This eggless chocolate cake has a moist, tender crumb and rich chocolate flavor. It’s made without eggs, milk, or butter, so it’s a good option for anyone with food allergies or dietary restrictions.

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

This moist eggless chocolate cake is one I make on repeat when I’m out of eggs or butter but still want something homemade and chocolatey. Like many of my recipes, it comes together quickly with simple pantry ingredients and always turns out soft, rich, and satisfying.

You can serve it plain with a dusting of powdered sugar or turn it into a layer cake with chocolate frosting. A drizzle of caramel sauce or a scoop of ice cream makes it even more indulgent.

Recipe Highlights

  • Easy to make: You only need two bowls and a whisk, no mixer is required.
  • Freezer-friendly: Bake it ahead and save it for later.
  • Works for most diets: Naturally vegan, egg-free, and dairy-free. Also try my tofu chocolate mousse or chocolate water mousse for more simple, diet-friendly desserts.
  • Great for any occasion: Make it for birthdays, anniversaries, holidays, or whenever you want something sweet.

Key Ingredients & Easy Swaps

Ingredients I used to make this vegan chocolate cake: cocoa powder, sugar, almond milk, vanilla paste, oil, flour, baking powder.
  • Flour: All-purpose flour gives the best crumb. A gluten-free blend is a good substitute if needed.
  • Sugar: Granulated or caster sugar is ideal. I don’t recommend brown sugar, as it changes the texture.
  • Cocoa powder: Both natural and Dutch-process cocoa work well. I usually go with Dutch-process for its deeper flavor. It’s the same one I use in my flourless cookies.
  • Baking powder: Make sure it’s fresh so the cake rises properly.
  • Liquids: Any dairy or unsweetened non-dairy milk will do. You can also replace part of it with cooled coffee or juice.
  • Oil: Canola, vegetable, grapeseed, or even coconut oil (for a hint of coconut flavor). Melted butter is fine but makes the cake non-vegan.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Eggless Chocolate Cake

Two bowls side by side, one containing wet ingredients and the other with dry ingredients, ready to be mixed.
Step 1 – Combine the dry ingredients in one bowl and the wet ingredients in another.
Wet and dry ingredients combined in a bowl using a spatula.
Step 2 – Pour the wet ingredients into the dry ingredients, stirring until combined.
Cake batter poured into a pan, ready for baking.
Step 3 – Transfer the batter into the prepared baking pan.
A fully baked chocolate cake on a wire rack with a bowl of fresh berries in the background.
Step 4 – Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Recipe Variations

  • Mix-ins: Stir in chocolate chips, chopped walnuts, slivered almonds, or sprinkles.
  • Mint: Add a teaspoon of mint extract to the batter.
  • Coffee: Mix instant coffee or espresso powder into the dry ingredients and finish with a chocolate mocha ganache.
  • Liqueur: Swap a few tablespoons of the liquid for Baileys Irish Cream.
  • Spiced: Add a pinch of cinnamon, nutmeg, or cayenne pepper.
  • Tropical: Stir in shredded coconut and sprinkle toasted flakes on top.
  • Dress it up: Frost with chocolate ganache or vanilla buttercream, or swirl in some raspberry jam.

Elena’s Tips

  • Measure the flour properly: Use a kitchen scale or the spoon-and-level-method.
  • Don’t overmix: Stir until just combined to keep the crumb tender.
  • Bake immediately: Don’t let the batter sit before baking.
  • Avoid opening the oven door early: This can cause the cake to sink.
  • Cool completely: Let the cake cool fully before adding powdered sugar or any toppings.

How to Store & Freeze

Storage: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

Recipe FAQs

Why did my chocolate cake turn out dense?

It’s usually because the batter was overmixed. Stir just until everything is combined to keep the texture light.

Why didn’t my cake rise?

Check your baking powder. If it’s expired the cake won’t rise properly. Always use fresh baking powder for best results.

Is this chocolate cake vegan?

Yes. As long as you use non-dairy milk, the recipe is naturally vegan.

Recipe adapted from “Cookaround”

Chocolate cake without eggs topped berries and powdered sugar, sliced on a white plate.

More Eggless Dessert Recipes

If you’ve made this eggless chocolate cake, leave a comment and rating below. I’d love to know how it turned out for you.

Dairy-free chocolate cake served on a white plate with a dusting of powdered sugar, berries, and mint.
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How To Make It: Eggless Chocolate Cake

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 11
(5 stars) 189 ratings
This eggless chocolate cake is rich, moist, and easy to make. Made without eggs, butter, or milk, it’s naturally vegan and dairy-free. Perfect for special occasions or any time you want a simple homemade dessert.

Ingredients

  • 1½ cups + 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
  • 1¾ cups + 2 tablespoons (450 ml) milk dairy or non-dairy
  • 2½ tablespoons (35 g) vegetable oil
  • 1 teaspoon vanilla extract

Optional

  • powdered sugar for dusting

Equipment

Instructions

  1. Preheat the oven to 320°F (160°C).
    Grease an 8-inch (22 cm) round cake pan with butter and flour, or use a baking spray.
  2. In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
  3. In a separate bowl, whisk together the milk, oil, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
  7. Once completely cool, dust with powdered sugar before serving.

Notes

  • Nutrition Facts: One slice (90g). Calculated without powdered sugar and using unsweetened almond milk.
  • Sugar: Use granulated or caster sugar.
  • Cocoa powder: Both natural and Dutch-process work well.
  • Liquids: Use dairy or unsweetened non-dairy milk. You can also replace half the milk with juice or cooled coffee.
  • Oil: Neutral oils like canola, vegetable, grapeseed, safflower, corn, or avocado work best. Melted butter can be used but makes the cake non-vegan. Coconut oil adds a slight coconut flavor.
  • Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
 
 

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!
Author: Elena Tomasi
Course: Cake
Cuisine: American