Kirbie's Cravings

Emergency Chocolate Cake (No Eggs or Butter)

This chocolate cake is so fluffy and moist and it can be made with just a few pantry staples. You don’t need eggs or butter and you won’t miss them at all. It only takes five minutes to make the batter.  This is an easy chocolate cake recipe when you need cake as soon as possible.
a slice of chocolate cake on a plate.

The current egg shortage has definitely affected my baking. I try to avoid making recipes that will need eggs. So I wanted to share this cake recipe that doesn’t require any eggs. You can make this cake with just five ingredients you likely already have on hand.


  • Self-Rising Flour (or all purpose flour, baking powder and salt)
  • Cocoa Powder
  • Sugar
  • Water
  • Oil

Self-Rising Flour: I used self-rising flour which already has baking powder and salt added to it. It saves me a few extra steps and time. But if you don’t have self-rising flour, you can easily make your own by mixing together all purpose flour, baking powder and salt. The exact measurements are provided in the recipe card notes at the end of the post.

Cocoa Powder: This recipe uses unsweetened cocoa powder. You can use either dutch process or natural. I prefer dutch process.

Sugar: The cake is sweetened with white granulate sugar.

Oil: I use vegetable oil, though you can also use canola oil. I think other cooking oils like olive oil should also work.
a slice of cake with a piece on a fork.

How to Make Emergency Chocolate Cake

The dry ingredients are first mixed together and then the water and oil are mixed in until the batter is smooth. It only takes about five minutes to mix the batter. The cake batter is then ready to be poured into the cake pan and baked.
slices of chocolate cake.

More Eggless Cake Recipes

Emergency Chocolate Cake

Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
This chocolate cake can be made with just a few basic pantry staples. It doesn't need eggs or butter. The cake comes out so fluffy and moist.
4.84 from 6 votes


  • 1 1/2 cups (187 g) self-rising flour
  • 1/3 cup (36 g) unsweetened cocoa powder
  • 1 cup (195 g) granulated white sugar
  • 1 cup (237 ml) water
  • 1/3 cup (79 ml) vegetable or canola oil


  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch square baking pan with parchment paper.
  • Add flour and cocoa powder to a large mixing bowl. Mix on low speed with a mixer until evenly combined and there are no clumps of flour or cocoa powder. Add in sugar and mix on low speed until combined. Pour in water and oil and mix batter (medium to high speed) until it is smooth. See notes if you wish to mix the batter by hand.
  • Pour batter into the prepared cake pan. Bake for about 30 minutes or until cake is done and toothpick inserted comes out clean. Let cake cool completely before frosting and cutting.


  • The batter can be mixed by hand, but you need to whisk the dry ingredients very well and break up any cocoa or flour lumps before adding the liquid, otherwise you won't be able to whisk them out of the batter.
  • To make your own self-rising flour, combine 1 and 1/2 cups all purpose flour, 2 and 1/4 teaspoons baking powder and 3/8 tsp salt. Whisk until thoroughly and evenly combined.
  • If you want an even deeper chocolate flavor, you can use 1/2 cup of cocoa powder in the cake instead of 1/3 cup. The cake will not be as sweet though and will have a dark chocolate flavor. 
  • I use this Good Cook 8 inch square pan.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • You can use whatever chocolate frosting you prefer or don't frost the cake at all.
  • To make the frosting I used in the pictures, you will need 4 tbsp melted coconut oil, 1/2 cup natural cocoa powder (dutch process will not work), and 4 tbsp pure maple syrup. First mix the coconut oil and cocoa powder and until smooth. Then add in the maple syrup (which will thicken your frosting), and whisk until smooth. This frosting is not that sweet but has a very rich chocolate flavor. You can add an extra tablespoon of maple syrup to make it sweeter, but adding too much will change the consistency.
  • Estimated nutrition does not include frosting.


Serving: 1slice, Calories: 176kcal, Carbohydrates: 28g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 176mg, Fiber: 1g, Sugar: 16g, NET CARBS: 27

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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Recipe Rating

33 comments on “Emergency Chocolate Cake (No Eggs or Butter)”

  1. Made this yesterday, mine was more dense because it rose well but fell by the next day after wrapping, lovely and moist, and eaters commented its not very sweet. Extremely easy to make 🙂 Cake same day, or pudding the next! 🙂 Thank you for your recipe which I’ll definitely save ?
    Ps lovely with gf/dairy free chocolate sauce (cocoa, sugar, fine cornflour cooked and constantlystirred)

  2. Very keen to try out this recipe as I’m allergic to eggs

  3. I really enjoy this recipes ??

  4. A beautiful soft Light chocolate cake hubby loved it too and he is so fussy

  5. Thanks, Jennifer for this recipe! It is easy to make and delicious. ?

  6. Simple, moist and delicious! Just tried this recipe out–cake only, no icing–and I love it! And with the price of eggs, it’s nice to not have to use any and still get an absolutely delicious chocolate cake! Wouldn’t change a thing!

  7. Will give it a try, it looks easy.

  8. Lovely recipes. Thank you.

    I am particularly interested in gluten free and dairy free recipes.

  9. Very good and easy recipes that are easy to do using what you have in your pantry.
    Thank you so much.

  10. Can’t wait to.try it Yum

  11. I made one after reading. The cake turned out fantastic. Super soft and moist. I liked the idea of not to sieve flour but whisk until full mixed and no lump. Also, I used soft brown sugar and melted choco instead as these were what I have. Thank u for the receipe and instructions. GREAT!

  12. Can we make plain cake using this recipe? Can we make this cake without using cocoa? Plz let me know.


  14. Always absolutely delicious

  15. Very nice recipe ?
    I will try this inshallah ????

  16. helpful,useful, really easy

  17. Jennifer, love the recipe’s especially the easy and eggless and no butter! Much appreciated ?