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
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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.
Nutrition Information
Lauren Baylor says
Can this be used for cupcakes
Jessica Holmes says
Hi Lauren, it sure can!
Maddie Harvey says
I loved it especially as I cannot usually ging recipes with grams and cups as I am English. I am so happy and it tastes amazing.
Jessica Holmes says
So glad you enjoyed it Maddie!
Jean says
Tried the recipe and followed it to the ‘T’. Simply awesome! Melted the hearts n taste buds of my friends. Thanks for being selfless with the recipe 😍
Jessica Holmes says
Hi Jean, aww that makes me so happy! Thank you for the lovely feedback!
Mru says
It’s not getting spongy…its baked from outside but sticky from inside…so what should i do maam?
Jessica Holmes says
Hi, it sounds like it’s not baked yet. Continue to cook the cake until a skewer inserted in the middle comes out clean.
sandhya says
Wow so simple and yummy recipe. Thanks for sharing..
Jyoti says
Hi !.. Its a miracle recipe…
though i love this recipe… Instead of Adding oil can i add melted butter?… and also a scoop of finger millet powder to make it healthier for kids???Please do reply soonest
Jessica Holmes says
Hi, I haven’t tested the cake with butter or millet powder so I can’t say – sorry!
Lottie says
Hello!
This cake is amazing, i used no vanilla extract and it still tastes good, i used milk and water instead of oil and it is just as good!!
Jessica Holmes says
Hi Lottie, awesome to know! Thanks for the feedback!
Mary says
Hi
Can I use milk instead of water and butter instead of oil¿
Howmuch?
Jessica Holmes says
Hi, I recommend following the recipe as written for best results.
Dea Hilman says
I’m not vegan, I’m just a person who happened to crave for chocolate cake but don’t have eggs nor milk on the fridge. So I started to browse for eggless chocolate cake and stumbled upon your recipe. And it was soooooo good! Super moist. I reduced the sugar in the cake batter and pour the glaze on the top and the sweetness is just enough. Thanks for the recipe!!!
Jessica Holmes says
Amazing! So glad you enjoyed it Dea!
Amy says
Hi… used this recipe loads. Sometimes it sinks in the mide…sometimes irs risen in the mide but still tastes good. Was wondering if you can make it in a loaf tin?
Jessica Holmes says
Hi Amy, glad you love it. You can definitely make it in a loaf tin if you like. You may have to adjust the cooking time depending on the depth and size of your cake tin.
Meet Devmurari says
I tried this recipe but it was uncooked in the middle of the cake why is so?
Jessica Holmes says
Hi, it sounds like your cake needed a bit longer in the oven. Every oven is different, so you can check if it’s done by inserting a skewer into the middle of the cake – if it comes out clean, the cake is ready!
Ria says
What can I use instead of maple syrup to make frosting ?????
Jessica Holmes says
Hi Ria, you could try another sweetener!
Val says
Can this cake be made ahead and kept in the freezer
Jessica Holmes says
Hi Val, yes it can! I recommend icing just before serving.
S says
Can this recipe be used as cupcakes? If yes, how Will the timing and heat differ?
Jessica Holmes says
Hi, yes you can! They will cook much faster so I recommend checking them around the 16 minutes mark. I hope that helps!
S says
30 minutes and it’s still doesn’t look cooked
Jessica Holmes says
Hi, it depends on the size of your cupcakes but they will be ready when they spring back lightly to the touch and when a skewer inserted in the middle comes out clean.
Heather Autenrieth says
There was nothing I didnt love about this cake!!! Sooo delicious, so rich and chocolatey. My craving is cured! Brava!
Jessica Holmes says
Aww I love hearing that! Thank you for the lovely feedback Heather!