Looking for a chocolate cake that doesn’t require eggs or oil? You’re in luck! This recipe is simple, delicious, and perfect for any occasion. It produces a fragrant chocolate cake that is dense, and moist with a slight coffee taste.
Baking a chocolate cake without eggs or oil may seem like an impossible task, but it can be done! This cake recipe relies on baking soda to help it rise, and cocoa powder for its chocolate flavor. It is anything but dry and tastes delicious plain, dusted with powdered sugar, icing, or even with chocolate mayonnaise frosting–yes, that is thing! Plus, you can easily make it vegan-friendly if you swap the sour cream with vegetable oil!
Making Chocolate Cake Without Oil & Eggs
Preheat oven to 350°F. Make sure the rack is centered in the oven. Spray a bundt pan or 9 x 13 pan with nonstick baking spray.
Gather all your pantry staple ingredients to make this cake.
In a large bowl, whisk together the dry ingredients.
Add in the wet ingredients, and whisk until no lumps appear.
Pour batter into the greased bundt pan.
Bake for 45-55 minutes. A toothpick or tester inserted into the center of the cake should be clean when removed.
Allow the cake to cool for 90 minutes before removing from the pan, and icing (optional).
Basic Sugar Icing
In a small bowl, whisk together the icing ingredients until thick.
Remove the cake from the bundt pan and place the cake over a wire rack (positioned over a sheet pan).
Drizzle icing over cooled cake.
Allow icing to set for 15 minutes before placing it on a cake stand or server.
Recipe Tips & Swaps
This recipe is so delicious as written, but there are some swaps you can make for equally tasty results.
Sour Cream – While the sour cream makes this cake “oil free” you can technically use canola or vegetable oil as a substitute.
Cocoa Powder – You want to use unsweetened cocoa powder for this recipe and not hot cocoa mix. I used 1/4 cup of Ghirardelli Cocoa powder, but you can go as low as 4 tablespoons if you use water *only*.
Liquid – This recipe calls for 2 cups of water (traditionally) but I used one cup of strong brewed, cooled coffee, and 1 cup of water. You can use all water if you cannot do coffee, or even 2 cups of cooled coffee. The coffee enhances the flavor of the cake, but this is also delicious without it.
Topping – I love this cake with a simple icing, but it does taste great plain. Additionally, you can add your favorite frosting, or even just a dusting of powdered sugar.
Storing this Cake
If you’re like me, you love chocolate cake. But sometimes, it’s hard to eat an entire cake before it goes bad. The beauty of this cake is that it stays fresh (when wrapped tightly) at room temperature for up to 3 days. You can also store it in the refrigerator in an airtight container for up to 4 days.
Additionally, you can freeze this cake either whole, or sliced for up to 3 months time! Simply wrap it in several layers of plastic wrap and then foil. To enjoy it, allow the slices to thaw in the fridge.
More Chocolate Desserts to Try Today!
- Red Velvet Cherry Dump Cake
- Chocolate Cherry Dump Cake
- Flourless Chocolate Cookies
- Chocolate Mayonnaise Cake
- Flourless Black Bean Avocado Brownies
Chocolate Cake Without Eggs and Oil
Equipment
- 10 cup Bundt cake pan greased
- oven adjusted to center rack position
- large mixing bowl
- Whisk
- Measuring Cups & spoons
Ingredients
Cake
- 3 cups all-purpose flour
- ¼ cup cocoa powder *I used Ghirardelli
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup water
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
- ¾ cup sour cream full-fat *use vegetable oil to make this vegan friendly.
Icing
- 2 cups powdered sugar
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Make sure the rack is centered in the oven. Spray a bundt pan or 9 x 13 pan with nonstick baking spray.
- In a large bowl, whisk together the dry ingredients.
- Add in the wet ingredients, and whisk until no lumps appear.
- Pour batter into the greased bundt pan.
- Bake for 45-55 minutes. A toothpick or tester inserted into the center of the cake should be clean when removed.
- Allow the cake to cool for 90 minutes before removing from the pan, and icing (optional).
Icing
- In a small bowl, whisk together the icing ingredients until thick.
- Remove the cake from the bundt pan and place the cake over a wire rack (positioned over a sheet pan).
- Drizzle icing over cooled cake.
- Allow icing to set for 15 minutes before placing it on a cake stand or server.
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