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.
S. says
Hi Jess!
Thanks for posting this recipe… I don’t have cocoa powder at home… Would it be okay to substitute with milk- and/or plain-chocolate bars somehow? Please let us know.
Thank you.
Jessica Holmes says
Hi S, ooh that’s a tricky question! I actually wouldn’t recommend it as it will change the texture and taste. Maybe hang tight until you get your hands on some cocoa power?
Debbie says
Excellent vegan chocolate cake!
Jessica Holmes says
Glad you liked it Debbie!
Eve says
O
M
G
The best vegan cake ever.
Super easy to make
The texture is awesome
Super moist
Need to make sure to use a very good quality of cocoa; it makes all of the difference.
Thanks for this greatness 👌🏼
Jessica Holmes says
Yaaay! So glad you enjoyed it! Thank you for the lovely feedback ☺️
Areta says
Omg, just tried this cake and the results were perfect, very moist and just delicious, I highly recommend using this recipe, this has been better than other cakes I have attempted to make, greatest thing is you don’t need milk egg or butter,
Jessica Holmes says
So glad you liked it Areta! Thanks for the lovely feedback!! ☺️
Areta says
You so have you a fan🤣 I’ll be trying everything you make from now on, lovely, thank you for the recipe
Himadri says
Hi! Jessica I want to try this recipe today for my mum. But can I use any substitute for maple syrup for the cocoa frosting?
Jessica Holmes says
Hi Himadri, you could use another sweet syrup like honey, golden syrup or agave nectar.
Himadri says
Okay thanks!
Sid says
Hii..
Indont have a sheet to put in the tin.
Can i just use oil and spread it in the tin????
Jessica Holmes says
Hi Sid, you could spray your cake tin with oil but you do run the risk of it sticking.
Zina says
Hello! I would like to know if we can replace sugar with agave syrup? 😊
Jessica Holmes says
Hi Zina, I haven’t tried this cake using agave instead of sugar so I can’t say – sorry!
Sid says
I also dont have a mapple syrup can i use annies syrup,which we use for eating pancale?
Jessica Holmes says
Hi Sid, I think that would be ok. We don’t have Annie’s syrup here in Australia though so I haven’t tested this myself.
Sylwia Krystek says
The recipe is fantastic wonderfully all my friends lived it… But there is a question please I would like to give instead the almond flour could you tell me if that is OK and how much. ❤️❤️
Jessica Holmes says
I’m so glad you enjoyed this cake! I haven’t tested it with almond flour so I can’t say for sure – sorry!
Hema says
I baked this cake today. Yet to taste it though! I plan to convert it into an icecream cake. Can I leave it on the kitchen counter with a cling wrapon? Should I refrigerate it?
I am planning to set it as a icecream cake tomorrow only. Please let me know whether I need store itin the fridge. TIA
Jessica Holmes says
Hi Hema, it should be fine on the bench well covered in plastic wrap or in an airtight container in a cool place. Hope you enjoy it!
Shilpa says
Love your recipes. I made this cake for my family and none of them believes that i made it myself.. Love all your recipes..
Jessica Holmes says
Aw love hearing that! Thanks Shilpa!
Dani says
Hi, I have no vanilla extract so is there anything I can substitute for it? Thanks
Jessica Holmes says
Hi Dani, not really but it’s ok to leave it out!
Dani says
Thank you so much!
Mary says
What a delicious cake! I would definitely be making this again. Thank you so much!
Jessica Holmes says
You’re welcome Mary! Glad you liked it!
Bethan says
This cake is absolutely delicious! Thanks you for the recipe – this will be my new go-to chocolate cake recipe from now on!
Jessica Holmes says
Awesome! So glad you liked it Bethan!
Sharmila says
In the oven right now for 45 mins. But centre is still uncooked. What could be the issue?
Please help out here.
Baked in a 8″ by 2″ pan at 180°
Thanks
Jessica Holmes says
Hi Sharmila, thanks for your comment. The cake really shouldn’t take that long to cook, so I suggest getting an oven thermometer in case your oven is running cold. Did you substitute any ingredients?
Ashwita says
Hi is it still gonna be the same, if I substitute the water with milk.
Jessica Holmes says
Hi Ashwita, it should still work fine but I recommend using the water as suggested.
Cass says
Hi, Jess,
I tried your recipe and it came out awesome!
Thanks!
Jessica Holmes says
Yay! Thanks for the lovely feedback Cass!