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An Eggless Chocolate Cake Recipe You Can Make in One Bowl

The only thing better than a homemade chocolate cake is a homemade chocolate cake that takes only minutes to make, yet delivers enough flavor to satisfy any chocoholic. Sound good? Look no further than this one-bowl eggless chocolate cake recipe. Start preheating your oven now, since you probably already have all the ingredients you need in your pantry. 

Eggless Chocolate Cake Recipe

Make this eggless chocolate cake in just one bowl in a flash.

Photos via Nicole Weston of Baking Bites

More about this eggless chocolate cake recipe…

There are a lot of things to love about this recipe. First, it is easy to make and doesn’t require anything more than an ordinary whisk to bring the ingredients together. It can also be made in just one bowl.

Second, this eggless chocolate cake is relatively low in fat, though it is full of flavor. Finally, the cake is both dairy and egg free, which means that it is an excellent choice when you need to bake for people with dietary restrictions. It also means that you can literally make this cake with ingredients stored in your pantry.

Ingredients for Eggless Chocolate Cake Recipe

Even without these features, the cake is simply an excellent chocolate cake and a great recipe to have in your back pocket!

(Psst… Craving vanilla? We have a delicious eggless vanilla cake recipe too.)

Here’s what you need for this tasty dessert

Unlike other chocolate cake recipes, which are laden with butter and melted chocolate, this recipe is surprisingly light. It uses only a small amount of vegetable oil and gets its chocolate flavor from cocoa power. Cocoa powder is naturally low in fat and has an intense, bittersweet chocolate flavor that gives the cake a lot of depth, while keeping the cake tender.

Eggs typically serve to lighten a cake batter and give it a little additional lift in the oven. Instead of using eggs, this cake batter includes a little vinegar. The vinegar reacts with the baking soda in the batter and helps the cake rise up while baking. 

Baking soda and vinegar for eggless chocolate cake

The finished cake has a fluffy, even crumb and you’ll never know that there were no eggs in the batter. I always use apple cider vinegar, which has a slightly sweet flavor and blends seamlessly into the other ingredients. You could also use plain white vinegar if that’s what you have on hand. A very strongly flavored vinegar, such as an aged balsamic, will typically leave a hint of flavor in the finished cake.

How to make this eggless chocolate cake

The dry and wet ingredients for the cake are mixed up in one bowl. It should take you no longer than it takes your oven to preheat to mix up the cake batter!

I recommend lining your cake pan with parchment paper to make it easier to remove the cake from the pan before serving. I used a 9″ square baking pan, but you can also use a 9″ round cake pan for a different look.

After it cooled, I topped my cake with a chocolate frosting. You can make any flavor work with this recipe. A caramel frosting can make it seem especially decadent, or our peanut butter buttercream would give you a salty-sweet flavor combo. Of course, you can’t go wrong with a simple vanilla buttercream or even just a sprinkle of powdered sugar. 

Eggless chocolate cake recipe

Makes 1 cake or 9 servings.


  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ tsp salt
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup water, room temperature

Step 1:

Preheat oven to 350 F. Line a 9″ square baking pan with parchment paper and lightly grease it. 

Sifting Flour and Cocoa Powder

In a large bowl, sift together flour and cocoa powder. Stir in sugar, baking soda and salt. 

Step 2:

Making wells in one-bowl chocolate cake mixture

Make three wells in the dry ingredient mixture using the back of a spoon. Pour vegetable oil into one well, vanilla extract into another and vinegar into the third well. Pour water over everything and whisk until the batter is smooth. Pour into prepared pan. 

One Bowl Eggless Chocolate Cake batter in pan

Step 3:

Bake for 25-30 minutes, until the cake is set and a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached. Allow cake to cool completely in the pan before using the parchment paper to lift it out and transfer it to a cake stand. Frost as desired.  

Eggless Chocolate Cake with Chocolate Frosting

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Wendy Wiggins

Will try this with gluten free flour, and see how it turns out, thanks!


I’ve made this cake numerous times for my family. Everyone loves it but I don’t frost it. We just sprinkle powdered sugar on the top of each serving.

Joan Fels

This cake recipe is a very old one that was called “Wacky’ cake because you supposedly could make it right in your cake pan. It could be found frequently on school lunch room menus. It is my favorite recipe because it is co easy to make, tastes delicious and is very moist and a little dense. Yummy eaten warm with just a dusting of powdered sugar.


Hi, Can sugarpaste this eggless chocolate cake?


Hi can you sugarpaste this cake?

Nicole Weston

Hi Ra,
If you want to finish this cake with sugarpaste, you should probably add a thin layer of buttercream to help the sugarpaste stick and give you a smoother finish.



Thank you for this. So this cake will be firm enough to support the sugarpaste. ..


hi – once you frost, do you need to refrigerate this? how long does it stay good enough to be eaten?

Nicole Weston

The cake does not need to be refrigerated unless you decide to use a topping that requires refrigeration, such as whipped cream. The cake should be good for at least a couple of days, if stored in an airtight container in a cool place.


Have you ever tried making a marble cake with this recipe and your eggless vanilla cake recipe? Do you think that would work or no?


Hi there! What ive tried a few times is after making the eggless vanilla cake batter, ive taken out about a cup of it and mixed in to it a cup of cooled melted dark chocolate to achieve chocolate batter and then marbled the vanilla and chocolate batters in the baking tin. Hope this helps.


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