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 cup water; 1/3 cup vegetable oil; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract

Highlighted under: Indulgent Oven Treats

When I decided to make a chocolate cake without eggs, I was skeptical at first. I thought it might lack the rich flavor and velvety texture I crave in a classic chocolate cake. However, after experimenting with alternative ingredients, I discovered that not only can you create a deliciously moist cake without eggs, but it can also be incredibly satisfying. This recipe has become my go-to for any occasion, and I love sharing it with friends who appreciate the magic of baking without traditional staples.

Created by

Freya Cooper

Last updated on 2026-01-22T07:40:14.980Z

As I ventured into the world of eggless baking, I stumbled upon a unique method that uses applesauce and baking soda to achieve the perfect rise and moisture in my chocolate cake. The first time I tried this, I was amazed at how fluffy and indulgent it turned out, without any eggs at all. This discovery not only suited my dietary preferences, but also opened up a new lane of creativity in my baking.

One tip I’d like to share is to not skip the vinegar; it plays a crucial role in activating the baking soda, ensuring your cake rises beautifully. I’ve since baked this cake for birthday parties and potluck gatherings, and it’s always a hit, leaving everyone wondering just how I got it so perfect without using eggs!

Why You'll Love This Recipe
Rich chocolate flavor without the need for eggs.
Incredibly moist texture that rivals traditional chocolate cakes.
Simple ingredients you can find in any pantry.

Understanding the Role of Ingredients

In this egg-free chocolate cake, each ingredient plays a vital role in achieving the desired texture and flavor. The use of apple cider vinegar not only adds a hint of acidity, enhancing the cake's moistness, but it also reacts with baking soda to give the cake a lighter, fluffier texture. When these two come together, they create bubbles that help the cake rise even without the eggs' binding properties.

The choice of cocoa powder is also significant. Using unsweetened cocoa powder ensures that you have full control over the sweetness of your cake. If you prefer a richer chocolate experience, consider using dark cocoa powder, which will elevate the cake's flavor profile. Remember that the quality of your cocoa can greatly affect the overall taste—opting for a high-quality brand will make a noticeable difference.

Baking Tips for Success

One common pitfall when baking this cake is overmixing the batter, which can lead to a dense texture. To prevent this, mix the wet and dry ingredients until just combined. You will notice a few lumps, which are perfectly fine. The cake will turn out light and fluffy as it bakes. Keeping an eye on the baking time is also crucial; even a few extra minutes in the oven can dry out the cake. A toothpick should come out clean but not completely dry when testing for doneness.

Storing your chocolate cake can also be a bit tricky. When it’s completely cooled, wrap it in plastic wrap or store it in an airtight container to keep it moist. If you'd like to prepare it ahead of time, you can freeze the cake for up to three months. Simply double-wrap it in plastic wrap and place it in a freezer-safe container. When ready to enjoy, let it thaw at room temperature before slicing.

Ingredients

Gather these simple ingredients to make a delicious chocolate cake without eggs:

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 cup water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Make sure all your ingredients are at room temperature for the best results.

Instructions

Let's get started on this easy chocolate cake recipe:

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, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Combine wet ingredients

In another bowl, mix the water, vegetable oil, apple cider vinegar, and vanilla extract.

Combine and mix

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Bake the cake

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

Cool and serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, slice and enjoy!

This eggless chocolate cake is perfect for any occasion. Serve it plain or with your favorite frosting!

Pro Tips

For added richness, you can substitute almond milk for the water and add chocolate chips to the batter for an extra indulgent twist.

Serving Suggestions

This chocolate cake can be dressed up or down depending on the occasion. For a simple serving, dust the top with powdered sugar for a classic look. If you want to impress, consider whipping up a vegan frosting using coconut cream and cocoa powder. Spread it generously on top for an indulgent treat that complements the cake's rich flavor perfectly.

For an added flavor kick, try serving each slice with fresh berries or a scoop of dairy-free ice cream. The tartness of the berries will contrast beautifully with the sweetness of the cake, enhancing the eating experience. I often like to experiment with toppings, and I’ve found that salted caramel or a drizzle of homemade raspberry sauce takes it to another level!

Variations to Explore

Feel free to customize this chocolate cake recipe by incorporating mix-ins like vegan chocolate chips or chopped nuts for added texture and flavor. If desired, you can also add a teaspoon of instant coffee or espresso powder to the dry ingredients. This will amplify the chocolate flavor, giving you a richer base without altering the core recipe’s integrity. My friends can never guess it’s egg-free when I do this!

Want to switch things up even further? Consider transforming it into a layered cake by making two rounds and adding a filling in between. A layer of fruit preserves, or even a vegan mousse, pairs beautifully with the chocolate, creating an impressive dessert perfect for birthday celebrations or family gatherings.

Questions About Recipes

→ Can I use a different kind of flour?

Yes, you can use whole wheat flour or gluten-free flour, but the texture may vary.

→ How do I store leftovers?

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to a week.

→ Can I freeze this cake?

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

→ What can I use instead of applesauce?

You can substitute mashed bananas or yogurt for similar moisture and texture.