I perfected a simple vegan chocolate cake made with no eggs, no milk, and no butter that comes together in one bowl in 25 minutes using affordable pantry staples, and the foolproof recipe is right here.

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I wasn’t expecting this to be the cake I’d make for every last craving, but here we are. I used simple pantry staples like all-purpose flour and unsweetened cocoa powder and somehow it turns into the most moist, chocolatey thing with zero eggs or dairy.

Call it Chocolate Cake No Eggs or a Simple Vegan Chocolate Cake, it’s forgiving, fast and kind of magical, and yes it survives my impatient baking experiments. If you like surprisingly easy wins that still impress, this is the one I reach for when I want something foolproof but not boring.

Ingredients

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All-purpose flour: provides carbs and some protein, gives structure, not much fiber.
Granulated sugar: adds sweetness and quick energy, no nutrients, spikes blood sugar.
Unsweetened cocoa powder: intense chocolate flavor, antioxidants present, low fat, slightly bitter.
Baking soda: lifts cake by reacting with vinegar, adds tenderness if used right.
Vinegar: gives a tang and acid needed for rise, kind of sharp taste.
Neutral oil: provides moisture and calories, keeps cake kinda tender and soft.
Vanilla extract: adds warm sweet aroma, enhances chocolate without making it vanilla-y.
Cold water: hydrates flour, controls batter thickness, no flavor but essential.
Chocolate chips (optional): melty pockets of sweetness, boost richness and texture.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1 cup (200 g) granulated sugar

1/3 cup (35 g) unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine salt

1/3 cup (80 ml) neutral oil (vegetable or canola)

1 tbsp white vinegar or apple cider vinegar

1 tsp pure vanilla extract

1 cup (240 ml) cold water

Optional: 1/2 cup dairy free chocolate chips or chopped nuts

How to Make this

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1. Preheat oven to 350°F (175°C). Grease an 8 or 9 inch round pan or line it with parchment and lightly oil the sides.

2. In one large bowl whisk together 1 1/2 cups (190 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/3 cup (35 g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt until evenly mixed.

3. Make a small well in the dry mix and pour in 1/3 cup (80 ml) neutral oil (vegetable or canola), 1 tbsp white or apple cider vinegar, 1 tsp pure vanilla extract and 1 cup (240 ml) cold water. Stir with a spatula until smooth and uniform; batter will be thin so dont worry.

4. If using 1/2 cup dairy free chocolate chips or chopped nuts, toss them in a teaspoon of flour first so they dont all sink, then fold them gently into the batter.

5. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to release big air bubbles.

6. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Oven temps vary so start checking at 22 minutes.

7. Let the cake cool in the pan on a wire rack for about 10 minutes, then invert onto the rack to finish cooling completely. If you plan to frost, wait until it’s totally cool or the frosting will melt.

8. Store covered at room temperature for 2 to 3 days or refrigerate for longer. Tip: the vinegar reacts with the baking soda to give lift so dont skip it, and try not to overmix or the cake will be less tender.

Equipment Needed

1. 8 or 9 inch round cake pan (greased or lined with parchment)
2. Large mixing bowl
3. Measuring cups and spoons, or kitchen scale for more accuracy
4. Whisk (or a fork if you’re in a rush)
5. Rubber spatula for folding and scraping
6. Small bowl for tossing chocolate chips or nuts in flour
7. Oven mitts and a kitchen timer
8. Wire cooling rack
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I swap the oil for applesauce or yogurt? A: Yes, you can replace the 1/3 cup oil with equal parts applesauce to cut fat, but the cake will be a bit denser and less moist. If you try yogurt, use non-dairy yogurt to keep it milk free.

Q: Do I need to sift the flour and cocoa? A: Not necessary, just whisk the dry ingredients well to break up lumps. Sift only if your flour or cocoa is really clumpy.

Q: Can I use milk instead of water? A: Yep, using any milk (dairy or non-dairy) in the same 1 cup amount makes a richer cake. Remember if you use dairy milk it won't be milk free anymore.

Q: What oven temp and bake time should I use? A: Preheat to 350F (175C). Pour into a greased 8 or 9 inch pan and bake about 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs and the top springs back. Ovens vary so start checking at 25 minutes.

