! I felt like having something sweet last night but there were no eggs or butter which I usually use for baking… This was the first search result on google and I chose it.

    So I had no eggs or butter, also no milk or wheat flour but I replaced milk with water and wheat flour with rye and potato flour (half and half) and the cake became sooo delicious. Just as good as any other cake I’ve made using eggs and butter and doesn’t leave you feeling nauseous after the first piece. Thank you so much, this has gained its place in my recipe book already.

  16. ILONA says

    I tried this cake recipe as I had huge craving for chocolate cake but had no eggs or butter to make sponge or brownie…it turned out to be a huge disappointment…. I accurately measured everything and did everything by instructions….it was dense and tasted like rubber tire… it took at least 1 hour and 30 minutes to bake on 160 degrees. overall would never recommended and rather by cheap cake in a doggy corner shop.

    can give any stars as it was that dissapointing

    • says

      Hi Ilona, I am sorry this recipe didn’t work out for you. If it was dense I think that you overmixed it….I am not sure how a rubber tire taste as I have never had the pleasure to try one :)
      I am also surprised that it took so long to cook. Did you cook it at 160 degrees C or F? Did you preheat the oven?

  17. Chelsey says

    Had no eggs in but really wanted to make a cake! Come across this and it’s currently in the oven! Can’t wait to try it because it smells lovely thank you!! X

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