Eggless Chocolate Cake
This eggless chocolate cake is moist and tender with a rich chocolate flavor and a soft crumb. My family actually prefers it to many chocolate cakes made with eggs, and one thing I especially love about this recipe is that the cake stays moist even after being refrigerated.
This recipe is inspired by the classic Depression Cake, also known as Crazy Cake, but I made a few changes to give it a richer chocolate flavor. Because there are no eggs to help with the cake’s structure and rise, the way you measure the flour, mix the batter, and bake the cake matters. I’ll show you the method I use and the tips that have consistently given me the best result.
How to Make Eggless Chocolate Cake
This eggless chocolate cake comes together quickly, so have all your ingredients measured and ready before you begin. Once the wet and dry ingredients are combined, work quickly and get the batter into the preheated oven without letting it sit.
- Step 1 – Measure and sift the flour: Spoon the flour into a measuring cup and level it with a straight-edged knife. Sift the measured flour, then spoon the sifted flour back into the measuring cup and level it again. This second measurement helps make sure you don’t accidentally use too much flour, which can make an eggless cake dense.
- Step 2 – Combine the dry ingredients: Place the measured sifted flour back into the sifter with the remaining dry ingredients. Sift them together into a large mixing bowl.
- Step 3 – Prepare the chocolate mixture: Add the chocolate chips and hot water to a small bowl or liquid measuring cup. Cover and let it stand for 2 minutes, then stir until the chocolate has melted. Add the oil and vanilla and mix well.
- Step 4 – Make the batter: Pour the wet ingredients into the dry ingredients and mix gently for just a few seconds, until combined. Do not overmix. Immediately pour the batter into a baking pan lined with parchment paper.
- Step 5 – Bake: Bake in a preheated oven at 350°F (180°C) for 20–25 minutes.
Tips for a Moist Eggless Chocolate Cake
- Preheat the oven: Preheat your oven to 350°F (180°C) for at least 15 minutes before baking. The oven should be fully heated before the batter goes in.
- Use the right pan size: Use an 8-inch square or round baking pan. This size gives the cake enough room to rise and bake evenly.
- Line the pan with parchment paper: I recommend lining the baking pan with parchment paper. In my experience, this cake can stick when the pan is only greased and dusted with flour.
- Measure and sift the flour carefully: Getting the amount of flour right is especially important in this eggless chocolate cake. Spoon the flour into the measuring cup and level it with a straight-edged knife. Sift the flour, measure the sifted flour again using the same spoon-and-level method, then sift it once more with the remaining dry ingredients. This helps prevent accidentally adding too much flour, which can make the cake dense and affect how well it rises.
- Use baking cocoa powder: Use unsweetened cocoa powder intended for baking rather than a sweetened cocoa drink mix.
- Don’t overmix the batter: Once you add the wet ingredients to the dry ingredients, mix gently for only a few seconds, just until combined. Overmixing can affect the cake’s texture and rise.
- Don’t open the oven too early: Once the cake is in the oven, resist opening the door for at least the first 20 minutes. A sudden drop in temperature before the cake has set can cause the center to sink.
How to Store Eggless Chocolate Cake
Room temperature: If the cake is unfrosted, store it in an airtight container at room temperature for up to one day. This cake stays moist, so you can easily make it a day ahead.
Refrigerate: If the cake is frosted, place it in an airtight container and refrigerate it. You can frost the cake a day ahead and keep it refrigerated until you’re ready to serve.
Chocolate Frosting
I have used the Only Two Ingredients Chocolate Frosting, it is delicious and hardly takes time. You will end up having creamy chocolate frosting with the perfect consistency by whipping the ingredients for three minutes. I have used the same recipe in my post, Chocolate Cake with Frosting.
More Chocolate Cake Recipes You’ll Love
Eggless Chocolate Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup of sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup hot water
- 6 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 3 tablespoon semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) for at least 15 minutes. Line an 8-inch square or round baking pan with parchment paper.
- Fluff the flour in its container, then spoon it into a measuring cup and level it. Sift the measured flour, then spoon the sifted flour back into the measuring cup and level it again.
