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    Home » Recipes » Cakes & Sweet Rolls

    Published Jan 22, 2021 · Updated Jun 28, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Eggless Chocolate Cake (Vegan)

    Jump to Recipe Jump to Video

    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!

    Piece of chocolate cake on a white plate next to a fork with cake in background from overhead. this …
    Jump to:
    • Why this recipe works
    • Recipe Ingredients
    • How to make eggless chocolate cake
    • Questions asked and answered
    • Pro Tip: Vary the cake recipe to fit your needs
    • The best eggless chocolate cake ever
    • Related Recipes
    • Eggless Chocolate Cake (Vegan)
    • Comments

    [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.

    Printed chocolate cake recipe.
    My original recipe from the newspaper (yes, back before the internet!)

    Recipe Ingredients

    You'll need the following ingredients to make this eggless chocolate cake recipe:

    Eggless chocolate cake ingredients portioned into glass bowls.
    a small scone
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    Ingredient Notes

    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).

    Combining the flour, sugar, cocoa powder, espresso powder, baking soda, & salt.
    Mixing the dry ingredients

    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).

    Adding canola oil, vinegar, & vanilla to the flour mixture.
    Adding the wet ingredients

    Step 3: Bake the cake

    Transfer the cake batter into a 9- x 9-inch baking pan that has been sprayed with baking spray and lined with parchment paper. Tap the pan on the counter a couple of times to shake out any bubbles.

    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).

    Collage of eggless chocolate cake before & after baking.
    The cake before and after baking

    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.

    Questions asked and answered

    Here are some questions that you might have...

    Will I taste the vinegar in an oil and vinegar cake?

    No! The flavor is dominated by the chocolate. Using dark chocolate cocoa powder and espresso powder will intensify this flavor even more.

    Can I use a different type of oil and/or vinegar?

    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.

    Whole eggless chocolate cake in the pan with two forks from overhead.

    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.

    Piece of chocolate cake on a white plate next to a fork with cake in background.

    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!

    Tammy

    Related Recipes

    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:

    • Two bowls of pudding on round white plates with spoons next to a white towel with a red heart.
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      Dark Chocolate Whisky Fudge (No Condensed Milk)
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    Tammy dressed in her culinary school chef's coat.

    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!

    Comment or Rate Recipe

    Piece of chocolate cake on a white plate next to a fork with cake in background from overhead.

    Eggless Chocolate Cake (Vegan)

    Tammy Spencer
    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!
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 9 pieces
    Calories 245 kcal

    Equipment

    • 9- x 9-inch baking pan
    • baking spray
    • sifter
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!
    • This recipe made as cupcakes or scaled down to bake as a single-serving microwave mug cake.
    • 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.

    Notes

    Dark chocolate cocoa powder and espresso powder give this cake an intense chocolate flavor. Feel free to substitute regular cocoa powder and/or omit the espresso powder if you prefer.
    For a different presentation, make a half recipe in a 6-inch round cake pan lined with parchment paper and sprayed with baking spray. Bake for 20 to 25 minutes.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 pieceCalories: 245 kcalCarbohydrates: 40 gProtein: 3 gFat: 9 gSaturated Fat: 1 gSodium: 272 mgPotassium: 59 mgFiber: 1 gSugar: 22 gCalcium: 6 mgIron: 1 mg
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      Recipe Rating




    1. Jane says

      January 22, 2021 at 9:25 pm

      Must I use vinegar ?
      Whenever I do I find the cake has a bitter taste

      Reply
      • Tammy Spencer says

        January 22, 2021 at 10:46 pm

        Hi Jane, Thanks for your question. The vinegar is the acid that reacts with the baking soda in order for the cake to rise. I haven’t tried the cake with another acid, but you might try something like buttermilk. Let me know how it goes, and happy baking!

        Reply
    2. Marie Thomson says

      January 23, 2021 at 11:31 am

      hi! this came up on my Google feed and i am so glad it did! I am not a baker but this looks so easy I am going to give it a try 🙂 three questions tho, can I use a different oil, specifically olive oil or avocado oil? how about balsamic vinegar instead of white? and lastly, have you tried this with gluten free flour or almond flour? I don't use canola oil, and I have a friend that can't have gluten. the balsamic idea just sounds yummy (have u ever drizzled aged balsamic on ice cream and strawberries? YUM!) i think i am going to try it with almond flour as I am seeing my pal this evening. so easy, why not!

      Reply
      • Tammy Spencer says

        January 23, 2021 at 12:52 pm

        Hi Marie, great questions, all. I think you'd be fine using a different type of oil, and olive oil especially may add a fruity undertone to the chocolate. You can try another type of vinegar, although balsamic may not have quite the acidity needed to make the cake light and fluffy. Also, I think the taste of balsamic vinegar would be more prominent, but that might be an asset if you like it. As for gluten-free flours, my reading online suggests that they should be ok as a 1 to 1 substitution. But again, the cake may not be quite as fluffy. If you try any or all of these changes, please let me know how it goes as now I'm intrigued. Enjoy for visit with your friend, and happy baking! 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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