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Eggless Chocolate Cake

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This eggless chocolate cake comes together quickly using just one bowl. Serve this tender, single-layer cake with your favorite frosting, fruit sauce, or a dusting of powdered sugar for an easy yet decadent dessert.

Sliced eggless chocolate cake, dusted with powdered sugar and topped with fresh berries.

Have you guys been to the store to buy eggs lately?

If you have, you know that the prices are absurd. You know it’s bad when even the eggs at Aldi are expensive.

But a baker’s gotta bake, ya know? And with Valentine’s Day coming up, I know many of us are going to be looking for the perfect dessert to make for our sweethearts.

Lucky for all of us, today’s recipe is perfect for anyone trying to save a buck by avoiding eggs and for making for your Valentine.

That’s right! This eggless chocolate cake is a rich, single-layer cake that is perfect without any eggs in it. You can even make it vegan if you swap the butter for shortening or a vegan butter substitute.

Is this my new go-to last-minute chocolate cake recipe? It sure is. Give it a try and you’ll find out why.

Slice of eggless chocolate cake, topped with powdered sugar and berries, on a white plate.

CAN YOU MAKE CHOCOLATE CAKE WITHOUT EGGS?

The recent price of eggs is making a lot of us look for eggless baking recipes these days, but there are a lot of reasons why someone might need an eggless dessert recipe.

Way more people than you might expect (especially kids) are allergic to eggs. Not to mention those on a vegan diet!

These folks deserve to still be able to enjoy a big, delicious slice of chocolate cake. Dontcha think? 

When my friend and right-hand-woman Stephie shared her great-grandmother’s chocolate cake recipe with me, I knew I had to pass it along to all of you. Not only is it super easy and delicious, it’s egg free!

Cake server lifting a slice of eggless chocolate cake off of a cake plate.

Eggs do a lot of things for cakes, and one of the biggest is providing leavening. In this recipe, a combination of baking soda and vinegar give the batter the lift it needs for a light, tender cake.

No stodgy chocolate cake here!

While my black magic cake and the best chocolate cake recipe both make chocolate cakes that are super moist, this cake has a more tender crumb. 

But that doesn’t mean it’s a dry cake at all! It’s just a different type of chocolate cake – but one that is equally delicious.

Ingredients for eggless chocolate cake arranged on a beige countertop.

HOW TO MAKE EGGLESS CHOCOLATE CAKE

The first time I saw this recipe, I wondered if it would really work. The ingredient list and directions are so simple, could it possibly make a great cake?

But I trusted the process and I’m so glad I did. This cake is definitely going into my Easy Recipe Hall of Fame!

Ingredients you’ll need

This eggless chocolate cake has a very simple ingredient list. You’ll need:

  • 1½ cups flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 6 tablespoons melted butter or shortening
  • 1 cup warm water
Dry ingredients for eggless chocolate cake whisked together in a metal mixing bowl.

If you need the cake to be vegan, feel free to use  melted vegetable shortening or a vegan butter substitute in place of the melted butter.

Don’t fret too much about how warm the water is. I have used anything from lukewarm water to hot water and all of it has worked! Just make sure the water is warm and not cold or room temperature.

You definitely don’t want this cake to turn out dry, so make sure you know how to measure flour so that you get the same incredible texture that I got in my cake!

Batter for eggless chocolate cake in a metal mixing bowl.

Making this recipe

I adore how simple this cake is to make. Because it is made in one bowl, it’s a great recipe for beginner bakers or anyone baking with kids.

And since it makes just a single layer, it would be a great cake to bake up for your Valentine!

Grab your favorite 8-inch cake pan. Grease and flour the pan – you can also use a non-stick baking spray, but I do recommend using something besides just a regular non-stick spray.

Batter for eggless chocolate cake in a cake pan, ready to go in the oven.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Add in the vanilla, vinegar, melted butter (or shortening), and the warm water. 

Stir until the batter is just combined.

Pour the batter into the prepared cake pan and bake for 30-35 minutes. A toothpick inserted into the center of the cake should come out clean when it is done.

