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Egg-free chocolate cake recipe

Egg-free chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Chocolate birthday cake

This moist, decadent cake is perfect for a party and uses basic ingredients that you're likely to have to hand. It's also vegan, though your guests will never know it!

634 people made this

IngredientsServes: 24

  • 550g (1 lb 5 oz) sifted plain flour
  • 600g (1 lb 6 oz) caster sugar
  • 75g (3 oz) good-quality cocoa powder
  • 250ml (8 fl oz) vegetable oil
  • 700ml (1 pint 3½ fl oz) water
  • 3 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 tablespoons vanilla extract

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin.
  2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla and mix thoroughly.
  4. Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.

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Reviews & ratingsAverage global rating:(331)

Reviews in English (282)

I needed a recipe with no eggs, as I had none in.. I halved the ingredients and it worked out great... 8 cupcakes and a decent sized cake, 20 mins for cupcakes and 45 for the cake! Both tasted wonderful and so much lighter than normal sponge, will definitely be making again...-10 Oct 2011

My daughter is allergic to cake & this is a great recipe. Don't think it's as tasty as cake with egg in but it's a very yummy alternative. The first time I had far too much cake mix! So, second time around I used a third of everything and still managed to get 20 cupcakes. The mixture is runny and the cupcakes definitely don't need an hour in the oven - mine took 20 mins. Watch the tops as they can easily burn.-04 Mar 2011

by berly

Something else.I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added chocolate chips to the batter. I made cupcakes instead of the cake and I baked them for 22 minutes @ 180 degrees.-18 Jul 2008


Dairy-Free, Egg-Free Chocolate Cake

This Dairy Free, Egg Free Chocolate Cake is the best recipe for dairy free cake cake you will ever find! It’s a vegan chocolate cake recipe that will become your new favorite!

Do you have someone in your home with food allergies? My oldest daughter has been allergic to practically everything under the sun since she was born.

Dealing with one allergy is hard enough. But dealing with multiple allergies is even harder! Finding dairy free egg free desserts has never been an easy task!

That’s why I was THRILLED when a friend shared this recipe for dairy free cake, which also happened to have no eggs!

It’s perfect if you’re vegan, or if you are allergic to dairy or eggs, or sensitive to dairy products.

For people with food intolerances and dietary restrictions, this dairy free cake is like a miracle!

AND, it’s so delicious and moist that it’s my go-to chocolate cake, and pretty-much the only one I ever make. I use it in my Chocolate Pumpkin Marble Cake (which is divine, by the way). It’s also the perfect easy recipe to use when you’re making a birthday cake.

Nobody has ever been able to tell that this delicious chocolate cake is both dairy free and egg free!

(If you are gluten-free, I’m afraid this recipe won’t help you! I have never tried making it with any gluten-free flours, but if you have a gluten-free flour mix you like, go ahead and give it a try!)


Recipe of Easy Egg-Free Chocolate Cake Homemade

Hey everyone, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Easy Egg-Free Chocolate Cake recipe here. We also have wide variety of recipes to try.

Before you jump to Easy Egg-Free Chocolate Cake recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Consume Will Certainly Effect Your Health.

Something that some of you may already recognize is that by eating the right foods can have a massive effect on your health. Something that you should not eat no matter what is the different foods that you will find at all of those fast food places. The foods that you receive from these fast food places are foods that are very unhealthy, loaded with fat and typically have little to no nourishment. You will be happy to know that we are going to let you know a few of the foods that you ought to be eating every day.

Your main meals should also incorporate fish including salmon or lean proteins, as these will also be able to help your health. The fact that salmon is also loaded with Omega-3 is just one of the reasons why it is a good choice, but it additionally contains other necessary nutrients you’ll need. And whenever it comes to lean protein, you should remember that you only have to have about 3 ounces to get your daily requirements. Also before cooking your steak you will need to trim the fat that you can see from it to keep from taking in extra fat.

