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Eggless chocolate cake with chocolate buttercream and a slice cut out on a wooden board

Eggless Chocolate Cake Recipe

A soft, moist eggless chocolate cake made in one bowl with cocoa powder and pantry ingredients, with an optional chocolate buttercream.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 190 g all-purpose flour 1½ cups
  • 30 g unsweetened natural cocoa powder ⅓ cup
  • 200 g granulated sugar 1 cup
  • 5 g baking soda 1 tsp
  • 3 g salt ½ tsp
  • 240 ml hot water or freshly brewed hot coffee 1 cup
  • 80 ml neutral oil ⅓ cup, such as sunflower or canola
  • 15 ml white vinegar or apple cider vinegar 1 tbsp
  • 5 ml vanilla extract 1 tsp
For the chocolate buttercream (optional)
  • 115 g unsalted butter ½ cup, softened
  • 200 g powdered sugar 1⅔ cups
  • 30 g unsweetened cocoa powder ⅓ cup
  • 30–45 ml milk 2–3 tbsp
  • 5 ml vanilla extract 1 tsp
  • salt a pinch

Equipment

  • 8-inch (20 cm) round cake pan
  • Parchment paper
  • Large mixing bowl and whisk
  • Sieve or sifter
  • Wire cooling rack
  • Offset spatula

Method
 

Cake
  1. Preheat the oven to 180°C (350°F) with a rack in the middle. Grease an 8-inch round cake pan and line the base with parchment paper.
  2. Sift the flour, cocoa powder, baking soda and salt into a large bowl. Add the sugar and whisk until evenly combined.
  3. Make a well in the center and pour in the hot water or coffee, oil, vinegar and vanilla extract.
  4. Whisk gently from the center outward until the batter is smooth and no dry flour remains. The batter will be thin. Do not overmix.
  5. Pour the batter into the pan, tap it gently on the counter and bake right away for 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool in the pan on a wire rack for 10 minutes, then turn out, peel off the parchment and cool completely, about 1 hour, before frosting.
Chocolate buttercream (optional)
  1. Beat the softened butter until smooth. Sift in the powdered sugar and cocoa powder, then add the vanilla, salt and 2 tablespoons of milk.
  2. Mix slowly, then beat until light and spreadable, adding the remaining milk a little at a time if needed. Spread over the top and sides of the completely cooled cake.

Notes

Use natural (not Dutch-processed) cocoa powder and fresh baking soda so the cake rises well, and bake the batter as soon as it is mixed. Store the unfrosted cake covered at room temperature for up to 2 days, or a frosted cake in the fridge for up to 5 days. The unfrosted cake can be frozen, well wrapped, for up to 3 months.