Baking without eggs doesn’t have to mean sacrificing flavor, texture, or moistness. In fact, with the right combination of ingredients and method, you can create a beautifully rich and moist eggless chocolate cake with cocoa that rivals any traditional recipe. Whether you're catering to dietary preferences, allergies, or simply ran out of eggs, this cake is your go-to solution for decadent chocolate goodness using ingredients already in your pantry.
When it comes to baking an eggless chocolate cake, cocoa powder is a star ingredient. Not only is it more accessible than chocolate bars or chips, but it also imparts a deep chocolate flavor without making the batter overly heavy. Dutch processed cocoa gives a smooth, slightly bitter flavor, while natural cocoa powder adds brightness and acidity. Either works, but they offer different finishes. Cocoa powder also reacts well with baking soda and vinegar or yogurt, which are common egg replacements, helping the cake rise and stay light. Since there's no egg to add structure, this chemical reaction becomes essential to achieve that signature fluffy crumb.
So what makes this recipe foolproof is its reliance on the cocoa powder and a few other humble but powerful leaveners that mimic the lift and structure that eggs usually provide. It's perfect for beginners, to enjoy as a quick weeknight dessert, or at celebrations when you want a reliable chocolate fix without any fuss.
Ingredients:
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- ½ cup neutral oil (canola, sunflower, or vegetable)
- 1 cup milk (dairy or plant based)
- 1 tbsp vinegar or lemon juice
- 1 tsp vanilla extract
- ½ cup hot water or brewed coffee (optional for richer flavor)
Method:
- Preheat your oven to 350°F or 175°C.
- Grease and flour a cake pan, or line it with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, mix the sugar, oil, milk, vinegar or lemon juice, and vanilla extract until well combined.
- Now add the wet ingredients to the dry ingredients and whisk gently until smooth. Be careful not to overmix.
- Stir in the hot water or brewed coffee gradually. The batter will be thin. This is normal and helps create a moist texture.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Frost with your favorite chocolate ganache, buttercream, or simply dust with powdered sugar.
- Once you’ve mastered this base recipe, the variations are endless:
- Add chopped nuts or chocolate chips to the batter for texture
- Swirl in fruit compote or jam (raspberry, orange, or cherry pair well with cocoa)
- Make it gluten-free by substituting all purpose flour with a gluten free blend
- Turn it into cupcakes by dividing the batter into muffin tins and reducing bake time to 18 minutes
- Make it a layer cake by doubling the recipe and using two pans
- To store, keep covered in an airtight container for up to 3 days. For the fridge, wrap slices in plastic wrap or store in a cake dome for up to a week. Bring to room temperature before serving. Freeze unfrosted cake layers tightly wrapped in cling film and foil for up to 2 months. Thaw overnight in the refrigerator or at room temperature before frosting.
Tips:
- Sift the flour and cocoa powder through a sieve before adding it to the bowl. This way it will mix in better with each other and create a smoother batter later on.
- You can use any oil you have on hand, be it canola, sunflower, or any other. This is important because it mimics the yolk of the egg and acts as a binding agent.
- For the milk, it's best to use full fat whole milk since that has the thickest texture and will yield a rich cake. However, you can also use skimmed, half and half or some other variety, since those work just as well. Additionally, you can also use a non dairy alternative like almond milk, soy milk, oat milk or any other variety that you might want. Any milk will work in this versatile recipe.