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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.

Close-up of an egg-free chocolate cake slice, dusted with powdered sugar and garnished with berries and mint.

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

Ingredients I used to make this vegan chocolate cake: cocoa powder, sugar, almond milk, vanilla paste, oil, flour, baking powder.
  • 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

Why is my chocolate cake without eggs dense?

If your cake turned out dense, it’s likely because you over-mixed the batter. Remember, stop mixing once everything is just combined.

My cake didn’t rise! What happened?

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.

Is this chocolate cake vegan?

Yes! This recipe is vegan-friendly as long as you use non-dairy milk instead of regular milk.

Recipe adapted from “Cookaround”

Chocolate cake without eggs topped berries and powdered sugar, sliced on a white plate.

More Eggless Dessert Recipes

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

(5 stars) 187 ratings
This egg-free chocolate cake is rich, moist, and super easy to make. It's perfect for birthdays, holidays, or whenever you're craving chocolate!

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

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.
 
 

Nutrition

Serving: 89 g, Calories: 195 kcal, Carbohydrates: 35.6 g, Protein: 3.4 g, Fat: 4.4 g, Saturated Fat: 0.4 g, Fiber: 2 g, Sugar: 18.2 g
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