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+ servings
A baked chocolate bundt cake with a blue napkin.
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5 from 1 vote

Chocolate Cake Without Eggs and Oil

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 12 slices
Calories: 277cal
Author: Amy Desrosiers
Cost: $2


  • 10 cup Bundt cake pan greased
  • oven adjusted to center rack position
  • large mixing bowl
  • Whisk
  • Measuring Cups & spoons



  • 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.


  • 2 cups powdered sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract


  • 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).


  • 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.


Nutritional values may vary and are meant to be a guide.
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.


Serving: 1slice | Calories: 277cal | Carbohydrates: 59g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 391mg | Potassium: 94mg | Fiber: 1g | Sugar: 34g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg