This Eggless Chocolate Cake Recipe is an easy one-bowl egg-free chocolate cake recipe with the most deliciously moist cake crumbs. Plus, the cake is also dairy-free and vegan-friendly.
Baking without eggs just makes sense to me. All vegan recipes are always egg-free, but encouraging everyone to bake without eggs is important. Many people don’t enjoy the flavor of eggs in baking and only include them because they are in recipes. You might have tried my eggless vanilla cake recipe. Today, it’s a chocolate version of an eggless cake.
In fact, if you like cakes without eggs, you can try any of my cake recipes, like my Yogurt Cake, 2-Ingredient No-Bake Chocolate Cake, or Vegan Bundt Cake. Since they’re all vegan, they are naturally eggless.
Ingredients and Substitutions
An eggless cake is a delicious, moist chocolate cake made from the most simple ingredients everyone has at home.
All you need to bake an egg-free cake are:
- All-Purpose Flour – I didn’t try any other flour, and therefore, I won’t recommend using a gluten-free all-purpose flour blend. Feel free to try, but by experience, I learned that egg-free and gluten-free don’t go very well together without changing the recipe.
- Unsweetened Cocoa Powder
- Sugar – You can use any crystal sweetener, like coconut sugar, unrefined cane sugar, or sugar-free natural sweeteners like erythritol.
- Baking Soda
- Water
- Milk of Choice – I like soy milk or almond milk. Feel free to try coconut milk or oat milk if preferred.
- Avocado Oil or any vegetable oil you have at home. Melted plant-based butter also works well in this eggless chocolate cake recipe.
- Vanilla Extract
- Apple Cider Vinegar or white vinegar
- Salt
Storage Instructions
This eggless cake can be stored very well at room temperature in a cake box for up to 2 days.
Or store it for up to 4 days in the fridge. If the cake is too large to eat within 4 days, you can also freeze cake slices in sealed bags or a container.
The cake can be frozen for up to one month, and thaw at room temperature the day before.
Allergy Swaps
If you are allergic to some of the ingredients, you can use some of the substitutions below. But overall, the cake is quite allergy-friendly as it’s naturally:
- Egg-Free
- Dairy-Free
- Nut-Free
- Vegan
Below are some more options for you:
- Sugar-Free – Use a sugar-free natural granulated sweetener, like erythritol or allulose. For the ganache, use stevia-sweetened chocolate chips.
- Oil-Free – I didn’t try an oil-free version of this cake. You may want to try dairy-free yogurt or unsweetened applesauce, but I can’t guarantee the texture will be the same.
- Gluten-Free – I didn’t try a gluten-free option yet. I don’t think a gluten-free all-purpose flour will come out very well. Often in egg-free baking, gluten-free flour blends require more fat or baking powder to achieve a similar cake texture. Feel free to experiment, but I can’t guarantee a successful result.
- Baking Soda can be replaced with twice the amount of baking powder.
More Eggless Cake Recipes
If you like making cakes without eggs, try some of these egg-free cake recipes:
Eggless Chocolate Cake
Ingredients
- 2 cups All-Purpose Flour - see note for healthier/gluten-free options
- 1 cup Sugar - see note for sugar-free/unrefined options
- ½ cup Unsweetened Cocoa Powder
- 2 teaspoons Apple Cider Vinegar - or white vinegar or lemon juice
- 1 ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Canola Oil - or light olive oil
- 1 cup Water - at room temperature
- ½ cup Plant-Based Milk
- 1 tablespoon Vanilla Extract
Dairy-Free Chocolate Ganache
- 4 ounces Dairy-Free Dark Chocolate Chips - or dark chocolate pieces (70-85% cocoa)
- ⅓ cup Coconut Milk
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan with oil.
- In a large mixing bowl, add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine and break any lumps of flour.
- Make a well in the dry ingredients and add the vinegar, oil, and vanilla extract.
- Pour the water and milk at room temperature over the ingredients and whisk to form a smooth, lump-free cake batter.
- Pour the cake batter into the prepared pan and bake in the center rack of the oven.
- Bake for 40-50 minutes or until a pick inserted in the center of the cake comes out clean. I recommend checking the cake after 30 minutes and foiling the pan if the top browns too fast.
- Cool down completely on a wire rack at room temperature before adding the ganache frosting.
- Just before glazing, prepare the chocolate ganache.
Chocolate Ganache
- Bring coconut milk and chocolate chips over low-medium heat in a non-stick saucepan.
- Cook and stir gently with a silicone or wooden spoon until the chocolate is melted and a shiny melted mixture forms.
- Spread all over the cooled cake before serving and add sprinkles if desired.
Is the coconut milk canned or can I use regular coconut milk?
You can use both, light packaged coconut milk make the cake lighter which I really like.
Hi there, could I use Self raising flour instead ? Thanks andrea
It should work but you must skip salt and baking soda.