This moist eggless chocolate cake recipe is one of the most viewed recipes on this blog and is so deliciously moist and super easy to make. It is so good, no one will guess it's a cake without eggs!
It’s the first of its kind of chocolate cake without eggs on this site. It is also one of the easiest to make, and yields a rich and decadent chocolate cake.
Being eggless, this cake is perfect for vegetarians. It is not vegan, but you can easily turn it into one and I have provided the tips in the notes section below.
I don’t usually make eggless cakes or vegetarian cakes as some call them. I have tried a few times in the past but had no success with them so I had always stayed with cakes that use eggs, until last weekend when I decided to try eggless cakes again. And I have always been thinking of finding a good and moist egg-free chocolate cake recipe and decided to give it a go last weekend with this moist eggless chocolate cake recipe.
The best thing about this no eggs chocolate cake is that it is really very easy to put together. You have the dry and the wet ingredients, and you literally mix them all together with just a hand whisk, and the cake is ready for baking. How simple is that? Let’s look at the method below.
Table of contents
- How to Make
- Like this super easy eggless cake recipe? Here are my other posts you might want to check out
- Recipe (Printable)
How to Make
Despite there being no eggs in this eggless chocolate cake, the total number of items used to make this cake is 8 (excluding baking soda, salt, and vanilla essence).
- Plain flour + baking soda + salt
- Cocoa powder
- Castor sugar
- Hot water
- Instant coffee (optional)
- Vanilla essence
And as you can see, most of these are readily available at home, except for the vinegar, but you will see in the recipe notes below that you can substitute vinegar with apple cider vinegar or even lemon juice.
Mixing the cake batter
Unlike most of my cakes that contain eggs, this eggless cake recipe is very easy to mix. Everything can be mixed by hand in just a single bowl. No mixer required and cleaning up is easy too!
- The process starts by mixing all the dry and wet ingredients separately before being mixed together in a large bowl. The dry ones are flour, baking soda, salt, cocoa powder, and sugar. These are all put together in a large bowl and mixed with a hand whisk.
- The wet ingredients are mixed in 2 parts. The first part is mixing coffee with water (if you are using coffee) and then adding in the rest of the wet ingredients which are milk, vinegar, oil, and vanilla. If you choose to opt for the coffee out, then all the liquid ingredients can be put together at once.
- When combining both the wet and dry ingredients, it is always advisable to pour the wet ones into the dry ones instead of the other way round. This is to avoid the dry ingredients from becoming lumpy. For easy mixing, make a well in the center of the dry ingredients and pour the wet ingredients in.
- Start mixing both by starting in the center and slowly pulling in the the sides as you mix. that way, you will get a nice and smooth cake batter.
- Pour the batter in well-greased and lined cake tins and bake until they are done. Do not overbake as that will cause the cake to dry out.
- Once the cake is baked and completely cooled, it can be frosted and decorated as one wishes.
Decorating the cake
Decorating this moist chocolate cake is easy. I choose chocolate buttercream and made simple piped star design all over the cake. Here's how I did it:
- Once the cakes have cooled down, level the tops.
- Prepare the buttercream. Stack the cake layers with some buttercream in the middle.
- Cover the sides with the same buttercream and smooth it. At this stage, the icing need not be entirely smooth as it will be covered with the star piping.
- Fill up the remaining buttercream into a piping bag fitted with a star tip and pipe chocolate buttercream stars all over. I did the piping in vertical rows so that the stars are well arranged.
Here's how the completed eggless chocolate cake looked like:
Grease and line your cake tins
- There is nothing more frustrating than having your beautiful cakes stuck to the cake tin, so make sure your tins are well prepared.
Use of coffee in the recipe is optional
- Coffee in this recipe gives the moist chocolate cake an intense chocolate taste. Coffee is optional, and you can skip it if you want. If you prefer to use filtered coffee, you can use the 240 ml hot water indicated in the recipe to make your coffee. Just make sure the final coffee solution you add to the cake batter does not exceed 240 ml.
Use light vegetable oil
- You can use any vegetable oils in making this moist eggless cake but choose the ones that are light and odorless. Olive oil, sunflower oil, and coconut oils are fine. You can also substitute the oil with butter but make sure the butter is unsalted and is melted.
- Cakes made with oil are well known for their moist property, so replacing it with melted butter is fine, but you will not get the same level of moistness as you would with oil.
Substitute for vinegar
- Since there are no eggs in this cake, vinegar is used to react with baking soda to help the cake rise well. You can use apple cider vinegar or any other edible white vinegar in this recipe. Vinegar can be substituted with lemon juice if you like. Use it in the exact same quantity as the vinegar.
- Use good quality, unsweetened cocoa powder for best results.
