Eggless Chocolate Cake
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This eggless chocolate cake has a moist, tender crumb and a rich chocolate flavor. It’s made without eggs, milk, or butter, so it’s great for allergies or special diets.
This moist eggless chocolate cake comes together with just a few pantry staples. It’s a great option when you’re out of eggs or butter but still want something sweet.
You can enjoy it plain with a dusting of powdered sugar or turn it into a layered cake with your favorite chocolate frosting. Adding a drizzle of caramel sauce or a scoop of ice cream makes it even more indulgent.
Recipe Highlights
- Easy to make: You only need two bowls and a whisk.
- Freezer-friendly: Bake it ahead and save it for later.
- Works for most diets: Naturally vegan, egg-free, and dairy-free.
- Great for any occasion: Make it for birthdays, anniversaries, holidays, or whenever you want something sweet.
Key Ingredients & Easy Swaps
- Flour: I used all-purpose flour. Gluten-free flour is a good substitute if needed.
- Sugar: Granulated or caster sugar is best. I don’t recommend brown sugar, as it changes the texture.
- Cocoa powder: Both natural and Dutch-process cocoa powder are good options. I prefer Dutch-process because it has a richer chocolate flavor.
- Baking powder: Make sure it’s fresh so the cake rises properly.
- Liquids: Use any dairy or unsweetened non-dairy milk. You can also replace some of it with cooled coffee or juice.
- Oil: Canola, vegetable, grapeseed, or even coconut oil (for a hint of coconut flavor). Melted butter works but will make the cake non-vegan.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make Egg-Free Chocolate Cake
Recipe Variations
- Mix-ins: Stir in chocolate chips, chopped walnuts, slivered almonds, or sprinkles.
- Minty flavor: Add a teaspoon of mint extract.
- Coffee flavor: Mix instant coffee or espresso powder into the dry ingredients, then top with a chocolate mocha ganache.
- Spiced cake: Add a pinch of cinnamon, nutmeg, or cayenne pepper.
- Tropical twist: Stir in shredded coconut and sprinkle toasted flakes on top.
- Dress it up: Pair with your favorite frosting or filling, like chocolate ganache, vanilla buttercream, or a swirl of raspberry jam.
My Tips for a Perfect Cake
- Measure the flour properly: Use a kitchen scale or the spoon-and-level-method.
- Don’t overmix: Stir until just combined for a tender crumb.
- Bake immediately: Don’t let the batter sit too long before baking.
- No peeking! Don’t open the oven door early, or the cake may sink.
- Cool completely : Let the cake cool fully before adding powdered sugar or any toppings.
How to Store & Freeze
Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
Recipe FAQs
If your cake turned out dense, it’s likely because you over-mixed the batter. Remember, stop mixing once everything is just combined.
Double-check your baking powder! Expired baking powder won’t give your cake the lift it needs. Make sure yours is fresh for best results.
Yes! This recipe is vegan-friendly as long as you use non-dairy milk instead of regular milk.
Recipe adapted from “Cookaround”
More Eggless Dessert Recipes
- Chocolate Mousse with Silken Tofu
- Individual Apple Crisps
- Berry Cheesecake Parfaits
- Chocolate Water Mousse
If you’ve tried this eggless chocolate cake or any other recipe on the blog, don’t forget to rate it and leave a comment below. I love hearing how it turned out for you!
How To Make It: Eggless Chocolate Cake
Ingredients
- 1 ½ cups + 2 tablespoons (200 g) all-purpose flour sifted
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder sifted
- 4 teaspoons (16 g) baking powder
- 1 ¾ cups + 2 tablespoons (450 ml) milk dairy or non-dairy
- 2½ tablespoons (35 g) vegetable oil
- 1 teaspoon vanilla extract
Optional
- powdered sugar for dusting
Equipment
Instructions
- Preheat the oven to 320° F (160° C). Grease an 8-inch (22 cm) round cake pan with butter and flour or use baking spray.
- In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
- In a separate bowl, whisk together the milk, oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix!
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
- Once completely cool, dust with powdered sugar before serving.
Notes
- Nutrition Facts: One slice (90g). Calculated without powdered sugar and using unsweetened almond milk.
- Sugar: Use granulated or caster sugar.
- Cocoa powder: Both natural and Dutch-process work.
- Liquids: Use dairy or unsweetened non-dairy milk. You can also swap half of the milk for juice or cooled coffee.
- Oil: Neutral oils like canola, vegetable, grapeseed, safflower, corn, or avocado work best. Melted butter is an option but makes the cake non-vegan. Coconut oil will add a slight coconut flavor.
- Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
My latest in eggless cakes and it’s amazing!! Wasn’t sure how long to stir mixer for so just did till most of lumps were gone and was slightly worried about how runny it was when pouring into the cake tin but I needn’t have been because it’s just gorgeous. I did bake for 30 mins then checked and covered with tin foil to stop top burning and then did another 10 mins and it was done. It is ‘sticky’ but super moist and super tasty. Best chocolate cake ever according to my sons.
Thank you for trying the recipe and for sharing your feedback! I’m so glad you enjoyed it; it’s one of my favorites, too.
i love this recipe.
This recipe was so good I was craving cake today but didn’t had eggs or butter I’m glad I found your recipe but since I didn’t had cocoa I used coffee instead but still was amazingly delicious
omg tried dis recipe it was delishhhh my fam loved it :D
Happy to hear that! :)
Perfect chocolate cake recipe! So quick and easy! It turned out moist and chocolatey. I used dark cocoa which worked well and I cut the cake in half and put black current jam in the middle which made it taste a little bit like Black Forest gateaux. I topped with icing sugar. I would use the same filling next time but add whipped cream too.
This will be by go to chocolate cake recipe from now on! Thanks so much.
Thank you for the feedback, Catrin!
Truly quick, no-fuzz and turned out well. Looked up recipe at 5.15pm on eve of my daughter’s birthday, baked by 6.15pm, covered with home-made chocolate ganache , added candles by 7.30pm. — Delicious.