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.
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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.
- 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.
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! 🙂