Eggless and Butterless Moist Chocolate Cake

A moist chocolate cake without the use of eggs and butter – amazingly delicious.

thenotsocreativecook-Eggless&ButterlessChocCakeAt the beginning of 2015, I challenged myself to bake something without eggs and butter. Don’t think that I am losing my love for eggs and butter, because that would not happen. 😀 The reason behind that is I wanted to minimize my cost monthly.

Most of the time, like 99.9%, I always buy 60 pieces of eggs (for cooking and baking) and that should be my maximum limit. But there are times that I buy more than that. Can you tell me now how I really adore eggs? I sometimes eat eggs five times in a day, especially when I stress-eat, which I know a crazy thing to do. However, there are times that I don’t eat eggs in three days or even more than that… but when I do start eating eggs again, that will be, well, you know what happens with the eggs and the egg monster. I pretend that the 30 pieces are for baking, depending on what pops up… which, I know and I admit that I maybe consume less than 30 for baking. The rest? Don’t ask.
As for the butter, I consume almost 800g of butter monthly… but that was before. Since January I tried to minimize my consumption of butter… and I did. When I want to bake something, I make sure that I will just consume 400g (or less) butter in a month and that is one of the reasons why I plan what I want to bake or cook for the month… which I cannot really follow. 😛 Because as I said, you have so many recipes to cross-off and my mind is still downloading the others. 😀
As I bring you my first ever eggless and butterless cake, Mila and I have already taken our share. Well as co-hosts, we got hungry while coming and we decided to eat dessert first. 😀
I found this recipe from Elena @ As Easy As Apple Pie and it is so awesome as it is very easy to follow.

Eggless and Butterless Moist Chocolate Cake

  • Servings: 8
  • Difficulty: easy
  • Print

A moist chocolate cake without the use of eggs and butter – amazingly delicious.


  • 1½ cup + 2 tbsp all-purpose flour, sifted
  • 1 cup granulated sugar
  • 2/3 cup + 1 tbsp unsweetened cocoa powder, sifted
  • 4 tsp baking powder
  • 1¾ cup + 2 tablespoons soy milk or dairy milk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • Icing sugar (powder sugar) for dusting


  1. Preheat the oven to 320 F.
  2. Combine and mix the flour, sugar, cocoa powder and baking powder in a large bowl.
  3. Mix the milk, vegetable oil and vanilla extract in another bowl.
  4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined, but make sure not to overmix.
  5. Pour the batter into a greased and floured 8 inches round baking pan.
  6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool on a cooling rack and dust with icing sugar before serving.
  8. This can be kept in the fridge for 3 to 4 days.

So what are you waiting for? Link up and join us while Mila & I help out Angie in eating your treats entertaining each and every one of you.

Click the bagde below to link up.

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119 thoughts on “Eggless and Butterless Moist Chocolate Cake

  1. I read this at 9am and automatically decided to try it, OMG the results are absolutely amazing, it’s sooo moist n balanced.woooooow

  2. This cake is really good! My husband and daughter ate almost half of the cake in 20 minutes, even before I was able to top it with confectioner’s sugar, lol. I loved that it didn’t use butter or eggs because I had neither but we wanted cake! I will definitely make it again. Thanks!

  3. This recipe is very great, easy, and tasty 🙂 I really love this recipe because it’s so easy! If you don’t have vegetable oil, I suggest canola oil.

    1. Hmm, I am not so sure, but I see recipes using olive oil in a cake. But I cannot guarantee the taste as I haven’t tried using other oil than veggie oil.

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