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.
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.
My favorite way to enjoy this moist chocolate cake is by dusting it with powdered sugar and adding fresh berries.
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.
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)
- 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
- 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 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.
- 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.