Easy Moist Eggless Chocolate Cake

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  • July 16, 2025
Breakfast

Why You’ll Love This Recipe

  • 100% egg free – Perfect for allergies or low cholesterol diets.

  • Super moist and fudgy – Thanks to oil, vinegar, and water.

  • No fancy equipment – Just one bowl and a whisk.

  • Rich chocolate flavor – Deep cocoa taste in every bite.

Eggless Pound Cake

Ingredients You’ll Need

  • All purpose flour – 1½ cups

  • Granulated sugar – 1 cup

  • Unsweetened cocoa powder – ½ cup

  • Baking soda – 1 tsp

  • Salt – ½ tsp

  • Water – 1 cup

  • Vegetable oil – ⅓ cup

  • White vinegar – 1 tbsp

Step by Step to Make Eggless Chocolate Cake

1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan and line it with parchment paper for easy release. Set aside your ingredients at room temperature for better mixing.

2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps before moving to the next step.

3: Add the Wet Ingredients
Pour in the water, oil, and white vinegar. Mix with a whisk or spatula just until everything is combined. The batter should be smooth and pourable.

4: Bake It
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

5: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or frost with your favorite chocolate glaze.

Chef’s Tips for Moist, Fudgy Texture

  • Don’t skip the vinegar – It reacts with baking soda to create a fluffy rise without eggs.

  • Use fresh baking soda – Old or expired baking soda can lead to a flat cake.

  • Mix gently – Just stir until combined. Overmixing will create a dense texture.

  • Check early – Start testing at the 30-minute mark to avoid overbaking.

Optional Add-Ins for More Flavor

  • Stir in ½ cup of dairy-free chocolate chips for melty bites.

  • Add 1 tsp instant coffee to deepen the chocolate richness.

  • Top with crushed nuts or shredded coconut before baking for texture.

Serving Ideas
This cake is beautiful on its own, but here’s how I love to serve it:

  • With a scoop of vanilla or coconut ice cream

  • Drizzled with homemade maple honey syrup

  • With a swipe of cinnamon honey butter for an extra indulgent touch

Make It Gluten Free
Substitute a 1:1 gluten free all-purpose flour blend and ensure all other ingredients are certified GF. The texture may be slightly more delicate, but still rich and moist.

Freezing and Storage Tips

  • Room temperature: Store the cooled cake in an airtight container for up to 3 days.

  • Freezer: Wrap individual slices or the whole cake in plastic and freeze up to 2 months.
    To thaw, bring to room temperature or reheat gently in the microwave for 10-15 seconds.

FAQs About Easy Moist Eggless Chocolate Cake

Can I replace white vinegar with apple cider vinegar?
Yes, apple cider vinegar works just as well. Both types help the cake rise and stay fluffy.

Why is my eggless cake too dense?
This usually happens if the batter is overmixed or the baking soda is expired. Stir just until combined and always use fresh leavening.

Can I make this cake ahead of time?
Absolutely. Bake the cake a day ahead, let it cool, and store it covered at room temperature. It actually becomes richer overnight.

Is it okay to frost this cake?
Yes! It pairs beautifully with chocolate ganache, vegan buttercream, or even a simple dusting of powdered sugar.

Can I double the recipe for a larger crowd?
Definitely. Just divide the batter between two cake pans and bake as directed. Check doneness with a toothpick at 30-35 minutes.

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