This Eggless Chocolate Cake is rich, deeply chocolatey, and impossibly moist — made completely without eggs using simple pantry staples you already have at home. After years of testing as an allergy mom, I found the perfect combination of buttermilk, sour cream, and vinegar that does everything eggs usually do, giving you a tender crumb and bold chocolate flavor that rivals any traditional recipe. Whether you’re baking for a child with an egg allergy, celebrating a birthday, or you simply ran out of eggs — this is the one that works every single time.
Oriana’s Thoughts On The Recipe
Who says you need eggs to make a cake super moist? You won’t believe how delicious, easy, and moist this eggless chocolate cake is. It has a tender crumb and bold chocolate flavor and is paired with chocolate frosting. After years of testing, tweaking, and re-testing, I finally created a recipe that checks all the boxes—fluffy, rich, reliable, and just as delicious as any “regular” chocolate cake. This recipe is perfect for those with egg allergies and also for those who have run out of eggs and need to make a cake quickly.
Why You’ll Want to Try My Recipe
Why Does This Eggless Chocolate Cake Recipe Work Great?
After years of testing egg-free cake recipes, I found out that the best way to substitute eggs in a cake recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leavaners and acids are combined, they react and produce gas (bubbles) that will make the cake fluffy.
Cakes without eggs can be a little tricky, but not impossible! The best egg substitutes for a cake recipe are baking soda + buttermilk, yogurt, sour cream, sweetened condensed milk, applesauce, and ripe mashed banana. Keep in mind that these last two can alter the flavor of the cake.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down).
- Unsweetened cocoa powder: Use natural cocoa powder, not Dutch-processed. Natural cocoa is more acidic and reacts with the baking soda in this recipe, giving you a better rise and deeper chocolate flavor. They are not interchangeable here.
- Instant coffee: Completely optional, but I strongly recommend it. A small amount makes the chocolate flavor dramatically deeper and more intense — the cake won’t taste like coffee at all, I promise.
- Butter: I prefer unsalted butter, but salted works too — just skip the salt called for in the recipe.
- Sour cream: You can substitute with plain regular yogurt. Either way, use the full-fat version for the best texture.
- Buttermilk: Don’t have it? No problem — check out my Easy Homemade Buttermilk Substitute and you’re good to go.
- Salt: I use kosher salt. If you only have table salt, reduce the amount by half.
- Vinegar: Apple cider vinegar or white vinegar both work perfectly here.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use dairy-free yogurt.
- Buttermilk: To make a homemade buttermilk substitute, mix 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
How to Make This Eggless Chocolate Cake
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Start by preheating your oven to 350°F and lining your 9×13-inch pan with parchment paper — grease it too, don’t skip either step.
Step 2 – While the oven heats, whisk your dry ingredients together and dissolve the instant coffee in hot water. That coffee bloom is what gives this cake its deep, rich chocolate flavor — don’t skip it.
Step 3 – Cream the butter and sugar until light and pale — give it the full 4 minutes, it matters. Then add the oil, vanilla, sour cream, coffee mixture, and vinegar.
Step 4 – The vinegar activates the baking soda the moment it hits the batter, so once it’s in, work quickly. Alternate the flour and buttermilk in three additions, mix just until combined, and get it straight into the oven.
Step 5 – Bake for 30-35 minutes, starting to check at 28. A toothpick should come out with a few moist crumbs — not completely clean.
Step 6 – Let it cool completely before frosting. Finish with my chocolate frosting for the full effect — trust me on that one. 😊
Eggless Cake Success Tips
- Use natural cocoa powder, not Dutch-process. Natural cocoa is more acidic and reacts with the baking soda in this recipe, giving you a better rise and deeper chocolate flavor. Dutch-process won’t work the same way here — don’t swap them.
- Don’t skip the instant coffee. I know it says optional, but please don’t skip it. Even a tiny amount makes the chocolate flavor dramatically deeper without tasting like coffee at all. Trust me on this one.
- Add the vinegar last and work fast. The moment vinegar hits baking soda, it starts reacting. Add it, mix quickly, and get the batter in the oven right away. Letting it sit means lost lift — and a denser cake.
- Use room temperature sour cream. Cold sour cream doesn’t incorporate smoothly and can leave the batter uneven. Pull it out of the fridge at least 30 minutes before you start.
- Start checking early — don’t overbake. This cake goes from perfect to dry quickly because of its moisture-rich batter. Start checking at 28 minutes. The toothpick should come out with a few moist crumbs, not completely clean.
- Cool completely before frosting. I know it’s tempting, but frosting a warm chocolate cake means melted frosting and a sad situation. Give it the full cool-down — patience pays off here.
Common Eggless Chocolate Cake Problems — Solved
Why Did My Eggless Chocolate Cake Sink in the Middle?
