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.
Theresa says
Hi I am not a big fan of chocolate cake, but I made it for my son who loves it. Could this work as a vanilla cake and what would be the changes I’d have to make?
Jessica Holmes says
Hi Theresa, so glad your son enjoyed it! I actually created an Egg free Vanilla Cake recipe from this one you might like to try.
Dianne says
This cake is absolutely delicious. My son recently became vegan and I didn’t want him to miss out. It came out moist with a slight crunch on the top. I was pleasantly surprised! My son said it’s the best cake I’ve ever made.
The added bonus is that it’s so easy to make. I will try them as cupcakes next time.
Jessica Holmes says
How good is that! Thank you for the lovely feedback Diane.
Angiie says
Made this cake as I had guests with many allergies (and picky children) and it turned out amazing everyone loved it, was super moist and delicious.
I also made a few changes (for allergy reasons as well as personal preferences)
I used Hazlenut milk, coconut flour and added some hazelnuts that I put through the food processor.
I send this recipe to all my friends and its going to be my go to choc cake.
Jessica Holmes says
Wow! So happy to hear that!
Rasika says
It turned out really well! Really moist and choclaty.
But I have a question- why is there no acid added to react with baking soda ?
I made a couple of changes though –
Instead of using 240 ml of water-
1. Used 120 ml of hot coffee
2. Used 120 ml of buttermilk
Jessica Holmes says
Hi Rasika, so glad you enjoyed it. Cocoa actually has a level of acidity.
Jasmina says
Really delicious!Everyone here loved it! Thanks!
Jessica Holmes says
So happy to hear that Jasmina!
Mandy Browne says
Thank you this was amazing! My family is not vegan. I was looking for a recipe as I had no eggs or butter in the fridge.
So easy to make. Came out lovely and moist with a slight crunch on the top. 5 stars. Will be back for more recipes.
Jessica Holmes says
Aw so happy to hear that Mandy!
Gabrielle says
First time making a vegan cake and it was amazing! Super fast and easy to make, so moist but still held it’s shape once cut. I did a few changes. I used olive oil as opposed to vegetable and I also added 1 tablespoon of espresso powder to my dried ingredients. I didn’t have caster sugar so I used granulated cane sugar instead.
Thanks a lot, added this one to my favourite recipes.
Jessica Holmes says
Aw so glad you enjoyed it Gabrielle!
Carly says
This cake was so easy to make and tasted FANTASTIC! I added 2 teaspoons of instant coffee to the water (hot), I highly reccomend this as it makes the cake deliciously moist! My coworkers loved this cake and couldn’t believe it was vegan. Will be using this recipe again for sure.
Jessica Holmes says
Yay! So happy to hear that Carly!
Jas says
Hi can you substitute maple syrup with honey? Thanks
Jessica Holmes says
Yes that should be fine!
Ashleigh says
This cake is excellent, rich, moist,super easy, it’s perfect. You do not not notice the lack of eggs or dairy, and it makes great cupcakes too.
I have made it with a buckwheat and fine rice flour mix, as well as with regular wheat flour, I’ve added shaved dark chocolate to it when I was a tad short of cocoa, and I’ve used the basic recipe minus the cocoa to create a delicious sticky pear cake.
It is now my families go to chocolate cake recipe, and I have shared it many times with other mums of allergy babies that I know. Thankyou thankyou thankyou!
Jessica Holmes says
Wow! Love hearing that Ashleigh! Thank you the lovely feedback.
Xiehe says
Thank you for the recipe. I made this cake back in March and it came out well, however, it was a bit crumbly. I wondered if you could make these as muffin s/cupcakes
Jessica Holmes says
Hi, yes the cake doesn’t have eggs to bind it is a little bit more delicate than a regular cake. And yes they would make lovely cupcakes as would my Vegan Chocolate Cake recipe!
Saanvi says
I tried this and it’s amazing..thanks so much 🙂
Jessica Holmes says
So glad you enjoyed it!
Nisreen says
So yummy,,,, easy,,,, everyone liked it,,,
Jessica Holmes says
So happy to hear that!
AMISHA says
Is it ok if we use almond flour in place of plain flour
Jessica Holmes says
Hi Amisha, I haven’t tried the cake with almond flour but it’ll definitely change the texture.
Julia says
I made this cake as a trial for my daughter’s first birthday cake.. She was diagnosed with an egg allergy and didn’t want her to miss out on her first cake!!
I was so pleasantly surprised at how delicious the cake was!! Definitely recommend this recipe 👍
Jessica Holmes says
So happy to hear that Julia!