Baking without eggs just makes sense to me. All vegan recipes are always egg-free, but encouraging everyone to bake without eggs is important. Many people don’t enjoy the flavor of eggs in baking and only include them because they are in recipes. You might have tried my eggless vanilla cake recipe. Today, it’s a chocolate version of an eggless cake. In fact, if you like cakes without eggs, you can try any of my cake recipes, like my Yogurt Cake, 2-Ingredient No-Bake Chocolate Cake, or Vegan Bundt Cake. Since they’re all vegan, they are naturally eggless.
Ingredients and Substitutions
An eggless cake is a delicious, moist chocolate cake made from the most simple ingredients everyone has at home. All you need to bake an egg-free cake are:
All-Purpose Flour – I didn’t try any other flour, and therefore, I won’t recommend using a gluten-free all-purpose flour blend. Feel free to try, but by experience, I learned that egg-free and gluten-free don’t go very well together without changing the recipe. Unsweetened Cocoa Powder Sugar – You can use any crystal sweetener, like coconut sugar, unrefined cane sugar, or sugar-free natural sweeteners like erythritol. Baking Soda Water Milk of Choice – I like soy milk or almond milk. Feel free to try coconut milk or oat milk if preferred. Avocado Oil or any vegetable oil you have at home. Melted plant-based butter also works well in this eggless chocolate cake recipe. Vanilla Extract Apple Cider Vinegar or white vinegar Salt
More Eggless Cake Recipes
If you like making cakes without eggs, try some of these egg-free cake recipes: Or store it for up to 4 days in the fridge. If the cake is too large to eat within 4 days, you can also freeze cake slices in sealed bags or a container. The cake can be frozen for up to one month, and thaw at room temperature the day before.
Egg-Free Dairy-Free Nut-Free Vegan
Below are some more options for you:
Sugar-Free – Use a sugar-free natural granulated sweetener, like erythritol or allulose. For the ganache, use stevia-sweetened chocolate chips. Oil-Free – I didn’t try an oil-free version of this cake. You may want to try dairy-free yogurt or unsweetened applesauce, but I can’t guarantee the texture will be the same. Gluten-Free – I didn’t try a gluten-free option yet. I don’t think a gluten-free all-purpose flour will come out very well. Often in egg-free baking, gluten-free flour blends require more fat or baking powder to achieve a similar cake texture. Feel free to experiment, but I can’t guarantee a successful result. Baking Soda can be replaced with twice the amount of baking powder.
