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The Best Eggless Chocolate Cake Ever! | Mommy's Home Cooking

The Best Eggless Chocolate Cake Ever

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.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 414kcal


  • 2 1/3 cups (325 gr) self-rising flour
  • 1/2 teaspoon baking soda
  • ¾ cup (85 gr) unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon hot water
  • 1 teaspoon instant coffee
  • 1/2 cup (115 gr) unsalted butter, softened (1 stick)
  • 2 cups (400 gr) white sugar
  • 1/2 cup (120 gr) sour cream
  • ½ cup (120 ml - 4 oz) vegetable or canola oil
  • 1 1/2 cup (360 ml - 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 the cake from the oven and set on a wire rack. Allow cooling completely in the pan.


This is my Chocolate Frosting recipe
You can skip the instant coffee, but I love using it because it makes the chocolate rich and intense. A chocolate frolic!! 
You don't have self-rising flour? NO problem!!
You can use all-purpose flour, just make sure to add 1 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe. 
You don't have Buttermilk? NO problem!!
To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
STORE: to store you can cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
If you want to make a 2-layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean.
Looking for more egg substitutes? These are my favorites!!
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 163mg | Fiber: 2g | Sugar: 35g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg