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.
Sheena Gill says
No need to cahnge this recipe. It is perfection. Light, soft, moist, rich and just sweet enough to make you go back for more. 10/10
Jessica Holmes says
Yay! So glad you love them Sheena!
Julie Simpson says
Wanting to make a birthday cake for my grandson who is allergic to egg and most dairy . How long will this cake keep for ? Thank you
Jessica Holmes says
Hi Julie, this cake keeps well for 2-3 days or you can freeze it ahead of time.
bhags says
Such an easy cake to make, highly recommend this recipe. It’s perfect with single cream whilst the came is warm.
Jessica Holmes says
So glad you enjoyed it!
Mina says
I made the cake but it turned out chewy 🙁 what could be the reason?
Jessica Holmes says
Hi Mina, I’m not sure as the cake should be nice and light. Did you make any changes to the recipe?
Tyler says
I made this with coffee instead of water! Suuuuper delicious! I also made a whipped cream and cream cheese frosting to go on top. It was soooo good!
Jessica Holmes says
Love that!
Cindy says
Can you substitute a bananna or unsweetened applesauce for the oil?
Jessica Holmes says
I haven’t tried Cindy.
Cindy says
I made this by substituting 1 mashed bananna for the oil. Came out so moust! Love this cake. Is a new favorite.
Jessica Holmes says
Oh awesome, thanks for the feedback Cindy!
Sheena Gill says
I made this as cupcakes for my partner, who loved them….i have made them again in the same week for the rest of my family. We all love them. Such a great taste and texture, light and fluffy, sweet but not overly sweet.
I garnished with coconut, or hazelnuts. Thank you for this lovely recipe
Nishara says
Hello, can this recipe be doubled or tripled? And can I sub some of the water for milk?
Jessica Holmes says
Hi Nishara, for a bigger cake, try my Vegan Layer Cake. And I recommend following the recipe as is for best results.
Simona says
This was so delicious n easy another ?? Can we make cupcakes from this recipe
Jessica Holmes says
Yes you can!
Simona Rodrigues says
Can I half the recipe please
Jessica Holmes says
Hi Simona, I haven’t tried myself but I don’t think it would be a problem!
Tanny says
Hi, thanks for sharing your recipes!
I have a question… for the recipe you use cold water or boiling water?
Thanks
Jessica Holmes says
Hi Tanny, just regular room temperature water is fine!
Anushree says
I am a bit confused about the measurements. I notice you have indicated 1.2t cups as 175gm, and 1 cup as 200gm. For the frosting 125 gm is referred to as 1 cup. Sorry, but a clarification here will be very helpful for this amateur baker.
Jessica Holmes says
Hi, different ingredients will weigh different amounts even if the volume is that same. I always recommend baking using a baking scale rather than cups for the most accurate results. Hope that helps!
Sheba says
I tried this! It’s a fragile cake but awesome taste with the frosting. I just ate the whole cake in two days. Thanks for the recipe!
Jessica Holmes says
So glad you enjoyed it!
Rashi says
Absolutely loved this recipe!! I have tried soo many (much more complicated) recipes for vegan cakes before, but this one is just perfect! Thank you for sharing this 😀
Jessica Holmes says
So glad you enjoyed it Rashi!
Priyanka says
Hey! I used this recipe multiple times and the cake never disappoints. But I want to turn it into a plain vanilla cake. Any suggestions on what I should do? Can I just substitute all of the cocoa powder entirely with all purpose flour or are there any other adjustments that may need to be done?
Thanks for this amazing recipe, btw! My family loves this!
Jessica Holmes says
So glad you love this cake! Unfortunately, I haven’t tested it as a vanilla cake so I can’t say. But I’ve added an egg free vanilla cake on my to do list so keep an eye out!
Vidhi says
Beautiful recipe. But I just want to know that water to be used for the cake should be normal filter water and not the fridge one.
Jessica Holmes says
Yes just regular tap water is fine!
Priya says
Great recipe! I was wondering if one can use baking powder instead of baking soda?
Jessica Holmes says
Hi Priya, I wouldn’t recommend it. The recipe has been specifically tested for baking soda.
Rashi says
Hey! I tried the recipe with baking powder (used double the amount of the baking soda) it turned out quite good. I have previously tried this recipe with baking soda as well and the results were quite close 🙂
Deepti says
Hey! Love this recipe, started baking during the quarantine and I wanted an easy vegan recipe and this is just the one. Although I was wondering if it will be the same taste and texture if eaten the next day?
Jessica Holmes says
Yes it keeps quite well!