Eggless Chocolate Cake

16 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Eggless Chocolate Cake is wonderfully rich, moist, light, and fluffy without any eggs added to the chocolatey batter.

Following this Cake Recipe, you can make a beautiful cake perfect for a birthday party or any special occasion without eggs. This is the perfect alternative to Chocolate Cake for anyone with an egg allergy.

Sabrina’s Eggless Chocolate Cake Recipe

An Eggless Chocolate Cake is surprisingly easy to make, and you don’t even need a lot of specialized ingredients for the egg substitute. You’ll use typical baking ingredients to create the perfect moist, chocolatey cake. If you weren’t the one making the recipe, you’d never know a core ingredient like eggs was left out.

After baking the delicious chocolate cake, you can let it cool on a wired rack while you prepare any toppings you would like. For a classic and delicious finish you can use your favorite frosting or glaze to top it off. You can also serve this cake with no frosting at all, or with just a dusting of powdered sugar for added sweetness and decoration.


  • Oil: For the fat in the recipe, use 1 cup of vegetable oil. This recipe uses a little more oil in the wet mixture to make up for the flavor and fat that you lose by leaving the eggs out. If you prefer, you could also use canola oil or melted unsalted butter for the oil in the recipe.
  • Flour: Use 5 cups of flour in this cake recipe. You could use all-purpose flour, but for the best texture, cake flour is a better choice. Cake flour is a low-protein flour ground to a finer consistency. Using it in this recipe creates a lighter dry flour mixture, which ultimately creates an airier chocolate cake.
  • Sweeteners: For the sugar, you’ll use a combination of white sugar and brown sugar. It’s important to use both as the brown sugar creates a richer mixture, but if you used only brown sugar, the cake would turn out too dense. The white sugar helps balance that out for a moist but light cake. You’ll also use vanilla extract to add sweetness and depth of flavor. 
  • Baking Soda: Use 1 tablespoon of baking soda in the dry ingredients. This acts as the leavening ingredient that will make the cake rise during the baking time.
  • Cocoa Powder: Add 1 cup of unsweetened cocoa powder for the chocolate flavor in the Eggless Chocolate Cake batter.
  • Coffee: Add coffee to the wet ingredients. The slightly bitter taste in coffee enhances the sweetness in the natural cocoa powder for an overall more rich chocolate flavor. This recipe calls for room temperature or cold coffee, which means you don’t have to worry about hot coffee burning you as you use the electric mixer to stir it into the batter. If you don’t have a coffee machine, you can use warm water and instant coffee powder to make a coffee mixture.

Kitchen Tools & Equipment

  • Baking Pan: A 9×13 inch baking dish is the best choice to hold all of your cake batter and make a good size cake to share.
  • Cooking Spray: To keep your cake from sticking to pan, coat it well in nonstick spray before you bake it.
  • Large Mixing Bowl and Whisk: Use a bowl large enough to hold all of your ingredients, including 5 whole cups of flour. A whisk will bring all your ingredients together. You can use a big bowl and electric hand mixer, or your stand mixer for this recipe too. Just be careful not to over-mix.
  • Measuring Cup and Spoons: Accuracy is important when it comes to baking so use a good measuring cup and spoon set to accurately measure everything out.
  • Rubber Spatula: A rubber spatula serves several purposes. First, it will fold in your chocolate chips at the end of mixing. Second, it will help you scrape the bowl to get all of the batter into the pan. Lastly, it will be used to even out the top of the cake batter before placing it in the oven.

How to Make Eggless Chocolate Cake

Time needed: 1 hour and 5 minutes.

  1. Prep Time

    To start the recipe, preheat your oven temperature to 350 degrees, and spray a 9×13-inch baking pan with nonstick cooking spray.

