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!
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
- 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 with a wooden spoon until just combined.
- Don't over-mix!
- Pour the batter into a greased and floured 22 cm (8 inch) 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!
Did you make this recipe?
Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Thank you so much for this recipe! I had to make a last minute cake for my brother who is allergic to eggs and this was one of the only recipes I could find that was both egg and butter free.
Glad to hear that, Michaela! 🙂
Easiest cake ever, perfect hack for when the fridge is empty, as it was today when I discovered this and the kids loved it. Great one for my teenage daughter to try making too.
I am so glad to hear that, Elizm! 🙂
Thank u so much for this recipe! My sister loved it for her birthday, well, all the family did; including myself. I have tried other vegan chocolate cakes, but I didn’t love it like this one! From now on, I’m sticking to this one. Thanks again!
I am so glad your family loved this cake, Heidy! 🙂 Thank you for the feedback! 🙂
I baked this last week. I usually bake sponge at 170 degrees but i followed the recipe.
Toothpick didn’t come up clean after 40min so I left it 10 more minutes. Again. 10 more and still not clean but I removed it from the oven.
Flavour was perfect. I loved it because it’s not too sweet but it was obviously overcooked.
I will have to try again. Next time I will bake just for 40 minutes regardless what the toothpick says!
Hi Martha! I am so glad you loved this cake! The toothpick will never come out perfectly clean because the cake is quite moist.
Hi love this cake . But I think I mixed it too much trying to get rid of lumps..It was quite dense as you said. Should I ignore the lumps or is there any other advice. I am a complete novice at baking…my son volunteered me for baking an eggless and nutfree cake for school..haha..I am enjoying it though..
Hi Latika! When you mix it, it’s ok if there are a few lumps. Glad you are enjoying it! 🙂
Hello,
Do I have to use full fat milk in this recipe or I can use 1.5% fat milk.
Thanks
Hi Cherry! You can use 1.5% fat milk.
Lovely recipe! I used normal milk as I recently found out I’m allergic to soy milk unfortunately. Does almond/rice milk work too?
Hi Catherine! I am glad you liked this recipe. 🙂
Yes, you can use also almond or rice milk.
Gorgeous cake! My daughter wanted to make a chocolate cake but we had run out of butter. I found this recipe and it turned out amazing! You do not miss the eggs or butter! We will definitely make this one again
So happy you liked it, Catherine! Thank you for the feedback! 🙂
Hi Elena. Can we use orange or any other fruit juice to flavour the cake instead of milk?
Hi Emma! Yes, you can use fruit juice (I usually use orange juice + orange zest) 🙂
The wife and I had a craving for cake, but no eggs and no butter seemed to spell disaster. Found this recipe, tried it, and now I believe in miracles.
You are a saint for sharing this.
Thanks for trying the recipe, Justin! I’m glad it came out great for you! 🙂
Made it just some time back. Outcome was awesome. Really nice cake..
I am glad you liked it, Shamita! 🙂
I am baking it weekly,ther is always a reason.Also today for my mamas birthday.Have you also no cocoa version?Thanx it is fantastik cake great looking and good tasting. 😉
I am so glad you like this recipe, Heni! 🙂 I tried a no cocoa version, but I wasn’t impressed with the results.
Almost empty cupboard led to me using yoghurt instead of milk. This worked out great too. Thanks for the recipe! It was super- moist, but the toothpick did come out clean!
Glad to hear that, Steph! Thank you for the feedback! 🙂
Can these be made into cupcakes?
Follow this recipe. You can omit the chocolate chips if you wish.
Hi Elena, I want to try this recipe with my 4 year old daughter, but I only have an 8 inch square pan, how can I adapt the ingredients so it can work for an 8 inch square pan or should I just keep the same measurements but cook it for a little less time? (I don’t mind it if the cake is not as high as it’s intended to be).
Hi Soha! You can use the same ingredients and baking time.
Happy Baking! 🙂
made this cake today and took it to my Buddhist centre it didn’t last long they loved it . thanks , its not easy to find a nice vegan cake recipe
So glad to hear that, Carole! 🙂
How would I bake these temp wise and time for mini cupcakes?? 🙂
Hi Lisa! Bake at 180 degrees C (350 degreesF) for 11/13 minutes.
Thank you!!
Hi ,
Thanks for this receipt which turned out to be a winner on the table last night.. I just have one query can you tell me is there any way to make it little more sweeter than it is for the kids?
Thanks for the reply.
Hi Kalai! I am glad you liked this cake.:)
To make it sweeter, you can add chocolate chips or increase the sugar to 225 grams (1 cup + 2 tablespoons)
I normally only make my kids box cakes but last night I made this and my kids ate almost the whole cake in one sitting!!!!! It’s an easy and simple recipe and tastes amazing!!!
