You’d never guess this moist Eggless Chocolate Cake is dairy free and vegan friendly. Made without eggs, butter or milk, its rich flavour and tender texture rivals any regular chocolate cake.
Introducing the ultimate chocolate cake with NO eggs, NO butter and NO milk.
An Eggless Chocolate Cake that’s dairy free and vegan AND DELICIOUS? Right here my friend 👇🏻 This is a seriously fudgy, moist and tender chocolate cake that everyone will love.
Covered in a drippy chocolate icing, it’s the perfect dessert.
Who knew it was possible to make a delicious chocolate cake without eggs? Not me.
If you would have asked me a few weeks ago, if I could make a cake without any eggs or butter that still tasted amazing, I would have probably said no. But now, my answer would be a resounding YES.
This is the cake of all cakes.
Seriously, this cake is everything. Sometimes referred to as a Wacky Cake or Depression Cake, this super simple style of cake was first born back in the day, when ingredients like butter and eggs were scarce.
But today, a cake like this is super handy because of food intolerances and dietary choices. Because even if you are lactose intolerant, allergic to eggs or following a vegan diet, you can still enjoy a rich piece of chocolate cake
Because what is life without cake anyway?
What you will love about this cake is how easy it is to throw together. You don’t even need an electric mixer – just a bowl and spoon.
In fact, this very cake could be baking in your oven in just 20 minutes. And I bet you have all the ingredients sitting in your pantry right now. #justsayin
What you will end up with is a super soft cake, in fact, it almost melts-in-your-mouth. The cocoa flavour is strong but sweet.
For the perfect dairy free frosting, I also added a delicious drippy icing made with cocoa powder and maple syrup. It’s the perfect pairing. The icing literally melts into the cake and makes it mouthwateringly moist.
more vegan recipes we love
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Eggless Chocolate Cake (Vegan)
A soft and moist chocolate cake made without eggs or butter.
Ingredients
Eggless chocolate cake
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1 teaspoon baking soda
- 200 grams (1 cup) caster sugar or granulated sugar
- 240 ml (1 cup) water
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
Cocoa frosting
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 2 tablespoons cocoa powder, sifted
- 1 tablespoon maple syrup
- 2 tablespoons water
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake pan with oil spray and line with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder. baking soda and sugar and stir briefly. In a separate mixing bowl, add water, oil and vanilla.
- Add water mixture to dry ingredients and stir to combine. Pour into prepared cake tin and bake for 28-30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove from cake tin and transfer to a wire rack to cool completely.
- To make the frosting, sift together sugar and cocoa. Add maple syrup and water and stir until smooth. Pour over cooled cake and serve immediately.
Sheona says
Hi do you think I could make these as cup cakes and if so how many would it make please. I have never made a eggless cake and its delicious. I also swapped the flour for gluten free so will be making it for all the people at my daughter birthday party that have allergies. Thank you
Jessica Holmes says
Hi Sheona! I’m so glad you enjoyed the cake. You could certainly use this cake to make cupcakes. I haven’t tried it myself but my guess is it would make 10-12. Hope you have a great party 🥳
Aditi Gupta says
Hey!!
Is there no need of baking powder
As i baked without baking powder and cake became hard
Any solutions for hard baked cake??
It will be very helpful if you reply
Jessica Holmes says
Hi! This cake uses baking soda not baking powder.
Sheona says
I made this with baking powder as I’m in the UK and it wasn’t hard or dry
Pavi says
Hi
Should I use natural unsweetened cocoa powder?
Jessica Holmes says
Hi Pavi, yes that’s right!
Aeysha says
Could I use almond flour instead of plain flour?
Jessica Holmes says
Hi Aeysha, I haven’t tested this recipe with almond flour so I can’t say – sorry!
Richa Rai Bhatia says
Hey, can u substitute the maple syrup with something easier to find? Anything?
Jessica Holmes says
Try coconut oil, honey or golden syrup!
Kelly says
I really enjoyed this recipe. I’m a piut student and often can’t afford eggs so this was great! Instead 9f a cake I made cupcakes. I had to use olive oil instead as well cause that was all I had left. I cooked the cupcakes for 20 minutes when 12-15 would have been fine. Still a very tasty moist cake with lee-way to add your own flavors as well! Really enjoyed.
Jessica Holmes says
Thanks for the lovely feedback Kelly! Making this cake into cupcakes is a wonderful idea! ☺️
Harleen kaur says
Jess I must tell you this was a wonder cake. I’m a teenager and made a cake for the first time and guess what? The cake was super fluffy and tasy. It was liked by everyone. The only problem i faced was with the frosting.
Thank you so much!! 💜💜
Jessica Holmes says
I’m so glad you loved it Harleen!! Well done! ☺️
james hudson says
Recipe is great but I don’t think it would be vegan if you grease the tin with butter!
Jessica Holmes says
Gah! Good pick up! Thanks James!
Jill Hearne says
Can you use a grated chocolate bar?
Jessica Holmes says
Hi Jill, do you mean instead of the cocoa powder? I can’t say because I haven’t tried it myself.
Belle says
Hi Jessica, we substituted with wheat flour and apart from that followed step by step but into cupcakes (just so they’re easier for school). It tasted perfect but didn’t rise as the perfect dome cupcakes..something I didn’t do right?
Jessica Holmes says
Hi Belle, thanks for your comment! I’m so glad you enjoyed these. I haven’t tried baking them with wheat flour before so it’s hard for me to comment. However, this cake doesn’t have too much height, so I think you probably did everything right! ☺️
Kristen says
I had a little trouble getting it from the pan, so just turned it into a trifle instead! It was really delicious. And super-easy.
Jessica Holmes says
Hi Kristen! I’m so glad you enjoyed this cake! ❤️ A chocolate cake trifle sounds amazing! Sorry to hear you had a little trouble getting the cake from the pan. Next time, make sure you grease it well with butter, line the bottom with baking paper and when it’s done, run a butter knife around the edges before lifting it out. Otherwise, try a springform tin. Thanks for the feedback! ☺️
Kristen says
Thank you, Jessica! It was all my fault, not being careful enough. It was my first attempt at vegan baking, but next time I will not try to turn it over onto a plate—too slippery! 😉
Rebecca White says
Thinking about using this cake for one of my clients. Do you know how well it keeps? If refrigerated will it be okay after a few days? Thank you x
Jessica Holmes says
Hi Rebecca, the cake will keep well in an airtight container at room temperature for a couple of days. I recommend making and adding the frosting when serving. Hope that helps! ☺️
Dorothy says
Am going to try this recipe..looks delicious..
Jessica Holmes says
I hope you enjoy it Dorothy! ☺️
Joshua says
I really liked how soft this cake was!
Jessica Holmes says
So glad you enjoyed it Josh!
monika says
Is the cocoa you used alkalized (dutch-processed) or natural/raw?
Jessica Holmes says
Hi Monika! I just use regular natural cocoa powder.