Moist Chocolate Cake (No Eggs, No Butter)

A  soft, sinfully-delicious and moist chocolate cake, which is eggless and butterless. Isn’t it wonderful?

sliced chocolate cake and a slice on a plate. Top view

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!

eggless chocolate cake and a slice on a plate
eggless chocolate cake and a slice on a plate
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5 from 92 votes
Moist Chocolate Cake- No Eggs, No Butter
Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
 
Author: As Easy As Apple Pie
Course: Cake
Servings:11

A soft, moist, sinfully-delicious cake, which is eggless and butterless! Use two bowls and a wooden spoon to make this easy dessert.

Ingredients
  • 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
Instructions
  1. Preheat the oven to 160 degrees C (320 degrees F).
  2. In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
  3. In a separate bowl, whisk the milk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  5. moist chocolate cake
  6. Don't over-mix!
  7. moist chocolate cake
  8. Pour the batter into a greased and floured 22 cm (8 inch) pan.
  9. moist chocolate cake
  10. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
  12. Enjoy it!
Nutrition Information
Amount per serving (89g) — Calories: 202, Fat: 5g, Saturated Fat: 1.3g, Sodium: 24mg, Carbohydrates: 39g, Fiber: 3g, Sugar: 20g, Protein: 4.6g

Did you make this recipe?

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A soft, moist, sinfully-delicious cake, which is eggless and butterless! Use two bowls and a wooden spoon to make this easy dessert from scratch. Vegetarian, vegan, dairy-free. #chocolate #cake #dessert #vegan #vegetarian #dairyfree #chocolatecake

331 comments on “Moist Chocolate Cake (No Eggs, No Butter)”

  1. can i use buttermilk instead of just milk?

  2. Hello darling the cake was very deliciously devil and my husband love it so much it just not turn out so pretty hahaha but I covered it up with glaze. Maybe I was mix it too long . Can you please kindly roughly how long is the mixing you did ?

    • Hi Nadja! I am glad your husband loved it 🙂 I mixed it until just combined…less than a minute. Did you use a 22 cm (8 inch) pan?

  3. Can I add some chopped dark chocolate to the recipe and still use the same ingredients?

  4. I love this recipe! So easy to make and it turned out great: light, moist and not too sweet (perfect for me). I put in some chocolate chips and served with fresh strawberries. Delicious.

  5. hi Elena,
    help pls, i want to try this recipe by tripling it to cater for a large crowd/tray. do i still have to triple the amount of cocoa powder,. i will have about 2 cups n 3 tbspn if i do the calculation and worry i might have a bitter cake.. can you provide recipe if i want to triple it..pls..many thanks. Deina

  6. Thank you so much for this eggless recipe!! My sister has anaphylaxis to egg and we came across your delicious cake recipe! We have been making it for 2 years now, and is gone by the end of the day! 🙂
    Thank you!!
    Tiffany

  7. Hi Elena is it possible to use caster sugar instead of granulated sugar? Would caster sugar taste much different?

  8. I never ever comment anywhere but this recipe turned out so well for me I just had to say thank you!!! I love this cake it was so moist and delicious. We are in a sort of broke at our house and didn’t have money to buy butter or use our eggs for my regular recipe and we really needed a pick me up. The cake turned out beautifully and so delicious we are so happy eating it. Thank you! Great amazing recipe !!!

  9. I made this cake for dessert when my grandma and grandpa came, it turned out extremely well and every one loved it

  10. This is such a great cake! I love cakes that don’t require eggs! It satisfies my impromptu baking spells. I never have eggs in the cupboard, so used to never bake. Now…. my world has been revolutionised! Perfect when you have a sleeping baby and it’s cold and wet outside. Thank you!

  11. Thnx soo much for the recipe it tastes so great everyone loved it

  12. I made this earlier today when I had a sudden urge to bake a chocolate cake (it’s my late mother’s birthday and she was a chocoholic) and knew I didn’t have any eggs. Also discovered I had no oil so I used melted butter. I will definitely use oil next time. I prefer using oil in cakes. Also once I started I discovered I was out of vanilla extract but I did have coffee from this morning, so I added some coffee in place of the vanilla and with the milk, which in my case was half-n-half. According to my fiance, it is a chocolate cake that actually tastes like chocolate. Now I am wondering if I can double it and bake it in a bundt pan, of course, the bake time will need to be adjusted.

