This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, craving days or any celebration.
This Eggless Chocolate Cake has got to be my favorite cake that I’ve made so far. Believe me … I have tried quite a few since lately.
This has been one of my longest recipes in the creation. It took me quite few fails to figure out the right ratio. But each and every one of those failures was SO worth it.
The final result?
A Super moist, tender crumb, bursting with chocolate flavor cake!
This cake is a Chocolate Frolic!!!
When baking without egg this is the most frequent question.
How do you substitute eggs in a cake recipe?
The best way to substitute eggs in a cake recipe is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such 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.
What cakes can you make without eggs?
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.
Check out my favorite cake recipes!!
It’s marvelous all by itself, frosted with a luscious frosting or with a scoop of vanilla ice cream.
Either way, you’ll love it.
Happy Cooking!!!
This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, holidays, and craving days.
- 2 1/3 cups self-rising flour
- 1/2 teaspoon baking soda
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup unsalted butter, softened (1 sticks)
- 2 cups white sugar
- 1/2 cup sour cream
- ½ cup vegetable or canola oil
- 1 1/2 cup buttermilk (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350º F. Butter one rectangular 9x13 inch cake pan, or two round 9-inch cake pan. Dust with flour and tap out the excess. To make sure your cake will come out of the pan without problems, line the bottom of the pan with parchment paper.
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In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
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Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
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Add butter, sugar, sour cream, oil, buttermilk, vanilla, vinegar and coffee to a large bowl or the bowl of a stand mixer. Mix until well combined. Add flour mixture and continue mixing until just combined. Do not overmix.
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Pour batter into prepared pan(s).
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Bake for 30 - 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
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Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
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Frost with your favorite frosting.
You can skip the instant coffee, but I love using it because it makes the chocolate rich and intense. A chocolate frolic!!
LOOKING FOR MORE EGGLESS RECIPES?
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
Looking for more egg substitutes? These are my favorites!!
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- Electric Mixer
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- Measuring Cups
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- Rectangular Baking Pan
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- Measuring Spoons
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I’m drooling just looking at this! That icing looks divine!
Thanks so much, Melissa! You can’t go wrong with chocolate, right?
This is just the kind of cake I LOVE! Looks delicious and so easy to make!
Hello Natalie! It really is super delicious. Thanks so much for stopping by. ?
Hi I have never Baked a cake before so this question might sound a bit amateurish. At what point of mixing the cake batter do we know it’s done? How do we avoid the risk of accidentally over mixing it?
Hello Shantan! After you add the flour just mix until is combined and flour streaks disappear, but no more. If you mix too much you will develop the gluten and the cake won’t be fluffy. Do the minimum amount of mixing necessary to make a uniform dough. Thanks for your interest in my recipe ?
Hi Oriana
Thank you for this absolutely yummy chocolate cake recipe. Hubby and Son are both intolerant to eggs but love baked yummies. I am always on the lookout for delicious recipes to make that are egg free and landed on your site. I made this cake for hubby’s birthday Sunday and must say it was out of this world. Made a simple dairy free butter and cocoa powder icing. My toddler was running around pulling us to the cake going “cake..yum yum”. Even my colleagues at work couldn’t get over as to how yummy the cake was.
Is #MommysHomeCooking your Instagram page where i can put up the pic of cake???
Trying out the egg free pancakes today for Pancake Tuesday!!
Lots of Love,
Shaleena
[A very Grateful Mum 🙂 ]
Hello Shaleena! Thank you so much for trying my recipe, and I’m SO GLAD you enjoyed it!! This cake recipe is really amazing. My Instagram page is: https://instagram.com/mommyshomecooking . You can use the hashtag #MommysHomeCooking. I would LOVE to see the pics. ?
Hi Oriana, I am planning to bake this for an upcoming party, Kindly help me with few queries – how much ahead of time can I make this cake ( in hours )? How to make multi-layer cake with only one cake pan? Shall I make the batter together and bake it half first n half later or make half of the batter n bake n again make half of the batter and bake?? Pls help…
Hello ND! You can divide the batter into 2 cake pans, or you can bake the all batter in one pan and then cut it. This amount of batter will be enough for 2 thin layers if you want you can also double the recipe and the layers will be a bit thicker. If you don’t have two cake pans you can bake one first and then the other, but make sure the first one is not too hot when you are going to unmold or it could break. Hope this help! Thanks for trying my recipe. ?
