This eggless chocolate cake is everything you could possibly want in a chocolate cake (well, minus the eggs of course)! It’s incredibly moist, rich with chocolate flavor, has the perfect velvety texture, and uses simple ingredients you probably already have in your pantry. You can even make it dairy-free with one ingredient swap! It’s perfect for your friends and loved ones with egg allergies or vegan diets.
Moist Egg-Free Chocolate Cake
After I made this eggless vanilla cake recipe, I thought making a chocolate variation was going to be a cinch. Then I remembered that I tend to be a perfectionist and fairly quickly spiraled into obsessive recipe tests in search of the perfect eggless chocolate cake. I wanted a recipe that you couldn’t tell was missing any eggs because it’s so moist and rich with the perfect rise, plus perfect chocolate flavor and easy to make with ingredients that are easy to find. The winning recipe after so many of these tests is all of these things. In the end, it was as simple as using my highly rated one-bowl chocolate cake recipe as a base and making a few tweaks to account for the eggs.
Just look at the velvety crumb here. It’s moist enough to stick to your fork and melt in your mouth, but not so moist that it will become dense when you layer it. And with chocolate frosting it is so divine. The perfect chocolate cake that honestly rivals my other chocolate cake recipes that include eggs!
Eggless Chocolate Cake Ingredients & Substitutions
Like I mentioned previously, this egg-free chocolate cake uses simple ingredients you probably already have in your pantry and you can easily make it vegan. Here are some of the key ingredients and substitutions you can make:
- All-Purpose Flour. Otherwise known as plain flour, this creates gluten and helps build structure for the cake. I know that most of my other cake recipes call for cake flour, but I like to use all-purpose flour for my chocolate based cakes. It yields the best texture.
- Natural Unsweetened Cocoa Powder. This is what gives this cake the perfect chocolate flavor. Natural unsweetened cocoa powder (aka NON Dutch-processed) works best with this recipe because it helps contribute to the rise of the cake. I have tested this recipe with Dutch-processed cocoa powder and while it *technically* works, the result was a more dense cake that sunk slightly in the center but still tasted great. If you want the best results, use natural unsweetened cocoa powder. I use this one from Hershey’s.
- Granulated Sugar. Not only sweetens the cake, but also provides a soft texture in the overall crumb.
- Baking Soda. This is the leavening agent for the cake, aka it helps create rise. When combined with the vinegar in this recipe, a chemical reaction occurs to mimic the rise that eggs would provide in a cake recipe.
- Vegetable Oil. Provides a good amount of moisture for this cake. I like to use plain vegetable oil, but you can use any clear cooking oil that you prefer. Just keep in mind that whatever you use might flavor the cake, so choose something you love and are used to baking with.
- White Vinegar. When combined with the baking soda in this recipe, the white vinegar helps kick off a chemical reaction that helps the cake rise in the same way that eggs would. It’s my preferred egg replacer method! The vinegar also helps create a soft, velvety crumb overall. If you can’t find white vinegar, you can alternatively use apple cider vinegar.
- Pure Vanilla Extract. Flavors the cake and enhances the chocolate flavor. You can substitute up to half of this with other extracts if you want to introduce other flavors like almond, coconut, peppermint, etc.
- Whole Milk. This provides the right amount of fat to create a rich and moist texture. If you need to make this cake vegan, you can easily substitute the whole milk with an equal amount of soy milk.
- Hot Coffee. While you won’t be able to taste the coffee in the final cake, the coffee helps amplify the chocolate flavor in a huge way! The hot temperature also helps bloom the cocoa powder before the baking process and combines all of the ingredients perfectly. If you’d rather not use coffee, you can replace this ingredient with an equal amount of hot water.
How to Make Eggless Chocolate Cake Dairy-Free
Making this an egg-free and dairy-free chocolate cake is super easy. All you have to do is replace the whole milk in the recipe with an equal amount of soy milk. This is my preferred non-dairy milk for baking because it has about the same amount of protein as whole milk, which is important for binding together the gluten, adding moisture, and creating the perfect structure. For dairy-free frosting, I recommend pairing this cake with either my vegan chocolate buttercream or vegan vanilla buttercream.
What Frosting to Pair with Eggless Chocolate Cake
The beauty of chocolate cake is that it pairs well with almost any frosting flavor! I absolutely LOVE chocolate, so I paired this eggless chocolate cake with my favorite chocolate frosting. Here are some other frosting suggestions in case you want to change things up. Just be sure to make a double batch of any of the following recipes so you’ll have enough for filling, frosting, and decorating this cake:
- Vanilla Buttercream
- Vegan Chocolate Buttercream (for dairy-free)
- Raspberry Buttercream
- Strawberry Buttercream
- Mocha Buttercream
- Nutella Buttercream
- Salted Caramel Buttercream
Cake Decorating Details
For the eggless chocolate cake pictured, I wanted a simple yet celebratory design. So I frosted the cake with chocolate buttercream and smoothed the sides before using a small angled spatula to make diagonal swipes in the frosting finish.
