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 (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
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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
Hello Elizabeth! Thanks so much for your interest in this recipe. I updated the recipe and added quantities in grams. Hope this help. Happy Birthday to your daughter!
Hi Oriana,
Thank you for this recipe. Love that it is eggless rather than vegan and also that it doesn’t require an ingredient like flax seed which always seems to make my cakes taste like biscuits (cookies). Made two round cakes and they turned out great.
Do you have a strawberry cake recipe or would I be able to use the vanilla cake recipe and add in strawberry purée?
Thanks for any suggestions.
Hello Anna! I’m SO GLAD you enjoyed it. I have a strawberry cake recipe: https://mommyshomecooking.com/easy-eggless-strawberry-cake/ . Thank you for taking the time to come back and let me know!🙂
Hi Oriana, I made this cake yesterday and it turned out delicious, light and fluffy! I love it. I have one question – can I substitute the vegetable oil for melted butter? Will it affect the texture of the cake?
Hello Dora! I’m SO GLAD you enjoyed it. Yes, you can substitute but the texture and taste will be slightly different.
Made this cake for father’s day party. It was a big hit with everyone, and was almost gone even though there was another regular cake present :). I used Chocolate Whipped cream frosting.
Hi S! I’m happy you and everybody else enjoyed it. Thank you for taking the time to come back and let me know!🙂
Hi Oriana! I must say you have a fantastic blog filled with mouth watering recipes. This eggless chocolate was the first eggless cake I baked , as I have friend who doesn’t consume eggs. The taste was incredible – chocolatey and rich but the cake was too crumbly . I didn’t really hold its shape as I cut into it. Do you suggest adding any egg substitute such as silken tofu?
Hello Angela! Thanks for trying this recipe. It does not need any other ingredient. The cake shouldn’t be crumbly, so for the next time, make sure to measure the ingredients properly, it sounds to me like I need it more flour. Hope this help. 😉
Hi,
Thank you for sharing this recipe. May I use the Braggs Apple Cider? and how to make self rising flour? Im afraid its not available where I live! TYIA.
Hello Seher! Yes, you may use any apple cider vinegar of your preference. To make 1 cup of self-rising flour combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Be sure to shout out if you have any questions!
My god this cake was jaw dropping 😃 still couldn’t believe it was eggless.I used it as a blackforest cake base because it was very light and spongy as good as genoise.I truly became your fan now.. tried your 3rd recipie and all were perfect 👌.,going to try vanilla now one that I never succeeded before 😓 wish me luck😊..thank you so much for all your wonderful recipes 👍
Hello Spaj! I’m SO GLAD you enjoyed this chocolate cake. Thank YOU for taking the time to come back and let me know!🙂 I’ll love the vanilla cake as well.
I made a rookie mistake and didn’t cream together the butter and sugar before adding the rest of the wet ingredients. I couldn’t get the butter to combine. I did my best, but had to just go ahead and add the flour mixture. There are a few lumps of butter in the batter, and I hope it still turns out OK. The reviews for the recipe are so great! I’m excited!
Hello Lauren! Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hi Oriana…………it’s really best eggless cake. I tried it for my little one n it turned out awesome ! She loved it .
Thank u for the recipe
Hello Pratina! I’m so glad you and your little one enjoyed it. Thank you for taking the time to come back and let me know!🙂
It fell in the middle (as expected due to my butter mistake), but it was the first cake in years that my family finished! It was a huge hit and I’m making it again tomorrow as a layer cake with your vanilla recipe too! So excited!
Hello Lauren! YAY… So glad everyone enjoyed it!! Thank you for taking the time to come back and let me know 🙂
Hello Oriana
Today was the first time I baked a cake in my life. We are vegetarians and we do not eat eggs hence I was looking for an eggless recipe. This cake came out awesome. Very very soft and moist and delicious. Thank you so much
Oooh, yay Rashmi! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Hello Oriana,
I am planning to bake this cake for my daughter’s 2nd birthday. I am a beginner at baking. I have a round 8” baking tray. The quantity of the ingredients in your recipe is for what size of cake? I thought of baking double 8″ cakes to make it a tall cake. Should i double the quantity or just stick to the recipe?
Hello Vatsela! This recipe will be enough for two 8-inch pans. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂 And happy birthday to your little girl 🎂
Is there another substitute for apple cider vinegar, as i am unable to find it?
Hello Vani! You can use white vinegar or lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Working on cake number two.. fantastic recipe.. made my 14 yr olds sons friend his bday cake yesterday his family raved about how awesome it was no one even noticed “no eggs”. Now im making my husbands bday cake he requested chocolate ( think he was jealous i delucered the other one 😉 Thank you for sharing this recipe its my new go to ( my son has egg, pn, tn , shellfish allergies)
Hello Joy!! So glad everyone enjoyed this cake. Happy Birthday to your son and husband 🎂 Thank you for taking the time to come back and let me know!🙂
Hi Oriana!
I have tried your recipe with 8 inch pans and the cakes come out beautifully! My question is can I bake this recipe in a 12 inch round cake pan? Should I increase the batter for this pan size?
Thank you!
Hello JD! If you’re going to use only one 12-in pan I think you won’t need more batter. Thanks for your interest in my recipe and for your feedback.
I made this cake to create a number 1 birthday cake. i was blown away by the texture and taste. i am from the Caribbean and although there was sour cream available, i used a good quality yogurt. it was moist and delicious. thank you for this recipe!!! i did it twice to get two layers and height on my cake.
Hello Nelisha!! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
I usually never comment cos am always too lazy to do So! BUT…I HAD to this time cos this cake was just absolutely DIVINE!! Oh gosh no one even guessed that it was eggless that it’s pretty much my go to chocolate cake recipe now! It’s very chocolatey and moist and soft and just …yummy! If I had to give one negative point though..it would be that the cake is SO moist to a point it becomes rather fragile and crumbly… So cutting it was rather painful as I made it a double later cake with frosting I’m between. Still a lovely cake and thanks so much for sharing! Love from Malaysia!
Hello Rani! I’m delighted to hear that everyone loved it so much. THANK YOU for taking the time to come back and let me know! 🙂
I made one and a half batches of this chocolate cake for 3 9-inch pans and they came out great. Super moist and fluffy. I used them for my brother 12th birthday in a 3 layer chocolate and coffee cake with a milk chocolate ganache drip. It was my first time making a layer cake and it turned out great thanks to your recipe. Keep up the great work!
Hello Anirudh! I’m so happy you enjoyed this cake. Thank you for taking the time to come back and let me know!🙂
Hi, thanks for sharing your eggless recipes for cakes. I love them! Can’t wait to try this one. My question is can I use oil to replace the butter in them or will that ruin the texture/taste? Also do I have to use the self-rising flour or AP is fine.
Hello Kay! I wouldn’t say oil would ruin the cake, but it will definitely change the taste and texture. If you use AP flour add 3 teaspoons of baking powder + 1/4 teaspoon of salt. If you do try using oil, please let me know the outcome. Thanks!