Eggless Chocolate Cake (Super Moist)
- By Amy Dong
- Published Mar. 8, 2024
- Updated Apr. 3, 2024
This Eggless Chocolate Cake is the perfect easy, one-bowl recipe that’s wonderfully tender, super moist, and packed with chocolate flavor. It’s the perfect easy graduation, birthday, holiday, and any day cake.
In This Article
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We all love a good chocolate cake, but a superbly moist, soft cake that’s also eggless. This Eggless Chocolate Cake is the perfect base for a layered any-occasion cake. Here’s what you’ll love:
- So Simple: This recipe uses simple, easy-to-find ingredients, most of which you probably already have in your pantry just like our Easy Homemade Brownies. No need to make a special trip to the store.
- One-Bowl: This chocolate cake seriously uses only one bowl, so you’re not spending time washing dishes. It’s the easiest homemade chocolate cake we’ve ever made.
- Super Moist: You’ll always end up with a superbly moist chocolate cake that is bound to become your new go-to recipe.
- Versatile: This cake is perfect for a layered any-occasion cake. It’s the perfect choice for special occasions like graduation, birthday, holiday, or any day you want a super moist chocolate cake.
- Lighter: This cake is lighter than our Double Chocolate Cake, as it does not require the use of eggs, making it one of our favorite vegan recipes.
Key Recipe Ingredients
- Unsweetened Real Cocoa Powder – This is what gives our cake its rich, chocolatey flavor without adding extra sweetness. Make sure it’s unsweetened for the best results.
- Bittersweet Chocolate Chunks – We use these for the frosting, and they add a decadently rich chocolate flavor that compliments the cake beautifully.
- Whole Sour Cream – This is a key ingredient in our frosting, adding a tangy creaminess that balances out the sweetness of the chocolate.
- Freshly Brewed Coffee – We use 2 cups of this in the cake, and it enhances the flavor of the chocolate without making the cake itself taste like coffee.
- Granulated Sugar – Sweetens the cake and also helps to tenderize it, giving it a soft texture.
- Baking Powder and Baking Soda – These leavening agents are what make our cake rise, giving it a light, fluffy consistency.
Substitutions And Variations
This Eggless Chocolate Cake recipe is incredibly versatile. Here are some of our favorite substitutions and variations:
- Fruit Flavor: Want to add a fruity twist to this cake? Try adding chopped nuts or fruit to the batter before baking. It would work beautifully with the chocolate flavor as it does in our Chocolate Oatmeal Bars recipe.
- Vegan Frosting: For a vegan version of this cake, try using a vegan frosting made with coconut cream and dark chocolate. It would add a rich, decadently chocolatey finish to the cake.
- Extra Coffee Flavor: If you’re a coffee lover, consider adding a little extra kick to your cake by substituting the water in the cake recipe with extra coffee. It would enhance the chocolate flavor beautifully.
- Different toppings: The best cake recipes are the ones that allow for creativity and personalization. This cake is no exception. You can try different toppings like chocolate ganache, stabilized whipped cream, or fresh fruit as in our Chocolate Strawberry Cake.
Step-By-Step Recipe Instructions
- Melt bittersweet chocolate in a saucepan over low heat. Stir in sour cream until smooth.
- Mix in powdered sugar and salt until fully incorporated. Set aside to firm at room temperature.
- In a large bowl, combine all dry cake ingredients, whisking to incorporate well.
- Add the wet ingredients to the dry mixture mixture. Stir until just combined.
- Divide batter evenly among prepared pans. Bake for 17-20 minutes, until a toothpick inserted into the center comes out almost clean.
- Carefully remove cooled cakes from pans and frost as desired.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
This Eggless Chocolate Cake is not only super moist and delicious, but it also has some handy make-ahead options.
- Make the Frosting: The chocolate frosting for this cake can be made in advance and stored at room temperature. Simply let it “firm up” to a good spreading consistency before using. This can be a real time-saver on the day you’re serving the cake.
