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.

Close-up of a chocolate cake slice, dusted with powdered sugar and garnished with berries and mint.

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

A bird's eye view of the ingredients I used to make the eggless chocolate cake.

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 chocolate cake without eggs

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

  1. 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.
  2. Don’t overmix the batter; it can make the cake dense and gummy. Mix just until combined.
  3. Bake the batter promptly once it’s ready for the best results.
  4. 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.
  5. 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

Why is my eggless cake dense?

If your cake turned out dense, it’s likely because you over-mixed the batter.

Why my cake didn’t rise?

Always double-check that your baking powder is not expired.

How do I know when my chocolate cake is cooked?

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.

Is this chocolate cake vegan?

Yes, if you use non-dairy milk, this eggless cake recipe can be considered vegan.

Recipe adapted from “Cookaround”

A plated slice of cake showcasing berries and mint decorations, with the whole cake visible in the background

More easy cake recipes

Have you tried this chocolate cake without eggs, butter or milk 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)

(5 stars) 268 ratings
This chocolate cake is made without eggs, milk, or butter. It's incredibly delicious, with a rich chocolate flavor and a moist, tender crumb. It's perfect for those with egg allergies or anyone looking for a dairy-free or vegan chocolate cake.

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.

Nutrition

Serving: 89 g, Calories: 195 kcal, Carbohydrates: 35.6 g, Protein: 3.4 g, Fat: 4.4 g, Saturated Fat: 0.4 g, Fiber: 2 g, Sugar: 18.2 g
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!