Moist Chocolate Cake (No Eggs, No Butter)
A soft, sinfully-delicious and moist chocolate cake, which is eggless and butterless. 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 could 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? Try these muffins!
Easy cakes you might like:
A soft, moist, sinfully-delicious cake, which is eggless and butterless! Use two bowls and a wooden spoon to make this easy dessert.
- 1 ½ cup + 2 tablespoons (200 grams) all-purpose flour sifted
- 1 cup (200 grams) granulated sugar
- ⅔ cup + 1 tablespoon (75 grams) unsweetened cocoa powder sifted
- 4 teaspoons (16 grams) baking powder
- 1 ¾ cup + 2 tablespoons (450 ml) soy milk or dairy milk
- 2½ tablespoons (35 grams) vegetable oil
- 1 teaspoon vanilla extract
- powdered sugar for dusting
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Preheat the oven to 160 degrees C (320 degrees F).
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In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
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In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
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Don't over-mix!
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Pour the batter into a greased and floured 22 cm (8 inch) pan.
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Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
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Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
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Enjoy it!
Did you make this recipe?
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Super helpful and delicious recipe! I made it as a surprise cake for my husband`s birthday. I had forgotten to add the oil but it turned out great anyway. He keeps telling me that he could eat that every day and he keeps thinking of it even now 2 months later. Thank you! I will try other recipes of yours now 😉
I am so happy he liked it! 🙂 I hope you will love other recipes as well!
We just made this yesterday! Best chocolate cake I have ever tasted! Thank you for the recipe! Me and my four year old added melted chocolate spread to the middle it was super tasty. Can’t wait to try it again
So glad you liked it! Thank you for the feedback! 🙂
I made this yesterday and was absolutely lovely in taste and stayed soft and moist even when eaten the next day.
My only question is how to make an equivalent vanilla sponge cake that has the same texture:)
Glad you liked it, Reena! 🙂
Delicious! I am not an avid baker, quarantine is the only reason I’m even going near an oven – do you have to refrigerate the cake, due to the milk in it? Again, baking is not my forte! Thank you for the great recipe
Hi Alyssa! Yes, it’s better if you refrigerate it! 🙂
Thank you for the recipe, Elena! My husband loved it 🙂
So glad to hear that, Lyra! 🙂
i made is cake for my (vegan) mum’s birthday and the entire (non vegan) family loved it! clear, simple instructions with a great outcome, 10/10 would recommend
So happy your family loved the cake, Sophie! Happy birthday to your mum 🙂
I’m making it for the 3rd time time now as I write this, and I’m confident that it wil turn out amazing again. The first time I used water instead od plant based milk, and last time I used oat milk. Wonderful both times.
Thank you for this recipe, I’m breastfeeding a baby who is allergic to milk and eggs and I can finally eat and serve something that tastes like “normal” cakes
So glad to hear that, Nives! 🙂
Hi – can I try this with eggs? If so how would it change. Also can I replace cocoa with Hershey’s syrup?
It’s better you find another recipe with eggs, I don’t think this one will work.
It turned out better than I thought. My first ever cake that turned out great. It is delicious and I love the texture. Thank you ❤
Glad you liked this recipe, Parveen! Thank you for the feedback! 🙂
Made this cake last night, wasn’t sure how it was going to turn out, going to be honest, I wasn’t optimistic! But everyone absolutely loves it! So easy to make and soooo soooo tasty! Thank you so much
I’m so glad this recipe was a hit, Gemma! 🙂
Could this be made into cupcakes? How would you change baking time and temp?
Here is the recipe for muffins https://aseasyasapplepie.com/double-chocolate-muffins-no-eggs-no-butter/
You can omit the chocolate chips 🙂
Great recipe. Super easy. I added a tablespoon of apple sauce and had to use watered down cream instead of milk or soy, so brewed two shots of espresso and slammed that in there. Turned out great!
I have no cocoa powder can I make it without as a maybe vanilla flavour using more vanilla extract
No, sorry. You can’t replace the cocoa powder with vanilla extract.
Can I replace soy milk with almond milk?
Sure, you can use any milk you prefer
Thank you Elena for sharing this easy and yummy looking recipe 🙂
Can I fold in fresh raspberries and commercially available grated orange peel in the batter? I am planning to bake it tomorrow.
Yes, you can fold in fresh raspberries and grated orange peel. I think a raspberry version would be soooo delicious! 🙂
This looks great – I’ve forgotten to buy eggs and don’t want to go out just for those.
Can I make this with caster sugar instead of granulated (which I don’t keep in the house)?
Thanks
Yes, You can use caster sugar 🙂
THIS CAKE IS SUPER EASY TO MAKE AND TURNED OUT DELICIOUS! I LOVED IT! THIS IS ONE OF THE BEST CAKES I HAVE EVER MADE! YOU SHOULD DEFINITELY MAKE THIS IF YOU WANT TO MAKE A SOFT, MOIST AND DELICIOUS CHOCOLATE CAKE!!
Glad you liked this chocolate cake, Maryam! Thank you for the feedback! 🙂
I made this cake and it was really wonderful and so easy to make. Thank you
Thank you for the feedback, Ima! 🙂
Absolutely love this cake as do all my family & friends. It is so delicious – rich without being overly sweet and wonderfully moist.
