I never miss the eggs in this rich, moist chocolate cake, and the cupcakes turn out just as soft and decadent. One bite and you’ll see why this is my go-to eggless chocolate cake recipe.

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I’m obsessed with this eggless chocolate cake because it hits like the kind of dessert I actually crave: dark, soft, deeply chocolatey, and not one bit fussy. I love how the crumb stays moist without feeling heavy, and the cupcakes come out just as good when I want something cute but still seriously rich.

That bold hit from unsweetened cocoa powder is everything. And when vanilla extract sneaks in, the chocolate tastes even bigger.

No eggs, no drama. Just a cake I keep slicing “one more tiny piece” of until, somehow, half the pan is gone.

Total chocolate chaos. Honestly.

Ingredients

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Flour gives the cake its soft, classic bakery-style crumb.
Sugar keeps it sweet and helps the top stay tender.
Cocoa powder brings that deep chocolate vibe without making things too heavy.
Baking powder and baking soda help it rise, even without eggs.
Salt makes the chocolate taste bolder.
Tiny thing, big difference.
Milk keeps the batter smooth, soft, and easy to love.
Yogurt adds moisture and a little tang.
Basically, it’s the eggless secret.
Oil makes every bite plush, not dry or crumbly.
Vanilla rounds out the chocolate so it tastes warmer and richer.
Vinegar sounds weird, but it helps the cake lift beautifully.
Hot coffee or water wakes up the cocoa.
Plus, coffee won’t taste obvious.
Melted butter adds extra richness if you’re feeling a little fancy.
Butter, powdered sugar, cocoa, milk, and vanilla make creamy, cozy frosting.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (240 ml) milk, room temperature

1/2 cup (120 g) plain yogurt or unsweetened yogurt, room temperature

1/2 cup (120 ml) vegetable oil

2 teaspoons vanilla extract

1 tablespoon white vinegar or apple cider vinegar

1/2 cup (120 ml) hot water or hot brewed coffee

Optional for richer batter: 2 tablespoons melted butter

For chocolate frosting: 1/2 cup (113 g) unsalted butter, softened

1 1/2 cups (180 g) powdered sugar, sifted

1/4 cup (25 g) unsweetened cocoa powder, sifted

2 to 3 tablespoons milk, as needed to reach spreadable consistency

1 teaspoon vanilla extract for frosting

How to Make this

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1. Preheat oven to 350°F 180°C and grease and line an 8 or 9 inch cake pan or line a cupcake tin with paper liners.

2. Whisk together 1 1/2 cups 190 g all purpose flour, 1 cup 200 g granulated sugar, 1/2 cup 50 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.

3. In a separate bowl combine 1 cup 240 ml milk at room temperature, 1/2 cup 120 g plain yogurt at room temperature, 1/2 cup 120 ml vegetable oil and 2 teaspoons vanilla extract; whisk until smooth.

4. Stir the wet mixture into the dry ingredients just until combined and no large lumps remain. Do not overmix.

5. Add 1 tablespoon white vinegar or apple cider vinegar and gently fold in. If using for richer batter stir in 2 tablespoons melted butter now.

6. Gradually pour in 1/2 cup 120 ml hot water or hot brewed coffee while stirring until batter is smooth and slightly thin.

7. Pour batter into prepared pan or fill cupcake liners about two thirds full. Bake cupcakes 18 to 22 minutes or the cake 30 to 35 minutes at 350°F 180°C until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.

9. For the frosting beat 1/2 cup 113 g unsalted butter softened until creamy, then add 1 1/2 cups 180 g sifted powdered sugar and 1/4 cup 25 g sifted unsweetened cocoa powder. Beat while adding 2 to 3 tablespoons milk as needed to reach a spreadable consistency and stir in 1 teaspoon vanilla extract.

10. Frost the cooled cake or cupcakes, slice and serve. Store covered at room temperature for up to 2 days or refrigerate for longer storage.

Equipment Needed

1. Oven
2. 8 or 9 inch cake pan or cupcake tin with paper liners
3. Parchment paper and nonstick spray or butter for greasing
4. Large mixing bowls
5. Whisk
6. Rubber spatula or silicone scraper
7. Measuring cups and spoons and kitchen scale for grams
8. Electric hand mixer or stand mixer (or a sturdy whisk)
9. Wire cooling rack
10. Toothpick or cake tester

FAQ

Can I make this cake vegan? Yes. Replace milk and yogurt with a plant based milk (such as almond or soy) and use a dairy free yogurt. Swap the butter in the optional batter and the frosting for a vegan butter or margarine.

What does the vinegar do and can I skip it? The vinegar reacts with baking soda to help the cake rise and yields a tender crumb. Do not skip it; if you do not have vinegar, use an equal amount of lemon juice.

Do I have to use hot coffee instead of hot water? No. Hot brewed coffee enhances and deepens the chocolate flavor, but hot water works fine and keeps the cake sweeter and less coffee forward.

How do I prevent cupcakes from sinking in the middle? Avoid overmixing the batter once wet and dry ingredients are combined. Bake at the recommended temperature immediately after filling the cups, and do not open the oven during the first 15 minutes of baking.

