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Moist Eggless Chocolate Cake Recipe

Need to bake a chocolate cake without eggs? Make this rich Moist Eggless Chocolate Cake Recipe! A decadent chocolate cake made without eggs, while still ensuring a moist texture that’s perfect for any chocolate lover!

It’s paired with a velvety chocolate icing that enhances the deep chocolate cake underneath, making it an irresistible dessert for any occasion!

Slice of eggless chocolate cake on plate.

Moist Eggless Chocolate Cake Recipe

This eggless chocolate cake recipe offers a luxuriously moist texture without any eggs, making it a favorite for those needing an egg-free chocolate cake.

Each slice is enhanced with hints of vanilla and coffee to enhance the cocoa powder, creating a perfect balance of flavors. It’s frosted with a quick 3-ingredient chocolate icing for ease.

It’s an excellent recipe for chocolate lovers seeking a luscious eggless chocolate cake!

Slice of eggless chocolate cake on plate with bite taken out.

How to Make Eggless Chocolate Cake

A full and detailed recipe card is at the bottom of this post.

Mix Dry Ingredients: In a medium-size mixing bowl, sift together the flour and baking soda. Add both sugars and salt. Whisk until well combined and set aside.

Prepare Cocoa Mixture: In a separate large mixing bowl, sift in the cocoa powder. Whisk through coffee powder. Pour the boiling water over and whisk until the powder dissolves. Set aside to cool slightly for 10 minutes.

Add Wet Ingredients: Pour in the olive oil, vinegar, and vanilla. Whisk until well combined.

Mix Batter: Add half of the flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated, ensuring not to over-mix, just until no streaks of flour remain.

Preparing dry ingredients for eggless chocolate cake.
Making moist eggless chocolate cake batter in bowl.

Bake: Pour the batter into the prepared pan. Bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs, not wet batter. Remove from the oven and allow to cool in the pan for 10 minutes. 

Cool: Carefully remove from pan and transfer to a wire rack to cool completely before adding the icing.

Make Chocolate Icing: In a mixing bowl, sift together the powdered sugar and cocoa powder. Pour in the boiling water and using a hand whisk, whisk until completely smooth and thick.

Frost Cake: Spread the icing over the cooled chocolate cake. Enjoy!

Pouring eggless chocolate cake batter into pan and making chocolate icing in bowl.

Expert Tips

  • Sifting: For the cake batter, sift the flour with the baking soda and cocoa. For the icing, sift the powdered sugar. Sifting removes lumps commonly found in these ingredients and ensures aerates the crumb as we’re not using eggs.
  • Avoid Ovemixing: Avoid overmixing the cake batter after adding the dry flour ingredients to keep the cake light, tender, and moist.
  • How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.

Can I Make this Eggless Chocolate Cake Without Coffee?

Yes, you can omit the coffee, but it enhances the chocolate flavor.

Can I Use a Different Type of Vinegar?

Yes, you can use white vinegar as an alternative to apple cider vinegar in the eggless chocolate cake recipe. White vinegar acts similarly in the chemical reaction with baking soda, helping to add lightness and lift to the cake by producing carbon dioxide when combined with the leavening agents.

Is This Cake Suitable For Vegans?

Yes it is! It does not contain animal productsm it’s 100% dairy and egg free, making it suitable for vegans.

Whole moist eggless chocolate cake on platter with slice cut out.

How to store Eggless Chocolate Cake

Store: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week.

Freezing: Wrap the cake slices in cling film and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Slice of eggless chocolate cake on plate.

Moist Eggless Chocolate Cake

Samantha Pickthall
This rich Moist Eggless Chocolate Cake Recipe is a decadent chocolate cake made without eggs. Perfectly moist and fluffy in texture that's perfect for any chocolate lover!
5 from 1 vote
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 255 kcal

Ingredients
 
 

Chocolate Cake

  • 1 cup (150g/5.3 oz.) all-purpose flour, scooped & leveled
  • 1 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar, how to pack
  • 1/2 tsp salt
  • 1/2 cup unsweetened natural cocoa powder, or Dutch-process cocoa powder
  • 1 Tbsp instant coffee powder
  • 1 cup boiling water
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract

Chocolate Icing

  • 1 1/2 cups (225g/8 oz.) powdered sugar
  • 3 Tbsp unsweetened natural cocoa powder, Dutch-process cocoa powder
  • 2 1/2 – 3 Tbsp boiling water

Instructions
 

  • Preheat Oven: Preheat oven to 347ºF (175ºC) fan-forced. Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with butter and dust it with a light layer of cocoa powder. This will leave your finished cake with smooth sides. 

  • Mix Dry Ingredients: In a medium-size mixing bowl, sift together the flour and baking soda. Add both sugars and salt. Whisk until well combined and set aside.
  • Prepare Cocoa Mixture: In a separate large mixing bowl, sift in the cocoa powder. Whisk through coffee powder. Pour the boiling water over and whisk until the powder dissolves. Set aside to cool slightly for 10 minutes.
  • Add Wet Ingredients: Pour in the olive oil, vinegar, and vanilla. Whisk until well combined.
  • Mix Batter: Add half of the flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated, ensuring not to over-mix, just until no streaks of flour remain.
  • Transfer Batter: Pour the batter into the prepared pan.
  • Bake: Bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs, not wet batter. Remove from the oven and allow to cool in the pan for 10 minutes.
  • Cool: Carefully remove from pan and transfer to a wire rack to cool completely before adding the icing.

Chocolate Icing

  • Sift Ingredients: In a mixing bowl, sift together the powdered sugar and cocoa powder.
  • Mix: Pour in the boiling water and using a hand whisk, whisk until completely smooth and thick.
  • Apply Icing: Pour over cooled cake and gently spread out with a rubber spatula, offset spatula, or the back of a spoon. Enjoy!

Notes

  • Store: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week.
 
  • Freezing: Wrap the cake slices in cling film and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Nutrition

Calories: 255kcalCarbohydrates: 47gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 231mgPotassium: 129mgFiber: 2gSugar: 33gCalcium: 16mgIron: 2mg
Tried this recipe? Let us know how it was!

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