Eggless Chocolate Cake (No Eggs or Butter)
This easy chocolate cake doesn’t contain eggs or butter and is so easy to make. Everything is mixed in one bowl. The cake comes out very moist and chocolatey and can be made with just pantry staples.
I’m always looking for ways to simplify recipes. I love how easy it is to make this chocolate cake and I especially love that I don’t need eggs or butter to make it. It still comes out incredibly moist and chocolatey. I didn’t miss the eggs, butter (and extra calories) at all.
Cake texture
This cake has the same texture as regular chocolate cake. It’s also sturdy enough that you can use it to make a layered cake.
How to Make Eggless Chocolate Cake
- All the dry ingredients are first whisked together into a large bowl.
- Then you add in the wet ingredients and whisk until you have a smooth batter.
- Pour the finished batter into your prepared cake pan and it’s ready to go in the oven. It should only take about 10 minutes to prepare.
Frosting
For the frosting, I did a simple chocolate ganache, which made the cake taste even more chocolatey and fudgy.
You can also top the cake with chocolate icing, chocolate glaze or dust the cake with powdered sugar.
More Eggless Cake Recipes
- Crazy Chocolate Cake (No Eggs, Butter or Mixing Bowl)
- Snickerdoodle Crazy Cake (No Eggs, Butter or Milk)
- 2 Ingredient Cake Mix Cakes
- Peanut Butter Bread (No Eggs, Oil or Butter)
- Double Chocolate Muffins (No Eggs, Oil or Butter)
- Eggless Pumpkin Cake
- 2 Ingredient Chocolate Cake (No Eggs and No Butter)
Easy Chocolate Cake (No Eggs or Butter)
Ingredients
- 1 ½ cups all purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 tbsp baking powder
- 1/4 cup vegetable or canola oil
- 3/4 cup low fat milk
- 3/4 cup water
Chocolate ganache (optional)
- 4 oz heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
- Add flour, cocoa powder, sugar, baking powder into a large mixing bowl. Whisk together until evenly combined.
- Add in oil, milk and water. Whisk until batter is smooth.
- Pour batter into prepared baking pan. Bake for about 35 minutes or until toothpick inserted comes out clean and top of cake bounces back when you apply light pressure. Let cake cool completely before frosting and cutting.
- To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature or in the fridge until it becomes firm enough for frosting the cake.
Notes
- Adapted from Easy as Apple Pie
- You can substitute milk with water, but your cake will be less rich than if using milk.
- You can also replace low fat milk with soy milk.
- Estimated nutrition does not include frosting.
I made this numerous times as is proposed. Perfect.
I also made it with subst. half the sugar with erythritol 1:1. Perfect.
Only erythritol instead of sugar, also perfect.
Erythritol and Aspartame 1:1 instead of sugar also perfect!
We’re so glad those adjustments worked for you and that you’re enjoying this cake!
Finally got ingredients needed simply essy
We’re so glad you enjoyed this recipe!
wow this was really good, I added some jam in the middle and whole family loved it , thank you!
Yum! We’re so glad you loved this cake!
easy to make, just the cake didn’t rise, and it’s a little gummy.
Was your measurement for the baking powder correct? You need 1 tablespoon for the cake to bake properly. If you added the correct amount, I would check to see if your baking powder is still good. Baking powder loses its potency soon after it is opened. We usually switch to a new baking powder every 3 to 5 months.
This recipe is pure magic! ? A chocolate cake that’s egg-free, butter-free, and still moist and rich? Yes, please! ?? Love that it uses simple pantry staples and only one bowl—perfect for when those chocolate cravings hit. Can’t wait to try this fuss-free, delicious treat. Thanks for sharing such an easy and tempting recipe! ???
Hope you enjoy!
Amazing
Thank you! We’re glad you liked this recipe!