Then, I topped the cake with some buttercream swirls using Wilton Tip 1M and added some rainbow sprinkles to create pops of color around the base of the cake and on top of the frosting swirls. I love how it turned out – so perfect for a birthday party or celebration!
Here’s a quick video of the baking and decorating process for this eggless chocolate cake:
If you love recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of cake recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.
Eggless Chocolate Cake Recipe
Ingredients
Eggless Chocolate Cake
- 2 Cups (265g) all purpose flour
- 1 2/3 Cups (340g) granulated sugar
- 2/3 Cup (60g) unsweetened natural cocoa powder NOT Dutch-processed
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 Cup (120ml) vegetable oil
- 1 1/2 tsp pure vanilla extract
- 2 tsp white vinegar
- 1 Cup (240ml) whole milk or soy milk, room temperature use soy milk for dairy-free
- 1 Cup (240ml) hot coffee or hot water
Chocolate Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 5 1/4 Cups (630g) powdered sugar
- 1 Cup (90g) unsweetened natural cocoa powder
- 6 Tbsp whole milk, room temperature
- 4 tsp pure vanilla extract
- pinch of salt, or to taste
Instructions
Make the Eggless Chocolate Cake
- Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
- In a large bowl, add all of the dry ingredients and whisk to combine. Add the vegetable oil, vanilla, white vinegar, and milk and whisk on low until just combined. Add the hot coffee (or hot water) and whisk until smooth. The batter will be very thin.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool completely before frosting.
Make the Chocolate Buttercream
- In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, 4-5 minutes.
- Scrape down the bowl and paddle, then add half of the powdered sugar and half of the cocoa powder. Cover the mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low speed and mix until all ingredients start to come together.
- Add the remaining powdered sugar, cocoa powder, milk, vanilla, and salt. Cover the mixer again and mix on low speed until smooth and uniform, about 1 minute, scraping down the bowl and paddle as needed.
Assembly
- When the eggless chocolate cake layers are completely cool, level them to your desired height before filling and stacking with chocolate buttercream. Crumb coat the cake with chocolate buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
- Frost the cake with a layer of chocolate buttercream and smooth the sides with an icing smoother until level (don't worry about creating an extra smooth finish for this one). Swipe a small icing spatula diagonally though the buttercream as you rotate the cake to create the texture pictured. Press some rainbow sprinkles around the bottom of the cake. Use the remaining chocolate buttercream to pipe swirls on top of the cake with Wilton Tip 1M, then add rainbow sprinkles on top.
Notes
- The eggless chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The chocolate buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Did you make this cake? I want to know how it went. Let me know in the comments section below or tag @sugarandsparrowco on Instagram to show me a photo. I love to see what you make!
Hi! About how many cupcakes will this recipe yield?
Hi Jessica! I think this recipe will yield about 30-35 standard sized cupcakes.
Hi,
Thank you for sharing the receipe 🙂
Could I use this to make in a 8inch (with x3inch height) pan size cake for 20 serves?
Thank you x
Hi Renu! I haven’t tried this recipe in a deeper pan like yours (mine are 2 inches tall) but if you want to try it, I’d recommend filling the pan no more than 2/3 full and adding more baking time. Start checking for doneness about 5-10 minutes after the recommended baking time. Hope that helps!
Hi! I have 2 questions. I just made your eggless vanilla cake again and it was delicious! My question is about how to tell if it’s cooked (it seems different than when I make cakes with egg). I did three 6 inch pans this time and the center was sinking on them and I couldn’t tell when it was fully baked – the toothpicks kept coming out looking wet. I didn’t overstir. I was worried it was undercooked but it seemed okay, a little gummy. Any tips there?!
My second question is, do you think putting vanilla frosting on this chocolate cake would be good? Rather than chocolate frosting?
Thanks so much for your eggless recipes!!
Hi JD! I’m so glad you love my eggless cake recipes! For the 6-inch vanilla cake, the cakes should spring back to the touch when they’re done and a toothpick inserted should come out either clean or with just a few moist crumbs. From what you described, I wonder if your internal oven temperature was cooler than displayed? They do sound under-baked. Did you make any ingredient substitutions?
Hope this helps and for the chocolate cake, vanilla buttercream will pair beautifully!
Thank you for your response! I didn’t make any substitutions. It’s not a new oven, but I don’t know how I could tell what the temperature is in there besides what it says it’s set to. Would you recommend I bump up the temperature from the start? What do you think I should set it on? I kept it in longer at 350 but even when they cooled they looked a bit undercooked. Please let me know your thoughts. Thank you!!
