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.
Lucy says
Great recipe . So easy to make , I made two and put cream in between to make a layer effect .
Jessica Holmes says
So happy to hear that Lucy!
Pam says
Hi Jess
It’s the second cake I have baked following your great recipes. It was wonderful. Perfect recipe. First was apple cinnamon cake. Both cakes turned out to be delicious.
Thanks
Jessica Holmes says
Aw love hearing that Pam! Thank you for your kind review!
Jaya says
Absolutely loved this! Made it with my 6 year old daughter who was desperate to bake and we didn’t have any eggs! I wasn’t sure it would come out right but I was completely wrong! Moist and soft, it’s a gorgeous recipe! Please if you could tell me, how many carbohydrates would there be in 100 grams of cake? As a diabetic I am always on the look out for this information.
Jessica Holmes says
Hi Jaya, so pleased you and your daughter enjoyed this cake! Thank you for your kind review! I’m sorry I don’t have that information.
Teesha says
Simply awesome recipe. I just added a little orange zest to the cake mixture and some orange juice to the frosting. It came out simply delish! Thank you so much for this recipe.
Jessica Holmes says
Oh that’s a great idea! Glad you enjoyed it Teesha!
Pree says
For the frosting, what can I use instead of maple syrup? Thanks
Jessica Holmes says
Hi Pree, you could try honey or golden syrup or rice malt syrup – any sweet syrup should work ok.
Whesa says
Is it ok if I use normal sugar?
Jessica Holmes says
Hi, not sure what you mean re: normal sugar, but caster sugar can be swapped 1:1 for granulated sugar.
Olga says
Really tasty! Do you think it would work as well if I doubled up the amount of ingredients? I’m looking for a bigger size cake x
Jessica Holmes says
Hi Olga, so pleased you enjoyed the cake! I haven’t tried myself but I think I would be ok!
Ananyaravikiran says
Thanks.. Will try once again
Shireen says
Hi, i have to give 5 stars to your recipe. My sons like it so much. I want to make it again for my son’s birthday but intend to mix in some chunky walnut. Do i have to alter any of the ingredients if i do so ? Please advise. Thank you.
Jessica Holmes says
Hi Shireen, so pleased you enjoyed the recipe! You can definitely add some walnuts. Just fold through the batter at the end – no need to make any other changes.
Shireen says
Hi, this is really a simple and delicious recipe. My sons like it very much. Can i mix in some walnut also? Do i need to alter any of theringredients if i do so ? Please advise. Thank you !!
Jessica Holmes says
Hi Shireen, so glad you liked it! Yes you can add walnuts, no changes necessary!
Ananyaravikiran says
Hi.. I tried your recipe.. But after the cake came out of the oven the top was very dry and hard.. But the inside was very soft and delicious.. But I had to cut almost half of the cake because of the hard top.. I don’t know what went wrong.. Can you please tell me reason
Thanks
Jessica Holmes says
Hi, the top of the cake shouldn’t be hard or dry. If you didn’t change anything in the recipe, it could be because your oven was too hot, causing a crust to quickly form while the rest of the cake is cooking. I recommend getting hold of an oven thermometer.
Nikki says
Is vanilla essence mandatory for this recepie?
As I dnt have vanilla essence or can u suggest me any other syrup.
Jessica Holmes says
Hi Nikki, you can just leave out the vanilla.
Yolanda says
I made this for my son’s 1st birthday because he has allergies and it was a big win everyone loved it thank you amazing
Jessica Holmes says
Aw love hearing that Yolanda!
Theresa says
Hi Jenna, I don’t have any honey or any kind of syrup, Would a chocolate glaze work? I doubled the ingredients and it looks perfect apart from the burnt edges, totally my oven’s fault. I want to glaze it tomorrow. Can I refrigerate it overnight before glazing?
Jessica Holmes says
Hi Theresa, yes a chocolate glaze would work! If the cake isn’t frosted, I’d just store it at room temperature – the fridge can make cakes a bit dry! Hope you enjoy it!
Darla says
I used this recipe as I haven’t got any eggs and was really feeling for a chócolate cake. I really enjoyed it, instead of olive oil I used vegetable oil and I also used almond milk instead of water. Overall a nice cake, very different to a non vegan one, no rise and a bit stodgy but tasty. Thank you
Jessica Holmes says
Glad you enjoyed it Darla!