- Baking soda, along with vinegar, plays a crucial role in this moist eggless cake, which helps the cake to rise well. If your baking soda is no longer fresh, you will not get the intended results. It is therefore advisable to check the effectiveness of your baking soda by a simple test of dripping a few drops of vinegar or lemon juice onto some baking soda. If the soda starts to fizz up actively, the baking soda is suitable for use (Source: www.thoughtco.com). Otherwise, you will have to get a new batch of soda.
Sift your dry ingredients well
- The dry ingredients in this cake, i.e., flour, baking soda, cocoa powder, and salt, must be sifted. Sifting helps to aerate these, which is another factor that helps this eggless cake rise well.
How to make this into a vegan chocolate cake?
- To make this moist eggless cake into a fully vegan chocolate cake, simply substitute the milk with water and follow the steps indicated as normal. Do note, however, that the taste and texture of the cake might vary slightly.
Do not over bake the cake
- This is a moist cake, but over baking can cause it to become dry. To ensure the cake is not over done, test it for doneness at least 5 to 10 minutes before the baking time is up by inserting a skewer in the center of the cake. If the skewer comes out without any wet batter sticking to it, the cake is done and can be removed from the oven.
- Ideally, there should be tiny crumbs that are sticking to the skewer. That way, the cake is not overcooked. The other way to check if the cakes are done is by pressing the top of the cake lightly to confirm. If it springs back when lightly touched, the cakes are done and ready to be taken out of the oven.
Storing the cake
- You can store this moist eggless chocolate cake at room temperature for a good 4 to 5 days. If you wish to keep it longer, store it in the refrigerator and bring it to room temperature before serving.
Stacking and carving
- This moist chocolate cake without eggs has a very moist and dense texture, making it perfect for stacking and even carving. It is also suitable for decorating with any type of frosting, including fondant.
Like this super easy eggless cake recipe? Here are my other posts you might want to check out
- Coffee Flavored Cake with Coffee Buttercream
- Chocolate Cake Recipe
- How to Melt Chocolate
- Super Moist Vanilla Cake
- Chocolate Icing Recipe
- The Best Eggless Sugar Cookies - Rolled & Cut Out Cookies
- Chocolate Covered Orange - Quick Dessert Idea
- Chocolate Mints - Easy Homemade Candy
Here is the printable version of my moist eggless chocolate cake recipe and while you are at it, don’t miss my recipe notes right above. They contain most useful tips for making the best chocolate cake without eggs!
Moist Eggless Chocolate Cake (with Vinegar)
- 300 g plain flour
- 30 g cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 280 g castor sugar
- 250 ml oil
- 240 ml hot water
- 120 ml milk
- ½ tablespoon vinegar
- 2 tablespoon instant coffee optional
- 2 teaspoon vanilla essence
Frosting (Chocolate Buttercream)
- 200 g butter salted
- 370 g powdered sugar sifted
- 30 g cocoa powder
- 1 teaspoon vanilla essence
- 1 tablespoon milk optional
- Grease and flour two 7 inches round cake tins or grease and line them with parchment paper.
- Mix instant coffee powder into hot water and leave aside.
- Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well.
- Make a well in the center and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence).
- Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps.
- Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the center of the cake comes out clean.
- Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.
- To make the chocolate buttercream, cream butter until creamy. Add the sifted icing sugar and continue to beat until the buttercream turns fluffy (do not overbeat to avoid the buttercream from trapping too much air).
- Sift in the cocoa powder, followed and vanilla essence and milk (if the icing is too stiff).
- Use the chocolate buttercream to fill and cover the cake.
And that is pretty much my notes for this moist eggless chocolate cake recipe. Try it and let me know how it goes, ok?
Happy Baking 🙂
Yummy cake one of my favorite cake dilishes try it people
Thank you 🙂
Hello lovely recipe
I don't use white flour can I substitute with whole wheat flour?
Thanking you in advance
Thank you 🙂 I have never tried making this cake with whole wheat flour, so I cannot tell if it would work. Pls let me know if you do try.
Is it essential to add vinegar, last time I added we dint liked it's taste.
Can we drop vinegar from the recipe.
You can substitute the vinegar with lemon juice. Use it in the exact same quantity as the vinegar. Hope this helps.
Priya, Absolutely brilliant 😋😋👏👏✅ I love a good chocolate cake or any recipes to do with dark or light chocolate, still trying to adjust my pallet to white chocolate 🙄😏 I'm soo looking forward to making it this coming week, will be substituting the sugar for sweetener instead for I don't do sugar in my baking at all. Keep up good and be safe🤍💚💛
Thank you Suzette,
Hope the sweetener works for you! Happy baking 🙂
Great recipe. Our cake was fabulous! Thanks
You're welcome, Sowji 🙂
only baking soda ? no baking powder ?
You are correct, no baking powder.
If I want to make a single cake then i need to half the recepie ?
Thank you for this recipe!
I tried it for the first time today and just took it out of the oven about 20 minutes ago.
It tastes delicious, but it completely fell apart when I took it out of the tin. 🙁
Any idea what could have gone wrong?
