Moist Eggless Chocolate Cake

Moist Eggless Chocolate Cake

Eggless chocolate cake is a delightful treat for anyone, whether you have dietary restrictions or simply prefer to avoid eggs. In this article, we’ll explore how to make a moist and delicious eggless chocolate cake that will satisfy your sweet cravings without compromising on taste or texture.


To create this decadent dessert, you’ll need the following ingredients:

  • All-purpose flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Sugar
  • Vegetable oil
  • Vanilla extract
  • Vinegar or lemon juice
  • Milk or dairy-free alternative
  • Hot water

Step-by-Step Instructions for Moist Eggless Chocolate Cake

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and sugar. Mix well to combine.
  3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, vanilla extract, vinegar or lemon juice, and milk.
  4. Mix Everything Together: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
  5. Add Hot Water: Once the batter is smooth, slowly pour in the hot water and mix until well incorporated. The batter will be thin, but that’s normal.
  6. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.

Tips for Success the Moist Eggless Chocolate Cake

  • Use high-quality cocoa powder for the best chocolate flavor.
  • Ensure all ingredients are at room temperature before starting.
  • Do not overmix the batter to avoid a tough cake texture.
  • Add coffee instead of hot water for a richer chocolate flavor.
  • Frost the cake with your favorite icing for added indulgence.


  • For a double chocolate experience, add chocolate chips to the batter before baking.
  • Incorporate chopped nuts for added crunch and flavor.
  • Experiment with different extracts such as peppermint or orange for unique flavor profiles.
  • Replace some of the flour with almond flour for a gluten-free option.

Serving Suggestions

  • Serve slices of eggless chocolate cake with a scoop of vanilla ice cream for a classic pairing.
  • Drizzle warm chocolate sauce over the cake for an extra decadent touch.
  • Enjoy with a cup of hot coffee or cold milk for the perfect dessert experience.

Health Benefits

While eggless chocolate cake may not be considered health food, it does offer some benefits:

  • Lower in cholesterol: Without eggs, this cake is cholesterol-free, making it a lighter option for those watching their cholesterol intake.
  • Rich in antioxidants: Cocoa powder, the main ingredient in chocolate cake, is rich in antioxidants that may have health benefits, including reducing inflammation and improving heart health.


In conclusion, moist eggless chocolate cake is a delicious and versatile dessert option for anyone looking to indulge their sweet tooth. With simple ingredients and easy-to-follow instructions, you can whip up a delectable cake that will impress friends and family alike. So why wait? Get baking and treat yourself to a slice of chocolatey goodness today!


  1. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a slightly denser texture.
  2. Can I make this cake without oil?
    • While oil helps keep the cake moist, you can experiment with substitutes such as applesauce or mashed bananas for a healthier option.
  3. How long will this cake stay fresh?
    • If stored in an airtight container at room temperature, the cake will stay fresh for up to 3-4 days. Alternatively, you can refrigerate it for longer shelf life.
  4. Can I freeze leftover cake?
    • Yes, you can freeze the cake slices in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before serving.
  5. Can I use almond milk instead of regular milk?
    • Absolutely! Almond milk or any other dairy-free alternative can be used in place of regular milk for a vegan-friendly version of the cake.
Moist Eggless Chocolate Cake

Moist Eggless Chocolate Cake

Enjoy a moist and eggless chocolate cake, perfect for any occasion. Indulge in this delightful treat today!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 peoples
Calories: 250kcal


  • 1/2 cup 118ml of milk
  • 3/4 cup 150g/ 5.3Oz of sugar
  • 1 teaspoon instant coffee
  • 1 tablespoon vinegar
  • 1/2 cup 118ml of oil
  • 2 cups 240g/ 16Oz flour
  • 1/3 cup 35g/ 1.2Oz of cocoa
  • 1 teaspoon baking powder
  • Half a teaspoon of baking soda
  • vanilla
  • 1 cup 237ml water

Second layer :

  • 1/2 cup 100g/ 3.5Oz of sugar
  • 1/2 cup 62g/2.2Oz of flour
  • 3 tablespoons cocoa
  • 1 cup 237ml water
  • 1 and a half cups 372ml of milk
  • 1 tablespoon 14.2g/ 0.5Oz butter
  • 1 tsp vanilla


  • This soft eggless chocolate cake is a must-try. Finish off the cake with a luscious chocolate ganache and enjoy every bite.
  • In a large mixing bowl, add half a cup of milk together with three-quarters cups of sugar, a teaspoon of instant coffee and a teaspoon of vinegar. Whisk the ingredients to mix until well combined then add half a cup of oil and whisk it in until incorporated.
  • Sift in two cups of flour, a teaspoon of baking powder, half a teaspoon of baking soda and a third cup of cocoa powder. After sifting in the dry ingredients, add in one cup of water and start mixing until you have a smooth batter, add in a teaspoon of vanilla essence and mix until smooth with no lumps.
  • Grease a round baking tray with oil and line with parchment paper then pour in the cake batter and bake in a preheated 170C oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baked, let it cool down inside the baking pan. In a medium-sized saucepan, add half a cup of sugar, 3 tbsp cocoa powder, half a cup of flour, one cup of water and one and a half a cup of milk then mix well until smooth.
  • Put it over medium-sized heat and stir constantly until it boils and thickens. Add one tablespoon of butter and vanilla extract then mix well for about 2 minutes. Remove from the heat and pour it over the cold cake (still in the baking pan). Spread it evenly then cover the top with plastic wrap to prevent it from drying as it cools.
  • Enjoy!♥


Calories: 250kcal

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