Let the cake cool in the pan before turning the cake out onto a cooling rack and frosting or topping.

Slice of eggless chocolate cake with several bites taken from it on a white plate.

SERVING SUGGESTIONS

This eggless chocolate cake may make a simple one-layer cake, but that doesn’t mean it is plain! You can dress up this rich, chocolatey cake in so many ways.

One of my favorite ways to serve this cake is with a beautiful dusting of powdered sugar and fresh berries. Simple but elegant!

You could also serve it with some raspberry sauce or strawberry sauce and a dollop of homemade whipped cream.

And of course, frosting it is always an option! Whether you go for buttercream frosting, homemade chocolate frosting, strawberry frosting, or cream cheese frosting, you really can’t go wrong.

Baked eggless chocolate cake on a cake stand, dusted with powdered sugar and topped with fresh berries.

STORAGE

Store your eggless chocolate cake covered at room temperature for up to 3 days.

You can also freeze the cake for later. Wrap it well in a layer of plastic wrap, followed by a layer of heavy-duty foil. Freeze for up to a month.

Let the cake thaw at room temperature, then serve as desired.

Overhead view of a sliced eggless chocolate cake, topped with fresh berries and a dusting of powdered sugar.
Cake server holding up a slice of eggless chocolate cake, dusted in powdered sugar and topped with fresh berries.

Eggless Chocolate Cake

This eggless chocolate cake is so rich and decadent, you'd never guess there were no eggs in it! Serve this simple-to-make cake with the frosting of your choice or with a dusting of powdered sugar and fresh fruit.
4.65 from 17 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients 

  • cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon white vinegar
  • 6 tablespoons melted butter or shortening
  • 1 cup warm water

Instructions

  • Preheat the oven to 350 degrees. Grease and flour an 8-inch cake pan. Set aside.
  • In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla, vinegar, melted butter, and warm water; stir until just combined.
  • Pour batter into prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool before turning out of the cake pan. Cool completely before frosting, or dust with powdered sugar before serving.

Notes

Store covered at room temperature for up to 3 days.
You can also freeze the cake for later. Wrap it well in a layer of plastic wrap, followed by a layer of heavy-duty foil. Freeze for up to a month. Let the cake thaw at room temperature, then serve as desired.
Makes 1 single-layer 8-inch cake.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 351mg | Potassium: 57mg | Fiber: 1g | Sugar: 25g | Vitamin A: 262IU | Calcium: 9mg | Iron: 1mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
Card may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Rating




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Michelle

Tuesday 26th of December 2023

Great recipe especially for those of us who can't have eggs. When I was growing up back in the 70's my family called this "Wacky Cake" because it didn't use eggs (like most conventional cakes) but vinegar & baking soda instead - and it meant we could have cake just about any time we wanted. Thanks for this amazing version!

Kelly

Friday 29th of September 2023

The is is Sooooo good! Thank you so much for this recipe as well as so many others Jamie!!

Jamie

Tuesday 3rd of October 2023

I'm so happy you enjoyed it! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie

Shakira

Sunday 10th of September 2023

Can i replace baking soda with baking powder

Jamie

Tuesday 12th of September 2023

Hi Shakira – I haven't tried this myself, but in theory you could use 3x the amount of baking powder to replace the baking soda. Do keep in mind that the texture of the final cake might end up a bit different if you do this, though. Hope this helps – Jamie

Kelly

Sunday 13th of August 2023

This is the best little snack cake. So easy to whip up and so delicious! I make it all too frequently!! Thank you!

Jamie

Thursday 17th of August 2023

That's awesome, Kelly! Thanks for stopping by and sharing your feedback. Happy baking! Jamie

Anna

Monday 8th of May 2023

Tried the recipe exactly, disappointed with texture and taste, nothing close to light and chocolate Ty, sorry

Jamie

Tuesday 9th of May 2023

So sorry you didn't enjoy this recipe, Anna. Thanks for stopping by and sharing your feedback. Happy baking – Jamie

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