A sunken center usually means the batter was overmixed, the oven door was opened before the cake was set, or the leavening agents were past their prime. Mix only until the ingredients are just combined, keep that oven door closed until the minimum bake time, and check that your baking soda and baking powder are fresh — replace them if they’ve been open more than 6 months.
Why Is My Eggless Chocolate Cake Dense?
A dense cake usually means the baking soda and vinegar didn’t react properly. Either the baking soda was old, or the vinegar was added too early, and the reaction fizzled out before the batter hit the oven. Add the vinegar as the very last step and bake immediately after mixing.
Why Does My Cake Taste Like Flour?
Two culprits: too much flour (from scooping instead of spooning into the measuring cup) or underbaking. Always spoon flour into the measuring cup and level it off, or use a kitchen scale (best). And make sure your toothpick comes out clean before pulling the cake.
Why Did My Cake Crack on Top?
A cracked top usually means the oven was too hot or the pan was too small. Use an oven thermometer to verify your oven temperature — most home ovens run hotter than they say. And always use the pan size called for in the recipe.
Why Does My Cake Stick to the Pan?
Line the pan with parchment paper AND grease it — don’t choose one or the other. And let the cake cool completely in the pan before trying to remove it.
Ways to Make This Eggless Chocolate Cake Your Own
- Sheet Cake: The original recipe uses a 9×13-inch pan — perfect for feeding a crowd at a school party, potluck, or celebration. Easy to transport and serve.
- Layer Cake: Divide the batter evenly between two 8-inch round pans and bake at 350°F for 35-40 minutes. Let the layers cool completely before stacking. Makes a stunning birthday cake.
- Chocolate Chip Version: Fold 1 cup of chocolate chips into the finished batter for extra pockets of chocolate richness. Dust them in a little flour first so they don’t sink.
- Nut Version: Add ½ cup of finely chopped walnuts or pecans to the batter — dusted in flour first — for a little crunch in every bite.
- Frosting Options: This cake works with almost anything. My go-to is chocolate frosting, but vanilla buttercream, cream cheese frosting, and even strawberry buttercream are all incredible here.
What to Serve With Eggless Chocolate Cake
This cake is stunning on its own, but here’s how to make it a full celebration:
- Easy Chocolate Frosting — My silky, rich chocolate frosting is the classic pairing and the one I always come back to.
- Vanilla Buttercream — If you’re team chocolate cake + vanilla frosting, this is the one. Perfect for a birthday.
- Cream Cheese Frosting — Tangy, rich, and unexpectedly incredible on chocolate cake.
- Eggless Vanilla Cupcakes — Serving at a party? Add a batch of vanilla cupcakes so guests have options.
- Vanilla ice cream — A warm slice of this cake with a scoop of vanilla ice cream is pure happiness. Non-negotiable at my house.
Storing & Freezing Instructions
This egg-free chocolate cake always gets eaten up so quickly 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.
Store
This eggless chocolate cake will stay fresh in an airtight container at room temperature for up to 2 days as long as it’s unfrosted. If frosted, store it in the fridge. I suggest frosting it the day you intend to enjoy it so the cake lasts longer!
Freeze
To freeze, skip frosting the cake. Let the cake cool completely, wrap the cake or slices tightly in plastic wrap, and place it in a plastic double-zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before icing and serving.
Frequently Asked Questions
If you don’t want to use an electric mixer, I recommend making my One Bowl Eggless Chocolate Cake.
Yes, you can use 2 8-inch round cake pans. Bake at 350°F (175 °C) for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
About 3/4 of the way full.
Yes, in that case, omit the baking powder called for in the recipe.
For cupcakes, I recommend my Eggless Chocolate Cupcakes recipe.
Yes! Swap the butter for dairy-free butter (I love Miyoko’s Creamery), the sour cream for dairy-free sour cream or plain dairy-free yogurt, and make your buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar. Let it sit for a few minutes until it curdles, then use as directed. The cake comes out just as moist and delicious.
Yes — and it actually tastes even better the next day! Bake the cake, let it cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Frost it on the day you plan to serve it for the best results.
This usually means the batter was overmixed, the oven door was opened too early, or the leavening agents were old. Mix only until the ingredients are just combined, keep the oven door closed until the minimum bake time, and always use fresh baking soda and baking powder.
Absolutely! Divide the batter evenly between two 8-inch round cake pans and bake at 350°F (175°C) for 35-40 minutes. Let the layers cool completely before stacking and frosting. It makes a beautiful, celebration-worthy birthday cake.
It’s one of my most-requested birthday cakes! It’s sturdy enough to layer, frost, and decorate, moist enough to stay fresh for 2-3 days, and so delicious that nobody will know it’s egg-free. Pair it with my chocolate frosting and some sprinkles for a celebration-worthy result.