Q: How do I know when the cake is done and how should I store it? A: It's done when the toothpick test shows a few crumbs and the center springs back, edges may pull away a little. Cool in pan 10 min then transfer to a rack. Store covered at room temp 2 to 3 days or in the fridge up to a week, bring to room temp before serving.

Q: Can I add chocolate chips or nuts and will they sink? A: Yes, fold in up to 1/2 cup of dairy free chips or chopped nuts. To stop chips from sinking toss them with a teaspoon of flour first, that usually does the trick.

FOOLPROOF Chocolate Cake (No Eggs, Milk, Or Butter!) Recipe Substitutions and Variations

Flour: swap all-purpose for whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a cup-for-cup gluten free blend (with xanthan gum) if you need gluten-free. Whole wheat will absorb a bit more liquid so batter may seem thicker.
Sugar: use light brown sugar 1:1 for more moisture and caramel notes, or coconut sugar 1:1 for a less refined flavor. If you use brown sugar, pack it lightly into the cup.
Oil: replace neutral oil with melted coconut oil 1:1 (mild coconut flavor), melted vegan butter 1:1 for extra richness, or unsweetened applesauce 1:1 to cut fat; if you use applesauce expect a slightly denser crumb and consider reducing the water by about 2 tablespoons.
Vinegar: if you dont have white vinegar, use apple cider vinegar 1:1 or fresh lemon juice 1:1 — they give the acid needed to react with the baking soda so the cake still rises well.

Pro Tips

1) Measure flour carefully. I usually weigh it but if you dont have a scale spoon the flour into the cup and level it off with a knife. Too much flour makes the cake dry and heavy so dont pack the cup.

2) Make the chocolate taste bigger without changing the recipe much. Stir a scant teaspoon of instant espresso or a little brewed strong coffee into the water, or add one extra tiny pinch of salt. It wont make it taste like coffee, it just brings out the chocolate.

3) Keep mix ins from sinking and clumping. Toss chips or nuts in a teaspoon of flour (or freeze the chips for 10 minutes), then fold them in gently and pour the batter right away. Letting the batter sit gives them time to sink.

4) Dont overbake and cool completely before frosting. Start checking at 22 minutes, use a toothpick that comes out with moist crumbs, not wet batter. If the top gets too dark, tent with foil. Let it cool fully in the pan then flip out, or your frosting will slide off.

FOOLPROOF Chocolate Cake (No Eggs, Milk, Or Butter!) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

279

kcal

Equipment: 1. 8 or 9 inch round cake pan (greased or lined with parchment)
2. Large mixing bowl
3. Measuring cups and spoons, or kitchen scale for more accuracy
4. Whisk (or a fork if you’re in a rush)
5. Rubber spatula for folding and scraping
6. Small bowl for tossing chocolate chips or nuts in flour
7. Oven mitts and a kitchen timer
8. Wire cooling rack
9. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
1/3 cup (35 g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1/3 cup (80 ml) neutral oil (vegetable or canola)
1 tbsp white vinegar or apple cider vinegar
1 tsp pure vanilla extract
1 cup (240 ml) cold water
Optional: 1/2 cup dairy free chocolate chips or chopped nuts

Directions

Preheat oven to 350°F (175°C). Grease an 8 or 9 inch round pan or line it with parchment and lightly oil the sides.
In one large bowl whisk together 1 1/2 cups (190 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/3 cup (35 g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt until evenly mixed.
Make a small well in the dry mix and pour in 1/3 cup (80 ml) neutral oil (vegetable or canola), 1 tbsp white or apple cider vinegar, 1 tsp pure vanilla extract and 1 cup (240 ml) cold water. Stir with a spatula until smooth and uniform; batter will be thin so dont worry.
If using 1/2 cup dairy free chocolate chips or chopped nuts, toss them in a teaspoon of flour first so they dont all sink, then fold them gently into the batter.
Pour batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to release big air bubbles.
Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Oven temps vary so start checking at 22 minutes.
Let the cake cool in the pan on a wire rack for about 10 minutes, then invert onto the rack to finish cooling completely. If you plan to frost, wait until it's totally cool or the frosting will melt.
Store covered at room temperature for 2 to 3 days or refrigerate for longer. Tip: the vinegar reacts with the baking soda to give lift so dont skip it, and try not to overmix or the cake will be less tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.