WOWZA! I just made cupcakes and they are soooo good! My daughter has an egg allergy so this came in clutch. This is the third recipe I’ve tried from your site and it did not disappoint. THANK YOU!!! I am going to make the cake version on Thursday. This will be my go to chocolate cake recipe!!
Yay, Laura! I’m so happy to hear you’ve been loving my recipes and that this one will be your go-to!! Thanks for letting me know 🙂
Hi!
I am wondering about the proportions of the ingredients for the following:
2 Layer 8in pan
2 Layer 9in pan
2 Layer 6in pan
1/2 sheet
How can make this recipe for the sizes above?
Thank you!!
Hi Drashti! For two layer 8-inch and two layer 9-inch pans you can keep this recipe as-is. For two layer 6-inch pans you would need 2/3 of the recipe, and for 1/2 sheet you would need double the recipe. Hope that helps!
Hi, I am wanting to make this a three 9-inch layered cake, do I need to double the recipe? How about the Favorite Chocolate Buttercream Recipe? Thank you!
Hi Sascha! For a 3-layer 9-inch cake you’ll want to make 1.5x the cake recipe. The buttercream may be enough for filling and frosting the cake as-is if you’re not planning on doing any elaborate decorating, I usually have a bit left over after filling + frosting my three layer 6-inch cakes. But to be on the safe side, you may want to up the quantities of the buttercream ingredients to: 2.5 Cups (565g) unsalted butter, 6 1/2 Cups (780g) powdered sugar, 1 1/4 Cups (112g) unsweetened cocoa powder, 7 1/2 Tablespoons whole milk, 5 teaspoons pure vanilla extract, 1/2 teaspoon salt. Hope that helps!
Hi I would like to make this in a 10 inch pan how much of the recipe would I need please ty
Hi Mindy! If you want to make just one 10 inch layer, you can half the recipe but the baking time will be less because the cake layer will be thinner than the ones pictured. Otherwise you can make the recipe as-is and fill your 10-inch pan 2/3 full but you’ll have a little cake batter left over. Hope that helps!
Hi I would like to make this cake but with less sugar. Please help me with how much I can reduce without compromising on texture. Thank you
Hi Chichi! I haven’t tried this recipe with less sugar so it will be an experiment. If you want to try, I recommend reducing by no more than 1/2 Cup to begin with. Hope that helps!
By how much can I safely decrease the sugar ( grams). Thank you.
Hi Chichi! I haven’t tried this recipe with less sugar so it will be an experiment. If you want to try, I recommend reducing by no more than 1/2 Cup to begin with. Hope that helps!
Hi! I can’t wait to try making this cake! I was wondering what size cake pans you used for this recipe as shown to get three layers?
Hi Indigo! I used three 6-inch cake pans (2 inches tall)
Hi,
I am going to try this recipe, just a quick question please. Do I not need to add any baking powder please.
Regards
Hi there! This recipe doesn’t call for baking powder, just baking soda. Enjoy!
hi
i was looking for eggless chocolate cake and i saw your recipe.i have a question how much cofee do we have to add in hot water, how much table spoon or tea spoon,
thanks
Hi there! If it’s instant coffee, add whatever the instructions on your coffee package say to add for 8oz of hot water. It’s usually 1 heaping teaspoon.
thanks
Hi! What quantity would I use for 3 layer 8 in? Need a lil more height!
Hi Dawn! For three 8-inch layers you’ll want to make 1.5x the recipe. Enjoy!
Hi! Do you have any vegan frosting recipes so that the cake can be completely vegan? Thank you!
Hi Ellen! Yes, I have a vegan chocolate buttercream here: https://sugarandsparrow.com/vegan-chocolate-buttercream/ and a vegan vanilla buttercream here: https://sugarandsparrow.com/vegan-vanilla-buttercream-recipe/
Oh great! Thank you so much!
I have been looking up so many eggless chocolate cake recipes stumbled across your blog the cake looks very moist and scrumptious! I actually want to make this recipe as a 2 layer 9×13 sheet cake for someone’s bday! Would you please share the measurements accordingly? I would love to try your recipe!!
Hi Naga! I haven’t tried this recipe in a 9×13 pan yet but I have a feeling it will work. I would fill the pan no more than 2/3 full and bake at 350F for 35-40 minutes. You can either bake two separate layers or torte the single layer into two layers. If you don’t want to experiment, I have tried this vegan chocolate cake recipe in a 9×13 pan and it worked very well: https://sugarandsparrow.com/vegan-chocolate-cake-recipe/ it’s a similar recipe which is why I think this one will work just fine in a 9×13. Let me know if you try it!