Throwing an Egg-Free Birthday Party? You’ll Need These Too!
Recipe Card
The Best Eggless Chocolate Cake Ever
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 1/3 cups (325 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- ¾ cup (75 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 tablespoon (15 ml) hot water
- 1 teaspoon instant espresso coffee (optional -see notes)
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 2 cups (400 g granulated sugar
- ½ cup (120 ml – 4 oz) neutral-tasting oil (such as vegetable or canola)
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 cup (120 g) sour cream (at room temperature)
- 1 teaspoon (5 ml) apple cider vinegar
- 1 1/2 cup (360 ml – 12 oz) buttermilk (at room temperature)
Instructions
- Preheat the oven to 350º F (180º C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee powder until the coffee is dissolved. Reserve.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla and beat for 2 more minutes. And then, add sour cream, coffee mixture, and vinegar; continue beating until well combined, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Pour batter into prepared pan(s).
- Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan.
- Frost with chocolate frosting, if desired.
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- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
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- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
-
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream. You can also use dairy-free yogurt.
-
- Buttermilk: To make a homemade buttermilk substitute, mix 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles.
-
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
-
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4–5 minutes, until pale and creamy. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
- Don’t overmix the batter. Mix just until the ingredients are evenly distributed throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) have set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 January 2018, the post content was edited to add more helpful information, with no change to the recipe in September 2025. And then again in May 2026.
Hi Oriana, thanks for the recipe. I am a big fan of your page. You made the eggless baking so easy for us.
The query i have are, the recipe calls for vinegar + buttermilk. Incase if I am making buttermilk at home (milk + vinegar), do I still need to add the vinegar mentioned in the ingredients?
Can we make the cake only with oil instead of butter+oil.
Hi Vanathi! Thank you so much for your sweet words — I’m really glad my recipes have helped make eggless baking easier for you 💕
Yes, even if you’re making homemade buttermilk (milk + vinegar), you should still add the vinegar listed in the recipe. It helps activate the leaveners and gives the cake the right texture. As for using only oil, I don’t recommend it for this recipe since it uses the creaming method, and the butter is important for structure and flavor. If you prefer an all-oil cake, try my One-Bowl Chocolate Cake — that one is designed for oil and turns out perfectly moist!
Hello! I am allergic to eggs and I found a gold mine in this blog! I have already tried this and a few other recipes. All of them have turned out to be delicious. Thank you for sharing.
Hi Aguas! Aww, thank you so much for your kind words—they truly made my day! 💕 I’m so happy you’ve been enjoying the recipes. It means the world to know my blog has been helpful for you!
Dear Oriana, thank you for a lovely recipe. I used this recipe for cupcakes. Initially the cupcakes domed a bit, but after further baking the cupcakes were all indented in the middle. Would you by any chance have an idea as to why this happened. I followed your recipe meticiously and also worked in grams.
Kind regards
Elizabeth
Hi Elizabeth! 😊 Thank you so much for your kind words—I’m happy you gave the recipe a try! Cupcakes sinking in the middle can be frustrating, and I totally understand how that feels, especially when you followed everything carefully.
There are a few possible reasons why this might’ve happened, even with everything measured in grams:
Underbaking – Even if they looked done on top, they may not have fully set inside. Try gently pressing the top of a cupcake next time—if it springs back, it’s done. If it leaves a dent, it needs more time.
Oven temperature – If the oven is too hot, the cupcakes can rise quickly and then collapse as they cool. I always recommend using an oven thermometer, as most ovens run a bit hotter or cooler than they say.
Opening the oven door too early – This can cause a sudden drop in temperature and make the centers sink. It’s best to wait until at least the minimum baking time has passed before peeking.
Leavening balance – Sometimes, if there’s a bit too much baking soda or baking powder (even slightly off), the batter rises too fast and then sinks. If you’re scaling the recipe or using different flour, that can subtly affect it too.
I hope this helps for next time—and I’m always happy to troubleshoot further if needed! Also, check out my Troubleshooting Egg-Free Baking: How to Fix Common Baking Fails Thank you again for baking with me 💛🧁✨
Hello Oriana, thank you for the detailed recipe. I want to make this for a birthday cake for my nephew. Is this cake suitable to be baked into a round shape which is then cut into discs and then frosting placed in between the layers, above and around them? If yes, how much portion of this recipe would you advise for a single 8 inch diameter springform pan? Would really appreciate your advice, thank.
