I perfected a Simple Vegan Chocolate Cake that bakes in one bowl in 25 minutes with no eggs, milk, or butter, using an unexpected pantry swap you probably already have.

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I’ve baked a lot of cakes, but this FOOLPROOF Chocolate Cake caught me off guard. It somehow gets deep chocolate flavor from unsweetened cocoa powder and a hint of vanilla extract, without eggs, milk or butter, and stays super moist.

I cant explain all the science but every time I make it neighbors show up with forks. It’s cheap, fast and weirdly dependable, the kind of cake you make when you’re out of options.

Labels like Vegan Chocolate Cake Recipe and No Eggs Easy Chocolate Cake don’t really cover how satisfying it feels. Try it if you like easy wins that taste way better than they should.

Ingredients

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All purpose flour: Provides structure and carbs, some protein, makes cake tender but not dense
Granulated sugar: Sweetens, helps browning and moisture, not very nutritious though
Unsweetened cocoa powder: Gives deep chocolate flavor, antioxidant polyphenols, slightly bitter and dry
Baking soda: Leavens fast with acid, helps rise and create fluffy crumbs
Baking powder: Gives steady lift in oven, works without extra acid
Salt: Enhances flavor, balances sweetness and chocolate, tiny quantity matters
Vegetable oil: Keeps crumb moist and tender, neutral flavor, keeps cake softer
Vinegar: Reacts with baking soda for lift, adds tang but you wont taste it
Vanilla extract: Adds warm aroma, masks eggless edge, makes it taste homier
Cold water: Thins batter, hydrates flour, helps gluten form just enough

Ingredient Quantities

1 1/2 cups all purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp fine salt

1/3 cup vegetable oil (or any neutral oil like canola)

1 tbsp apple cider vinegar or white vinegar

1 tsp vanilla extract

1 cup cold water

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease an 8 or 9 inch round pan or an 8×8 inch square pan and line the bottom with parchment if you got it, this helps the cake not stick.

2. In one large bowl whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp fine salt until evenly mixed and there are no big cocoa clumps. Tip: spoon and level the flour when measuring so the cake isnt too dense.

3. Make a little well in the center of the dry mix and pour in 1/3 cup vegetable oil, 1 tbsp apple cider vinegar (or white vinegar), 1 tsp vanilla extract and 1 cup cold water.

4. Stir with a spatula or whisk until just smooth and combined, scraping the bottom and sides. Dont overmix, a few tiny lumps are fine and overworking will make it tough.

5. Pour the batter into the prepared pan and smooth the top with the spatula. Tap the pan gently on the counter once to knock out large air bubbles.

6. Bake in the center of the oven for about 22 to 28 minutes, check at 2
2. A toothpick inserted in the center should come out with a few moist crumbs not wet batter. Exact time depends on your oven and pan size.

7. Let the cake cool in the pan on a rack for 10 minutes then run a knife around the edge and invert onto the rack to cool completely before slicing. This helps it set and not fall apart.

8. Storage hack: keep wrapped at room temp for 2 to 3 days in an airtight container to retain moisture, or refrigerate up to a week if you added a frosting later.

9. Serving tips: warm a slice briefly in the microwave for 10 seconds to revive moisture, or dust with cocoa or powdered sugar if you want a little extra treat.

Equipment Needed

1. 8 or 9 inch round pan or an 8×8 inch square pan
2. Parchment paper (helps the cake not stick)
3. Large mixing bowl
4. Measuring cups and measuring spoons (spoon and level the flour so it dont get dense)
5. Fine mesh sieve or sifter (to break up cocoa clumps)
6. Whisk and a rubber/silicone spatula (whisk for mixing, spatula for scraping and smoothing)
7. Toothpick or cake tester
8. Cooling rack and a sharp knife (to loosen edges before inverting)
9. Oven mitts and a timer

FAQ

Q: Why does this cake have no eggs milk or butter, and will it still be good? A: Yes it will. The vinegar reacts with the baking soda to make the cake rise, oil gives it moistness, and water keeps it simple. It's basically a vegan pantry cake that still tastes rich if you use good cocoa and vanilla.

Q: Can I swap ingredients like flour sugar or oil? A: Mostly yes. You can use brown sugar or coconut sugar for a deeper flavor, and any neutral oil like canola or light olive oil works. You can swap water for unsweetened plant milk for a richer crumb. Avoid Dutch process cocoa unless you add another acid since it's less reactive with baking soda; natural cocoa is safest.

Q: What temp and how long do I bake it for, and how do I know it's done? A: Bake at 350 F (175 C). For an 8 or 9 inch round pan it's about 30 to 35 minutes. Cupcakes take 18 to 22 minutes, a loaf 40 to 50 minutes. It's done when a toothpick comes out mostly clean, the top springs back and edges pull slightly from the pan.

Q: Can I add mix ins or turn it into chocolate cupcakes or a loaf? A: Yes. Stir in chocolate chips, chopped nuts, or a handful of dried fruit. For cupcakes fill liners 2/3 full and shorten bake time. For a loaf use a loaf pan and expect longer bake time. Tip: if you add heavy mix ins reduce them a little so the batter still bakes through.

