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.
- 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
- 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
- Preheat the oven to 160 degrees C (320 degrees F).
- In a large bowl combine the flour, sugar, cocoa powder and baking powder.
- In a separate bowl, whisk the milk, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients
- and stir until just combined with a wooden spoon.
- Don't over-mix!!!
- Pour the batter into a greased and floured 22 cm (8 inches) pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
- Enjoy it!
Very delicious recipe. I wish my cakes would turn out this moist!
Thank you!
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!
You are welcome!
I am glad you enjoyed it!
Hi
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..
Thanks
Sorry, I have never tried to make it with eggs. You can try this recipe http://www.chillyfrosting.com/2014/01/zebra-cake.html or http://www.chillyfrosting.com/2013/08/yoghurt-pot-cake.html
Hi! I used your delicious recipe with some peppermint extract and it was so good!
Thank you for your feedback Mirjam! It must be so delicious with the peppermint extract.
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?!)
Hi Lisa
I usually keep it in the fridge for 4 days. You can even freeze it (sliced)..no need to defrost it, just put it 30 seconds in the microwave. Let me know if you try it!
Hi! Do you think I can substitute vegetable oil with coconut oil? Thanks a lot. Will be baking this today
Also, can I make it as a pie? You know, pour this mixing into a pie crust and bake all the same?
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
I tried this recipe and it came out excellent. The cake is moist and also delicious.
Thank you.
Thank you for your comment, I love getting feedbacks!I am glad you enjoyed it
Could I make it without the cocoa powder? What could I use instead?
Hi Katie! you can substitute the cocoa powder with 200 grams of melted chocolate and reduce the sugar to 180/200 grams.
Wow, this is a delicious cake! It whipped up quickly and easily, and came out beautifully! Thank you!
Thank you Charlotte! I am glad you liked it
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
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
Mine is in the oven as we speak! Batter tasted great
Thanks for making this and telling me about it, Rebekah! By now it’s out of the oven, I hope you enjoyed it