Chocolate Cake Without Eggs

Name: Chocolate Cake Without Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup water; ⅓ cup vegetable oil; 1 tbsp white vinegar; 1 tsp vanilla extract; ½ cup strong brewed coffee (cooled)

Highlighted under: Dessert Bliss

I’ve always loved chocolate cake, but when I found out I needed an egg-free version for a friend, I was excited to experiment. The result was this moist and decadent Chocolate Cake Without Eggs, which has quickly become a favorite in my household. The best part? It uses simple ingredients that I usually have on hand. The texture is soft, and the flavor is rich, making it just as satisfying as traditional chocolate cakes. Trust me, this recipe is a game changer for any egg-free dessert needs!

Created by

Eden Clarke

Last updated on 2026-01-22T08:28:12.411Z

While experimenting with egg-free baking, I discovered that using a combination of vinegar and baking soda creates an incredible leavening effect. This not only helps the cake rise beautifully but also gives it an airy texture without any eggs. I was pleasantly surprised by how well it worked, and it inspired me to make this chocolate cake regularly!

To enhance the chocolate flavor, I added coffee to the batter, which complements the cocoa perfectly. It’s a little secret that elevates the cake's taste to a new level. I encourage everyone to give this easy recipe a try, even if you aren't following an egg-free diet!

Why You'll Love This Recipe
Moist and fluffy texture without the need for eggs
Rich chocolate flavor enhanced with a hint of coffee
Easy to make with everyday ingredients at home

Understanding the Ingredients

Each ingredient in this chocolate cake plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides the structure, while the unsweetened cocoa powder gives the cake its rich chocolate taste. I find that using a high-quality cocoa powder makes a noticeable difference in the flavor profile; it truly makes the cake taste luxurious.

The combination of baking soda and vinegar acts as a leavening agent, helping the cake rise without the use of eggs. This unique pairing is essential for creating a light and airy texture. If you're looking to make this cake healthier, you could use whole wheat flour instead of all-purpose flour, but be mindful that it may slightly alter the cake's moisture level.

Baking Tips for Success

When mixing the dry and wet ingredients, avoid overmixing the batter. Stir just until combined; this helps to maintain the cake's fluffiness. A good visual cue is to stop mixing when no dry flour is visible, but still be cautious of any lumps from the cocoa powder. If you happen to overmix, your cake may turn out denser than desired.

After baking, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time allows the cake to set and reduces the risk of breaking. If you want to serve this cake as a layered cake, ensure it cools completely before adding frosting or decorations to prevent melting.

Ingredients

Gather these simple ingredients before getting started:

Chocolate Cake Ingredients

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
½ cup strong brewed coffee (cooled)

Make sure all ingredients are at room temperature before mixing.

Instructions

Follow these steps to make your chocolate cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, combine the water, vegetable oil, vinegar, vanilla extract, and brewed coffee. Mix well.

Combine Mixtures

Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, feel free to frost or dust with powdered sugar for serving!

Pro Tips

For an extra touch, add chocolate chips to the batter for a more decadent cake. You can also top it with a rich chocolate ganache or your favorite frosting if desired.

Storage and Make-Ahead Tips

This Chocolate Cake Without Eggs can be stored in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, consider refrigerating it, which can extend its life to about a week. Just remember to allow the cake to come back to room temperature before serving for the best texture and flavor.

If you’d like to prepare this cake in advance, you can bake it a day prior to your event. Once cooled, wrap it tightly in plastic wrap and refrigerate. For an even better flavor, consider making the cake two days in advance; the flavors will continue to develop and deepen.

Serving Suggestions

This cake is delightful on its own, but you can elevate it with various toppings. A dusting of powdered sugar or a drizzle of chocolate ganache can enhance its appeal. For a finishing touch, serving with a scoop of vanilla ice cream or a dollop of whipped cream adds a nice contrast to the rich chocolate flavor.

For special occasions, consider making individual chocolate cupcakes using the same batter. Simply pour the batter into cupcake liners and reduce the baking time to about 20 minutes. This makes for a fun and portion-controlled dessert that’s perfect for gatherings, ensuring everyone gets their own serving!

Questions About Recipes

→ Can I use coconut oil instead of vegetable oil?

Yes, coconut oil can be a great substitute and will add a hint of coconut flavor to the cake.

→ What can I use instead of coffee?

If you prefer not to use coffee, you can substitute it with an equivalent amount of water or almond milk.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

→ Can I make this cake gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.