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.
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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.
Pudi's sweet box says
So moist…..love it
Jessica Holmes says
Yay!
sg says
ok, thank you!
Sheila says
I first made this cake as the recipe calls and it was amazing, later i user whole milk and expresso powder islnstead of just plain water and it turned out great, it’s now my togo chocolate cake recipe.
Jessica Holmes says
How awesome! Thank you for the feedback!
sg says
Quick question, can I use self rising flour instead of all purpose?
Jessica Holmes says
Hi, it won’t quite be the same as self raising flour has baking powder in it. I recommend plain or all purpose flour if you can.
jamie says
My son absolutely loves this cake we nearly make it everyday.
Jessica Holmes says
Aw I’m so glad to hear that!
Loshini Sinnathamby Bharathy says
My cake rised and cracked, first I thought because of the heat and set it 170 degrees at my second attempt but still it cracked.any idea why it cracked?
Jessica Holmes says
Hi, yes a cracked cake may be a sign of the temperature being too hot. Do you have an oven thermometer? It can help you double check that your oven isn’t running hot. But a few cracks on a cake are ok! Should still taste amazing!
Ellen says
Easy to make and it’s my husband’s favorite!
Jessica Holmes says
Aw love that!
Ching says
So easyyy and delicious!! I am wondering if it is ok to use coconut oil and how much should I use it instead? Thank you for this lovely cake!
Jessica Holmes says
I’m so glad you enjoyed it Ching! I haven’t tried it with coconut oil I’m sorry, but if you do try it, let me know how it goes.
KT says
This took a bit longer than expected and having looked amazing, sunk in the middle a bit. However, it is gooey loveliness inside so who cares if I won’t win bake off, it’s lovely!
Jessica Holmes says
I’m so glad you enjoyed it KT! If it sunk in the middle, it might have been a little under baked – but so glad it was still delicious.
Claudine says
Hi,
Great recipe! What can I replace the maple syrup with?
Thanks
Jessica Holmes says
Hi Claudine, you could try honey, treacle, golden syrup or the like.
AD says
Hi Jessica, is Agave syrup also good? Maple syrup is very hard to come by in Europe.
Jessica Holmes says
Yes that would be fine!
Kristine says
Hello, planning to use your recipe for my chocolate cake as the ingredients are super easy! But just want to ask, what is your leavening agent here for the baking soda to react? as there is no apple cider vinegar or yogurt as egg substitute? Thanks!
Jessica Holmes says
Hi Kristine, excited you are going to try it. The baking soda reacts with the cocoa powder.
Penelope says
Easy recipe but I didn’t have veg oil, used olive oil and my cake sunk in the middle 🤣
Jessica Holmes says
Hi Penelope, I don’t think using olive oil would cause your cake to sink. If your baking soda isn’t expired and you didn’t make any other changes, your cake might have just been a little under baked.
Pauline says
Tonight I baked this recipe for 1st time, for dessert and omg it had a really beautiful chocolate taste.
I’m going to practice and improve my skill at this recipe again and get the correct size baking tin and put the baking paper on for a nice edge finish.
I like the look of other recipes, really nice website.
Jessica Holmes says
I’m so glad you enjoyed it Pauline!
Alisa Sofia says
It’s a great recipe. I’ve baked it and the cake was moist and fluffy. Super easy and quick one. Thank you for sharing this great recipe to the world. This is a must keep recipe for me.
Jessica Holmes says
Yay! Thank you for the lovely feedback Alisa!
Pooja burman says
Hi ,
I tried recipe . Cake came very nice but if I want to use butter and condensed milk how ratio do I need to take . Could you please suggest. thank you
Jessica Holmes says
Hi, I’m glad you liked it! I haven’t tried it with butter and milk so I can’t say, sorry.
Lisa says
Great recipe Jessica. I egg and dairy free bake all the time because my son is anaphylactic. For those with cakes sinking in the middle this is common for egg free cakes. I find cooking at a hotter temp such 180 degrees centigrade until the cake has risen well and has a slightly firm look to the top 10-20 mins depending on how liquid the batter is) then knocking it down to a long, slow oven around 150 centigrade and doubling the cook time works a treat. You get a lovely regular shape, cooked right through. I place a loose piece of alfoil just sitting on top to let the cake air but protect it from sunburn or drying too much on top works wonders as well. Also, for a denser batter, use a spoon to make a dell in the middle of the cake before putting in the oven but this works best for fruit cakes etc where there is less rise expected. No one ever realises that my cakes are egg free and often contain weird ingredients like beetroot or grated zucchini or pumpkin which make them super delicious and moist.