Kirbie's Cravings

4 Ingredient Chocolate Cake (No Eggs, Butter or Oil)

This chocolate cake comes out moist and fluffy and is easy to make. The batter can be easily mixed in one bowl with a whisk, no mixer is needed. This cake is just four ingredients and doesn’t require eggs, butter or oil.
close-up shot of slices of chocolate cake.

This is such an easy cake to whip up when you’re in need of a cake made from scratch but you are short on time or ingredients. It takes about five minutes to make the batter and thirty minutes to bake.


  • Self-Rising Flour
  • Cocoa Powder
  • Sugar
  • Milk

Self-Rising Flour: This cake uses self-rising flour which already has baking powder and salt added to the flour. If you don’t have self-rising flour, you can easily make your own by mixing baking powder and salt with all purpose flour. The exact amounts are listed in the notes of the recipe card at the end of this post.

Milk: This cake uses whole milk. I don’t recommend using low fat because the cake does rely on the fat from the milk. To make it dairy-free, you can substitute with full fat almond milk or oat milk.

Cake Texture

This cake comes out moist and fluffy and tastes very much like a traditional sheet cake. Because there is no oil or butter, the crumb is a little firmer, something you will often find with cakes made without butter or oil. If you want a more tender cake and don’t mind using oil, you can replace 1/3 cup of the milk with vegetable or canola oil.
a piece of cake on a plate.

How to Make 4 Ingredient Chocolate Cake

This is a very easy cake to make. The flour and cocoa powder are added and whisked together. Then the sugar and milk are mixed in. It takes less than five minutes to mix all the ingredients together. Then the batter is ready to go in the oven.
slices of chocolate cake.

More Easy Cake Recipes

4 Ingredient Chocolate Cake

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy chocolate cake is four ingredients and doesn't require any eggs, butter or oil. It comes out fluffy and moist.
4.82 from 16 votes


  • 1 1/2 cups (187 g) self-rising flour
  • 1/2 cup (52 g) unsweetened cocoa powder
  • 1 cup (195 g) granulated white sugar
  • 1 1/3 cups (10.6 oz) whole milk


  • Preheat oven to 350°F. Line an 8 x 8 inch square baking pan with parchment paper.
  • In a large mixing bowl, add flour and cocoa powder. Whisk until evenly combined. Add in sugar and whisk until combined. Pour in milk and whisk until batter is smooth.
  • Pour batter into prepared cake pan. Bake for about 30 minutes or until cake is done and toothpick inserted comes out clean.


  • Whole milk can be substituted with full fat almond milk, soy milk or oat milk.
  • The cake has a fluffy and moist texture but it does have a tighter crumb than your typical cake because it doesn't have butter or oil. If you want a richer cake with a more tender crumb, you can replace 1/3 cup of the milk with oil. 
  • To make your own self-rising flour, whisk together 1 1/2 cups all purpose flour + 2 1/4 tsp baking powder + 3/8 tsp salt. 
  • The cake is sweet but not super sweet. If you want a sweeter cake, I recommend adding frosting to the top. 
  • I topped this cake with chocolate ganache. To make ganache, heat 1/2 cup of milk on the stove until it is just about to simmer. Pour over 1 cup of chocolate chips. Whisk until chocolate is completely melted and smooth. Pour ganache over cake and then place cake into fridge until ganache is set. 
  • Nutrition estimate is for the cake only and does not include the frosting.


Serving: 1slice, Calories: 156kcal, Carbohydrates: 34g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 187mg, Fiber: 1g, Sugar: 21g, NET CARBS: 33g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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68 comments on “4 Ingredient Chocolate Cake (No Eggs, Butter or Oil)”

  1. finally someone that knows what they are talking about, searched the internet for a decent chocolate pudding recipe, too may eggs too much butter, horrible taste. too eggy or too buttery this is perfect thankyou.

  2. Okay I have a question in or a few questions I should say on your white cake. I now have a question that will go for all of your cakes. How can I make these diabetic friendly? My son is a type 1 diabetic and takes insulin several times a day and sugar is a big No-No in his diet. Can I substitute a sweetener in place or what should I do as a substitute for the sugar? And like I stated in my comment for the white cake I will be making a sort of whipped cream frosting because my son does not like traditional frosting. Would it be okay to add a little of the cocoa powder to the whipped frosting to make it chocolate and also should I add a little of whatever sugar substitute you are going to tell me to that frosting as well to make it a little bit sweet? I love things on the pretty sweet side but I am trying to be very mindful of my son’s diabetes and make things that he can also have without having to ask me how much sugar is in something. I want him to be able to come over and say hey Mom can I have a piece of that cake and know that it will be okay for him to eat. I want to thank you in advance for making this happen for him. Traditional sugar-free desserts are a lot more expensive then buying regular sweetened desserts and your recipes have ingredients that I usually have on hand anyway and can make it for a big fraction of the cost of store bought sugar free desserts.

    • We don’t have good advice for you regarding diabetic-friendly substitutions for our recipes – we recommend that you consult with a nutritionist or health care provider so you get the best information that works for your needs.

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