  2. Wet Ingredients

    Add granulated sugar, brown sugar, vegetable oil, whole milk, coffee, and vanilla extract to a large mixing bowl. Whisk the wet ingredients thoroughly until well combined. Eggless Chocolate Cake ingredients in mixing bowl

  3. Dry Ingredients

    Sift the flour, cocoa powder, baking soda, and kosher salt into a separate bowl. Eggless Chocolate Cake batter in mixing bowl

  4. Cake Batter

    Then add the dry ingredients to the batter in 1-cup increments. Whisk carefully between each addition of the flour mixture until all the dry ingredients are all added. Whisk carefully between each addition of the flour mixture until all the dry ingredients are all added. Finish the chocolate cake batter by folding in the mini chocolate chips.Eggless Chocolate Cake batter in mixing bowl

  5. Baking Time

    Pour the eggless cake batter into the prepared baking pan, and use a rubber spatula to spread it into an even layer. Then bake in the preheated oven for 55-60 minutes until the cake is baked through.Eggless Chocolate Cake batter being poured in the pan

  6. Finish and Serve

    Remove the baked cake from the oven and let the recipe cool completely before topping it off with Rich Chocolate Frosting to finish the Eggless Chocolate Cake.Aerial view of Eggless Chocolate Cake

Nutritional Facts

Nutrition Facts
Eggless Chocolate Cake
Amount Per Serving
Calories 499 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 5mg2%
Sodium 303mg13%
Potassium 194mg6%
Carbohydrates 79g26%
Fiber 3g13%
Sugar 47g52%
Protein 7g14%
Vitamin A 75IU2%
Vitamin C 0.1mg0%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks

Obtain moist, fluffy cake every time by following these tips and tricks.

  1. Achieving Fluffy Cakes
    • Always ensure your baking powder or baking soda is fresh. Test its effectiveness by dropping a bit into hot water. If it bubbles, it’s good to go!
  2. Avoid Over-mixing Batter
    • Over-mixing can lead to dense baked goods. Mix just until the ingredients are combined for the best results.

What to Pair With Eggless Chocolate Cake

Enjoy this cake recipe with a cold glass of milk, whether it is topped with frosting or not. For a flavor twist, try it with Cold Brew Coffee, Chocolate Milk, or Horchata.  If you make this in the winter, you could serve it with Hot Chocolate or Mexican Hot Chocolate for added spice and flavor. Pair the cake with a side of Vanilla Ice Cream, or Coffee Ice Cream to bring out the subtle coffee flavor in the cake. If you don’t like frosting or ice cream with your cake, you could take a lighter approach and simply pair it with Whipped Cream or Chocolate Whipped Cream.

How to Store

  • Serve: Make sure to let the chocolate cake recipe cool before adding icing, slicing, and serving. The cake is more likely to fall apart if you slice it before the recipe cools. Don’t leave the cake sitting uncovered at room temperature for more than a couple of hours, or it will start to dry out.
  • Store: To keep the cake fresh, cover the recipe in plastic or aluminum foil or store cake slices in an airtight container to keep in the refrigerator. The recipe can stay good in the fridge for up to a week.
  • Freeze: To freeze the Eggless Chocolate Cake Recipe, you can cover the pan in plastic wrap and tin foil. You can also carefully place cake slices in an airtight container. The recipe can stay good frozen for up to 3 months. For best results, freeze the cake before frosting. Then let the cake thaw before adding fresh chocolate frosting.

Ideas to Serve Eggless Chocolate Cake

This chocolate cake is good enough to serve bare with no toppings at all. You can keep it really simple with a dusting of powdered sugar, or drizzle of chocolate sauce. You can also serve your cake with classic Chocolate Buttercream Frosting. However, you can even change up the flavor by adding different toppings like chocolate cream cheese frosting or Peanut Butter Frosting. Spread the frosting over the cake with an offset spatula to finish.

After adding your choice of frosting to the eggless cake recipe, you could sprinkle chocolate chips or sprinkles over the smooth top. Rainbow sprinkles are the perfect finishing touch if you’re serving the moist cake as a birthday cake.

Frequently Asked Questions


How does eggless cake batter work?

