These Eggless Cakey Brownies are the most amazingly delicious brownies ever! They’re made completely from scratch with pantry staples.  Easy to make and easier to eat. If you prefer SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe.

Eggless Cakey Brownie bitten.

Egg-Free Cakey Brownie Recipe Highlights

You would not believe how delicious these eggless cakey brownies are. They’re less dense and less fudgy than my Ultimate Fudgy Brownies without Eggs recipe.

Due to my daughter’s egg allergy, common things like eating brownies, cakes, cookies, or even pancakes are challenging, especially during special occasions, such as parties, when kids usually eat treats. So having all these eggless recipes is a blessing.

These eggless cake-like brownies are super easy to make and come together in minutes. There’s also a good chance you already have the ingredients on hand.

They’re so easy to make that you can even get your kids to help you out with the measuring and mixing to get them involved in the kitchen. There’s also no fancy equipment needed; everything is hand mixed. No stand mixer is needed!

FOR SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe

A batch of egg-free brownies cut on top of a piece of parchment paper.

Ingredients You’ll Need & Notes

Amounts are included in the printable recipe below (scroll down). You’ll need:

  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the brownies.
  • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
  • Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]
  • Vinegar: You can use apple cider vinegar or white vinegar.

How To Make Eggless Cakey Brownies Step by Step

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Preheat the Oven & Prepare the Pan

Preheat the oven to 350º F (180º C). Line a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.

Step 2 – Make the Egg-Free Brownie Batter

Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy and the butter is completely melted. Allow mixture to cool slightly.

butter and sugar in a bowl.

Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.

Add 1 cup of flour, baking powder, baking soda, and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT over-mix the batter.

egg-free cakey brownie batter in a bowl.

Step 3 – Bake

Pour the mixture into the prepared pan and bake for 35 -40 minutes.

Let cool completely before cutting. Use a large serrated knife to cut brownies to the desired size.

Overhead view of cut cakey brownies made with no eggs.

Recipe Tips

Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.

It’s important to follow the instructions and ingredients exactly. 

Measure the ingredients correctly. I highly recommend using a kitchen scale.

You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.

Be sure to let the brownies cool before you cut and serve them. 

stack of two cakey brownies made with no eggs.

Storing & Freezing Instructions

These egg-free brownies are so delicious that you might not even have leftovers to pack up! But if you do have leftovers or you’re planning on making these ahead of time for a party, here’s how to do so.

Leftovers

The eggless brownies will stay fresh in an airtight container at room temperature for up to 4 days.

Freeze

If you plan on freezing the brownies, skip adding frosting/toppings to them. Unfrosted brownies freeze well for up to 2 months when stored correctly. To freeze brownies, make sure that they are suitably wrapped to reduce the risk of freezer burn. Wrap them individually in plastic wrap and then with foil.

To thaw the brownies, unwrap them from the foil and plastic wrap and let them stand at room temperature for 3-4 hours before eating.

Frequently Asked Questions

Can I half this recipe?

Yes, you can! Half all the ingredients and bake in an 8×8-inch baking pan in 350º F (180º C) oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

I do not have buttermilk; Can I still make this recipe?

You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].

How can I substitute yogurt?

You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.

Cakey egg free brownie bitten and showing inside texture.

More Eggless Chocolate Recipes You’ll Love!

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Recipe Card 📖

Best Eggless Brownies 4

Best Eggless Cakey Brownies

Oriana Romero
These Eggless Cakey Brownies are the most amazingly delicious, brownies ever! They're made completely from scratch with ingredients you probably have at home. Easy to make and easier to eat.
4.41 from 98 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 brownies

Ingredients
 

  • 12 tablespoons (170 g) unsalted butter
  • 2 1/2 cups (500 g) granulated sugar
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (250 ml) plain yogurt (I used full fat)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (100 g) unsweetened cocoa powder
  • 2 cup (280 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon (5 ml) apple cider vinegar

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat oven to 350º F (180º C). Lin.e a rectangular baking pan (9×13 inches) with parchment paper and lightly spray with baking spray. Set aside.
  • Place butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2-3 more times until the mixture looks glossy, the butter is completely melted and the sugar is dissolved.
  • Add oil, yogurt, and vanilla extract; mix until well incorporated. Add in cocoa powder and continue mixing until incorporated.
  • Add 1 cup flour, baking powder, baking soda and salt; mix until combined. Add buttermilk and vinegar; mix until combined. Add remaining flour and mix until just combined. Please DO NOT overmix the batter.
  • Pour the mixture into the prepared pan and bake. Bake for 35 -40 minutes, or until set and a toothpick inserted in the center comes out clean.
  • Let cool completely before cutting. Use a large serrated knife to cut brownies in the desired size.
Oriana’s Notes
 
FOR SUPER FUDGY BROWNIES, check out my Ultimate Fudgy Brownies without Eggs recipe
Store: The brownies will stay fresh in an airtight container at room temperature for up to 4 days.
Freeze: Unfrosted brownies freeze well for up to 2 months. To freeze brownies, make sure that they are suitably wrapped to reduce the risk of freezer burn. Wrap them individually in plastic wrap and then with foil.
To thaw the brownies, unwrap them from the foil and plastic wrap and let them stand at room temperature for 3-4 hours before eating.
Recipe Tips:
  • Do not over-mix the brownie batter. When over-mixed, the brownies will come out dense and heavy instead of soft and fluffy.
  • It’s important to follow the instructions and ingredients exactly. 
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • You can add a cup of chocolate chips or chunks to the batter if you want them super chocolate-y. You can also add chopped nuts to make these brownies even more irresistible.
  • Be sure to let the brownies cool before you cut and serve them. 
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 299kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 26mgSodium: 59mgPotassium: 144mgFiber: 2gSugar: 32gVitamin A: 300IUVitamin C: 0.1mgCalcium: 48mgIron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 299
Keyword brownies eggfree Eggless

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in March 2018, the post content was edited to add more helpful information, no change to the recipe in August 2022. 

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4.41 from 98 votes (81 ratings without comment)

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84 Comments

  1. Hello, haven’t tried the brownie recipe yet but I’m looking forward to it. I’m wondering what your thoughts might be on converting this recipe to baked in a cupcake tin? My thought is fill each cup half to three-quarters full and bake at 350F for 20-25 minutes.

    Thanks in advance for your help!

    1. Hello Therese! Your approach is right. The mini brownies will sink a bit in the center, so I recommend pushing the edges down with a spoon; after 5 minutes, you take them out of the oven. Also, make sure to grease very well in each cup. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

      1. 5 stars
        I had thought the brownies would sink in the centre as well but they did not. They domed up and actually looked like very small chocolate cupcakes in the end. I was surprised. Maybe I did something different, but the brownies taste great so does it really matter in the end?? 😅😅

    1. Hello Neena! I’m so glad you both loved the brownies! To find a specific recipe, just type in the search box what you are looking for. Thank you for sharing your wonderful feedback and review!

  2. 5 stars
    These were excellent! Made these to accommodate an egg and nut allergy and so pleased with how they turned out. They were dense and fudgy (I added ~ 1 cup of allergen-free semi-sweet chocolate chips to the batter) – I will definitely make these again!