Thank you for this! Just tried it out because I have a son wanting it for his birthday next month and another son allergic to eggs. We all liked it. It wasn’t too sweet and worked well with eggless store bought chocolate frosting and sprinkles. Mine turned out a little dense but otherwise it’s a thumbs up from our family. I look forward to checking out the other eggless recipes here.
We’re so glad you enjoyed this recipe!!
Super delicious thank you!
So glad you enjoyed this recipe!
Followed recipe and preheated oven, but unfortunately didn’t rise at all
.. Ended up like a flat brick
Was your measurement for the baking powder correct? You need 1 tablespoon for the cake to bake properly. If you added the correct amount, maybe check the expiration date – expired baking powder won’t work.
Just made my first eggless + butterless chocolate cakes and wanted to say “thank you so much” when i broke open a cup cake the inside was so light & fluffy i’d say it gave my coffee & walnut cakes (eggs+butter included) a run for their money. My son likes a buttercream topping but I try and be a little healthier hahaha!
Thanks again
We’re so glad you loved the recipe!
weirdly mine turned out like.. eggy?
That’s strange since there aren’t any eggs in the recipe.
I made this and then when I added the wet ingredients it was still very dry so I had to add more water and milk. The cocoa was too much and the cake came out quite bitter tasting which is annoying. I used self raising flour instead as I didnt have plain flour so not sure if it was dry due to that. The texture was a little hard as well ?
We’re sorry you had trouble with the recipe. Are you sure you measured the dry ingredients accurately? We haven’t had that problem with the batter being too dry – you might have over measured something.
I tried this recipe and turns into an amazing dish. Looking forward to see more posts. Lots of love!
I have eben allergic to a lo and eggs is one of my most. I used to go to Four Kids Coffee and never found a recipe that actaully tasted the sam until here. This is the best reciepe and its really easy to make. I am so glad I found it and it’s the onnly desert i can have. I make this about once or twice a month. AWESOME! Thank you and chocalate is just the right amount. I love to add litle chocalate chips or sometimes make them in cupcakes. The best thing ever
I’m so glad you enjoy it so much!
Tried this recipe as it seemed nice and easy. Actually it was the first time I had ever tried to make a cake so it was a big occasion for me, and It turned out great, thanks so much!
We are so happy you loved it!
I tried this recipe, seemed so nice and easy. It was quite an occasion for me as it was the first time I had ever tried making a cake, and it turned out great! thanks so much!
So glad it was a great experience for you!
The photo with the fork, the sponge looks like it has chocolate sauce INSIDE – why is that?
it’s just the frosting coming down into the cake slice when I pushed the fork through
Your recipe states 1 tablespoon baking powder- it seems like quite a lot compared with your pumpkin cake recipe which uses only a tap of baking powder & a tap of baking soda. Please confirm
yes that is correct. The other one uses baking soda which is about 4x stronger than baking powder.
Hi i am 9 years old and and i made this recipe with my mother’s help it was a nice recipe everyone enjoyed it
I’m so glad everyone enjoyed it!
Hi, can I use 9×9 pan for this? Or do I need to modify it?
Thank you.
yes but your cake won’t rise as high and you will probably need a little less baking time
Can I use brown sugar instead of white sugar
yes that should be fine
definately gonna try this one
I hope you enjoy!
For the first cake I dont see where you told us what the wet and dry ingredients were. I was ready to go make it but couldnt find the list of ingreds.
All the ingredients are listed under ingredients in the recipe box
Hi! My name is Prathima and I am writing to you all the way from India. When I bought my OTG recently, I was searching for an easy and eggless chocolate cake recipe. Thankfully, I found yours and made it. Everyone loved it so much. Looking forward to trying more recipes from your Blog! Thanks again:-)
thank you so much for sharing your experience!
My Mother is allergic to wheat and tree nuts, excluding coconut. Has this been tried with other flours?
I have not tried it with other flours
I use Red Mill gluten free flour and it works the same:) I can’t do normal flour and this helped me a lot with flavor too