For those who want to start living a more healthy life the tips above are able to help you do that. One thing that you need to actually avoid is all of the processed foods which you can easily buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to easy egg-free chocolate cake recipe. To cook easy egg-free chocolate cake you only need 4 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Easy Egg-Free Chocolate Cake:

  1. You need 200 grams of Pancake mix.
  2. Use 2 of Chocolate bars.
  3. Get 150 grams of Milk.
  4. Provide 4 tsp of Butter.

Instructions to make Easy Egg-Free Chocolate Cake:

  1. Heat the rice cooker on the "warm" setting, then melt the chocolate by breaking it into the rice cooker..
  2. Once the chocolate has melted, add the butter, and mix until evenly combined..
  3. Use 4 times the amount of butter shown in the photo..
  4. Once the butter is well incorporated, gradually add the milk a little at a time, and evenly combine. Turn off the heat. The photo shows what it looks like when the batter is combined..
  5. Add the pancake mixture a little at a time, and mix well to prevent lumps..
  6. Even out the surface, then simply bake it in the rice cooker It's ready when a skewer inserted in the middle comes out clean..
  7. Here it is freshly baked Remove it from the rice cooker and cool..
  8. I recommend using Lotte brand Ghana Chocolate I use a bar of milk and dark chocolate. Use your favorite kind of chocolate..
  9. Substitute the milk with heavy cream, or add more chocolate for a richer taste..

If you find this Easy Egg-Free Chocolate Cake recipe useful please share it to your good friends or family, thank you and good luck.


Method

Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.

Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.

Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.

To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.


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How to Make Egg Free Chocolate Cake

This cake is prepared quickly. You don’t have to cream the butter with sugar, beat eggs until fluffy, and double in size, but you have to have all the ingredients ready and on the table before you start, because the mixing process is short and you have to place the cake batter in the oven the moment you finish pouring it in the pan.

  • In a bowl sift the flour after measuring it properly, and you do that by spooning the flour in the measuring cup and then sift the flour through a sifter. Then measure the flour again by spooning the flour you sifted back in the measuring cup and then level it by a straight edge knife across the measuring cup. You do this to make sure that you have the correct amount of flour.
  • Add the sifted flour in the sifter and add to it the rest of the dry ingredients and sift.
  • In a small bowl or a liquid measuring cup add the chocolate chips and the hot water. Cover and keep aside for two minutes for the chocolate chips to melt. Then add the oil and vanilla and mix well.
  • Add the wet ingredients to the dry and mix gently for just a few seconds and then pour into a baking pan that you have lined with parchment paper.
  • Place the cake in a preheated oven of 350F or 180C and bake for 20 to 25 minutes.

Whacky Vegan Chocolate Cake

This vegan chocolate cake recipe has been around for decades. It’s also called the Whacky cake or the Depression cake. But let me tell you, the taste and texture of this chocolate cake are definitely not whacky or depressing. It’s unbelievably moist and tastes like any regular chocolate cake especially with the frosting.

At first, I didn’t tell my husband that it was a chocolate cake with vinegar, so he was not able to tell any difference. He liked the cake very much even after I told about the secret ingredient.

But since I knew about the vinegar I was able to feel a very very very mild smell/after-taste. I guess it’s psychological. I have to stress here again that when eaten with the frosting this chocolate cake without eggs or dairy is so delicious.

This vegan chocolate cake recipe is definitely a keeper. I’m already thinking of the variations I can make each time.

I also wanted to prepare a vegan frosting for this cake, but I didn’t have confectioner’s sugar. Actually, I have it somewhere but was not able to find it.

I have made a pact that I won’t be buying anything other than dairy products, vegetables, fruits and other extremely necessary groceries for the next 2 months.

Recently I did a pantry audit and was overwhelmed by the things I had accumulated in the past months, especially after starting this blog. I didn’t even know that I had bought so much baking/cooking stuff.

