This moist and rich egg free chocolate cake is also dairy-free and vegan. Made in one bowl (no mixer required), it's a perfect no-fuss recipe for a weeknight dessert!
[March, 2023: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- A moist and rich one-bowl chocolate cake recipe, no mixer required
- This cake is egg-free, dairy-free, and suitable for those on a vegan diet
- Great served plain or dusted with powdered sugar
- Perfect for a busy weeknight dessert!
Wacky Cake, Crazy Cake, Oil & Vinegar Cake - that's just some of the names for this egg free chocolate cake.
That's because it's a chocolate cake with...uhm...vinegar and oil. And other good stuff, I assure you! With no eggs or butter required (and no mixer), this one-bowl chocolate cake is so easy to throw together that I make it on a weekday when I want to treat the family.
The original chocolate cake recipe is from the Los Angeles Times Food Section, dated February 7, 1991. Yes, it's been a family favorite that long.
You'll need the following ingredients to make this eggless chocolate cake recipe:
This eggless chocolate cake recipe uses basic ingredients that are probably in your pantry right now.
Vinegar: white or apple cider vinegar. This is what reacts with the baking soda to leaven the cake. An eggless cake recipe works because the vinegar lightens the batter and the canola oil adds moisture.
Cocoa Powder: I've upped the ante by using dark chocolate cocoa powder. Feel free to substitute regular cocoa powder if you prefer.
Espresso Powder: An optional ingredient, espresso powder also helps to give this cake an intense chocolate flavor.
Water: Boiling water is necessary to help the cocoa powder to bloom, that is, melt well into the cake batter.
Baking Soda: Reacts with the vinegar, giving the cake a light lift. Don't make the mistake of using baking powder instead - the cake won't have the loft it needs.
See the recipe card for a full list of ingredients and measurements.
How to make eggless chocolate cake
Step 1: Whisk the dry ingredients
For best results, use a sifter to remove any lumps from the flour and cocoa powder. In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt (photo 1).
Step 2: Stir in the wet ingredients
Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth (photo 2).
Step 3: Bake the cake
Bake at 350˚F for 28 to 30 minutes, or until a cake tester inserted in the center of the cake comes out clean (photo 3).
Store the cake in an airtight container on the counter for up to 3 days. For longer storage, freeze, wrapped tightly with plastic wrap and placed in an airtight plastic bag, for up to a month. Thaw at room temperature, then dust with powdered sugar and serve.
Questions asked and answered
Here are some questions that you might have...
No! The flavor is dominated by the chocolate. Using dark chocolate cocoa powder and espresso powder will intensify this flavor even more.
Sure! You can experiment with flavors for the oil, keeping in mind the effect will be subtle. Different vinegars will have different acidities, so while the flavor may or may not be altered much, the amount the cake rises can be affected.
Pro Tip: Vary the cake recipe to fit your needs
A great thing about this no egg chocolate cake recipe is that it's easily very versatile. Scale it down by half and bake it in a 6-inch round cake pan for a smaller version. Want cupcakes instead? Make chocolate cupcakes baked in a standard muffin pan.
This same chocolate cake recipe (scaled down by four) is how you make a quick Microwave Chocolate Mug Cake. That's right, a single serving cake cooked in the microwave in 2 minutes. How cool is that!
The best eggless chocolate cake ever
This yummy vegan chocolate cake is rich, moist, and very chocolatey, and really only needs a dusting of powdered sugar to finish it. A no-fuss weekday dessert, we generally just serve the cake right from the pan.
Whether you call this a Wacky Cake recipe or a Crazy Cake recipe, it's quick and easy to make. Banish the box mix, and make it a special day with chocolate cake!
Slainté! L’chaim! Cheers!
Remember, even though these recipes use dark chocolate, you can generally use the chocolate type of your choice: dark, semisweet, and milk chocolate. Go ahead and use your favorites! Here are a few ideas to get you started:
I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!
Eggless Chocolate Cake (Vegan)
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup dark chocolate cocoa powder, see Recipe Notes
- 1 teaspoon espresso powder, optional, see Recipe Notes
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup canola oil
- 1 tablespoon white vinegar, or cider vinegar
- 1 tablespoon pure vanilla extract
- 1 cup water, boiling
- powdered sugar, for dusting
- Preheat the oven to 350 °F. Spray a 9- x 9-inch inch baking pan with baking spray and set aside. If you'll be serving the cake out of the pan, line the bottom with parchment paper. For best results, use a sifter to remove the lumps from the flour and cocoa powder.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking soda, and salt.
- Add the canola oil, vinegar, and vanilla. Pour in the boiling water and stir until the batter is smooth.
- Transfer the cake batter into the prepared pan, and tap the pan on the counter a couple of times to shake out any bubbles.
- Bake for 28 to 30 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 30 minutes. If you prefer to serve the cake out of the pan, allow it to cool for 15 minutes in the pan, then turn it out onto a cooling rack. Transfer to a platter before serving.
- Dust the cake with powdered sugar, then serve and enjoy!
- Storage Instructions: Store the cake in an airtight container on the counter for up to 3 days. For longer storage, freeze, wrapped tightly with plastic wrap and placed in an airtight plastic bag, for up to a month. Thaw at room temperature, then dust with powdered sugar and serve.