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.
ALANIS DAVDSON says
Hi there thanks for the recipe! Do you think it would be still; be nice to use golden syrup instead, its all I’ve got atm and was hoping to still whip this up! Also I’ve got some dark chocolate as well, was wondering if that could perhaps be used in some way? Haha, look forward to your response! 🙂
Jessica Holmes says
Hi Alanis, yes you could use golden syrup in the icing instead of maple. I recommend following the rest of the cake recipe as is – hope you love it!
Paul DIxon says
This recipe is fantastic, I have made it twice in two days. I wasn’t sure about the vegetable oil. However, you would never know. I love. I have even saved the recipe to my laptop. Thanks.
Jessica Holmes says
Awesome! Love that, thanks for the kind feedback Paul!
Ellie says
Holy cats that’s a good cake! Thought it might taste oily but it’s just fabulous. Why would anybody ever need another chocolate cake recipe!
Jessica Holmes says
Love that! Thanks for the kind review Ellie!
Jitha says
This was a super simple recipe and quick and easy to follow. Must say, was a life saver in the time of quarantine . Made this as my brother’s birthday cake. Came out all fluffy and we all polished it off in no time. Thank you Jessica for sharing this.
Much love.
Jessica Holmes says
Aw that makes me so happy! So glad you enjoyed it ☺️
Anis says
I accidentally put baking powder instead of baking soda but it still taste good!
Jessica Holmes says
oh that’s good!
Krystal says
I’ve made this cake twice now. It is so moist,rich&delicious! So easy too! Second time around I reduced the sugar to 3/4C and the oil to a little over 1/3C. I also replaced the water with brewed coffee. It still came out delicious! Thank you so much for this recipe!
Jessica Holmes says
Oh love that Krystal! So glad you enjoyed it!
Sarah says
This was so easy and tasted great! I am not vegan so used 3/4 cup milk + 1/4 cup water.
Jessica Holmes says
Love that! Thanks for the feedback Sarah!
Maddy says
I’ve baked this cake for a birthday tomorrow. My question is, should I use it with or without the frosting? If I were to pour the frosting over the cake before its cut, how would it be to store the leftover cake? Instead, should I have the cake cut without the frosting, and top each individual piece with the frosting?
Jessica Holmes says
Hi Maddy, it’s really up to you! Either way will work fine. And you can store any leftover cake in an airtight container at room temperature.
Ellie says
Awesome! My family loved it and we are not vegan by any means. I just couldnt get eggs in this coronavirus lockdown. 😃This is a keeper!
Jessica Holmes says
Aw love that Ellie! And it’s crazy about the eggs isn’t it! I’m making egg-free things atm too.
Sofía says
Hi!! Can I cut the recipe to half??
Jessica Holmes says
It only makes a small cake so I recommend following the recipe as is. You can always freeze half the cake!
Maddy says
Many similar recipes include vinegar. What are your thoughts around adding a teaspoon of vinegar?
Jessica Holmes says
Hi Maddy, you don’t need to add any vinegar, the recipe is lovely just as is!
Maddy says
Can I use agave syrup instead of maple syrup? Or any other substitute you can recommend?
Jessica Holmes says
Yes I think that would work Maddy!
Amy says
Love this recipe….. so cheap to make….I use it as a vegan option in my coffee shop and customers love it …. making it again tomorrow but going to try adding a buttercream frosting to the top this time
Jessica Holmes says
Aww that’s amazing! Love hearing that Amy!
Tristha says
Hi Jessica!
I want to make vanilla cake, so can I skip cocoa powder? How much flour should I add?
Thanks and Regards!
Jessica Holmes says
Hi Tristha, sorry I haven’t tried this recipe as a vanilla cake but I’m not sure how nice it would be without butter and eggs for flavour and texture. If you do try it though, let me know how you go!
Tristha says
Hey Jessica!
Thanks for sharing an eggless version.
Could I skip out water?
Thanks and Regards!
Jessica Holmes says
Hi Tristha, no I recommend following the recipe exactly as written if you can.