Eggless Chocolate Cake
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
Instructions
- 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.
- In a large bowl, combine the flour, sugar, cocoa powder, and baking powder.
- In a separate bowl, whisk together the milk, oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
- 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: 89g | Calories: 195kcal | Carbohydrates: 35.6g | Protein: 3.4g | Fat: 4.4g | Saturated Fat: 0.4g | Fiber: 2g | Sugar: 18.2g
