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; ⅓ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup water; ⅓ cup vegetable oil; 1 tsp vanilla extract; 1 tbsp white vinegar

Highlighted under: Sweet Moments Studio

I love making this chocolate cake without eggs because it’s an absolute crowd-pleaser! It’s moist, rich, and so chocolatey that you wouldn’t even guess it’s egg-free. I first stumbled upon this recipe when I was trying to accommodate a friend’s dietary restrictions, and it quickly became a staple in my baking repertoire. The combination of ingredients ensures that the cake rises beautifully while maintaining an irresistible texture. Plus, it's easy and accessible, making it perfect for any unexpected craving or celebration.

Created by

Elodie Brooks

Last updated on 2026-01-22T10:40:13.520Z

When experimenting in my kitchen, I decided to create a rich chocolate cake without eggs. It turned out to be one of the best cakes I've ever made! The sponge is light and creamy, thanks to the unique blend of baking soda and vinegar, which helps replicate the leavening that eggs would normally provide.

After many taste tests, I've found that using instant coffee enhances the chocolate flavor beautifully. So, don't skip that ingredient! The surprise element here is that this cake is perfect for those with egg allergies, and it still pleases everyone. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Decadent chocolate flavor in every bite
Surprisingly light and fluffy texture
Perfect for egg-free dietary restrictions
Easy-to-follow instructions make baking a breeze

      

Understanding the Ingredients

Each ingredient in this chocolate cake plays a critical role in achieving the perfect texture and flavor. All-purpose flour provides the structure, while granulated sugar adds sweetness and moisture. Cocoa powder is the star, delivering that rich, chocolatey flavor we all crave. The baking soda reacts with the vinegar, creating bubbles that help the cake rise beautifully, ensuring a light and fluffy texture. Notably, the acidity from the vinegar balances the sweetness, enhancing the overall flavor profile.

When choosing cocoa powder, opt for high-quality unsweetened cocoa. Dutch-processed cocoa can be used as a substitution for a milder taste, but remember that it may affect the cake's final color and richness. If you're aiming for an extra chocolatey experience, consider adding chocolate chips or chunks to the batter. This not only intensifies the chocolate flavor but also adds a delightful texture contrast in every bite.

Tips for Achieving the Perfect Bake

To ensure your cake rises evenly, it's essential to mix the ingredients just until combined. Overmixing can lead to a denser texture, which is less desirable for this light cake. When pouring the batter into the pan, tap it lightly on the counter to eliminate any air bubbles that may have formed during mixing. This simple step can help you achieve a smooth and even cake surface, which is great for frosting later on.

After baking, allow the cake to cool in the pan for about ten minutes before transferring it to a wire rack. This step is crucial for preventing the cake from sticking to the pan and breaking apart. Once on the wire rack, let it cool completely. If you want to prepare the cake in advance, it can be stored in an airtight container at room temperature for up to three days or refrigerated for about a week. For longer storage, freezing is an option—just wrap the cooled cake in plastic wrap and then aluminum foil.

Ingredients

Gather these simple ingredients to whip up this egg-free delight.

Dry Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt

Wet Ingredients

1 cup water
⅓ cup vegetable oil
1 tsp vanilla extract
1 tbsp white vinegar

Mixing the wet and dry ingredients is key to achieving the perfect consistency.

Instructions

Let’s get started with the baking process!

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 bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Add Wet Ingredients

In a separate bowl, combine the water, vegetable oil, vanilla extract, and vinegar. Mix well, then pour into the dry ingredients. Stir until just combined; do not overmix.

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

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Enjoy your delicious chocolate cake without eggs!

Pro Tips

For an extra kick, add a teaspoon of instant coffee to the wet ingredients to intensify the chocolate flavor.

Serving Suggestions

This chocolate cake is delicious on its own, but you can elevate it by pairing it with various frostings and toppings. A simple chocolate ganache made with dairy-free chocolate can complement the cake perfectly, adding a smooth and glossy finish. For a lighter option, consider a whipped coconut cream topping, which adds a hint of sweetness without overpowering the chocolate flavor.

If you’re looking for a sophisticated twist, serve slices with a drizzle of homemade raspberry sauce or a scoop of dairy-free vanilla ice cream. The tartness of the raspberries or creaminess of the ice cream will create a delightful contrast to the cake, making for an impressive dessert at any gathering.

Variations and Additions

Feel free to get creative with this recipe by adding spices or additional flavors. A teaspoon of espresso powder can enhance the chocolate flavor significantly, making it even richer. If you're a fan of nuts, folding in some chopped walnuts or pecans can introduce a satisfying crunch, adding both texture and flavor. You can also experiment with different extract flavors, like almond or coffee, to find your ideal combination.

For a seasonal twist, consider adding spices such as cinnamon or nutmeg during the mixing of dry ingredients. This not only adds warmth but creates a unique profile perfect for celebrations or holidays. Alternatively, you can prepare the batter as cupcakes. Just remember to adjust the baking time to about 18-20 minutes for cupcakes, checking for doneness when a toothpick comes out clean.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrients.

→ Can I frost this cake?

Absolutely! This cake pairs wonderfully with chocolate or vanilla frosting.

→ How should I store leftovers?

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

→ Is there an alternative to vegetable oil?

Yes, you can use melted coconut oil or melted butter as an alternative.