This eggless chocolate cake will be your go-to cake recipe when you are in the baking mood! No eggs and no dairy needed, it’s made in just one bowl!
Human beings love cake. I genuinely don’t know anyone who doesn’t enjoy a slice of cake and of course, the chocolate variety is a fan favorite. It’s no secret that I love a good chocolate cake. I’ve made a vegan chocolate cake and a keto chocolate cake. Let’s add an eggless chocolate cake into the mix.
Ever found yourself without eggs or milk in the refrigerator? I have. Ironically, it’s always during those times that I have an intense craving for some baked desserts. Whenever those times hit, I always have a dessert backup plan. I grew up in a household in which cooking with eggs was a rarity. See, my sister has an egg allergy so all our meals, including desserts, were eggless. As such, I am used to making eggless desserts and our favorites are of the chocolate variety, especially chocolate cake!
It’s about time we share an eggless cake recipe. You guys, this cake is perfect to make when you only have pantry staples on hand and need just simple and easy ingredients! The texture of the cake is super moist and fluffy and has a tender crumb. It’s full of chocolate flavor and is topped with a delicious frosting!
Two of my friends, like my sister, have severe egg allergies and I baked this cake for them and they could NOT believe how perfect it came out!
How to make an eggless cake
- Cake flour OR all purpose flour– I prefer using cake flour, as it yields a much lighter and fluffier center, which is a must for an eggless cake. If you don’t have cake flour, all purpose flour will be a fine alternative.
- Sugar– White sugar or organic white sugar. I don’t recommend using brown sugar, as it tends to make the middle of the cake a little too soft.
- Baking soda– Reacts with the vinegar to help the cake rise and replicate what eggs would typically do!
- Salt– Just a pinch to balance out all the other ingredients.
- Vinegar– White vinegar is preferred, but apple cider vinegar will also work. Avoid using red wine vinegar, as it will leave the cake with a slightly sour flavor.
- Oil of choice– I used vegetable oil, but feel free to use safflower, avocado, or canola oil. Avoid using coconut oil or olive oil, as it can leave an underlying and subtle flavor.
- Vanilla extract– Adds a lovely vanilla flavor.
- Water– Lukewarm water. Either get it directly from the tap or dilute boiling water with cold water.
- Chocolate frosting– I used my foolproof 2 ingredient chocolate frosting.
Start by adding the dry ingredients into a mixing bowl. Add the vinegar, oil, vanilla extract, and warm water and whisk together, until a smooth batter remains. Distribute the batter evenly amongst two 8-inch cake pans. Bake the cakes at 180C/350C for 18-20 minutes, or until a skewer comes out mostly clean.
Now, remove the cakes from the oven and let them cool in their pans completely. Once cooled, carefully slice down the center of each cake so you are left with four thin layers of cake. Place the first layer onto a flat surface and spread with frosting. Repeat the process until you have a four layer cake.
Tips to make the best eggless chocolate cake
- Do not overbake the cakes, as they continue to cook as they are cooling down. Check the cake around the 25-minute mark and if a skewer comes out mostly clean, you can remove it from the oven!
- Allow the cake to cool completely before adding the frosting. If you try to add it to a still-warm cake, you risk the frosting seeping off and yielding a thin cake.
- If you’d like a single layer cake to reduce the recipe by half and bake it in just one cake pan.
Storing and freezing an eggless cake
- To store: If you intend to enjoy the cake within 3 days, it can be stored at room temperature, covered. If you’d like to keep the cake longer, place it in a sealable container and store it in the refrigerator for up to one week.
- To freeze: Place leftover cake in a shallow container and store it in the freezer for up to 6 months.
More eggless recipes to try
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, add the dry ingredients and mix well. Add the oil, vinegar, vanilla extract, and warm water, and mix until a smooth batter remains.
- Transfer the batter into the greased cake pans and bake for 17-20 minutes, or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool completely. Once cool, cut down the center of each cake to leave four thin cake layers. Place the first layer onto a flat surface and spread with frosting. Repeat the process until you are left with a four layer cake.