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!

Easy cakes you might like:

eggless chocolate cake and a slice on a plate
eggless chocolate cake and a slice on a plate
Print
5 from 140 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 (89 g) — Calories: 202, Fat: 5g, Saturated Fat: 1.3g, Sodium: 24mg, Carbohydrates: 39g, Fiber: 3g, Sugar: 20g, Protein: 4.6g

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

  1. Super helpful and delicious recipe! I made it as a surprise cake for my husband`s birthday. I had forgotten to add the oil but it turned out great anyway. He keeps telling me that he could eat that every day and he keeps thinking of it even now 2 months later. Thank you! I will try other recipes of yours now 😉

  2. Delicious! I am not an avid baker, quarantine is the only reason I’m even going near an oven – do you have to refrigerate the cake, due to the milk in it? Again, baking is not my forte! Thank you for the great recipe 

  3. i made is cake for my (vegan) mum’s birthday and the entire (non vegan) family loved it! clear, simple instructions with a great outcome, 10/10 would recommend 

    • So happy your family loved the cake, Sophie! Happy birthday to your mum 🙂

    • I’m making it for the 3rd time time now as I write this, and I’m confident that it wil turn out amazing again. The first time I used water instead od plant based milk, and last time I used oat milk. Wonderful both times.
      Thank you for this recipe, I’m breastfeeding a baby who is allergic to milk and eggs and I can finally eat and serve something that tastes like “normal” cakes

  4. Hi – can I try this with eggs? If so how would it change. Also can I replace cocoa with Hershey’s syrup? 

  5. It turned out better than I thought. My first ever cake that turned out great. It is delicious and I love the texture. Thank you ❤

  6. Made this cake last night, wasn’t sure how it was going to turn out, going to be honest, I wasn’t optimistic! But everyone absolutely loves it! So easy to make and soooo soooo tasty! Thank you so much 

  7. I have no cocoa powder can I make it without as a maybe vanilla flavour using more vanilla extract

  8. Can I replace soy milk with almond milk?

  9. Thank you Elena for sharing this easy and yummy looking recipe 🙂
    Can I fold in fresh raspberries and commercially available grated orange peel in the batter? I am planning to bake it tomorrow.

  10. This looks great – I’ve forgotten to buy eggs and don’t want to go out just for those.

    Can I make this with caster sugar instead of granulated (which I don’t keep in the house)?

    Thanks

  11. THIS CAKE IS SUPER EASY TO MAKE AND TURNED OUT DELICIOUS! I LOVED IT! THIS IS ONE OF THE BEST CAKES I HAVE EVER MADE! YOU SHOULD DEFINITELY MAKE THIS IF YOU WANT TO MAKE A SOFT, MOIST AND DELICIOUS CHOCOLATE CAKE!!

  12. I made this cake and it was really wonderful and so easy to make. Thank you

  13. Absolutely love this cake as do all my family & friends. It is so delicious – rich without being overly sweet and wonderfully moist.
    It is also inexpensive to make so gave me the opportunity to gift on several occasions to family & friends in self isolation ( some over 70’s). I have baked about 6 so far – and I don’t really enjoy cooking!  But it is very rewarding when told my cake is  “absolutely scrumptious.” I take the credit! 

    Thank you for your recipe. 

  14. LOVE THIS RECIPE! SO good!

  15. This turned out far better than I thought it would. I ran out of butter so searched for a recipe that didn’t need it. I let out the baking powder as I don’t like using it. The cake does perfectly without it. Next time I will try adding a hint of orange. Thanks for the inspiration Elena.

  16. Hello! What type of cocoa powder did you use? Natural or Dutch processed? Thanks!

  17. Hi , can you please suggest a substitute for vinegar 

  18. This cake is wonderful! I have made it twice already, with almond milk and with regular whole milk. It’s a wonderful, easy recipe!

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