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
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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Autumn says
June 18, 2019 at 3:08 amWow! This cake recipe is amazing! My nephew has an egg allergy so I tried this for his birthday cake and am blown away by the texture, moistness and chocolatey flavour. It will be my new go-to chocolate cake recipe whether anyone has an egg allergy or not. I don’t like making substitutions when trying a recipe for the first time but I live in Spain and can’t get buttermilk or sour cream (or maybe I just don’t know where to look) so I made ‘buttermilk’ by adding some fresh lemon juice to regular milk and substituted Greek yogurt for the sour cream. Everyone raved about this recipe and it’s super easy. Thank you
Oriana Romero says
June 18, 2019 at 8:48 amHello Autumn! So glad everybody enjoyed this cake, thanks so much for trying my recipe! BTW, when visiting Europe I usually find sour cream at El Corte Ingles (refrigerated aisle, next to the creme fraiche).
Alexa says
June 8, 2019 at 9:22 pmWith this cake you used to have a perfect chocolate frosting recipe. Where can I find that recipe? It really makes the cake!
Oriana Romero says
June 13, 2019 at 5:32 amHello Alexa! I haven’t published my chocolate frosting recipe yet but this is what I do: 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. Hope you love as much as I do! Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Roopal says
June 5, 2019 at 5:27 amHello , can you please tell me the quantity of sour cream and vegetable oil in ml or Gm ? Excited to try this recipe
Oriana Romero says
June 13, 2019 at 6:37 amHello Roopal! 1/2 cup sour cream = 120 gr. 1/2 cup vegetable oil = 120 ml. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it. =)
Marisa Colaianni says
June 4, 2019 at 7:34 pmHi Oriana. Love that name as I also have a daughter called Oriana.
I made this cake yesterday as I ran out of eggs and it was amazing. Thanks Oriana x
Oriana Romero says
June 13, 2019 at 6:43 amHello Marisa! What a coincidence. You have a very good taste picking your kids names hahaha. Thanks so much for your feedback and for trying my recipe.
Caitlin says
June 2, 2019 at 2:28 amHi, I was wondering whether I would be able to use this recipe together with your eggless vanilla cake recipe to make a layered marble/zebra cake? Do you think that that work? These cakes look amazing, would love to give them a try! Thanks 🙂
Oriana Romero says
June 3, 2019 at 5:32 amHello Caitlin! You don’t need to make two recipes. Make this recipe as instructed. Whisk in a small bowl 1/4 cup unsweetened cocoa powder and 1/3 cup hot water together. Then place the half of the batter in a different bowl and mix in the cocoa mixture. Finally, drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter and bake. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Caitlin says
June 11, 2019 at 4:37 amThanks so much for the help! I will give it a try 🙂
Caitlin says
June 11, 2019 at 7:02 amWould this also work using the vanilla cake recipe?
Oriana Romero says
June 13, 2019 at 5:18 amHello Caitlin, To make zebra cake you need to make the vanilla cake, divide the batter and add the chocolate mixture I mentioned before. When you try it please come back and let me know how you like it. 🙂
Rajinder says
May 16, 2019 at 5:41 pmHi
Can you use this recipe for cupcakes?
Thank you
Raj
Oriana Romero says
May 20, 2019 at 4:57 amHello Rajinder! This is my recipe for chocolate cupcakes: https://mommyshomecooking.com/eggless-chocolate-cupcakes/ Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Katie says
May 15, 2019 at 5:10 pmWonderful cake I made this for my father’s 70th birthday party and everyone loved it! I made a double batch and there was only 1/4 left. My mixer did almost overflow! I topped it with peanut butter frosting well a filling from a Tandy cake my husband insists on every year and butter cream frosting. To me this cake is very similar to the cake in devil’s food cookies 😋. Thank you for another good cake!
Oriana Romero says
May 16, 2019 at 4:20 amSounds like you nailed it, Katie! I love the chocolate-peanut combo.- O xo