Eggless Chocolate Cake
Looking for a mouthwatering eggless chocolate cake recipe? You’re in for a treat! This is the easiest cake I’ve ever come across.
It’s delicious, with a deep chocolate flavor and a moist, tender crumb. Also, unlike traditional cakes, this one doesn’t have eggs, milk, or butter.
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 double chocolate muffins!
Why I love this recipe
- 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 & easy swaps
Here are some helpful notes about the 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.
If you’re a fan of eggless desserts, you might also enjoy our recipe for Silken Tofu Chocolate Mousse, Almond Chocolate Truffles, 2 Ingredient Dark Chocolate Mousse, and Chocolate Brownie Mug Cake.
How to make eggless chocolate cake
Enhance this cake by folding delightful extras like peanut butter chocolate chips, dark chocolate chunks, chopped nuts, or colorful sprinkles into the batter.
Serving suggestions
My favorite way to enjoy this moist chocolate cake is by dusting it with powdered sugar and adding fresh berries.
For an extra layer of deliciousness, consider frosting it with chocolate buttercream or chocolate ganache. You can also 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.
- Avoid overmixing, as it can lead to a dense and gummy cake. Mix the batter until just combined.
- Once your batter is ready, bake it promptly for the best results.
- Keep the oven door closed during baking until at least the minimum time specified in the recipe. Opening the door early can affect the cake’s texture.
- Avoid dusting with powdered sugar while the cake is hot, as the sugar can dissolve.
Storage and freezing
Storage: keep this vegan chocolate cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing: freeze individual cake slices tightly wrapped in plastic wrap for up to 2 months.
Recipe FAQs
You over-mixed the batter. This will cause the gluten strands to overdevelop and give you a dense cake.
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.
If you use non-dairy milk, this dairy-free 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 eggless cake recipe 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.
Just made it and the cake came out fabulously! but the taste even better :) Thanks so much for the recipe.
So glad you liked it, Miemie! :) Thank you for the feedback!
Great recipe, thanks!
Hi Stephanie! Yes, you can use cake flour.
Hi Elena,
Thank you for sharing this recipe it worked for the first time baking this! I used wholemeal flour instead and reduced the cocoa powder down to 50g and grated 25g of 70% dark chocolate and reduced sugar to 150g so I can have ice cream in the side, it worked as a treat and cake managed to be fluffy and moist but not overly wet. I basically baked for 43 minutes and turned oven off and left the door partially open with the cake in it for 10 minutes, it came out just right.
I came across this recipe as I was trying to find a way to burn up expensive soy baby formula I purchased to introduce soy product to my little one. Well it’s a success and I will now freeze the soy milk powder and use it to bake this cake .
As to overcome excessive muxing issue for the lumps, I basically mix gently and let it sit for 10 minutes so the lumps can come to top and absorb the liquid. I then mix gently again to break the visible lumps.
Thank you so much for the feedback and great tips, Shirley! :)
This is an awesome recipe, tried it, loved it, I added a teaspoon of salt I mine though, thanks for this!!!
Glad you liked it, Dawn! Thank you for the feedback! :)
This cake is so good! I made it for my egg-free two year old’s birthday cake and frosted it with chocolate hummus. It got rave reviews from everybody. I highly recommend this cake!
So glad your guests loved the cake, Cathi! I saw it on Instagram, very pretty! :)
WOW!! My family consumed this cake in two days. They were skeptical at first, no eggs no butter can’t be good. Nevertheless they are eating their words as well as the cake. Thank you very much
PB
So glad your family loved it! :)
Okay, so I made this and it was amazing…. like crazy moist! I should say I don’t like chocolate cake but needed to whip something up with the ingredients I had on hand… hence my google search for a no egg recipe. I first made a simple graham cracker crust with cracker, butter, and brown sugar. Then I topped it with this batter and sprinkled slivered almonds on top! I used a 9×13 pan and cooked it for the 40minutes. The crust added a little bit of texture and saltiness which made an already amazing recipe perfect.
It sounds delicious, Heather! :)
I had decided a few weeks ago that your low fat apple cake was my favorite cake but after making this one, I’m torn!! My fridge and pantry were looking empty so I decided to try this recipe and my god, what a success. It was ridiculously moist, and a friend (who went for seconds and thirds!) compared it to an “amazing chocolate cloud”
I love the fact that it’s vegan and that the ingredients are all “basics” which makes it possible to do it pretty much anytime (this might be a bit dangerous…..!)
It also looks just as amazing as it tastes, which is always a nice bonus
Thank you so much for this recipe!
You are most welcome, Sophie! I am so glad to hear that, thank you for the feedback! :)
I normally only make my kids box cakes but last night I made this and my kids ate almost the whole cake in one sitting!!!!! It’s an easy and simple recipe and tastes amazing!!!
I am so glad your kids loved it, Lindsey! :)
Hi ,
Thanks for this receipt which turned out to be a winner on the table last night.. I just have one query can you tell me is there any way to make it little more sweeter than it is for the kids?
Thanks for the reply.
Hi Kalai! I am glad you liked this cake.:)
To make it sweeter, you can add chocolate chips or increase the sugar to 225 grams (1 cup + 2 tablespoons)
made this cake today and took it to my Buddhist centre it didn’t last long they loved it . thanks , its not easy to find a nice vegan cake recipe
So glad to hear that, Carole! :)
Hi Elena, I want to try this recipe with my 4 year old daughter, but I only have an 8 inch square pan, how can I adapt the ingredients so it can work for an 8 inch square pan or should I just keep the same measurements but cook it for a little less time? (I don’t mind it if the cake is not as high as it’s intended to be).
Hi Soha! You can use the same ingredients and baking time.
Happy Baking! :)
Can these be made into cupcakes?
Follow this recipe. You can omit the chocolate chips if you wish.
Almost empty cupboard led to me using yoghurt instead of milk. This worked out great too. Thanks for the recipe! It was super- moist, but the toothpick did come out clean!
Glad to hear that, Steph! Thank you for the feedback! :)