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 almond 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.

5.0 from 3 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?

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