I halved the recipe as I only had enough ingredients for one cake but other than that, I followed it to the letter.
I even tested my baking soda was alright before using it, as you suggested above.
I would definitely like to try it again though so would love to know what you think could've made it not bind?
In the meantime, I'm going to come up with a plan to use this one because it still tastes amazing and there's no way I'm wasting it, but it definitely can't be frosted, served and eaten as a cake!
I might mix it with some vanilla ice cream and serve it in Sundae cups with some chocolate syrup on top or something along those lines.. Yum! No waste here!!
(It's just for us, no guests!!) :-p
Thank you for tyring the recipe and for reaching out.
I am sorry the cake fell apart for you. I have never had that problem with this recipe. Cutting the recipe by half should not cause the cake to fall apart.
Was the cake sticking to the pan? If some parts were sticking and some parts were not, the cake can break as you try to turn it out onto a wire rack. Can I suggest that you use a parchment paper lining next time? And run a jam knife through the sides of the cake to loosen it from the tin before turning it out. That way, it would be easier for the cake to come out of the tin. Also, try leaving the cake in the tin for 10 minutes after baking, before turning it out onto a wire rack.
Hope this helps.
Thank you for your reply.
Yes, it had stuck to the pan a bit, which was annoying because I had oiled and floured it, but even where it hadn't stuck, the whole thing was just super crumbly.
I must've gone wrong somewhere else without realizing it, but I will use parchment paper next time, just as an added precaution, thank you.
It was really good served with ice cream anyway, so nothing went to waste and we really enjoyed our dessert!
Hi can one add cornflour to the plain flour for extra moistness . And replace white with half white and half brown sugar
I have never tried with the cornflour and white sugar so I cannot tell if it would work.
This sounds delish, BUT...confused with measurements? 0.5 cups milk-what does that equal to? 1/2 cup? 5 oz? 1.1 cups oil?, 0.9 cups butter? Started putting it together, realized now that I'm not sure what to do?
0.5 cups is half cup.
Hi can I use self raising flour and buttermilk?
I have never tried this recipe with self-raising flour and buttermilk, so I cannot tell for sure.
Hello, the cake took longer than 30 mins to bake. Is it ok?
Should be ok, so long as the texture is ok.
Can i use less oil than given in recipe. I find the oil is too much.
I have never tried with lesser oil, so I cannot guarantee the results.
I tried with slightly lesser oil and my cake still turned out amazing. I also added little bit of baking powder. Thanks for sharing the recipe.
I'm so glad you like it! 🙂
Hi, I’m very excited to try this recipe, can you tell me what height you got with these cakes?
Made this cake for mums bday today as we fasting and all I can say it's the best eggless chocolate cake I have eaten.thank u for this amazing recipe.
I made this chocolate cake for my grandson's 1st birthday and it was delicious. My grandson has an egg allergy so it was perfect. Thank you
If not using coffee, do I still add the same quantity of hot water?
Currently baking this!
Yes, you should use the same amount of water.
What is the oven temperature please? I can't find it in the recipe?
It's 175 degrees Celsius (Pls see instruction 6 above).
Did this cake. Everyone loved it so much. Had to make another one. I think this time I might try a bundt pan. Do you think it would come out the same way?
I am glad you like it. I have never tried making this in a bundt pan so I am not sure how it would turn out. Do let me know if you try it.
I have never made this cake in a bundt pan, so I cannot tell for sure if it would come out the same way.
Hi, Can this cake be stacked - or tiered?
Can I stack 3 or 4 layers and will it hold firm or break?
The cake can be stacked and tiered, it should hold firm.
This is one of the best chocolate cakes we've ever made or tasted, eggless or otherwise!
Thank you for this fantastic and perfectly written recipe, it's an immediate favourite and we'll be making it again and again.
Greetings from Sakshna & Nikheil in South Africa
Thank you 🙂 I so glad you like the recipe!
I've done this a few times by now and it's the best! People can't stop eating it...
Just made the cake for the first time. The cake itself was absolutely delicious! However, I had some issue with the creambutter. Since I am a beginner I'm not too sure what went wrong or what consistency to look for. Although i siffed everything, mine was a bit grainy and quite too sweet - in contrast it made the cake tasted like heaven. Any tips would be greatful.
Also, is it possible to make the cake bigger? I was using an 8 inch circle pan. What adjustments would I need to make?
Hi, can I use melted butter instead of oil in the batter? Thanks.
Hi Sarah, I have not tried with melted butter so I am not able to confirm if the results will be the same as using oil.
Hi! Do you have a recommendation for what type of milk? Whole, low fat, buttermilk, non-dairy? Thanks!!
I used whole milk.
What is 1.1 cups oil?I get the 1 1/2 but have no idea what something point something means.
.1 means one tenth. You will need 1 cup of oil plus another one tenth of a cup of oil. If this does not make sense, you can make the cake with one cup plus one tablespoon oil.