That’s why I didn’t want to buy confectioner’s sugar, even though I was so tempted to run to the grocery store. So that’s a cool think about this vegan chocolate cake recipe too.

You really don’t need to have any special ingredients. Not even eggs, butter or milk. If you bake regularly you would definitely have cocoa powder at home.

Vinegar is also a very common household ingredient. A chocolate cake with vinegar can be baked in no time without much ingredients.

I read in a couple of recipes that this vegan chocolate cake tastes good by itself or just sprinkling confectioner’s sugar on top should be good enough. I was wondering what to do for the frosting without the sugar because all the recipes I had called for confectioner’s sugar.

Since I was baking it for a special occasion I wanted to frost it. I had a few packs of instant pudding mixes and thought how it would be for a frosting.

I googled and found that pudding mix frosting is very common. Luckily I had the Cool Whip topping which is required for the frosting. Even though I was skeptical, I had to proceed with it anyway because I had no other go. Surprisingly it did turn out good. So the frosting is not vegan.


Ingredients and substitutions

Baking soda: Use a high quality natural baking soda that uses no chemicals during the process. I have found that it is the quality of baking soda that truly affect the flavor of this cake. I use Bob&rsquos Red Mill baking soda which has always given me consistent results. A low quality or chemically processed baking soda can leave a peculiar odour in your cake. Read the faq section on how to test your soda bi carbonate before using.

Salt: Use Himalayan salt, powdered rock salt, sea salt or fine kosher salt for this recipe. I suggest not to use table salt.

Flour: The best, light and airy cakes are always made with all-purpose flour. So for the same results, use all-purpose flour. Like most other cake recipes, this one too works well with wheat flour. But due to the lack of eggs, any eggless cake made with whole wheat flour will have a slightly denser texture due to the bran in the flour. If you are an health enthusiast then you will still love it.

All-purpose flour imparts a milky aroma to any baked goods while whole wheat flour imparts a nutty and more intense flavor. So the choice is yours.

Cocoa: Since this recipe uses baking soda, we use natural cocoa powder. Avoid using Dutch processed as it won&rsquot react the same way when combined with baking soda. You can use the natural cocoa powder from Hershey&rsquos. I have also tested this recipe with organic cacao powder which works just as good.

Liquid: For the liquid you can use water, milk or a combination of orange juice & water. Dairy or vegan milk like almond milk or soy milk from the tetra packs can be used. In this post I have used water. Dairy milk gives a slightly denser texture to the cake. My recent trials have been with orange juice and water which works great too.

More ingredients

Flavouring: Vanilla extract or vanilla powder is the one I suggest here. You can also add 2 teaspoons of fresh orange zest. Often readers ask me if extract & essence are same. They are not same. Vanilla essence is an artificial flavoring agent so you will have to use only a few drops in the recipe.

Fats: Oil or melted unsalted butter are the choices here. Though a few readers have made it successfully with ghee I haven&rsquot tested it yet. For many years now, I have been using organic cold pressed coconut oil with great results and have never felt the flavor of coconut or oil in my cake. You can go with any neutral flavourless oil. If you intend to refrigerate the cake, then avoid using butter and ghee.

Sweetener: Use regular cane sugar for best results. With other kinds of sweeteners, the cake is more likely to pick up those flavors. However I have tested this recipe with jaggery, palm jaggery and coconut sugar and the cake turns out good. Dissolve the jaggery or coconut sugar in the liquid first and then use it. You can also strain it. But note that the sweetness will be on the lower side because all jaggery and coconut sugar are not the same.

Acidic ingredient: You can use lemon juice or vinegar like apple cider. This is one of the key ingredients that reacts with the baking soda and rises the cake while baking.


  • 450g/1lb plain flour
  • 40g/1½ oz cocoa powder
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 300g/10½ oz caster sugar
  • 125ml/4fl oz sunflower oil
  • 300ml/½ pint milk, or vegan alternative
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract

Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin.

Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined.

In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left.

Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching.

Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd.