Eggless Chocolate Cake
This eggless chocolate cake is the easiest cake you’ll ever make!
It has a moist, tender crumb and a delicious chocolate flavor; plus, it’s made without eggs, milk, or butter, making it a great option for those with dietary restrictions.
This chocolate cake is made without eggs, butter, or milk, yet it turns out fluffy and tender. It’s also super easy to make with just a few simple ingredients and basic kitchen tools.
This recipe is a lifesaver for those with egg allergies or when you’re in the mood for cake but have no eggs or butter on hand.
Get creative and use it as a base for layer cakes; fill it with chocolate ganache or jam; or enjoy it plain with a dusting of powdered sugar on top. It’s a treat that everyone will love!
Interested in making muffins instead? Try my egg-free choco muffins!
Why you’ll love this eggless chocolate cake
- Quick and easy to whip up.
- Perfect for various occasions, from casual gatherings to special celebrations.
- Naturally vegan, egg-free, and dairy-free.
- Versatile base: customize it with different fillings and toppings for endless variations.
- Freezer-friendly—make ahead and enjoy whenever the cake craving strikes!
Ingredients & substitutions
Here are some helpful notes about the key ingredients for this recipe:
- Flour: I used all-purpose flour, but cake flour or a gluten-free blend are great alternatives if you prefer.
- Granulated sugar: you can swap it with caster sugar; avoid using brown sugar.
- Cocoa powder: since we’re using baking powder, you can opt for natural cocoa powder or Dutch-process cocoa powder, each offering a distinct flavor profile.
- Baking powder: ensure it is not expired!
- Liquids: opt for unsweetened non-dairy milk or dairy milk. For added depth, you can replace half of the milk with juice or cooled brewed coffee.
- Oil: choose neutral cooking oils such as canola, vegetable, grapeseed, safflower, corn, or avocado. Alternatively, you can use melted butter (but this would make the cake non-vegan) or coconut oil.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
For more eggless desserts, try our chocolate mousse with silken tofu, 2-ingredient dark chocolate mousse, and chocolate brownie mug cake.
How to make eggless chocolate cake
Add peanut butter chocolate chips, dark chocolate chunks, chopped nuts, or colorful sprinkles to the batter for a unique twist!
Serving suggestions
My favorite way to enjoy this moist chocolate cake is by dusting it with powdered sugar and adding fresh berries.
You can also make it even more indulgent by frosting it with chocolate buttercream or chocolate ganache. If you’re feeling fancy, drizzle it with caramel sauce or top it with a scoop of strawberry ice cream.
Tips for success
- Measure the flour correctly. For precise results, I highly recommend using a kitchen scale. If using cups, fluff the flour with a spoon, then fill the cup and level it with a knife.
- Don’t overmix the batter; it can make the cake dense and gummy. Mix just until combined.
- Bake the batter promptly once it’s ready for the best results.
- Keep the oven door closed during baking until at least the minimum time specified in the recipe. Opening it too early can affect the cake’s texture.
- Wait until the cake has cooled before dusting it with powdered sugar to avoid it dissolving on the hot cake.
Storage instructions
Storage: you can keep this vegan chocolate cake covered at room temperature for up to 2 days. If you want to store it longer, refrigerate it for up to 4 days.
Freezing: tightly wrap individual cake slices in plastic wrap and freeze them for up to 2 months.
Frequently Asked Questions
If your cake turned out dense, it’s likely because you over-mixed the batter.
Always double-check that your baking powder 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.
Yes, if you use non-dairy milk, this eggless cake recipe can be considered vegan.
Recipe adapted from “Cookaround”
More easy cake recipes
- Chocolate Italian Sponge Cake
- Apple Cake (No Butter or Oil)
- Italian Sponge Cake
- Easy Pumpkin Bundt Cake
Have you tried this chocolate cake without eggs yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!
How To Make It: Moist Chocolate Cake (Eggless)
Ingredients
- 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
- 2½ tablespoons (35 g) vegetable oil
- 1 teaspoon vanilla extract
Optional
- powdered sugar for dusting
Instructions
- 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 or spatula 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.
Notes
- Nutrition Facts: 1 slice of cake is 90 grams. Nutrition facts are calculated without powdered sugar on top and with the milk I used (unsweetened almond milk).
- Sugar: granulated sugar or caster sugar.
- Cocoa powder: you can opt for natural cocoa powder or Dutch-process cocoa powder.
- Liquids: use unsweetened non-dairy milk or dairy milk. For added depth, you can replace half of the milk with juice or cooled brewed coffee.
- Oil: choose neutral cooking oils such as canola, vegetable, grapeseed, safflower, corn, or avocado. You can also use melted butter (but this would make the cake non-vegan) or coconut oil.
- Storage: store this dairy-free cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, freeze individual cake slices tightly wrapped in plastic wrap.
My latest in eggless cakes and it’s amazing!! Wasn’t sure how long to stir mixer for so just did till most of lumps were gone and was slightly worried about how runny it was when pouring into the cake tin but I needn’t have been because it’s just gorgeous. I did bake for 30 mins then checked and covered with tin foil to stop top burning and then did another 10 mins and it was done. It is ‘sticky’ but super moist and super tasty. Best chocolate cake ever according to my sons.
Thank you for trying the recipe and for sharing your feedback! I’m so glad you enjoyed it; it’s one of my favorites, too.
i love this recipe.
This recipe was so good I was craving cake today but didn’t had eggs or butter I’m glad I found your recipe but since I didn’t had cocoa I used coffee instead but still was amazingly delicious
omg tried dis recipe it was delishhhh my fam loved it :D
Happy to hear that! :)
Perfect chocolate cake recipe! So quick and easy! It turned out moist and chocolatey. I used dark cocoa which worked well and I cut the cake in half and put black current jam in the middle which made it taste a little bit like Black Forest gateaux. I topped with icing sugar. I would use the same filling next time but add whipped cream too.
This will be by go to chocolate cake recipe from now on! Thanks so much.
Thank you for the feedback, Catrin!
Truly quick, no-fuzz and turned out well. Looked up recipe at 5.15pm on eve of my daughter’s birthday, baked by 6.15pm, covered with home-made chocolate ganache , added candles by 7.30pm. — Delicious.
Hi Eva! Yes, you can use almond milk (even water or juice if you wish) and olive oil!
I hope you will like this cake. Happy baking! :)