Hello Bhavesh! If you want to make a single layer, I recommend using this recipe > One Bowl Eggless Chocolate Cake Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Recipe came out beautifully I tried almost every eggless recipes never came out so beautifully like yours everything was on spot. Thank you for the recipe card
Hello Sanjana! Thank you so much for your kind words 💕 I’m thrilled to hear the recipe came out beautifully and that it stood out among the other eggless recipes you’ve tried. Knowing that everything was on point makes me so happy! 😊 I’m so glad the recipe card was helpful too. Thank you for giving it a try, and I can’t wait to hear what you bake next! ❤️🍪
This sounds like the ultimate chocolate cake recipe! 😍🍫 I love that it’s eggless yet still so moist, tender, and full of rich chocolate flavor. Perfect for any occasion—birthdays, celebrations, or just those days when you need a chocolate fix! 🎉🍰 The step-by-step photos and tips are such a thoughtful touch to ensure baking success. Can’t wait to give this one a try! Thank you for sharing this masterpiece. ❤️🙌
Hello Nanajee! Thank you so much for your amazing feedback—it means the world to me! ❤️🍫 I’m thrilled you’re excited to try this ultimate chocolate cake recipe. I can’t wait to hear how it turns out when you give it a go. Wishing you lots of chocolatey baking success! 🎉🍰😊
Hello Oriana,
Thank you for this amazing recipe. I must say, hands down. The best Eggless Chocolate Cake ever. I followed the recipe as given. I always prefer cake recipes with eggs. Since few of my friends don’t eat egg so I found yours. Cake came out perfect (Sweetness, Soft and Moist too).
Hi MaHi! Thank you so much for your kind words—it makes me so happy to hear that you and your friends enjoyed the cake! 😊 I’m thrilled it turned out soft, moist, and perfectly sweet. It’s such a wonderful compliment to hear it’s the best eggless chocolate cake you’ve tried. Thank you for trusting my recipe and for taking the time to share your feedback. Happy baking!” ❤️🍫
Hi
I have made your chocolate cake before and it is amazing! I am allergic to eggs so I was really happy to find your page. I was wondering how you would make this cake with 8in round pans instead of a rectangular pan and would you have to change the time of it being in the oven? Thank you so much!!
Hello Ariana! Thank you so much for your kind words! I’m so glad you found my page and that the cake worked out for you. It really makes my day to hear that my eggless recipes are helping with your allergy needs. Thanks for sharing your feedback!
Hi can i omit the oil in this receipe?
Hello Karen – Thank you for your question! I haven’t tried omitting the oil in this recipe, but for the best results, I recommend following the recipe exactly. The oil helps with the texture and moisture, so it’s best not to skip it if you want the final product to turn out as intended.
Dear Oriana, I have tried several eggless cake recipes and not satisfied with the results I get. But I really want to try yours out. I appreciate your time in explaining step by step in details. Pls can I skip the yoghurt for eggless chocolate cake or what is the alternative? Thanks
Hello Eden! I’m so glad to hear you’re interested in trying out my eggless chocolate cake recipe! 😊 While yogurt does help add moisture and texture to the cake, you can definitely substitute it with other ingredients. One common substitute for yogurt is sour cream. You can also try using a plant-based yogurt alternative, like dairy-free yogurt, if dairy is a concern. Thank you for giving my recipe a chance.Please come back and let me know how you like it. xx
Hi, I’ve made this recipe before. However I was planing to make it this weekend for my sons birthday party. Would the recipe work still if I doubled it and stacked the two rectangular cakes on top of eachother? We have a big crowd. Thank you!
Hello Hannah! Yes, you can absolutely double this. Here are a few tips: 1 – I recommend making two batches separately so they mix well. 2 – Make sure you don’t fill your cake pan more than 2/3; if you have some batter left, you can make cupcakes. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how it turned out.
Made the cake – the result is awesome – I was a bit nervous when the cake came out of the oven – it flattened a bit – but when I served it out, everyone, including me, was very pleased. Thank you for your very valuable contribution to cake-making – I will be returning to your site for more recipes.
Hello Joan! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
I have been your follower since the day I discovered your website, which is my go-to place for all cake recipes. As my mother has severe allergy to eggs, I was delighted to have found your website.
I have baked cake using this recipe before too. This Christmas when I tried again, my cake became very crumbly. But it isn’t dry, rather sticking to the palate. I followed every step as you’ve delineated in the recipe. I’m unable to pinpoint what went wrong this time. Do help me out.
Thanks!
Hello Meenakshi! Oh, that’s a shame. It’s impossible to say exactly why your cake was dense because there are so many things that can make that happen. I’ll tell you the most likely, and then hopefully, you can work out what went wrong and avoid it in the future.
Using too much flour or liquid can cause the baked goods to become too dense and don’t rise. Make sure you measure the ingredients properly. The best way to do it is using a kitchen scale.
Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Do not overmix the batter.
Bake the cakes as soon as the batter is ready.
Don’t open the oven door until it has set,
Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the cake collapses after baking, it probably means that you didn’t bake long enough.
I hope this helps!
Thanks,