- Add the twice-measured flour, cocoa powder, baking soda, sugar, and salt to a sifter. Sift them together into a large mixing bowl and set aside.
- Add the chocolate chips and hot water to a large measuring cup or bowl. Cover and let stand for 2 minutes, then stir until the chocolate has melted.
- Add the oil, white vinegar, and vanilla to the chocolate mixture and mix well.
- Add the wet ingredients to the dry ingredients and gently whisk just until combined and no dry flour remains, about 20 seconds or less. Do not overmix.
- Immediately pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes. Remove it from the pan, keeping the parchment attached, and transfer it to a wire rack to cool completely.
- Once completely cool, frost with your favorite frosting or use the chocolate frosting linked in the post.
Notes
- Measure the flour carefully: Measure, sift, then measure the sifted flour again as described in the instructions. Too much flour can make this eggless cake dense.
- Do not overmix: Once the wet and dry ingredients are combined, whisk gently for 20 seconds or less.
- Work quickly: Pour the batter into the prepared pan and place it in the preheated oven immediately after mixing.
- Don’t open the oven early: Avoid opening the oven door during the first 20 minutes of baking.
- Use an 8-inch pan: An 8-inch square or round pan works best for this recipe.
Nutrition
This recipe was adapted from this blog.
Hi Muna
Luv yr recipes. pls be kind to post measure of ingredients in metric too.
Highly appreciate. Thank you
Hi Gracy, thanks for stopping by. Please find a printable sheet of different measurements under Printables in the menu above.
Tried this recipe today.Total hit with my family!!! Thank you 🙂
I’m glad that you and your family enjoyed this recipe 🙂
Oh yum, I love chocolate cake. This looks amazing! I will have to try it out!
This recipe looks great and egg free works perfectly for me. I will show this to my daughter who does all the baking for us.
That cake does look moist, especially to be egg-free. I would love to have a piece right now.
OK I am all about a good chocolate cake. I love that it is free from eggs as well, it makes it perfect to make for certain friends and family members.
This recipe looks divine. Looking forward to trying this recipe.
Deliciousness! I love the texture of this cake! It looks like a piece of heaven!
This looks so so good! I have a massive sweet tooth currently, and chocolate cake is one of my favorite things. Thanks for sharing!
This looks and sounds like a great recipe. I like the addition of all the different fresh fruit items.J
Wow, this is so delicious and I am so excited to make this for the kids and for my siblings. YUM!
This cake is delicious! My family really enjoyed it.
I made a very similar cake a few weeks ago and I was surprised to find it was possible without egg!
It is nice to have some egg-free recipes. I have been craving chocolate cake lately, and this sounds like a good one to try.
I am so trying this recipe! Looks so good and yummy.
Never tried an Egg Free Chocolate Cake before but this recipe looks sooo delicious and mouthwatering! I must have this.
Chocolate cakes are our all time favorite! going to try this one soon
I’ve always ignored when recipes say to sift, since I don’t have a sifter. But your explanation helped me to see why it’s important. When I try this recipe, I’ll make sure to do it correctly because it looks so delicious!!
I love chocolate and I love fruit, and I especially love them together. This is the perfect dessert for me! I printed it and can’t wait to try it!
Wow, this recipe looks DIVINE! I’d love to try giving it a go myself… maybe this weekend when I have family over for my birthday! 🙂
This looks absolutely divine! Super moist, I can’t wait to dig in!
This is a great eggless chocolate cake! I love how in baking there are usually alternatives to suit everyone’s needs. This recipe is looks super easy and delicious!
The last time I made an egg free cake it didn’t go to plan, but I’m so excited to try this recipe! I hope it turns out as good as yours!
Egg Free Chocolate Cake is such a nice recipe. I hope I can try making it tonight. So good! So yummy!
That chocolate cake looks absolutely delicious! I’m sure the kids would love this.
Thanks for the recipe..! I woukd definitely try this chocolate cake.
Thanks for the recipe..! I woukd definitely try this chocolate cake.