In most cake recipes, eggs help provide structure and moisture. The eggs soften the other ingredients and help to leaven the mixture. By using additional flour and liquid ingredients, you can create a mixture that has a similar binding structure that the eggs would usually provide. You’ll also use a full tablespoon of baking soda to allow the cake to rise nicely.

How to tell when chocolate cake is done baking?

It’s easier to tell when vanilla baked goods are done because you can look at the color to see when the recipe is starting to brown. However, chocolate cake already has a deep chocolate color, so you can press gently on the top of the cake to see if it springs back or stick a toothpick or butterknife in the center of the cake. If it comes out clean, you’ll know the chocolate cake is baked through to the center.

Why is my eggless cake dense?

If your cake is turning out dense, it’s likely because there wasn’t enough air in the batter. When you over-mix the cake batter, it removes the natural air bubbles and the cake can turn out dense or hard. Another problem you may run into is using an expired leavening agent. You might not think to check the expiration date on pantry staples. However, if baking soda is out of date, it won’t work as a leavening agent, which will result in dense or gummy chocolate cake.

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Eggless Chocolate Cake

No eggs? No problem! Eggless Chocolate Cake is wonderfully rich, moist, light, and fluffy without any eggs added to the chocolatey batter.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups sugar
  • 1 cup brown sugar , packed
  • 1 cup vegetable oil
  • 2 cups whole milk
  • 1 cup coffee , room temperature
  • 1 tablespoon vanilla extract
  • 5 cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips



  • Preheat oven to 350 degrees and spray a 9×13-inch baking pan with baking spray.
  • In a large mixing bowl add the sugar, brown sugar, vegetable oil, milk, coffee, and vanilla extract.
  • Whisk carefully until well combined.
  • Sift together the flour, cocoa powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients 1 cup at a time, very carefully whisking.
  • Fold in the mini chocolate chips.
  • Pour into baking pan and bake for 55-60 minutes.
  • Remove from oven, let cool completely, and frost with chocolate frosting.


Calories: 499kcal | Carbohydrates: 79g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 303mg | Potassium: 194mg | Fiber: 3g | Sugar: 47g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg


  • Vegan Chocolate Cake: Because the eggs are already out of the recipe, there are only a few substitutes you have to make to create a vegan version of this chocolate cake. Firstly, you’ll want to replace the regular milk with a dairy-free milk alternative like almond milk, cashew milk, coconut milk, or oat milk. Also, not all sugar varieties are vegan, and most white sugar isn’t. You can either purchase from a vegan sugar brand or swap out the regular sugar in the recipe for a vegan sweetener option like coconut sugar, agave nectar, or maple syrup. Regular chocolate chips are also non-vegan, but you can purchase dairy-free vegan chocolate chips or just leave out the extra chocolate chips.
  • Eggless Chocolate Cupcakes: Instead of making an entire cake, you can use the same eggless batter to make a batch of cupcakes. Spoon the chocolate batter into cupcake liners and bake the eggless chocolate cupcakes until cooked through to the center.
  • Toppings: After making this chocolate cake recipe, you can top it off with sprinkles, dark chocolate shavings, fresh berries, or sanding sugar to decorate the moist chocolate cake.
  • Layer Cake: Instead of making a large 9×13 inch cake, you can bake the batter in two smaller baking tins. After baking the cakes, let them cool on a wire rack. Then add frosting to one cake layer, and layer the second on top before frosting the whole cake.

More Cake Recipes

Eggless Chocolate Cake Pinterest Image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. In the comments it says both the sugars but cant see white sugar measurments in the ingredients

    1. The recipe uses sugar and brown sugar. The “sugar” is white.
      Sweeteners: For the sugar, you’ll use a combination of white sugar and brown sugar. It’s important to use both as the brown sugar creates a richer mixture, but if you used only brown sugar, the cake would turn out too dense. The white sugar helps balance that out for a moist but light cake. You’ll also use vanilla extract to add sweetness and depth of flavor. 
      Sorry for the confusion.