I am so glad your kids loved it, Lindsey! 🙂
I had decided a few weeks ago that your low fat apple cake was my favorite cake but after making this one, I’m torn!! My fridge and pantry were looking empty so I decided to try this recipe and my god, what a success. It was ridiculously moist, and a friend (who went for seconds and thirds!) compared it to an “amazing chocolate cloud”
I love the fact that it’s vegan and that the ingredients are all “basics” which makes it possible to do it pretty much anytime (this might be a bit dangerous…..!)
It also looks just as amazing as it tastes, which is always a nice bonus
Thank you so much for this recipe!
You are most welcome, Sophie! I am so glad to hear that, thank you for the feedback! 🙂
Can you use coconut oil instead of vegetable oil?
Yes, you can! 🙂
Hi Elena,
Can I use sunflower oil instead of vegetable oil? I plan to bake it tomorrow hopefully will turn out well!!
Hi Shamika! Yes, you can use any oil you prefer. 🙂
Okay, so I made this and it was amazing…. like crazy moist! I should say I don’t like chocolate cake but needed to whip something up with the ingredients I had on hand… hence my google search for a no egg recipe. I first made a simple graham cracker crust with cracker, butter, and brown sugar. Then I topped it with this batter and sprinkled slivered almonds on top! I used a 9×13 pan and cooked it for the 40minutes. The crust added a little bit of texture and saltiness which made an already amazing recipe perfect.
It sounds delicious, Heather! 🙂
WOW!! My family consumed this cake in two days. They were skeptical at first, no eggs no butter can’t be good. Nevertheless they are eating their words as well as the cake. Thank you very much
PB
So glad your family loved it! 🙂
This cake is so good! I made it for my egg-free two year old’s birthday cake and frosted it with chocolate hummus. It got rave reviews from everybody. I highly recommend this cake!
So glad your guests loved the cake, Cathi! I saw it on Instagram, very pretty! 🙂
This is an awesome recipe, tried it, loved it, I added a teaspoon of salt I mine though, thanks for this!!!
Glad you liked it, Dawn! Thank you for the feedback! 🙂
Hi Elena,
Thank you for sharing this recipe it worked for the first time baking this! I used wholemeal flour instead and reduced the cocoa powder down to 50g and grated 25g of 70% dark chocolate and reduced sugar to 150g so I can have ice cream in the side, it worked as a treat and cake managed to be fluffy and moist but not overly wet. I basically baked for 43 minutes and turned oven off and left the door partially open with the cake in it for 10 minutes, it came out just right.
I came across this recipe as I was trying to find a way to burn up expensive soy baby formula I purchased to introduce soy product to my little one. Well it’s a success and I will now freeze the soy milk powder and use it to bake this cake .
As to overcome excessive muxing issue for the lumps, I basically mix gently and let it sit for 10 minutes so the lumps can come to top and absorb the liquid. I then mix gently again to break the visible lumps.
Thank you so much for the feedback and great tips, Shirley! 🙂
Hey there! Do you think I could use cake flour or would that just cause a disaster?
Hi Stephanie! Yes, you can use cake flour.
Great recipe, thanks!
Just made it and the cake came out fabulously! but the taste even better 🙂 Thanks so much for the recipe.
So glad you liked it, Miemie! 🙂 Thank you for the feedback!
Just made this and it’s delicious!! I’ve been having a huge cake craving but we have no eggs so I thought this will just have to do, so off to mixing I went! It’s a very simple recipe and very easy to follow, I did however take “don’t overmix” a tad too seriously and so at the top of my cake there are a few powder spots/lumps but oh well.. Oh I also used half unsweetened cocoa powder and half dark unsweetened cocoa powder
Glad you liked it, Sophie! Thank you for the feedback! 🙂
OMG! This is a really simple and useful recipe. I made it on my sister’s birthday and she liked it very much and everyone praised me.
Thanks for sharing!!
This recipe is really good. Love it!!
Glad you liked it, Sanjana! 🙂
I was so pleasantly surprised with this recipe. I had no eggs and no soy milk, so I substituted 1 cup of nonfat half and half and 3/4 cup of almond milk for the dairy. The cake was beautiful , moist, and just sweet enough. My husband loved it and between the two of us we ate half in one evening. I tried not to over mix the batter based on the comments made by others and baked it for exactly 40 minutes–came out just like your picture. Served it with whipped cream but will try with vanilla ice cream next time. I also love how easy and quickly it all came together. Great dessert when you don’t have lots of time or ingredients.
Thank you for the feedback, Chloe! 🙂
Love this. How can I make a 13 x 9?
Hi Connie! 9 eggs, 270 grams (2 1/3 cups + 1 tablespoon) cake flour, 270 grams ( 1 1/3 cups) sugar, a pinch of salt, 2 teaspoon vanilla extract or grated lemon zest.
Baking time will be longer, please check it after 45/50 minutes.
Happy baking! 🙂