Eggless Chocolate Cake Recipe

This is my latest recipe, eggless chocolate cake recipe. And it’s a first of its kind of eggless cake recipes.

I made this for the first time last weekend, when I hosted a small family gathering at home to celebrate Father’s Day.

I must admit, I am very proud of the cake or rather, myself. Firstly, it was a new recipe and secondly it was my first time trying out the recipe and to my relief, turned out perfectly moist and soft and best of all, super delicious.

 I don’t normally bake eggless cakes or vegetarian cakes as some call them. I have tried a few times in the past but had no success with these, so I have always stayed with cakes that use eggs, until last weekend when I decided to try eggless cakes again. My parents are both vegetarians and while my dad consumes eggs, my mom doesn’t. So every time there is a birthday in the family, my mom will end up not eating the cake at all. I have always been thinking of finding a good eggless cake recipe and decided to give it a go last weekend with this eggless chocolate cake recipe.

The best thing about this recipe is that it is really really very easy to put together. You have the dry ingredients and the wet ingredients, and you literally mixed them all together with just a hand whisk and the cake is ready for baking. How simple is that? Lets look at the ingredients and the method below.

Eggless Chocolate Cake Recipe


  • 300g plain flour
  • 30g cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 280g castor sugar
  • 250ml oil
  • 240ml hot water
  • 120ml milk
  • 1 1/2 tbsp vinegar
  • 2 tbsp instant coffee (optional)
  • 2 tsp vanilla essence


  • Grease and flour two 7 inches round cake tins or grease and line them with parchment paper. 
  • Mix instant coffee powder into hot water and leave aside.
  • Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add castor sugar and mix well. 
  • Make a well in the centre and pour in all the wet ingredients (oil, water + coffee, milk, vinegar and vanilla essence). 
  • Using a hand whisk, mix all ingredients until the batter becomes smooth and free of lumps. 
  • Divide the mixture into prepared tins and bake at 175 degrees Celsius for about 30 minutes until the toothpick entered in the centre of the cake comes out clean. 
  • Remove cakes from oven and let them rest in the pans for 2 minutes before turning them over onto wire racks. Let the cakes cool completely before frosting them.


The texture of this cake is very moist and dense and can be frosted with any icing. The cake is also perfect for carving as well as for stacking and can last well at room temperature for up to 4 days.

And that’s it. Isn’t this absolutely easy to make? Try it and let me know.

Eggless chocolate cake frosted in chocolate buttercream

If you have any comments or queries, please leave them in the section below. I will revert as soon as I can.

Happy Decorating :)

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