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.
Crystal says
I made this but did it as cupxakes instead and added some marshmellow and graham cracker to make a smores type cupcake for end of summer birthday
They were a terrific hit moist tasty cake
Jessica Holmes says
That sounds amazing Crystal!
Linda says
Just made this cake and silly me i didn’t realise it has to be served warm. I am taking it to a bbq later. My friend is allergic to eggs. Will it be ok cold?
Jessica Holmes says
Hi Linda, totally! It’s lovely at room temperature.
Silvana says
I love this cake, it’s always a hit, so delicious and moist. I am making it again tonight for my sons preschool 🙂 thanks for sharing!
Jessica Holmes says
Aw so happy to hear that!
Eggfree Cake Shop says
The recipe for Eggless Chocolate Cake is astounding. Tried this recipe as it seemed nice and easy. Actually it was the first time, I had ever tried to make a cake so it was a big occasion for me, and It turned out great, thanks so much!
Jessica Holmes says
So glad you enjoyed it!
Catherine Bartram says
Made this today but used 12 cupcakes and baked for 20 mins. Perfect. So lighty and tasty. Who ever knew Vegan cake was so good. Can I freeze the rest and save for tje weekend?
Jessica Holmes says
Hooray! So glad you enjoyed them Catherine. And yes, you can absolutely freeze them.
Vee singh says
Made this cholate cake spaired the baki g tin but did not put lunch paper .so cake got stuk to the pan .i am disappointed with myself
Madie says
I made this and turned it into cupcakes, got 12 cupcakes out of the mix, cooked at 160C (fan forced) for 20 minutes and they came out perfectly!! the Chocolate icing on the top is so good as well, just the perfect addition of sweetness to the rich chocolate in the cake.
Thanks so much for this recipe, will for sure be making this again <3
Jessica Holmes says
Love that Madie! What a great idea!
Chloe says
I’ve had to go soy and dairy free recently due to my breastfed baby having intolerances and have been missing baked goods- especially at this time of year. This cake was a hit with my friends at our annual Xmas dinner! So tasty and moist! I cannot believe it’s vegan. I would make this cake even when I get to add dairy back into my diet. Your recipes are always spot on! Just perfect 🙂
Jessica Holmes says
Yaaay! Chloe, I’m so happy to hear that! It’s secretly on one of my favourite cakes too 😉 Thank you for the lovely feedback.
Alice says
I have made this several times now. I ran out of eggs. Couldn’t believe the results. For my oven though it took 40 minutes. But every oven has a mind of its own with baking times x
Jessica Holmes says
Yes! Love that Alice! And thanks for the feedback.
Sheila says
So easy and so amazing … my child is allergic to everything on the planet and it looks like she may tolerate this so thank you ! Also… does it require refrigeration?
Jessica Holmes says
Oh gosh that’s tough! I really hope she enjoys it! I find it keeps well in an airtight container at room temperature but you can keep it in the fridge if you like.
Eileen says
Super easy and tasty! The cake was a little on the sweeter side for me, but I would still make again!
Jessica Holmes says
I’m glad you enjoyed it Eileen!
Roxy says
Made it tonight and it is Wonderful !!! Thank You, Soo much !!!
2 change, Applesauce for the Oil, and less sugar, bc I’m 70 and a Diabetic and a Heart patient.
Will definitely make again !!!!!!
Jessica Holmes says
Brilliant! So glad you enjoyed it Roxy!
Julie says
I made this when my son and girlfriend, both vegan, came to tea. We all agreed it was delicious.
Jessica Holmes says
So glad to hear that Julie!
Marnie says
I just bake now and I use honey for the substitute for maple syrup it’s very good .
Jessica Holmes says
So glad you enjoyed it!
Clara says
We can only taste the flour, no chocolate taste at all… will not try again
Jessica Holmes says
Sorry to hear that Clara, sounds like you need a better quality cocoa powder!
Keshini says
Instead of maple syrup can I use honey for the chocolate cake
Jessica Holmes says
Yes!