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 a 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 (325 gr) 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 (113.4 gr) unsalted butter, softened (1 sticks)
- 2 cups (400 gr) white sugar
- 1/2 cup (4 oz)sour cream
- ½ cup (4 oz)vegetable or canola oil
- 1 1/2 cup (12 oz) buttermilk (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
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.
- 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.
- 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.
- 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 from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- 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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Hey Oriana,
This is my first time trying to bake an eggless cake and the ones I’ve had were terrible….having said that…this was the best Chocolate Cake I had ever eaten or made….and it’s eggless! Fab recipe… thank u so much…Super spongy moist everything a cake should be!
😘 Sheetal….
Hello Sheetal! Sounds like you nailed it =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi! Oriana
I would like to try this recipe with black cocoa powder. Could you please advise me what amount in gms should I substitute it with? Also could you specify the quantity of buttermilk and sour cream in gms, please.
Hello Ambika! Since the black cocoa powder is stripped of its acid, it won’t react with baking soda to help your cake rise so I would strongly recommend going with a 50/50 ratio of black cocoa and regular Dutch cocoa or natural cocoa. 120 gr sour cream | 360 ml buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi there, this cake looks stunning and I’m going to try it. BUT can I cut down on the sugar, 400gms seems a lot of sweetness. Will that alter the cake texture, or do I need to ‘make up’ for the recuced sugar with some other ingredient ?
Hello Bu! I am sorry but I haven’t tested it with less sugar. Keep in mind that sugar does more than just sweeten the cake it also adds moisture and tenderness and helps you get air into the cake batter. If you do try the recipe reducing the amount of sugar, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hi, tried this recipe..cake was super soft n moist, loved the texture.. but it broke after cooling when i tried to take it out. I wanted to slice and layer the cake with sm frosting but that couldnt be done. I generally make cakes with egg and give the cake enough time to cool before taking out. Donno why it broke, but my daughter loves it anyways. Anything I might hv missed?
Hello Kristi! Thanks so much for trying my recipe and for your feedback. You can totally wait until the cake is cool to unmold if that work best for you. Also, next time make sure to measure all the ingredients properly. I am glad your daughter loved it =)
Would you follow this same recipe, just minus the chocolate for regular buttercream frosting? 🙂
I’m sorry, that was supposed to be a reply on your comment with the chocolate buttercream frosting recipe ;).
Hello Carrie!! No problem…this is my vanilla buttercream recipe: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/
After trying your eggless vanilla cupcake recipe, I was excited to try this one. I am pleased to say the cake cake out delicious and with a great texture! Unfortunately one of my cakes broke while i was taking it out as a mistake on my part, but I plan to make cake pops out of it. Thanks for the great recipe!!
Hello Krupa!! I am so glad you like my recipes. Be sure to contact me if you have any questions. Thanks so much for trying my recipes and for taking the time to come back and let me know!
Hey oriana,
I am in love with your eggless vanilla cake recipe.wanted to try chocolate one now.is there any replacement for sour cream as its not easily available in India??
Hello Sony! You can use plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)