Moist Chocolate Cake (No Eggs, No Butter, No Milk)
Looking for a moist chocolate cake recipe to try? Look no further. This is the easiest cake I’ve ever come across.
It’s sinfully-delicious, with a rich chocolate flavor, a moist tender crumb, and, unlike traditional cakes, it’s made without eggs, milk, or butter.
Moist chocolate cake recipe
This is 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.
Use this chocolate cake as a basic sponge cake for birthdays, anniversaries, or any other special occasion. Fill it with whipped cream, chocolate ganache, jam, or keep it plain, with just some powdered sugar sprinkled over the top. Everyone will love it!
Ingredients & substitution suggestions
This eggless cake uses basic ingredients that are probably in your pantry right now.
- All-purpose flour – You can use cake flour instead, your cake will have an even softer texture.
- Granulated sugar – It can be replaced with caster sugar.
- Unsweetened cocoa powder – Adds a rich chocolate flavor. I used Hershey’s Unsweetened Cocoa Powder, choose a good quality unsweetened cocoa powder.
- Baking powder – It helps the cake rise. Make sure it is not expired!
- Liquids – Use your favorite unsweetened non-dairy milk, dairy milk, or half milk and half juice. You can also give extra depth with coffee, simply replace some of the milk with cooled coffee.
- Oil – You can go with a neutral vegetable oil, avocado oil, or with a more pronounced flavor such as olive oil, coconut oil, or hazelnut oil.
- Vanilla extract – For flavor.
How to make an eggless chocolate cake
This cake is one of the easiest cakes to make. Two bowls, one wooden spoon– nothing complicated.
- Whisk the ingredients – Whisk together all the dry ingredients into a large bowl and the wet ingredients in a separate bowl.
- Make the batter – Add the wet ingredients to the dry, and whisk until you have a smooth batter. Be careful not to over-mix the batter, otherwise, the cake will be dense and heavy.
- Bake – Pour the finished batter into your prepared cake pan and bake. Don’t over-bake or it will dry. Mine is perfect after 40 minutes but each oven varies a bit so do the toothpick test for doneness. A moist crumb attached is fine but there shouldn’t be raw batter.
You can stir in 1/2 cup of extras like chocolate chips, chopped nuts, or sprinkles into the batter right before baking.
How to serve this chocolate cake
A dusting of powdered sugar works beautifully on this cake, but you can also ice it with your favorite frosting, buttercream, or chocolate ganache.
Serve a slice of cake with a scoop of vanilla ice cream or whipped cream and some fresh strawberries. The sky’s the limit here.
How to store and freeze
To store: Cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 4 days.
To freeze: You can freeze the cake for up to 2 months. I usually let the cake cool completely, cut it into squares, and freeze it in an airtight container or wrap the slices tightly in plastic wrap and place them in a freezer bag.
Recipe adapted from “Cookaround”
Want muffins instead of cake? Try my double chocolate muffins
Frequently Asked Questions
You over-mixed the batter. This will cause the gluten strands to over-develop and give you a dense cake. Once you add the dry ingredients, you should only whisk as much as necessary to combine the ingredients well.
Always double check that your rising agent is not expired.
Insert a clean skewer into the center of the cake. When you remove it, it should be mostly clean with just a few moist crumbs clinging to it. If there is wet raw batter on the skewer, the cake is not cooked yet.
If you use non-dairy milk, this dairy-free eggless chocolate cake can be considered vegan.
More chocolate desserts:
- Chocolate Italian Sponge Cake
- Silken Tofu Chocolate Mousse
- 2 Ingredient Dark Chocolate Mousse
- Avocado Chocolate Mousse
- Flourless Chocolate Cookies
Moist Chocolate Cake
- 1 ½ cup + 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 cup + 2 tablespoons (450 ml) milk dairy or non-dairy milk
- 2½ tablespoons (35 g) vegetable oil
- 1 teaspoon vanilla extract
- powdered sugar for dusting
- Preheat the oven to 320° F (160° C). Butter and flour an 8-inch (22 cm) cake pan or spray it with baking spray.
- 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 the prepared pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow it to cool for 15 minutes in the pan then turn it out onto a cooling rack.
- Transfer to a platter and dust with powdered sugar before serving.