Easy Eggless Chocolate Cake Recipe – Rich & Fudgy Delight
If you’re looking for the ultimate easy eggless chocolate cake recipe, you’ve just found it. I’ve made this rich, fudgy delight more times than I can count, and every time, it disappears within minutes—seriously!
It’s soft, moist, and deeply chocolatey, all without a single egg. Whether you’re baking for a special occasion or just treating yourself (which you totally should), this cake delivers bakery-style results right from your kitchen.
Why You’ll Love This Easy Eggless Chocolate Cake Recipe
I originally created this recipe for one of my vegan customers who requested a birthday cake with no eggs—but with extra chocolate. The result? A decadent, moist, eggless chocolate cake that no one could believe didn’t have eggs in it.
Since then, this has become a fan-favorite at Bakers Bites, especially among kids and chocolate lovers.
And guess what? If you loved my best eggless cake recipe, this one is the perfect next step.
Ingredients You’ll Need
Eggless Chocolate Cake Ingredients:
1½ cups all-purpose flour (maida)
¾ cup cocoa powder (unsweetened)
1 cup sugar (powdered or fine grain)
1 cup milk (dairy or almond/oat)
½ cup oil (vegetable or sunflower)
1 tbsp vinegar or lemon juice
1 tsp vanilla extract
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup hot water (adds moisture & bloom to cocoa)
This eggless cake recipe is designed for both beginners and pros. The ingredients are simple, but the result tastes like a café-style dessert.
Step-by-Step: How to Make This Easy Eggless Chocolate Cake Recipe
Step 1: Preheat & Prepare
Preheat your oven to 180°C (350°F). Grease and line a 7–8 inch cake tin.
Step 2: Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk sugar, milk, oil, vanilla, and vinegar. Add the hot water and stir.
Step 4: Combine
Gradually add dry ingredients into the wet mixture. Mix gently with a spatula until smooth.
Step 5: Bake
Pour into the pan and bake for 35–40 minutes. Check with a toothpick—it should come out clean or with a few moist crumbs.
Pro Tips for a Rich, Fudgy Eggless Cake
Use Hot Water
This helps “bloom” the cocoa powder, enhancing the deep chocolate flavor.
Don’t Skip Vinegar
It reacts with baking soda for that soft, tender crumb. Lemon juice works too!
Let It Cool Before Slicing
Resist the urge to cut it right away—let it cool completely for clean slices.
Optional Add-Ins & Variations
Want to take this cake to the next level? Try these add-ins:
Choco Chips – Fold in ½ cup before baking
Chopped Walnuts or Hazelnuts – Add crunch
Espresso – Add 1 tsp instant coffee to hot water for deeper flavor
Glaze or Frosting – Top with ganache or whipped chocolate cream
Storage & Shelf Life
This eggless chocolate cake stores beautifully.
Room Temperature: 2 days in an airtight container
Refrigerator: Up to 5 days
Freezer: Wrap in cling film and foil, freeze for up to 1 month
Tip: Microwave a slice for 10 seconds to bring it back to fudgy goodness!
Frosting Ideas for This Eggless Chocolate Cake
Looking to dress it up?
Chocolate Ganache: Equal parts cream and chocolate, heated and whisked
Vegan Whipped Cream: Coconut cream whipped with sugar and cocoa
Nutella Glaze: Mix Nutella with a splash of warm milk and drizzle on top
Frequently Asked Questions
Q. Can I make this recipe vegan?
Yes! Just use plant-based milk and check your sugar brand for vegan labeling.
Q. Can I turn this into cupcakes?
Absolutely. Bake in a lined cupcake tray for 18–20 minutes.
Q. Can I use whole wheat flour instead of maida?
You can, but it will make the cake slightly denser. Use half maida and half wheat for best texture.
Final Thoughts
This easy eggless chocolate cake recipe is a dream come true for anyone who loves deep, rich chocolate flavor without using eggs. It’s a staple in my own kitchen and a bestseller at the bakery.
And if you haven’t already, be sure to check out my best eggless cake recipe too—it’s the perfect vanilla base to go with this chocolate version!