This chocolate cake doesn’t need eggs, butter or oil! It is fluffy and moist and tastes like regular cake even though it is healthier and lower in fat. It’s also an easy one-bowl recipe and only needs five ingredients.
I’ve shared some easy chocolate cake recipes this year that didn’t need eggs or butter. But this one goes a step further because it also doesn’t need any oil. The cake is a little healthier and lower in fat, but you can hardly tell. It’s still very moist and fluffy and tastes like a regular cake.
- Cocoa Powder
- Baking Powder
- Whole Milk
You can use either natural or dutch process cocoa powder for this cake. I recommend dutch process because it has a richer color and chocolate flavor.
You can substitute whole milk with other milk alternatives as long as they have the same amount of fat as whole milk. Otherwise you will need to add some oil to the recipe.
Why this cake works
Even though this cake does not use butter, oil or eggs, it is still able to work because it uses the fat from the whole milk and cocoa powder.
I made this as a simple one layer cake, but you can also divide up the batter to make cupcakes or double the batter to make a layered cake.
More Easy Cake Recipes
- 4 Ingredient Apple Cake (No Oil, Butter or Baking Powder)
- Snickerdoodle Crazy Cake (No Eggs, Butter or Milk)
- Pumpkin Cake (No Eggs, Butter or Milk)
Chocolate Cake (No Eggs, Butter or Oil)
- 1 1/2 cups all purpose flour or whole wheat flour (see notes)
- 1/2 cup unsweetened cocoa powder dutch process or natural
- 1 tbsp baking powder
- 1 cup granulated white sugar or brown sugar or coconut sugar (see notes)
- 1 1/3 cups whole milk
Chocolate Frosting (optional)
- 6 tbsp coconut oil melted
- 3/4 cup unsweetened cocoa powder or cacao powder
- 6 tbsp maple syrup
CHOCOLATE GANACHE (OPTIONAL)
- 4 oz heavy cream
- 4 oz semisweet chocolate chopped
- Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
- Add flour, cocoa powder, baking powder and sugar into a large mixing bowl. Whisk together until evenly combined.
- Add in milk. Whisk until batter is smooth.
- Pour batter into prepared baking pan. Bake for about 30 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 frosting: combine oil and cocoa powder in a medium bowl. Mix until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup last. Stir it in until it is evenly blended and the frosting thickens.
- 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 until it becomes firm enough for frosting the cake.
- You can add 1 tsp of vanilla and 1/4 tsp of salt for more flavor, but I was trying to keep the ingredient list as simple as possible.
- You can substitute half of the all-purpose flour with whole wheat flour. You can substitute the full amount with whole wheat flour as well but your cake will be drier and the cake crumb will be more coarse. If you do want to substitute the full amount for whole wheat flour, increase your milk to 1 1/2 cups.
- You can substitute white granulated sugar with light brown sugar (packed) or coconut sugar (packed).
- The nutrition estimate is for the cake without frosting.
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.