Eggless Chocolate Cake Recipe: Who says you need eggs to bake a decadent chocolate cake? This eggless chocolate cake recipe is incredibly moist, fluffy, and packed with rich cocoa flavor. Perfect for birthdays, celebrations, or just a sweet craving, this cake is a hit with everyone—kids and adults alike!
Why You’ll Love This Eggless Chocolate Cake Recipe
- Super moist & tender – No eggs, no problem!
- Easy to make – Simple pantry ingredients.
- Perfect for vegans (if using dairy-free substitutes).
- No fancy equipment needed – Just a bowl and whisk!
Ingredients You’ll Need
Here’s what goes into this delicious eggless chocolate cake:
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar (or brown sugar for deeper flavor)
- ¼ cup (20g) cocoa powder (unsweetened, high-quality)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) water (or milk for extra richness)
- ⅓ cup (80ml) vegetable oil (or melted butter)
- 1 tbsp white vinegar (or apple cider vinegar)
- 1 tsp vanilla extract
(Optional: Add ½ cup chocolate chips for extra indulgence!)
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients
In a large bowl, sift together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
Whisk well to avoid lumps.
3. Combine Wet Ingredients
In another bowl, mix:
- Water (or milk)
- Oil
- Vinegar
- Vanilla extract
4. Combine Wet & Dry Mixtures
- Pour the wet ingredients into the dry ingredients.
- Gently whisk until smooth—do not overmix!
- (Optional: Fold in chocolate chips.)
5. Bake to Perfection
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes before removing from the pan.
6. Serve & Enjoy!
- Dust with powdered sugar or frost with chocolate ganache.
- Pair with a scoop of vanilla ice cream for extra decadence!
Pro Tips for the Best Eggless Chocolate Cake
- For extra richness, replace water with milk or brewed coffee.
- Want it vegan? Use almond milk and dairy-free chocolate.
- Storage: Keep in an airtight container for up to 3 days or freeze for longer shelf life.
Final Thoughts
This eggless chocolate cake is proof that you don’t need eggs to make a soft, moist, and chocolatey dessert. Whether you’re vegan, allergic to eggs, or simply out of them, this recipe is a must-try!
Give it a try and let us know how it turns out in the comments.
ALSO READ: Easy & Fluffy Oat Pancake Recipe: Delicious and Healthy.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.