Eggless Chocolate Cake

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A simple no muss, no-fuss recipe to make Eggless Chocolate Cake!

Chocolate cake served on two white plates

If you are new to baking and would like to start off with a simple fail-proof recipe for Eggless Chocolate Cake, you have come to the right place. I have tried various versions of this recipe and liked this one the best. The reasons are that there aren’t too many ingredients involved, it’s a simple recipe, and you can use the same pan to mix the ingredients and bake it – no muss, no fuss.

Some important things to note

  • The cake has a dense structure, almost like a Brownie.
  • This cake is best cooled and frosted(if you plan to) in the baking pan. I partially cooled the cake and wanted to remove the cake from the pan, and it broke. It was not this exact recipe but a similar eggless one. So, I would advise against it unless you are an experienced baker and know what you are doing. I am just getting started with baking, and I wanted to play it safe this time.
  • Also, this cake is not very sweet – perfect for pairing it with some Vanilla ice cream. P.S: Make sure the cake is warm.

This recipe for Eggless Chocolate Cake has been adapted from Betty Crocker’s Chocolate Chip Snack Cake recipe.

Chocolate cake served on two white plates
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5 from 1 vote

Eggless Chocolate Cake

Recipe for no muss- no fuss Eggless Chocolate Cake!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 9 pieces


  • 1 ⅔ cups all-purpose flour
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup unsweetened baking cocoa
  • cup vegetable oil
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • 1 cup cold water
  • ½ cup miniature chocolate chips optional
  • 2 tablespoons granulated sugar optional


  • Preheat the oven to 350 degree F.
  • In an ungreased 8-inch square pan,sift flour, brown sugar, salt, soda, and cocoa. Mix them until they are blended together.
  • Stir in the remaining wet ingredients – water ,oil, vinegar and vanilla extract. Use a spatula to blend the ingredients in and spread the batter evenly.
  • Sprinkle the batter with chocolate chips and granulated sugar.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until tooth pick inserted comes out clean.
  • Cool the pan in a cooling rack for 15 minutes and serve warm
Don’t forget to..Read the post for helpful information on ingredient swaps, storage tips, meal prep ideas and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 313kcalCarbohydrates: 53gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 2mgSodium: 267mgPotassium: 94mgFiber: 2gSugar: 33gVitamin A: 20IUCalcium: 38mgIron: 1.7mg
Course: Dessert
Method: Oven
Keyword: chocolate smoothie, Eggless
Cuisine: American

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