Moist Eggless Chocolate Cake

This Moist Eggless Chocolate Cake is incredibly soft, rich, and full of deep chocolate flavor—proof that you don’t need eggs to create a perfectly tender crumb. A luscious cooked chocolate layer poured over the cooled cake adds even more melt-in-your-mouth decadence. Whether you’re baking for someone with egg allergies or simply want an easy, foolproof chocolate cake, this recipe delivers a beautifully moist dessert every time.

Ingredients

• 1/2 cup milk
• 3/4 cup sugar
• 1 teaspoon instant coffee
• 1 tablespoon vinegar
• 1/2 cup oil
• 2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup water

Second Layer:

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 3 tablespoons cocoa powder
• 1 cup water
• 1 1/2 cups milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 340°F (170°C). Grease and line a round cake pan.
2. Whisk milk, sugar, instant coffee, and vinegar until combined.
3. Add oil and whisk again.
4. Sift in flour, cocoa, baking powder, and baking soda.
5. Add 1 cup water and mix until smooth.
6. Stir in vanilla and pour batter into prepared pan.
7. Bake 30 minutes, or until a toothpick comes out clean. Cool in the pan.
8. For the second layer, whisk sugar, cocoa, flour, water, and milk in a saucepan until smooth.
9. Cook over medium heat, stirring constantly, until thickened and bubbling.
10. Stir in butter and vanilla; cook 2 minutes more.
11. Pour the hot mixture over the cooled cake and spread evenly.
12. Cover with plastic wrap and chill at least 30 minutes.
13. Garnish with grated chocolate, remove from pan, slice, and serve.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes + chilling
Kcal: 360 kcal | Servings: 10

Tips

• Sift the dry ingredients well—this ensures a smooth, lump-free batter.
• Chill the cake thoroughly so the chocolate layer sets cleanly before slicing.

FAQ

Can I use plant-based milk?
Yes—almond, soy, or oat milk all work well in both layers.

Can I skip the coffee?
You can, but it enhances the chocolate flavor without tasting like coffee.

Why add vinegar?
It reacts with baking soda to help the cake rise and stay fluffy.

Can I frost it instead of using the second layer?
Absolutely—any chocolate frosting or ganache works beautifully.

How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.