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This eggless chocolate cake The recipe is absolutely delicious with a rich chocolate flavor! It’s also dairy free, low sugarand easy to enter only 1 bowl. No mixer or fancy ingredients required.
Published in January 2021/Updated in June 2026
This is one of the first easy cake recipe I published it a few years ago, and today I had to share it again because it is AMAZING.
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In other words, I wanted decadent, eggless chocolate cake that recipe as healthy as possible and not packed with sugar and fat.
And after several tries and fails, I finally found the answer delicious Chocolate cake recipe made without eggsand that’s just using 3 tablespoons vegetable oil And less sugar compared to regular cake.
Plus, the list of ingredients and method is quite easy, namely no fancy or vegan ingredients that’s usually it ultra-processed.
What you have to do is Mix the ingredients in 1 bowl, pour the mixture into the cake pan, then bake. The result is a Eggless fudgy chocolate cake that tastes and smells divine, perfect as a guilt-free treat or school snacks.
To make it even more indulgent, I love drizzling delicious melted dark chocolate over the top (totally freestyle here!).
It’s simple, hassle-free and delicious, and this is the recipe for you!
Pay attention to how to make it
List of ingredients
How to make chocolate cake without eggs
(Note: full recipe is at the bottom of the page)
- Combine flour, cocoa powder, and baking powder in a bowl.
- Add sugar and salt, then mix well again.
- Add liquid ingredients, and stir until combined. It’s okay if the dough looks quite thin at this stage.
- Stir in the chocolate chips.
- Pour the mixture into the pan then bake (I use a pan bundle).
- Let cool on a cooling rack.
- Turn it over and unmold it from the pan. That’s what the cake looks like before adding the melted chocolate.
- Finally, decorate with melted dark chocolate.
- You can serve it immediately or wait until the chocolate hardens. Enjoy!
Recipe notes
Eggless chocolate cake ingredients
Flour: I used all-purpose flour, but the recipe can be used with a light whole wheat mixture wheat flour, and regular flour if you want to add more fiber to your cake.
mFirst: Plant-based options such as almond or oat milk can be used for this recipe, however if you’re not making it dairy-free or vegan, you can use cow’s milk instead.
Unsweetened cocoa powder: I recommend using it, as it adds depth of flavor and health benefits. Alternatively, Dutch processed cocoa powder can also be used.
Dark chocolate: Chocolate chips and melted dark chocolate are worth adding! They make the cake richer and more delicious, especially if the chocolate is still melted heavenly gentle! For best results, always choose high-quality dark chocolate.
Vanilla Extract: he added nice sweet scent, but you can swap them out espresso powder, which enhances the taste of chocolate. Alternatively, 1 small Orange peel will be delicious too.
Vegetable oil: The recipe calls for very little oil, so any vegetable oil, such as olive or avocado, will work well. I use cold-pressed canola oil.
Sugar: Brown sugar makes cookies softer, but brown sugar or regular sugar can be used interchangeably in the recipe.
PRO TIPS
1. Follow the recipe as written and measure ingredients accurately (kitchen scale recommended!).
2. Mix dry ingredients until evenly mixed using a shuffle.
3. Don’t over-mix the doughbut stir until mixed.
4. the cake the dough is thin – It doesn’t matter.
5. Baking time depending on the shape of the cake pan (see recipe).
Storage tips
This eggless chocolate cake keeps well up to 4 days if stored in an airtight container or in a commercially available cake dome. That is, too can be frozenin an airtight container, up to 1 month.
An easier cake recipe?
And don’t forget to check out this full summary simple cake recipe!
If you make this eggless chocolate cake recipe or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
I’d love to hear your thoughts!
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Eggless Chocolate Cake
Meet my super easy eggless chocolate cake recipe! It’s moist, delicious, and you can make it in 1 bowl in no time. The bonus? It’s also dairy-free, low in sugar and fat, and doesn’t require mixers or fancy ingredients.
Portion: 10
Calories: 257kcal
- 1 ¾ cups flat (220 grams) all-purpose flour
- ⅔ cup (130 grams) brown sugar or regular sugar (see notes)*
- ¾ cup +1 tbsp (75 grams) unsweetened cocoa powder (see notes)*
- 2 ½ teaspoon baking powder
- ⅛ tsp fine salt
- 2 cups + 1 tbsp (495ml) dairy-free milk or cow’s milk
- 3 tablespoons (45ml) vegetable olive oil
- 1 teaspoon vanilla extract or expresso powder (optional)
- ½ cup (85-100 grams) Dark chocolate chips (optional)
Chocolate layer:
- ½ cup (85-100 grams) dark chocolate, for decoration (optional)
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Preheat the oven first 340°F/170°Cplace a rack on the middle rack, then grease a 9-inch bund cake pan. Alternatively, grease or line with parchment paper a 9-inch round baking pan.
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Place the flour, cocoa powder, and baking powder in a large bowl and stir until a homogeneous mixture forms.
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Add sugar and salt to the dry ingredients then stir again until evenly mixed.
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Then pour in the liquid ingredients: milk, oil and vanilla essence. Stir until evenly mixed, but don’t overmix. The dough looks quite thin – that’s okay.
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Pour the batter into the prepared pan and bake.
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If you use a 9 inch bundt pan like mine, after 40 minutes, check the doneness by inserting a toothpick into the center of the cake. If a toothpick comes out clean and dry, the cake is done. Continue baking for 3-5 minutes and check again. If you use a 9 inch round baking dish instead, the baking time is 30 to 35 minutes. Check doneness after 30 minutes.
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When the cake is ready, immediately remove it from the oven and let it cool for approximately 5 minutes on a cooling rack. If you’re using a bundt pan, turn it over while it’s still warm to help release it.
Chocolate layer:
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Place the chocolate chips in a heatproof bowl set over a pan of barely simmering water (bain marie). Let the chocolate melt, stirring occasionally. Once melted, let it sit until it hardens a bit, but is still runny
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Decorate the cake by slowly pouring melted chocolate over it. Serve immediately or wait until the chocolate is set. Enjoy!
Sugar: This cake is not too sweet. If you have a sweet tooth, or if you usually enjoy traditional cakes with frosting or similar, You may want to add more sugar, about 1/4 cup (50 grams) or 1/3 (70 grams).
Chocolate layer: The amount of chocolate is not enough to cover the entire cake, but it provides a partial coating. If you want to cover the entire cake, simply double the amount.
Cocoa powder: You can swap Dutch processed cocoa powder for unsweetened cocoa powder; it works fine.
Notes: Nutritional values are per serving (calculated without chocolate coating) and are estimates only. Please see my disclosure policy.
Calories: 257kcal | Carbohydrate: 44G | Proteins: 5G | Fat: 9G | Saturated fat: 3G | Trans Fat: 1G | Cholesterol: 1mg | Sodium: 70mg | Potassium: 234mg | Fiber: 4G | Sugar: 20G | vitamin A: 104IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg
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