How should I store the cake or cupcakes? Store frosted cake or cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze unfrosted layers or cupcakes wrapped tightly for up to 3 months. Thaw in the refrigerator or at room temperature before frosting if needed.

Can I make the frosting less sweet or thinner? Yes. Reduce powdered sugar slightly for less sweetness. To thin the frosting, add milk 1 teaspoon at a time until you reach the desired spreadable consistency.

Best Eggless Chocolate Cake & Cupcakes Recipe Substitutions and Variations

All purpose flour: Substitute a 1-to-1 gluten free baking blend for a gluten free cake. If using a homemade mix, include a binder such as 1 teaspoon xanthan gum per cup of flour.
Milk: Substitute unsweetened almond milk, soy milk, or oat milk 1:1. Use soy milk for best protein and crumb; oat milk gives a slightly sweeter, rounded flavor.
Plain yogurt: Substitute same amount dairy free yogurt (soy or coconut) or use 1/4 cup mashed banana or 1/4 cup unsweetened applesauce plus 2 tablespoons non dairy milk to maintain moisture and binding.
Unsalted butter for frosting: Substitute equal amount vegan butter or solid coconut oil. If using coconut oil, chill frosting briefly to firm before spreading to avoid runniness at room temperature.

Pro Tips

1. Bring the milk and yogurt to room temperature and measure the oil and butter at the same time so everything mixes smoothly. Cold dairy can make the batter look lumpy and slow down baking.

2. Use hot brewed coffee instead of water for a deeper chocolate flavor. It will not make the cake coffee tasting unless you use very strong coffee.

3. Fold the wet and dry ingredients just until combined. A few small streaks of flour are fine. Overmixing makes the crumb tough and dense.

4. Check doneness with a toothpick near the center and watch the edges. The cake is ready when the toothpick comes out with a few moist crumbs, not wet batter. For cupcakes, start checking at 16 minutes.

5. For frosting, sift the powdered sugar and cocoa first and add milk slowly until you reach a spreadable texture. If you make the frosting too soft, chill it briefly to firm up before spreading. Store filled or frosted cake loosely covered at room temperature for two days, or refrigerate for longer and bring back to room temperature before serving.

Best Eggless Chocolate Cake & Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never miss the eggs in this rich, moist chocolate cake, and the cupcakes turn out just as soft and decadent. One bite and you’ll see why this is my go-to eggless chocolate cake recipe.

Servings

servings

Calories

389

kcal

Equipment: 1. Oven
2. 8 or 9 inch cake pan or cupcake tin with paper liners
3. Parchment paper and nonstick spray or butter for greasing
4. Large mixing bowls
5. Whisk
6. Rubber spatula or silicone scraper
7. Measuring cups and spoons and kitchen scale for grams
8. Electric hand mixer or stand mixer (or a sturdy whisk)
9. Wire cooling rack
10. Toothpick or cake tester

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) milk, room temperature
1/2 cup (120 g) plain yogurt or unsweetened yogurt, room temperature
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 tablespoon white vinegar or apple cider vinegar
1/2 cup (120 ml) hot water or hot brewed coffee
Optional for richer batter: 2 tablespoons melted butter
For chocolate frosting: 1/2 cup (113 g) unsalted butter, softened
1 1/2 cups (180 g) powdered sugar, sifted
1/4 cup (25 g) unsweetened cocoa powder, sifted
2 to 3 tablespoons milk, as needed to reach spreadable consistency
1 teaspoon vanilla extract for frosting

Directions

Preheat oven to 350°F 180°C and grease and line an 8 or 9 inch cake pan or line a cupcake tin with paper liners.
Whisk together 1 1/2 cups 190 g all purpose flour, 1 cup 200 g granulated sugar, 1/2 cup 50 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
In a separate bowl combine 1 cup 240 ml milk at room temperature, 1/2 cup 120 g plain yogurt at room temperature, 1/2 cup 120 ml vegetable oil and 2 teaspoons vanilla extract; whisk until smooth.
Stir the wet mixture into the dry ingredients just until combined and no large lumps remain. Do not overmix.
Add 1 tablespoon white vinegar or apple cider vinegar and gently fold in. If using for richer batter stir in 2 tablespoons melted butter now.
Gradually pour in 1/2 cup 120 ml hot water or hot brewed coffee while stirring until batter is smooth and slightly thin.
Pour batter into prepared pan or fill cupcake liners about two thirds full. Bake cupcakes 18 to 22 minutes or the cake 30 to 35 minutes at 350°F 180°C until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.
For the frosting beat 1/2 cup 113 g unsalted butter softened until creamy, then add 1 1/2 cups 180 g sifted powdered sugar and 1/4 cup 25 g sifted unsweetened cocoa powder. Beat while adding 2 to 3 tablespoons milk as needed to reach a spreadable consistency and stir in 1 teaspoon vanilla extract.
Frost the cooled cake or cupcakes, slice and serve. Store covered at room temperature for up to 2 days or refrigerate for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.