Moist Eggless Chocolate Cake

A Moist Eggless Chocolate Cake is a delicious and rich dessert that's perfect for anyone who follows an egg-free diet or simply prefers a lighter, dairy-free treat.

This cake is incredibly moist and decadent, with a deep chocolate flavor that’s complemented by a soft, airy texture.

It's made using simple ingredients like flour, cocoa powder, sugar, and a few clever substitutions in place of eggs—such as yogurt, milk, or vinegar—to help create the perfect balance of moisture and fluffiness.

This cake is not only great for special occasions, like birthdays or holidays, but it's also easy to make for a casual dessert.

Whether you’re vegan, allergic to eggs, or just looking to try something different, this cake is sure to impress with its rich flavor and tender crumb.

- Ingredients

1/2 cup (118ml) of milk

3/4 cup (150g/ 5.3Oz) of sugar

1 teaspoon instant coffee

1 tablespoon vinegar

1/2 cup (118ml) of oil

2 cups (240g/ 16Oz) flour

1/3 cup (35g/ 1.2Oz) of cocoa

1 teaspoon baking powder

Half a teaspoon of baking soda

vanilla

1 cup (237ml) water

Second layer :

1/2 cup (100g/ 3.5Oz) of sugar

1/2 cup (62g/2.2Oz) of flour

3 tablespoons cocoa

1 cup (237ml) water

1 and a half cups (372ml) of milk

1 tablespoon (14.2g/ 0.5Oz) butter

1 tsp vanilla

- How To Make

In a large mixing bowl, add half a cup of milk together with three-quarters cups of sugar, a teaspoon of instant coffee and a teaspoon of vinegar. Whisk the ingredients to mix until well combined then add half a cup of oil and whisk it in until incorporated.

Sift in two cups of flour, a teaspoon of baking powder, half a teaspoon of baking soda and a third cup of cocoa powder. After sifting in the dry ingredients, add in one cup of water and start mixing until you have a smooth batter, add in a teaspoon of vanilla essence and mix until smooth with no lumps.

Grease a round baking tray with oil and line with parchment paper then pour in the cake batter and bake in a preheated 170C oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Once baked, let it cool down inside the baking pan. In a medium-sized saucepan, add half a cup of sugar, 3 tbsp cocoa powder, half a cup of flour, one cup of water and one and a half a cup of milk then mix well until smooth.

Put it over medium-sized heat and stir constantly until it boils and thickens. Add one tablespoon of butter and vanilla extract then mix well for about 2 minutes. Remove from the heat and pour it over the cold cake (still in the baking pan). Spread it evenly then cover the top with plastic wrap to prevent it from drying as it cools.

Set it in the fridge for at least 30 minutes. Once chilled, remove from the fridge and garnish the top with grated chocolate. Remove from the pan and serve. Slice and enjoy.

tips to make your Moist Eggless Chocolate Cake even more delicious:

Use a combination of wet ingredients for moisture: To replace the eggs, use a combination of wet ingredients that will help keep the cake moist. Popular substitutes include:
- Yogurt or buttermilk: These provide moisture and help create a tender crumb.
- Vinegar + baking soda: A common egg replacer, this combo reacts to make the cake rise and stay soft. Use 1 tablespoon of vinegar (like apple cider vinegar) mixed with 1 teaspoon of baking soda for each egg replacement.
- Oil or melted butter: Using oil (like vegetable or sunflower oil) instead of butter helps keep the cake moist for longer.
Sift the dry ingredients: To avoid lumps in your batter and ensure a smooth texture, sift together the flour, cocoa powder, and baking powder. This also helps incorporate air, making the cake lighter.
Don’t overmix the batter: Once you add the wet ingredients to the dry ingredients, mix just until combined. Overmixing can result in a dense, tough cake. A few lumps are okay!
Moisture from liquids: If you want a richer flavor, use strong coffee or warm water (in place of milk) to enhance the chocolate flavor and give extra moisture.
Bake at the right temperature: Bake the cake at a moderate temperature (about 350°F/175°C) for even cooking. Every oven is different, so check the cake with a toothpick around the 30-35 minute mark. If it comes out clean, the cake is done.
Don’t open the oven door too early: Opening the oven door too soon can cause the cake to collapse. Let the cake rise properly before checking for doneness.
Let it cool properly: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This allows it to set and reduces the chance of it breaking.
Enhance the chocolate flavor: For a deeper chocolate taste, add a small amount of coffee or espresso powder to the batter. It intensifies the chocolate flavor without making the cake taste like coffee.
Frost or serve with toppings: Consider frosting with eggless chocolate ganache, whipped cream, or a dusting of powdered sugar. Fresh fruit like berries or sliced bananas can add a fresh contrast to the rich chocolate cake.
Storage: To keep the cake moist for longer, store it in an airtight container at room temperature. If you want to store it for a few days, refrigerate it and allow it to come to room temperature before serving.