Eggless Chocolate Cake

5 from 2 votes

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.

Prep Time8

Cook Time30

Total Time38

Course: Dessert

Cuisine: Dairy-free, Eggless, Vegan

Keyword: baking, chocolate

Servings: servings

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

Metric - US Customary

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.

Nutrition