Q: How should I store or freeze the cake? A: Store cooled cake covered at room temp up to 3 days, in the fridge up to a week. For longer keep slices wrapped tight in plastic and freeze up to 3 months. Thaw at room temp or warm slightly in microwave before serving.

Q: What about frosting or making it richer if I want more chocolate? A: You can make a simple glaze from powdered sugar and plant milk, or use a vegan buttercream. For deeper chocolate flavor swap some of the water for strong brewed coffee or use a bit more cocoa and a touch more sugar. Make sure the cake is fully cooled before frosting or the frosting will slide off.

FOOLPROOF Chocolate Cake (No Eggs, Milk, Or Butter!) Recipe Substitutions and Variations

FOOLPROOF Chocolate Cake (No Eggs, Milk, Or Butter!)

1 1/2 cups all purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine salt
1/3 cup vegetable oil (or any neutral oil like canola)
1 tbsp apple cider vinegar or white vinegar
1 tsp vanilla extract
1 cup cold water

Substitutions

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a gluten free 1:1 baking blend cup for cup if you need GF (best if blend contains xanthan gum).
Granulated sugar: use light brown sugar 1:1 for a moister cake with caramel notes, or coconut sugar 1:1 for a milder, less sweet profile (flavor changes a bit).
Vegetable oil: replace with melted refined coconut oil 1:1 (no coconut flavor), melted vegan butter 1:1, or light olive oil 1:1 but note olive oil can add a fruity taste.
Apple cider/white vinegar: use fresh lemon juice 1 tbsp or plain white wine vinegar 1 tbsp, they give the same acid reaction with the baking soda so the cake still rises.

Pro Tips

– Measure flour the right way, spoon it into the cup and level it off with the flat side of a knife, otherwise the cake can turn out too dense. If you want extra insurance, weigh the flour 1 1/2 cups is about 190 grams.

– Swap the cold water for hot coffee or strong espresso if you like a deeper chocolate flavor, it wakes up the cocoa without changing the texture much. Just let the coffee cool a bit so it doesnt kill the leavening reaction.

– If the top is browning too fast but the middle is not done, loosely tent the pan with foil after 15 minutes of baking and keep going until a toothpick comes out with a few moist crumbs. This saves the crust while the center firms up.

– For best texture and sliceability let the cake cool completely before cutting, refrigerate 20 to 30 minutes if you need it sooner. It firms the crumb and makes cleaner slices, plus it holds up better if you add frosting or a glaze.

FOOLPROOF Chocolate Cake (No Eggs, Milk, Or Butter!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Simple Vegan Chocolate Cake that bakes in one bowl in 25 minutes with no eggs, milk, or butter, using an unexpected pantry swap you probably already have.

Servings

servings

Calories

270

kcal

Equipment: 1. 8 or 9 inch round pan or an 8×8 inch square pan
2. Parchment paper (helps the cake not stick)
3. Large mixing bowl
4. Measuring cups and measuring spoons (spoon and level the flour so it dont get dense)
5. Fine mesh sieve or sifter (to break up cocoa clumps)
6. Whisk and a rubber/silicone spatula (whisk for mixing, spatula for scraping and smoothing)
7. Toothpick or cake tester
8. Cooling rack and a sharp knife (to loosen edges before inverting)
9. Oven mitts and a timer

Ingredients

1 1/2 cups all purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine salt
1/3 cup vegetable oil (or any neutral oil like canola)
1 tbsp apple cider vinegar or white vinegar
1 tsp vanilla extract
1 cup cold water

Directions

Preheat oven to 350°F (175°C). Lightly grease an 8 or 9 inch round pan or an 8×8 inch square pan and line the bottom with parchment if you got it, this helps the cake not stick.
In one large bowl whisk together 1 1/2 cups all purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp fine salt until evenly mixed and there are no big cocoa clumps. Tip: spoon and level the flour when measuring so the cake isnt too dense.
Make a little well in the center of the dry mix and pour in 1/3 cup vegetable oil, 1 tbsp apple cider vinegar (or white vinegar), 1 tsp vanilla extract and 1 cup cold water.
Stir with a spatula or whisk until just smooth and combined, scraping the bottom and sides. Dont overmix, a few tiny lumps are fine and overworking will make it tough.
Pour the batter into the prepared pan and smooth the top with the spatula. Tap the pan gently on the counter once to knock out large air bubbles.
Bake in the center of the oven for about 22 to 28 minutes, check at 2
A toothpick inserted in the center should come out with a few moist crumbs not wet batter. Exact time depends on your oven and pan size.
Let the cake cool in the pan on a rack for 10 minutes then run a knife around the edge and invert onto the rack to cool completely before slicing. This helps it set and not fall apart.
Storage hack: keep wrapped at room temp for 2 to 3 days in an airtight container to retain moisture, or refrigerate up to a week if you added a frosting later.
Serving tips: warm a slice briefly in the microwave for 10 seconds to revive moisture, or dust with cocoa or powdered sugar if you want a little extra treat.

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.