Moist Chocolate Cake Recipe (Eggless)
Looking for a moist chocolate cake recipe to try? Look no further. This is the easiest homemade cake I’ve ever come across.
It’s sinfully delicious, with a rich chocolate flavor, a moist tender crumb, and unlike traditional cakes, it’s made without eggs, milk, or butter. It’s a great option if you’re looking for a vegan or dairy-free dessert.
Do you want to make muffins instead? Try my double chocolate muffins
Moist chocolate cake recipe (no eggs, no butter, no milk)
This is 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 or butter.
Use this chocolate cake as a basic sponge cake for birthdays, anniversaries, or any other special occasion. Fill it with whipped cream, chocolate ganache, jam, or keep it plain, with just some powdered sugar sprinkled over the top. Everyone will love it!
Ingredients & substitution suggestions
This eggless cake recipe uses basic ingredients that are probably in your pantry right now.
- All-purpose flour – you can use cake flour instead, your cake will have an even softer texture.
- Granulated sugar – can be replaced with caster sugar.
- Cocoa powder – adds a rich chocolate flavor. I used Hershey’s Unsweetened Cocoa Powder, choose a good quality unsweetened cocoa powder.
- Baking powder – helps the cake rise. Make sure it is not expired!
- Liquids – use your favorite unsweetened non-dairy milk, dairy milk, or half milk and half juice. You can also give extra depth with coffee, simply replace some of the milk with cooled coffee.
- Oil – you can go with neutral vegetable oil, avocado oil, or with a more pronounced flavor such as olive oil, coconut oil, or hazelnut oil.
- Vanilla extract – for flavor.
How to make eggless chocolate cake
This cake is one of the easiest cakes to make – two bowls, one wooden spoon, nothing complicated!
- Whisk the ingredients – combine the dry ingredients in one bowl, and the wet in another.
- Make the batter – pour the wet into the dry ingredients and stir with a wooden spoon or a spatula until you have a smooth batter.
- Bake – pour the finished batter into your prepared cake pan and bake. Mine was perfectly done after 40 minutes but each oven varies a bit so do the toothpick test. A moist crumb attached is fine but there shouldn’t be raw batter.
You can stir in 1/2 cup of extras like peanut butter chocolate chips, dark chocolate chunks, chopped nuts, or sprinkles into the batter right before baking.
Tips for success
- Measure the ingredients correctly – is your cake dry and tough? Adding too much flour is the most common mistake. I highly recommend using a kitchen scale. If you don’t have one this is how you measure flour with cups: fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
- Don’t overmix the batter – is your cake dense and heavy? Be careful not to over-mix the batter. Mix just until the ingredients are evenly distributed.
- Don’t open the oven door – leave the oven closed until the minimum time stated in the recipe.
How to serve this egg-free cake
A dusting of powdered sugar works beautifully on this cake, but you can also ice it with your favorite frosting, buttercream, or chocolate ganache.
Serve a slice of cake with a scoop of vanilla ice cream or whipped cream and some fresh strawberries. The sky’s the limit here.
How to store & freeze
To store: cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 4 days.
To freeze: you can freeze the cake for up to 2 months. I usually let the cake cool completely, cut it into squares, and freeze it in an airtight container or wrap the slices tightly in plastic wrap and place them in a freezer bag.
Recipe adapted from “Cookaround”
Frequently Asked Questions
You over-mixed the batter. This will cause the gluten strands to over-develop and give you a dense cake. Once you add the dry ingredients, you should only whisk as much as necessary to combine the ingredients well.
Always double-check that your rising agent 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.
If you use non-dairy milk, this dairy-free eggless cake recipe can be considered vegan.
If you make this cake without eggs, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡
More chocolate desserts
- Silken Tofu Chocolate Mousse
- 2 Ingredient Dark Chocolate Mousse
- Avocado Chocolate Mousse
- Flourless Chocolate Cookies
More cake recipes
- Chocolate Italian Sponge Cake
- Apple Cake (No Butter or Oil)
- Italian Sponge Cake
- Easy Pumpkin Bundt Cake
How To Make It: Moist Chocolate Cake (Eggless)
- 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 milk
- 2½ tablespoons (35 g) vegetable oil
- 1 teaspoon vanilla extract
- powdered sugar for dusting
- 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 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.
This cake is wonderful! I have made it twice already, with almond milk and with regular whole milk. It’s a wonderful, easy recipe!
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.
So happy you liked this recipe, Yvette! Thank you for the feedback! :)
LOVE THIS RECIPE! SO good!
Glad you liked it, Mia! :)
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.
So glad to hear that, Cheryl! :)
I made this cake and it was really wonderful and so easy to make. Thank you
Thank you for the feedback, Ima! :)
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!!
Glad you liked this chocolate cake, Maryam! Thank you for the feedback! :)
Thank you for the recipe, Elena! My husband loved it :)
So glad to hear that, Lyra! :)
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.
Yes, you can fold in fresh raspberries and grated orange peel. I think a raspberry version would be soooo delicious! :)
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
I’m so glad this recipe was a hit, Gemma! :)
Could this be made into cupcakes? How would you change baking time and temp?
Here is the recipe for muffins https://aseasyasapplepie.com/double-chocolate-muffins-no-eggs-no-butter/
You can omit the chocolate chips :)
Great recipe. Super easy. I added a tablespoon of apple sauce and had to use watered down cream instead of milk or soy, so brewed two shots of espresso and slammed that in there. Turned out great!
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 ❤
Glad you liked this recipe, Parveen! Thank you for the feedback! :)
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
So glad to hear that, Nives! :)
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 ;)
I am so happy he liked it! :) I hope you will love other recipes as well!
We just made this yesterday! Best chocolate cake I have ever tasted! Thank you for the recipe! Me and my four year old added melted chocolate spread to the middle it was super tasty. Can’t wait to try it again
So glad you liked it! Thank you for the feedback! :)
I made this yesterday and was absolutely lovely in taste and stayed soft and moist even when eaten the next day.
My only question is how to make an equivalent vanilla sponge cake that has the same texture:)
Glad you liked it, Reena! :)
Absolutely loved this recipe when I first tried it.
I’ve run out of eggs and am freezer baking right now so I wondered how well this cake freezes???
So glad you loved it, Kirsty! :)
You can freeze it, just make sure that it is completely cool.
Just had a piece of the cake. Fabulous!!
Thank you for the feedback, Maxine! So glad you liked the cake.
Happy Birthday! :)
There’s a shortage of eggs here in Israel. Needed a no egg birthday cake for my son. Cake’s still in the oven but the batter is scrumptious!! Just have to stop myself from sneaking a taste. Many thanks for saving the (birth) day!