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.
it looks great i will definetly try it !
but can i use apple sauce instead of sugar in this recipe ?
Hi Reem! I am not sure about substituting the sugar with applesauce…Let me know if you try it!
Very good recipe! Not much mess and very easy to make. It tastes like a chocolate mud cake!
Thank you Jacinta! I am glad you enjoyed it :)
Thank you for this recipe!
I was in a pinch this weekend to make a cake and I had run out of eggs, but this recipe saved the day!
I think I may have over-mixed a bit, as it made a large dome on the top, but the dome came down as it cooled and it worked out perfectly! Thank you!
Hi Lori! Make sure you don’t overmix the cake or it will become too dense. I am glad at the end everything went well :)
I am so happy to have found this recipe. Vegan, simple and very few ingredients and not a lot of oil. I just made this for my husband’s birthday with a few tweaks and it was a success. I doubled the recipe to make a 2-layer cake with jam in the middle, but I only used 300gr of sugar instead of 400. I used flax milk and added the zest of an orange. I covered it with a mascarpone frosting (yum!). This is now my go-to recipe.
Hi Helene! I am glad you enjoyed the cake :) Thank you for letting me know your changes, I will try to reduce the sugar as well next time. The mascarpone frosting sounds delicious!
Elena, I loooved this recipe. At first I was looking for no butter or margarine cakes and when I saw that yours didn’t have any added eggs, It definitely got my attention! The only thing I didn’t like was the oil part because my aim was to bake something heart friendly.. so I did my research and swapped the oil for avocado puree. At first it sounded weird to me but I gave it a chance, such as I gave it to your recipe. The result was amazing! You don’t even get to notice the avocado’s flavor. God, I wish I could sent you the photos, the taste was unbelievable, so moist and so deliciuos. My dad got fascinated with it and didn’t believed me when I told him it was made with avocado and no eggs or butter. Next time I’m trying this with fewer sugar or sugar substitutes (specially, natural ones) to make it even healthier. Thank you so much for sharing and don’t doubt to give the avocado a try!
Adriana, that’s really interesting! How much avocado did you use? :) I am curious to try as well!
I used the same amount of vegetable oil you recommended in the recipe but in avocado (3 tablespoons) :)
That’s great Adriana! :)
Cake in the oven as we speak! Hope it turns out as good as everyone else’s!
Hello, Elena. I made your cake and it was indeed moist and delicious. :D Thanks a lot for sharing and have a great week. xx
Its an AWESOME cake recipe…….. Thanks a lot for tis recipe…………its awesome….. :))))
Thank you for trying this recipe! I am happy you liked it :)
Omg super yum thankyou! Made for my toddler daughter and with coconut milk!
Thank you for your feedback, Pamela! I am so glad you liked it :)
Hi, this is the best cake recipe i have come to so far… Keep up the good work!
Thank you, Hadil! I am glad you enjoyed it! :)
Mine is in the oven as we speak! Batter tasted great ;)
Thanks for making this and telling me about it, Rebekah! By now it’s out of the oven, I hope you enjoyed it :)
Wow, this is a delicious cake! It whipped up quickly and easily, and came out beautifully! Thank you!
Thank you Charlotte! I am glad you liked it :)
I tried this recipe and it came out excellent. The cake is moist and also delicious.
Thank you.
Thank you for your comment, I love getting feedbacks!I am glad you enjoyed it :)
Hi! I used your delicious recipe with some peppermint extract and it was so good!
Thank you for your feedback Mirjam!That sounds so so good :)
Hey thanks for sharing this recipe. I was just randomly searching for eggless recipes and came across this page..The cake turned out to be really yum!
You are welcome! :) I am glad you enjoyed it!
Very delicious recipe. I wish my cakes would turn out this moist!
Thank you! :)
Love this recipe I swop vanilla to orange flavoring/fresh orange
All the family love it.thank you
I love this cake with orange flavoring. Thank you for your feedback, Paula! :)
I love it! I am 10 years old and surprised my m8m. Made it all by myself. Really simple!
**Meant MOM**
That’s fantastic, well done! I am sure your mom loved it :)
Hi its a brilliant recipe! I didnt have Vanilla so i added cinnamon to the dry ingredients andna sprinkle of walnuts over the top – magic! i ve got pics but cant upload them for you, how can i do it?
Hi Cintia! I would love to see your cake. :) You can upload it on Instagram and tag me, upload it on the Facebook page, or email it to me
It was great! Thank you!
This cake is delicious! Thank you !