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.
-
- Don't over-mix!
-
- Pour the batter into a greased and floured 22 cm (8 inch) pan.
-
- 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! 🙂