Thanks for the tips and your prompt response. I am going to try it this weekend. Can I make it the day before, assembling the cake on the day of the party?
Hi ND! Yes, you can make it the day before. Please, If you have a chance snap a pic and tag me on Instagram, I would LOVE to see how turned out. ?
Feb 4, 2018 – Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Let stand 5 to 10 minutes = buttermilk. You need 1 1/2 cups of buttermilk for the recipe – so just double the recipe for the buttermilk and discard the remainder – that’s what I would do.
Hello can I use normal milk instead of butter milk. ..they don’t sell butter milk in Fiji. .
Hello Anjina! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps! Thanks for your interest in my recipe.
Hi Oriana! Thank you for sharing this recipe. I made this cake last night but found that it had a fudgy rather than fluffy consistency. I followed the recipe accurately, including measuring the ingredients. Do you have any ideas about why this happened? Thanks for your expertise! 🙂
Hello Shilpa! I don’t what could happen but next time make sure to measure the ingredients properly and don’t overmix the batter. Hope this help. Thanks for trying my recipe. 🙂
Can I know your chocolate frosting of this cake?
I’m gonna try it out for my daughter’s birthday
Hello Celine! Thanks for your interest in my recipe. This is my go-to chocolate frosting recipe: In a medium bowl, beat with an electric mixer 1/3 cup unsalted butter until soft. Add 3 cups powdered sugar and keep mixing until blended. Stir in 2 teaspoons pure vanilla extract and 3-4 oz of melted and cooled chocolate. Gradually beat in 3 -4 tablespoons of heavy cream, one tablespoon at the time, just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. When I am short of time I love to use PURELY SIMPLE® Chocolate Buttercream Frosting Mix, it tastes great and it’s super easy to make. Hope this help, and happy birthday to you girl!
Tried this recipe on the weekend for an upcoming birthday and I was so amazed. The cake was very moist and light while tasting rich and decadent. It is even better than heaps of chocolate cakes (with eggs) I have eaten before. Thank you for sharing this great recipe!
Hello Emmy! I’m SO GLAD you enjoyed it. Thank YOU for taking the time to come back and let me know!🙂
I made this cake yesterday. Absolutely delicious. Thanks
Hello Audrey! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
Can i substitute buttermilk with yogurt? If yes, how much yogurt do i need to use?
Thank You,
sunny
Hello Sunny! Yes, mix 1 1/2 cup plain yogurt (no greek because is too thick) with 1/2 cup of milk. This will make 2 cups, use just 1 1/2 cup for the cake and reserve the rest for another recipe. The texture will be a little different, but still delicious. Thanks for your interest in my recipe.
Looks delicious! Always looking out for eggless recipes as my son is allergic to eggs. Planning to make this for my twins birthday celebration in school. Just one question I have. Could I omit the instant coffee or should I increase the amount of cocoa powder?
Hello Ilica! Yes, you can omit the coffee. No need to increase the cocoa. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
You put sour cream in the recipe if can’t put sour cream in but you can put vinegar do you put the same amount in or a different amount?
Hello Abigail! The sour cream in this recipe is important. You can substitute the sour cream for plain yogurt if you prefer. The amount of vinegar is the same. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
In your experience, what type of cocoa powder works best for this recipe and chocolate cakes in general? I have seen some recipes that call for Dutch process cocoa, some for cacao, and some just plain cocoa powder. Please advise 🙂
Hello Ikon! I always use 100% natural cocoa powder (unsweetened). In my opinion, it reacts better with my eggless recipes. Thanks so much for stopping by.
It’s delicious thanks!
Thanks for trying this recipe, Abigail! I’m so glad you enjoyed it!!!
Hi Oriana
My daughter has food allergies so I’m looking for a good egg free recipe for her first birthday cake.
It seems that i found it based on your reviews
Please can you give me the quantities in grams / mililiters?
Thanks a lot