This egg free chocolate cake is unbelievably tender and delicious. It’s the perfect dessert to make when you don’t have milk or eggs. A rich chocolate frosting is the finishing touch!
There are so many different ways to make chocolate cake. One recipe that’s been around for ages is often referred to as Depression Cake. As you may know, this type of egg free, dairy free chocolate cake was made popular in during the Great Depression, when eggs, milk, and butter were too expensive for most families.
In this rich chocolate cake recipe, we use vinegar and baking soda in place of eggs, oil instead of butter, and water instead of milk. Does that sound too good to be true? You’ll be surprised at how moist and chocolatey this cake is! And the frosting, which is just powdered sugar, cocoa powder, oil, and water, is also very rich and smooth. It’s actually one of my favorite frosting recipes!
Even though this recipe was born in a time when eggs and dairy were scarce, it works very well today for families who have food allergies. If you’re dairy free and egg free, this is the chocolate cake for you.
Can this egg free chocolate cake recipe be made with gluten free flour?
Yes, you can make this recipe with gluten free flour. I’ve had a gluten free vegan chocolate cake recipe on my site for years, and this is very similar to that recipe. Use an equal amount of your favorite gluten free flour blend. But don’t try this recipe with coconut flour or almond flour – it will be heavy and dense, and may not even bake up into a cake.
Can I convert this recipe into cupcakes?
Yes, this recipe can be made into cupcakes! Just bake them for about 16 minutes or so. I like to use parchment paper liners so that the cupcakes don’t stick to the pan.
What makes a cake fluffy if there aren’t any eggs in the recipe?
This cake has baking soda and vinegar, which when combined, help the cake to rise nicely. This is a fluffy and tender cake – I bet you won’t miss the eggs at all!
Can I use a different oil in this recipe?
Yes, you can use canola oil, or any oil that you enjoy baking with. I like the light coconut flavor that comes with using unrefined coconut oil. If you want to use coconut oil but don’t want any coconut taste, use refined coconut oil.
Disclosure: This post contains affiliate links.
Egg Free Chocolate Cake with Frosting.
Moist, rich, and so delicious, this egg free chocolate cake will hit the spot! It's the perfect simple dessert to make this weekend.
Ingredients
For the cake:
- 1/3 cup organic coconut oil
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups flour I used white spelt flour, but all-purpose flour would also work very well. A gluten free flour blend will also work.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar or apple cider vinegar
- 1 cup cold water
For the frosting:
- 2 cups powdered sugar
- 2 Tablespoons coconut oil
- 4-5 Tablespoons water
- 1/3 cup unsweetened cocoa powder
Instructions
Make the cake:
Preheat the oven to 350 degrees. Grease a 9 inch cake pan with some coconut oil, then dust the pan with a little cocoa powder.
Place the coconut oil in a mixing bowl and microwave for about 30 seconds until melted.
Add the cocoa powder and sugar, and mix together.
Add the flour, baking soda, salt, water, and vinegar. Mix well until combined and smooth. You can use a mixer for this, or just do it by hand.
Pour the batter into the prepared pan and bake for about 26-28 minutes, until the top of the cake springs back when pressed with your finger. You can also stick a toothpick in the middle to see if it comes out clean.
Allow the cake to cool for about 30 minutes before removing from the pan. You can turn it out over a plate to let it cool fully before frosting it.
Make the frosting:
Melt the coconut oil in the microwave and set it aside to cool for a few minutes.
Sift the powdered sugar and cocoa powder into a mixing bowl.
Add the coconut oil and the water and mix on medium speed until the frosting is smooth and creamy. If the frosting is too thick, add a little more water.
Frost the cake and enjoy!
Recipe Notes
Nutrition facts are for 1/8 of the cake with frosting.
This cake does not need to be refrigerated.
If you want to use a different oil, you can! Canola oil or vegetable oil should work. Any neutral tasting oil that you like to bake with should be just fine.
I have tried twice to mix this recipe as written. The “batter” is dry as the flour soaks up every bit of liquid. I am using gluten free all purpose flour. I bake all the time and have never had this happen. What am I missing?
Hi there Kelly, thank you so much for posting all of these recipes for free! I am concerned, though, that you mention using spelt flour…spelt is NOT gluten free! (Neither is kamut.). 😎. Happy baking and cooking!
I know, and I do state that in the recipe. There is a link in the post for my gluten free, egg free cake if that suits your needs!
Delicious recipe!
I don’t miss the eggs at all-totally awesome!
Super crazy good!