- Make Ahead: The entire cake can be made a day ahead and wrapped airtight. Let sit at cool room temperature.
- Freeze Cake Layers: The cake layers themselves can also be made ahead of time. Once they have cooled to room temperature, you can wrap them well and store them in the freezer for up to a month. This is a great option if you want to spread out the work over a couple of days.
Commonly Asked Questions
Why do you use brewed coffee in this recipe?
The freshly brewed coffee is used to enhance the chocolate flavor in the cake. It does not make the cake coffee-flavored, but rather, it intensifies the richness of the cocoa. If you prefer, you can use hot water instead.
Can I use a different type of oil instead of olive oil?
Yes, you can. While we love the moistness that olive oil brings to this cake, you can also use other flavorless oils like canola, vegetable, or sunflower oil.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out almost clean, with a few tiny moist crumbs attached. The top should also spring back gently when pressed.
How long does this Eggless Chocolate Cake keep?
This particular cake is best eaten within a day. It tends to lose some of its first-day moistness since it is made without any eggs. The frosting keeps well in the fridge for up to three days and only needs a bit of warming up to be frost-ready.
Can I freeze this cake?
Yes, eggless cakes freeze surprisingly well. Once the cake layers have cooled to room temperature, you can wrap them well and store them in the freezer for up to a month.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Eggless Chocolate Cake (Super Moist)
This eggless chocolate cake is the easiest recipe, with only one bowl used for mixing. The chocolate ganache frosting can be easily substituted for your own favorite frosting.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened real cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp table salt
- ¾ cups olive oil
- 2 TB lemon juice
- 1 TB pure vanilla extract
- 2 cups freshly brewed coffee, decaf is fine
For the Frosting:
- 5 cups bittersweet chocolate chunks
- 3 cups whole sour cream
- 1 ⅓ cups powdered sugar
- ¼ tsp table salt
Instructions
Make the Chocolate Frosting:
- Melt bittersweet chocolate in a heavy medium saucepan over the lowest heat setting. Stir constantly until chocolate is just melted through.Turn heat off and stir in sour cream until mixture is smooth and creamy. Stir in powdered sugar and salt, mixing until completely incorporated. Add more sugar if needed. Set frosting aside at room temp and allow it to "firm up" to a good consistency for spreading.
Make the Cake:
- Preheat oven to 350F with rack on lower middle position. Line three 8-inch cake pans with parchment on bottom, and grease generously on parchment and sides of pans.
- In a large bowl, combine all dry cake ingredients, whisking to incorporate well. Add oil, lemon juice, vanilla, and coffee to the same bowl. Stir until just combined. Divide cake batter evenly between the 3 prepared cake pans.
- Bake 17-20 minutes, until toothpick comes out almost clean, with a few tiny moist crumbs attached. Do not over-bake. Top should spring back gently when pressed. Cool cakes in pans to room temp. Carefully remove cooled cakes and frost as desired.
Notes
- When melting the bittersweet chocolate for the frosting, make sure to do it over the lowest heat setting to prevent it from burning. Stir constantly until the chocolate is just melted through.
- To achieve a smooth and creamy frosting, add the sour cream to the melted chocolate off the heat.
- If you prefer a sweeter frosting, you can add more powdered sugar.
- When testing for doneness, remember that the top of the cake should spring back gently when pressed. A few tender crumbs still attached to toothpick – if toothpick is fully dry, the cake may also be dry.
- This particular cake is best eaten within a day. It may lose some of its first-day moistness since it is made without any eggs. The frosting keeps well in the fridge for up to three days and only needs a bit of warming up to be frost-ready.
Nutrition (per serving)
Calories: 792kcal | Carbohydrates: 137g | Protein: 12g | Fat: 64g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 586mg | Potassium: 717mg | Fiber: 10g | Sugar: 75g | Vitamin A: 475IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 8mg
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