It is also inexpensive to make so gave me the opportunity to gift on several occasions to family & friends in self isolation ( some over 70’s). I have baked about 6 so far – and I don’t really enjoy cooking! But it is very rewarding when told my cake is “absolutely scrumptious.” I take the credit!
Thank you for your recipe.
So glad to hear that, Cheryl! 🙂
LOVE THIS RECIPE! SO good!
Glad you liked it, Mia! 🙂
This turned out far better than I thought it would. I ran out of butter so searched for a recipe that didn’t need it. I let out the baking powder as I don’t like using it. The cake does perfectly without it. Next time I will try adding a hint of orange. Thanks for the inspiration Elena.
So happy you liked this recipe, Yvette! Thank you for the feedback! 🙂
Hello! What type of cocoa powder did you use? Natural or Dutch processed? Thanks!
Hi Shaheda! I used natural
Hi , can you please suggest a substitute for vinegar
Hi Nivi! Vinegar? There is no vinegar in the recipe 🙂
This cake is wonderful! I have made it twice already, with almond milk and with regular whole milk. It’s a wonderful, easy recipe!
Hi Elena,
I have a square cake pan – can I use the same measurements or do you have any suggested alterations? Thanks
Hi Ally! What’s the size of the pan?
It’s 25cm x 25 cm
Your pan is equivalent to a 28 cm square pan. My recipe is for a 22 cm pan. You have to adjust all the ingredients + baking time
I made this today and it was delicious! Thank you for the recipe, Elena. After reading the comments, I flavored the cake with orange and its zest. Heavenly!
So glad you liked it, Elizabeth! 🙂
This is soooo good! Just finished chilling the cake with a homemade citrus glaze and I’m in love. Also replaced 1/2 of white sugar with brown sugar and 1/2 of the APF with CF just to try it out and turned out really well. I think I’ve found my new go-to chocolate cake base. Thank you!
The citrus glaze sounds amazing!
Thank you for the feedback, Alexandra! 🙂
Best, easiest chocolate cake ever! Delicious and moist even without frosting. The best part is that my son, who is allergic to eggs, can enjoy a slice of cake with us at last. Thank you!
So glad to hear that, Nathalie! Thank you for the feedback! 🙂
Hi Elena. I made the cake for my husband’s birthday and I was impressed! I used self raising flour and added some almond flour and some grated carrot too. I will definitely try it again!! Thank you.
Thank you for the feedback, Hema! 🙂
Amazing recipe. I am not a baker at all. But due to pandemic, I am trying multiple things and I am so glad that I found this recipe. The taste and texture was just like any store bought cake. I topped it with a little bit of chocolate syrup and fresh berry and VIOLA!!!!! Thank you for sharing this amazing recipe!!!!
Happy you liked it! Thank you for the feedback, Gauri! 🙂
Delicious. Made this the second time with coconut milk instead of regular milk. Yummy. Thanks for sharing!
Thank you for the feedback, Avi! Glad you liked it! 🙂
This cake is a game changer, been requested to make an eggless cake so decided to go with this recipe. Wow it tastes amazing
I am no baker but thought, oh well I have the ingredients! I used oat milk and honestly it’s one of the best cakes I’ve ever made! I have zero equipment too so bonus! Highly recommended giving it a whirl✨
I’m so glad you enjoyed it, Jules!
Thank you for this beautiful recipe. I recently developed an egg allergy, which has been a bummer for a lover of baked goods. This cake is wonderful and moist. It’s not just “good for an eggless cake” but a fantastic cake on its own, period. Many thanks!
Thank you so much for your review, Amanda! I am so glad you enjoyed it!
Fab and very useful recipe! We’re moving house soon so trying to use up things from the cupboard, but had no eggs or butter – this came out perfectly and satisfied our craving for a little sweet treat! I even baked it in a ceramic pie dish (as we’ve packed our cake tins) and it came out wonderfully! Foolproof and very tasty, thank you!
Thank you for the feedback, Hannah!
My brother baked this twice and it has been tastefully memorable with amazing icing. A game changer
Flour and sugar is the same 200 grams?
yes
Ran out of eggs and was in a baking mood, this recipe is definitely what I was looking for. Pretty good. Very easy. A little dense and a not quite as sweet as I was hoping for, but surprisingly good nonetheless. Filled it with homemade whipped cream and topped it with ganache frosting, and it was a very nice late night treat.
Hi! I’m allergic to eggs so this was a good recipe to try out. I reduced the sugar, added in frozen cherries, and served with freshly whipped cream — a quick, easy, and DELICIOUS substitute for black forest cake! For next time I plan to add cherry-flavored brandy to the finished cake and let that soak in before enjoying it with whipped cream. Thanks for sharing your recipe.
Absolute life saver of a recipe! Ran out of eggs and made this in a desperate need for chocolate on a rainy day baking session between reading.
I agree with Kay that it isn’t as sweet or as chocolatey as I’d hoped, but I whipped up a divine very un-vegan ganache with butter, chocolate, pure icing sugar and Philadelphia cream cheese. It needed an additional 20mins to bake and is somewhat dense but that may be because I eyeballed the measurements rather than faff around with my electric scale. and used a tin that was only 20 cm not 22 cm. Next time I might add some melted chocolate in the batter but it will probably ruin what is a beautifully easy recipe! Will definitely use again!