    • I am happy to hear that, Mowse. You can definitely use a bundt pan… bake it for 30 minutes then check for doneness. Let me know how it goes 🙂

  13. hi would like to make this cake but i only have plain or self raising flour not all purpose would any of them be ok instead

  14. Hi!
    Just want to leave a big thank you for the great and simple recipe!
    I had a massive late night cake craving and I thought I can try making a mug cake. But…OMG!! No butter and no egg!!!
    I was 10 seconds away from ordering $25 dessert online from Uber eats…my husband would rather let me order $30 cake to satisfy a craving rather than upsetting me during “that time of the month” HAHAHA.
    But I also don’t want to spend $25 on a small chocolate cake so looked up recipes for cake with no butter and egg and randomly picked one. And whoa!!! What a surprising!! It’s so easy and so quick to prepare. It tasted great and stayed moist for almost 3 days now (we ate only about a quarter each time). I cut down the sugar to half And it was perfect for us. We must say it tastes better than the cakes with eggs and butter!
    This recipe is staying on fridge..Thanks again!

  15. I used black forest powder as a substitute for cocoa powder and the taste, so the result it is not too sweet but light. Awesome recipe!

  16. I loved the recipe !! It is so simple .. Thank you so much for sharing this !! My daughter loved the cake 🙂

  17. Yum…………..

  18. I’ve always been skeptical about vegan cakes, probably because people who baked them and offered them to me didn’t came across this recipe!
    I tried it with coconut oil and then covered it in dark chocolate ganache and it’s to die for!
    It’s so easy to make I can’t wait to try out new ways of flavoring it.
    Thank you!!

  19. This is so delicious! I added chocolate chunks and WOW. MY MIND WAS B L O W N!!!!
    I will make it again!!!

  20. Hi dear. Can I use olive oil instead of vegetable oil? What’s the best brand for vegetable oil. Thank you xx

  21. Hi Elena,

    Just wanted to ask you whether the normal milk I’m using should be cold or luke warm when I add it to the dry ingredients. I’m planning to make this cake tomorrow for my brother and sister-in-law’s 10th year wedding anniversary!! Fingers crossed it works out 😉

  22. Hello. I seldom make cake, but this year I want to make a birthday cake for my dad. I am glad to find your recipe, as it looks easy. I just bake it for the first time as practice tonight. My cake rises and cracks, not sure if it’s because I use a smaller cake tin (about 6 inches). Should I adjust the recipe and baking time for a smaller cake?

    Also, can I replace some sugar with dice?

    Please help and thanks in advance.

    • Hi Phoebe! For a 6-inch pan you can use: 115 grams (1 cup minus 1/2 tablespoon) flour, 115 grams (1/2 cup + 1 tablespoon) sugar, 40 grams (1/3 cup+1 tablespoon) unsweetened cocoa powder, 2 1/4 teaspoon baking powder, 255 ml (1 cup+1 tablespoon) milk, 1 1/2 tablespoon oil, 1/2 teaspoon vanilla extract.

      Baking time: check the cake after 25/30 minutes.

      Date paste: sorry, I can’t help you with that as I have never tried it myself.

      Let me know how it goes 🙂

  23. Sorry, should be date paste. And if I use that, should I add more soy milk? 

  24. I made this cake and it turned out wonderful! I twisted the recipe a bit by adding spices ( 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cardamom) and I topped it with a brown sugar frosting to make it a sort of chocolate spice cake. It was extremely moist and easy to make. I also used sunflower oil instead of vegetable oil and that was fine. Thanks for the recipe!

  25. I made some changes to suit my work colleges food requirements.

    I used organic gluten free all purpose flour- same measurements
    Rice malt syrup – same measurements
    Raw organic Cacao powder – same measurements
    Gluten free baking powder- same measurements
    Organic Almond milk -unsweetened – same measurements
    Extra virgin coconut oil- same measurements

    I also added 3 tablespoons of Chia seeds- soak them in the wet ingredients until they start to glue up or 20-30 mins
    I also added about ½ hazelnuts and soaked them in the wet ingredients.

