Eggless Chocolate Cake – so easy!
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This eggless chocolate cake recipe is absolutely scrumptious with a rich chocolate flavor! It’s also dairy-free, low sugar, and a breeze to make in just 1 BOWL. No mixer or fancy ingredients are required.
Published in Jan 2021/Updated in June 2026
This is one of the first easy cake recipes I published a few years back, and today I just had to share it again because it’s AMAZING.
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In other words, I wanted a decadent, eggless chocolate cake recipe that was as healthy as possible and not packed with sugar and fat.
And after several attempts and failures, I’ve finally come up with a delicious chocolate cake recipe made without eggs, and that uses only 3 tablespoons of vegetable oil and less sugar than regular cakes.
Plus, the ingredient list and method are pretty straightforward, with no fancy or vegan ingredients that are usually ultra-processed.
All you have to do is combine the ingredients in 1 bowl, pour the batter into a cake pan, and bake. The result is a fudgy, eggless chocolate cake that tastes and smells divine, perfect as a guilt-free treat or a school snack.
To make it more indulgent, I love pouring luscious melted dark chocolate all over it (totally freestyle here!).
Simple, fuss-free, and delicious, and here is the recipe for you!
Watch how to make it
List of the ingredients
How to make an eggless chocolate cake
(Note: the full recipe is at the bottom of the page)
- Combine flour, cocoa powder, and baking powder in a bowl.
- Add sugar and salt, then mix well again.
- Add the liquid ingredients and mix just until the batter is uniform and without lumps. It’s okay if the texture looks quite thin at this stage.
- Stir in the chocolate chips.
- Pour the batter into the pan and bake (I used a bundt pan).
- Let it cool on a cooling wire rack.
- Flip upside down and unmold from the pan. That’s how the cake looks before adding the melted chocolate.
- Finally, decorate by pouring melted dark chocolate over the cooled cake.
- You can serve immediately or wait for the chocolate to set. Enjoy!
Recipe notes
ingredients & Substitutions
Flour: I use all-purpose flour, but the recipe can work with a mix of light, whole-wheat flour, and regular flour if you wish to add more fiber to your cake.
Milk: Plant-based options like almond or oat milk work just fine for this recipe, but if you don’t keep it dairy-free or vegan, you are welcome to use cow milk instead.
Unsweetened cocoa powder: I recommend using it, as it adds deep flavor and health benefits. Alternatively, Dutch-processed cocoa powder works just fine.
Dark chocolate: Chocolate chips and melted dark chocolate are definitely worth adding! They make the cake richer and luscious, especially if the melted chocolate is still heavenly soft! For the best results, always choose high-quality dark chocolate.
Pure vanilla extract: It adds a lovely sweet aroma, but you can swap it for espresso powder, which elevates the chocolate flavor. Alternatively, 1 small orange zest will be delicious, too.
Vegetable oil: The recipe requires a small amount of oil (and no butter!), so any vegetable oil, such as olive or avocado, works well and provides enough moisture. I used cold-pressed canola oil.
Sugar: Brown sugar makes the cake softer, but brown or regular sugar can be used interchangeably in the recipe.
PRO TIPS
1. Follow the recipe as written and measure the ingredients accurately (a kitchen scale is recommended!).
2. Mix the dry ingredients thoroughly into a homogeneous mixture by using a whisk.
3. Do not overmix the batter, but stir just until combined.
4. The cake batter is thin – that’s fine.
5. Baking time depends on the cake pan shape (see recipe).
Storage tips
This egg-free chocolate cake keeps well for up to 4 days if stored in an airtight container or in a cake dome over the counter. It’s also freezable, in an airtight container, for up to 1 month.
More easy cake recipes?
And don’t forget to check out this roundup full of simple cake recipes!
If you make this eggless chocolate cake recipe or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
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Eggless Chocolate Cake
Meet my super-easy eggless chocolate cake recipe! It’s so moist, scrumptious, and you can make it in 1 bowl in no time. Bonus? It’s also dairy-free, low in sugar and fat, and requires no mixer or fancy ingredients.
Servings: 10
Calories: 257kcal
- 1 ¾ level cups (220 grams) all-purpose flour
- ⅔ cup (130 grams) brown or regular sugar (see notes)*
- ¾ cup +1 Tbsp (75 grams) unsweetened cocoa powder (see notes)*
- 2 ½ teaspoon baking powder
- ⅛ tsp fine salt
- 2 cups + 1 Tbsp (495 ml) dairy-free milk or cow milk
- 3 tablespoon (45 ml) vegetable olive oil
- 1 teaspoon vanilla extract or expresso powder (optional)
- ½ cup (85-100 grams) Dark chocolate chips (optional)
Chocolate coating:
- ½ cup (85-100 grams) dark chocolate, for decoration (optional)
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Preheat the oven to 340°F/170°C, place the rack in the middle shelf, then grease a 9-inch bund cake pan. Alternatively, grease or line with parchment paper a 9-inch round pan.
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Place flour, cocoa powder, and baking powder in a large bowl and whisk them together into a homogeneous mixture.
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Add sugar and salt to the dry ingredients and mix again until well combined.
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Then pour over the liquid ingredients: milk, oil, and vanilla essence. Mix until just combined, but do not overmix. The batter looks quite thin – that’s ok.
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Pour the batter into the preparred baking pan and bake.
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If you use a 9-inch bundt pan like mine, after 40 minutes, check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and dry, the cake is done. Keep baking for a further 3-5 minutes and check again. If you use a 9-inch round pan instead, the baking time is 30 to 35 minutes. Check for doneness after 30 minutes.
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When the cake is ready, take it out of the oven straight away and let it cool for about 5 minutes on a cooling rack. If you use a bundt pan, turn it upside down while it’s still warm, which helps release it.
Chocolate coating:
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When the cake is at room temperature, place the chocolate chips into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted, leave it to set until a bit firm, but still runny
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Decorate the cake by pouring the melted chocolate gently all over it. Serve immediately or wait until the chocolate is set. Enjoy!
Sugar: The sweetness of this cake is just right, and not overly sweet. But if you have a sweet tooth, or if you usually enjoy traditional cakes with frosting or similar, you might want to add more sugar, about 1/4 cup (50 grams) or 1/3 (70 grams).
Chocolate coating: The amount of chocolate is not enough to fully cover the cake, but it provides a partial coating. If you want to cover the whole cake, simply double the quantities. You are also welcome to use your favorite chocolate buttercream frosting if you don’t keep it dairy-free.
Cocoa powder: You can swap Dutch-processed cocoa powder for unsweetened cocoa powder; it works just fine.
Note: nutritional values are per serving (calculated without the chocolate coating) and they’re estimates only. Please see my disclosure policies.
Calories: 257kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 234mg | Fiber: 4g | Sugar: 20g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg
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