Moist Egg-Free Chocolate Cake

How to Make a Moist Chocolate Cake without Eggs – Step-by-Step Instructions

Moist Egg-Free Chocolate Cake

Sometimes you need a cake without eggs. Maybe some of your guests are allergic to eggs — or maybe you simply don’t have any eggs at hand and need to whip up a cake anyway. While eggs are essential in most of the cake recipes, you can certainly bake a cake without eggs.

Yes, you can bake a delicious, moist cake completely without eggs — and it’s super-easy!

What is the Difference in Texture Between a Cake with Eggs and a Cake without Eggs?

The texture of a cake with eggs and a cake without eggs can be quite different. Eggs play an important role in cake baking, as they provide structure, moisture, and richness to the cake. Here are some differences in texture between the two types of cakes:

1. Structure: Eggs help to provide structure to a cake, as they contain proteins that coagulate and solidify during baking. This helps the cake to hold its shape and gives it a light, airy texture. Without eggs, a cake may be more dense and heavy.

2. Moisture: Eggs also provide moisture to a cake, which helps to keep it tender and moist. Without eggs, a cake may be drier and more crumbly.

3. Richness: Eggs add richness and flavor to a cake, which can be lacking in egg-free cakes. This can be compensated for by using other ingredients, such as butter or oil, but the flavor and texture may still be slightly different.

What are Some Egg Substitutes for Making a Moist Chocolate Cake?

There are several egg substitutes that can be used to make a moist chocolate cake:

1. Applesauce: Use 1/4 cup of unsweetened applesauce in place of each egg in the recipe. This will add moisture to the cake.

2. Yogurt: Use 1/4 cup of plain yogurt in place of each egg in the recipe. This will also add moisture to the cake.

3. Silken tofu: Use 1/4 cup of pureed silken tofu in place of each egg in the recipe. This will add moisture and a bit of density to the cake.

4. Buttermilk: Use 1/4 cup of buttermilk in place of each egg in the recipe. This will add moisture and a tangy flavor to the cake.

5. Vinegar and baking powder: Mix 1 tablespoon of vinegar with 1 teaspoon of baking powder to replace one egg in the recipe. This will add moisture and help the cake rise.

It’s important to note that different egg substitutes may affect the texture and flavor of the cake, so it’s a good idea to experiment and find the one that works best for your recipe.

How Do You Adjust the Baking Time and Temperature for an Egg-Free Chocolate Cake?

When making an egg-free chocolate cake, the baking time and temperature may need to be adjusted slightly to ensure that the cake is baked through and has the right texture. Here are some general guidelines to follow:

1. Lower the baking temperature: Since egg-free cakes can sometimes bake faster than those with eggs, it’s a good idea to lower the baking temperature by about 25°F (or 15°C) to prevent the cake from over-browning or drying out.

2. Increase the baking time: Egg-free cakes may take longer to bake than those with eggs, so it’s important to keep an eye on the cake and test it for doneness frequently. Check the cake with a toothpick or cake tester in the center of the cake. If it comes out clean, the cake is done. If not, continue baking and checking every few minutes until the cake is fully baked.

3. Use a smaller pan: If you’re using an egg substitute that adds moisture to the cake, such as applesauce or yogurt, the cake may need to be baked in a smaller pan to ensure that it bakes through properly. This will also help prevent the cake from becoming too dense or heavy.

Recipe for Moist Chocolate Cake without Eggs

I love this simple but delicious recipe for a moist chocolate cake you can make entirely without eggs. It’s the baking soda, water, and oil combo that makes this cake hold so well together. You need also vinegar to help the baking soda work. Personally, I prefer apple cider vinegar because the flavor is mild and so ACV doesn’t lend any bitter taste to the cake. And the best part is that you don’t need any mixer or other electric equipment to make the cake batter!

For the cake, you’ll need

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 cup dark cocoa powder
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 cup rapeseed oil (or other neutral-tasting oil)
  • 1 tablespoon apple cider vinegar

For the glaze, you’ll need

  • 2 tablespoon canola oil (or other neutral-tasting vegetable oil)
  • 2 tablespoon dark cocoa powder
  • 2 tablespoon piping-hot water
  • 1 cup powdered sugar

First, let’s take a look at how to make the cake.

Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch springform pan.

Prepared Springform Pan

Take a large bowl and add the flour…


…baking soda…

Baking Soda

…cocoa powder…

Cocoa Powder

…and sugar.


Make a well in the middle with a spatula.

Making a Well

Pour the water…




…and the vinegar in the well.


With a spatula, mix…


…until smooth.


Pour the batter into the prepared springform pan.


Bake in the preheated oven for 20—30 minutes…

Ready for Oven

…or until a toothpick inserted in the center comes out clean. Let cool completely…


…and remove from the pan.

Removed from Pan

Next, prepare the glaze: Combine the oil…


…cocoa powder…

Cocoa Powder

…and the hot water in a heatproof bowl.

Piping-Hot Water

Mix until well combined.


Place the bowl into a water bath (bain-marie), i.e. on a saucepan with simmering water so that the bottom of the bowl doesn’t touch the simmering water.

Water Bath

Add the powdered sugar while continually stirring.

Powdered Sugar Added

Stir another 2 minutes, until the glaze is smooth and glossy. Add more water by the tablespoon if the glaze is too thick.

Glossy Glaze

Pour the glaze evenly over the cooled cake.

Pouring Over Cake

Here we go.

Glaze on the Cake

Decorate, if you wish. I love to add silver-colored sugar pearls — they look so beautiful on the dark, chocolaty cake! Let set for half an hour before serving.

Moist Egg-Free Chocolate Cake

Who would be able to resist a delicious, moist chocolate cake? — Not me!

Moist Egg-Free Chocolate Cake


Moist Egg-Free Chocolate Cake

Store the leftovers in the fridge.

How Long Does Chocolate Cake Last in the Fridge?

This chocolate cake can last up to a week in the fridge if stored properly in a sealed container. However, the flavor and texture will start to decline after 3—4 days. I recommend to eat the cake within 2—3 days if stored at room temperature. Properly storing the cake in the fridge or freezer can help extend its shelf life — but don’t worry, the cake is so delicious that it will be gone in minutes!

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