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This may be the moistest Eggless Chocolate Cake ever. It’s rich, decadent, and so delicious that you will never guess this is a vegan cake without eggs. The best part is that making it is so quick and simple with my easy one-bowl recipe.
The secret for the best eggless cake
Let me introduce you to your new favorite eggless dessert: her Majesty, Chocolate Cake. With no eggs, of course! She’s rich, she’s indulgent, and she’s gonna become the best friend of all chocolate lovers. Have a bite and you won’t be able to resist!
You may now wonder what’s so special about my recipe. This is a recipe like no others, because it has a secret ingredient: orange juice. Adding a couple tablespoons of orange juice is what sets my eggless dessert apart. It brings about all the chocolate flavors, adds more taste, and improves moisture at the same time. Some time I include some grated orange peel as well, but this is optional.
What’s in eggless chocolate cake?
This is an easy eggless cake recipe. It only uses common household ingredients such as all purpose flour, cocoa powder and milk (nondairy or dairy). What is more, you can easily replace all of them based on your own preferences. Just keep on reading to learn everything about ingredients and substitutes.
- All purpose flour. All-purpose flour is nothing but regular flour, the one you can find at any grocery store. Replace with any flour of your choice, such as whole-wheat flour or spelt flour.
- Almond flour. This is a fantastic ingredient for chocolate desserts. Almond flour gives this eggless cake a delicious flavor and takes its texture to the next level. If you don’t have almond flour, substitute with more all purpose flour, or with another flour of your choice.
- Brown sugar. The brown sugar is going to sweeten our egg-free chocolate cake in a healthier way. As an alternative, you can use any other granular sweetener such as regular white sugar, coconut sugar or calorie-free sweeteners such as erythritol or monk fruit.
- Cocoa powder. I recommend unsweetened cocoa powder because it gives the dessert a delicious chocolate flavor without additional sugar. Also dutch cocoa works.
- Milk of choice. To keep this chocolate cake vegan, I used unsweetened almond milk. But you are feel free to use any other option, dairy or nondairy. My recommendations are soy milk, oat milk and semi-skimmed milk.
- Vegetable oil. The oil makes this eggless cake moist and soft. I recommend a vegetable oil with neutral flavor, such as canola oil. If you like the aroma, olive oil or coconut oil are also an option. As an alternative you can replace with melted butter, but it won’t make your dessert as moist as oil does.
- Orange juice. A couple tablespoons of orange juice are the secret for the best eggless cake less. Orange juice enhances the chocolate flavors, balances sweetness and adds moisture. If you don’t have this at home, simply skip it.
- Apple cider vinegar. Vinegar is key in eggless baking, because when it reacts with baking powder it contributes to the cake’s leavening. This results in a lighter and fluffier texture.
- Additional ingredients. Vanilla extract and salt improve the flavor, while baking powder ensures the cake rise.
How to make chocolate cake without eggs?
Step 1 – Combine dry ingredients. In a large mixing bowl, combine all dry ingredients: flour, almond flour, brown sugar, cocoa powder, baking powder and a pinch of salt. Give it a quick stir to mix the powders.
Step 2 – Add wet ingredients and mix. Using a spatula or fork, make a hole in the center of the dry ingredients. Pour in milk, vegetable oil, orange juice (optional), apple cider vinegar and vanilla extract. Start mixing gently, until you get a smooth cake batter without lumps.
Step 3 – Bake and let cool. Transfer your eggless cake batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean. Remove from the oven and let cool completely before serving.
Storage directions
After baking, let the eggless cake cool at room temperature. Once it has cooled, place in an airtight food container and store. At room temperature, it will last for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days.
Chocolate ganache and serving ideas
As you may have noticed, this eggless cake has a chocolate topping. I served my dessert with a healthy chocolate “ganache” made by mixing cocoa powder with little milk and maple syrup. It is very very simple, but still incredibly delicious. Honestly, you should try!
Or be creative and serve your chocolate no-egg cake as you wish. If you need inspiration, here are some serving ideas for a slice of heaven.
- Fresh berries
- Strawberries
- Fresh raspberries
- Melted chocolate
- Greek yogurt
- Whipped cream
- Vanilla ice cream
Recipe adaptations for food allergies
Dairy-free cake without eggs. Making a moist and delicious chocolate cake with no eggs and no dairy is incredibly simple. You only need to use a plant based milk of your choice and you’re set to go. My recipe has no yogurt, no butter and no other diary product.
Gluten-free eggless dessert. In case of allergies or intolerances, make this recipe with a gluten-free flour of your choice. My suggestions are gluten-free pastry flour, oat flour, or more almond flour. Also be sure that your baking powder has no gluten, as sometimes it may contain some traces.
Nut-free chocolate cake. If you are allergic or intolerant to nuts, I recommend replacing almond flour with more regular flour. The eggless cake will still be very moist, but sadly it won’t taste exactly the same.
More chocolate desserts without eggs
- Flourless chocolate cake
- 3-ingredient banana brownies
- Flourless muffins
- Banana oat bars
- 3 ingredient baked oatmeal
Eggless Chocolate Cake
Ingredients
- 150 grams (1 ¼ cups) all purpose flour
- 100 grams (1 cup) almond flour, or more all purpose flour
- 150 grams (¾ cup) brown sugar, or regular sugar
- 60 grams (½ cup 1 tbsp) cocoa powder
- 2 ½ tsp baking powder
- ⅙ tsp salt
- 240 ml (1 cup) milk of choice, dairy-free or dairy
- 60 ml (¼ cup) canola oil, or vegetable oil of choice
- 2 tbsp orange juice, optional for flavor
- ½ tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180ºC (360°F) and fold a 20 cm (7.8 inches) cake mold with parchment paper.
- In a large mixing bowl, combine all dry ingredients: flour, almond flour, brown sugar, cocoa powder, baking powder and a pinch of salt. Give it a quick stir to mix the powders.
- Using a spatula or fork, make a hole in the center of the dry ingredients. Pour in milk, vegetable oil, orange juice (optional), apple cider vinegar and vanilla extract. Start mixing gently, until you get a smooth cake batter without lumps.
- Transfer eggless cake batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean. Remove from the oven and let cool completely before serving.
Thanks Matt!
My dessert for next weekend.
Hey dear Constantino,
thank you so much for your feedback!! Yes, you should definitely try as soon as possible!
Have a great day,
Matteo
Very convenient this recipe, easy ingredients and finally delicious!
Hey dear Liza,
thank you sooooooo much for your kind feedbacks! I truly truly appreciate your comments!
All the best for the new week,
Matteo