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.
EGGLESS CHOCOLATE CAKE RECIPE
Who says you need eggs to make a cake super moist? You won’t believe how delicious, easy, and moist that this eggless chocolate cake is. It has a tender crumb, bold chocolate flavor, and paired up with a chocolate frosting.
Perfect for those with egg allergies but also great for those who ran out of eggs and need to make a cake ASAP. Even better, this chocolate cake is freezer-friendly! I love to freeze this cake in individual portions, so whenever my daughter is invited to a birthday party, I can pack her a piece of eggless cake to take part in the cake-eating festivities and not feel left out!
HOW DO YOU MAKE AN EGGLESS CAKE?
The best way to substitute eggs in a cake recipe is finding the right combination of leavening agents, such as 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.
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.
EGGLESS CHOCOLATE CAKE RECIPE INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Self-rising flour
- Baking soda
- Unsweetened cocoa powder
- Kosher salt
- Hot water
- Instant coffee
- Unsalted butter
- White sugar
- Sour cream
- Vegetable or canola oil
- Buttermilk
- Vanilla extract
- Apple cider vinegar
HOW TO MAKE EGGLESS CHOCOLATE CAKE
Detailed instructions are included in the printable recipe below (scroll down).
1 – PREPARE THE OVEN AND PAN
Preheat oven to 350º F (175º C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
2 – COMBINE THE INGREDIENTS
In a large bowl combine the flour, baking soda, cocoa, and salt. Reserve.
Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
Cream butter and sugar together. Then add oil and vanilla and beat for 2 more minutes. Add sour cream 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.
3 – BAKE THE CAKE
Pour batter into prepared pan(s).
Bake for 30 – 35 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove the cake from the oven and set on a wire rack. Allow cooling completely in the pan.
Frost with my homemade chocolate frosting.
STORING
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.
LEFTOVERS
This eggless chocolate cake will stay fresh in an airtight container at room temperature for up to 3 days as long as it’s unfrosted. If frosted, store it in the fridge. I suggest frosting it the day you intend on enjoying it so the cake lasts longer!
FREEZER
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.
MORE EGGLESS CAKE RECIPES YOU’LL LOVE
- Eggless Red Velvet Cake
- Eggless Vanilla Cake Recipe
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Pineapple Upside Down Cake
- More eggless cake recipes…
The Best Eggless Chocolate Cake Ever
Ingredients
- 2 1/3 cups (325 g) self-rising flour (see notes)
- 1/2 teaspoon baking soda
- ¾ cup (75 g) unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon (15 ml) hot water
- 1 teaspoon instant espresso coffee
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 2 cups (400 g) white sugar
- ½ cup (120 ml – 4 oz) vegetable or canola oil
- 2 teaspoons (10 ml) 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 oven to 350º F (175º 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 soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power 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. Add sour cream 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 desire.
- 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 creamy and pale. 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 you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has 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 always have to 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.
- Eggless Red Velvet Cake
- Eggless Vanilla Cake Recipe
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Pineapple Upside Down Cake
- more eggless cake recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
-
- Electric Mixer
-
- Kitchen Scale
-
- Spatula-Set
-
- Rectangular Baking Pan
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
Recipe originally posted January 2018, post content edited to add more helpful information, no change to the recipe in March 2021.
