Chocolate Cake Without Eggs

Name: Chocolate Cake Without Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup water; 1/3 cup vegetable oil; 1 tablespoon vinegar

Highlighted under: Sweet Traditions

I’ve always loved baking desserts, but when I found out how easy it is to make a chocolate cake without eggs, it opened a whole new world for me. This recipe is perfect for those with egg allergies or those simply looking for a vegan option. The cake turns out moist and rich, proving that you don’t need eggs to achieve that perfect texture. Plus, it’s quick to make, allowing you to indulge in your chocolate craving without a long wait!

Created by

Daisy Webb

Last updated on 2026-01-22T07:40:14.731Z

When I first tried making a chocolate cake without eggs, I was skeptical about how it would turn out. To my surprise, the batter came together beautifully with just a few simple substitutions, like using applesauce and baking soda as a leavener. The rich aroma that filled my kitchen as it baked was simply irresistible and it brought back wonderful memories of childhood baking.

The best part about this recipe is its versatility. You can easily switch up the flavors by adding spices or different extracts. I love adding a pinch of cinnamon or a hint of vanilla; they really elevate the flavor profile. It’s a great way to impress your guests while keeping things simple!

Why You'll Love This Recipe
Decadent chocolate flavor that's sure to please any sweet tooth
Simple ingredients you probably already have at home
Dairy-free and egg-free, perfect for various dietary restrictions

The Role of Each Ingredient

Understanding the role of each ingredient in this egg-free chocolate cake is crucial for achieving the desired texture and flavor. The combination of all-purpose flour and cocoa powder creates a rich base, while sugar adds sweetness, balancing the cocoa's bitterness. Baking soda acts as a leavening agent, which is essential for giving the cake lift and ensuring it rises properly. The addition of vinegar reacts with the baking soda to create carbon dioxide bubbles, contributing to that light, fluffy texture.

Water and vegetable oil not only provide moisture but also help lubricate the batter, resulting in a tender crumb. When preparing the batter, ensure it's smooth and free of lumps to enhance the final product. For those looking for a substitute for vegetable oil, you can use melted coconut oil or even unsweetened applesauce, which will add a hint of flavor while maintaining the cake's moistness.

Baking Tips for Perfect Results

To achieve the best results, be mindful of your oven temperature. An oven thermometer can help ensure accuracy, as ovens can sometimes run hotter or cooler than their settings. For this cake, a temperature of 350°F (175°C) is ideal, and baking it for 30 minutes is usually sufficient. However, keep an eye on it; the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, signaling that it has that ideal moist texture.

Cooling the cake properly is equally important. After removing it from the oven, let the cake sit in the pan for about 10 minutes to prevent it from breaking apart when transferring. Use a wire rack to cool it completely—a crucial step that allows excess moisture to escape and prevents a soggy bottom. If you plan to frost your cake, allow it to cool thoroughly; a warm cake can melt frosting and affect your presentation.

Ingredients

Gather the following ingredients to whip up this delicious eggless chocolate cake.

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar

Make sure to have everything measured out before you start mixing!

Instructions

Follow these simple steps to create your chocolate cake without eggs.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Mix well to ensure all dry ingredients are evenly distributed.

Add Wet Ingredients

Create a well in the center of the dry mixture and add the water, vegetable oil, vinegar, and vanilla extract. Stir until the batter is smooth and well combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or with your favorite frosting.

Enjoy your delicious chocolate cake without eggs!

Pro Tips

For an extra chocolatey taste, feel free to fold in some chocolate chips into the batter before baking.

Serving Suggestions

This chocolate cake is wonderfully versatile when it comes to serving options. For an extra touch, consider dusting the cooled cake with powdered sugar or cocoa powder for a simple yet elegant presentation. Pairing it with fresh berries or a scoop of dairy-free ice cream can elevate the dessert, adding a refreshing contrast to the rich chocolate flavor.

If you want to take it a step further, try creating a chocolate ganache using dairy-free chocolate chips and coconut cream. Simply heat the cream until it's just boiling, then pour it over the chocolate chips, stirring until smooth. Pour this ganache over the cooled cake for a decadent finish that enhances the overall experience.

Storing and Freezing

To preserve the freshness of your cake, store it in an airtight container at room temperature for up to three days. If you prefer, refrigeration will extend its life slightly but may alter the texture, making it denser. Allow the cake to come to room temperature before serving again for the best flavor and mouthfeel.

For longer storage, this cake freezes exceptionally well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, transfer it to the fridge to thaw overnight, then allow it to come to room temperature before unwrapping for preservation of moisture and texture.

Questions About Recipes

→ Can I use a different flour?

Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option.

→ What can I use instead of vinegar?

You can use lemon juice as a substitute for vinegar in this recipe.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the cake?

Absolutely! Once cooled, wrap the cake tightly in plastic wrap and freeze for up to 3 months.