    This cake does not need a lot of stirring as its states-

    To dress the cake I melted 300grams of Darkest cooking chocolate, add a tablespoon of Nutlex-with olive oil and a 2 tablespoons of Almond milk. Stir until smooth

    Cake was hit!!

    • Thank you so much for letting me know your changes. I am sure other readers will find them useful! 🙂

      I am glad your colleagues loved this cake!

  26. Made this last week and it was so yummy! DS (9yo) and DD (3yo) love it! Next, will have to find a vegan frosting to dress-up this cake. Thanks for sharing!

  27. Such a great recipe. It’s more like a brownie than a cake!

  28. Hi Elena,

    I’m excite to try this cake but I am out of AP Flour. I have bread flour, self-rising flour and double oo. Could you recommend one of these over another? Thanks so much!

  29. Most vegan cakes are either dense or dry, this one is delish.

  30. Mine is in the oven right now, I used cashew milk and orange zest.
    I can tell by the smell it will be aces. ThankU!

  31. Basically I mess up every recipe I put my hands on. But this one seemed like it had a high success rate so I gave it a try. I didn’t have anything to sift the items with. Also my baking powder was clumpy so it rose to the top of the cake at the end so I had to remove it. I used light brown sugar and coconut milk. It’s cooling right now. I hope it tastes good thanks for the recipe 🙂

  32. Just made this cake, it was such chocolatey goodness. I don’t have a cake pan so I used half of all the measurements and portioned it into my 6-cup muffin pan. Didn’t think to adjust the time so I ended up going to check after about 35mins and it was done. Loved it so.
    Gonna try to make it with honey for my nephew who can’t have sugar, fingers crossed that it works out.
    Also wondering if I can use self raising flour, exclude the baking powder and just fill the cake/muffin pans more than normal to compensate (gluten free baking powder is hard to come by here in Nigeria), please let me know what you think.
    Thanks again .

    • Hi Luce! I have never used self raising flour.I made a quick research and saw that self raising flour has less baking powder than what this recipe calls (3 teaspoons instead of 4)…but in my opinion it will still work.
      Please let me know if you try it. 🙂

  33. Hi can I use normal milk instead of soy milk?
    Thanks for the recipe though.

  34. Thank you for the recipe i’ve made this cake a few times with dairy milk and always turns out great. Tried it with almond milk and almond essence today it turned out even better, although in my opinion structure wise its easier to crumble

  35. I didn’t want to over mix so my batter was a little lumpy going into the over. Is this ok or shouldn’t you mixed until smooth? 

  36. i’m a big fan chocolate cake and so far this is the greatest recipe! thank you!!!

  37. Hi I’m making the wedding cakes for my grand daughter we have celiac in family so used to doing gluten free but a couple of RSVP came back with vegan , egg allergy and dairy intolerance . I found your recipe used gf flour substitute milk with half juice half almond milk . Veg oil and half sugar . It came out delicious and I think I’ve covered every allergy even low sugar so diabetic can have a slice .can’t make it more free if I tried but definitely not taste free thank you.

  38. Would I need to modify the cook time for a 9 inch pan with the same amount of ingredients? I’m still pretty new to baking and I’m honestly not sure;;;; Thank you!

  39. I made this twice in two days – the first carefully measured and the second by eye, but both were amazingly moist and solid. It also cooks in the exact time that it says, which is so, so rare. Amazing recipe. Also not too sweet – I like putting a dark chocolate glaze on top just to give it that extra kick. 

  40. Great recipe, very moist. I by fluke made the yummiest icing and covered it so looked like a ganash (melted chocolate, icing sugar and onken cherry yoghurt!) delicious 

  41. Great cake!! I’m mostly vegan so I made it with the ingredients I had on hand, which included unsweetened vanilla almondmilk instead of soymilk. I do plan to make the cake again because it’s very moist and chocolatey, but next time I’ll use soymilk because I think it lacked something—the same something coffee lacks when I put almondmilk in it! It’s a good cake, though, and it’s so nice to find one without eggs or butter!

  42. I made this cake in a large glass lasagna pan. It rose up beautifully to about the height of a brownie. After I poured the batter in the pan, cherry pie filling (cherries in heavy syrup) drizzled across the top and a sprinkling of chopped walnuts, made for an interesting taste mix ~smile~ Great recipe, and so adaptable !

  43. Would this work for cupcakes?

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