Chocolate Cake Without Eggs

Name: Chocolate Cake Without Eggs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1/3 cup cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsweetened applesauce; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 cup water

Highlighted under: Oven-Kissed Treats

When I first set out to make a chocolate cake without eggs, I wasn't sure how it would turn out. To my surprise, it turned out incredibly moist and rich! I discovered that using ingredients like applesauce and baking soda creates a wonderful texture. This recipe allows everyone to indulge in a delicious chocolate cake, regardless of dietary restrictions. It's truly become a favorite in our household, and I can't wait to share this easy and scrumptious recipe with you.

Created by

Lillian Hayes

Last updated on 2026-01-22T09:16:11.200Z

When I decided to experiment with a chocolate cake without eggs, I was initially doubtful about how it would rise and hold together. Using applesauce as a substitute not only worked wonders for moisture but also added a subtle sweetness that enhanced the chocolate flavor. After a few tweaks, I found the perfect balance of ingredients, resulting in a cake that's light, fluffy, and bursting with chocolatey goodness.

This cake is fantastic for those who are egg-free, or for anyone looking to try something different in their baking. One key tip I learned is to let the batter sit for a few minutes before pouring it into the pan; this allows the baking soda to activate fully, ensuring a wonderfully fluffy texture. Trust me, you’ll be amazed at how delicious this cake turns out!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy applesauce
Moist and fluffy texture that satisfies every chocolate craving
Perfect for gatherings and special occasions

Understanding the Role of Ingredients

In this chocolate cake recipe, applesauce plays a pivotal role as an egg substitute. It not only adds moisture but also improves the cake's crumb structure, making it incredibly tender. The natural sugars in applesauce help in browning the cake, resulting in a beautifully rich flavor and dark appearance. If you find yourself without applesauce, pureed bananas or silken tofu can be great alternatives, but they may slightly alter the flavor profile.

Baking soda acts as a leavening agent, providing the necessary rise in the absence of eggs. It reacts with the acidity of the applesauce, producing carbon dioxide bubbles that create a light, airy texture. Ensure your baking soda is fresh for maximum effectiveness, as stale baking soda can lead to a dense cake result. A simple way to test its potency is to mix a teaspoon with vinegar; if it fizzes, it's still good to use.

Baking Techniques for Success

When combining the wet and dry ingredients, mixing should be gentle. You want to stir until just combined; overmixing can lead to a tough cake due to excessive gluten development. The batter may appear slightly lumpy, which is perfectly fine. It helps retain moisture during baking and contributes to the cake’s tender texture. As a tip, using a rubber spatula can help in folding without deflating the batter too much.

Deciding on your cake pan is crucial. A 9-inch round cake pan is ideal for even baking, but if you're using a different size or type, you may need to adjust baking times. If you opt for a dark non-stick pan, reduce the baking time slightly, as they retain heat more efficiently. Always check for doneness at the lower end of the baking range by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

Ingredients

Gather the following ingredients to get started:

Dry Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients

1 cup unsweetened applesauce
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup water

Once you have all the ingredients, we can move on to the next step!

Instructions

Follow these steps to create your delicious chocolate cake:

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the applesauce, vegetable oil, vanilla extract, and water until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Pour into Pan

Pour the batter into the prepared cake pan and spread it evenly.

Bake

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

And that's it—enjoy your egg-free chocolate cake!

Pro Tips

For an extra touch, you can frost the cake with your favorite chocolate icing or serve it with whipped cream.

Storing and Serving

To store your chocolate cake without eggs, let it cool completely before covering it with plastic wrap or aluminum foil. It can be stored at room temperature for up to three days or refrigerated for about a week. For longer preservation, consider freezing slices wrapped tightly in plastic and then in foil. When ready to serve, thaw at room temperature for a few hours, or pop it in the microwave for a few seconds to enjoy it warm.

Serving options for this cake are versatile. You can enjoy it plain, or add a dusting of powdered sugar or a luscious layer of chocolate ganache for an indulgent touch. Fresh fruits like berries or slices of bananas on top can elevate the presentation while adding a contrast of flavors. Whipped cream or a scoop of vanilla ice cream on the side would also enhance the dining experience.

Variations to Try

Feel free to experiment with flavors in this chocolate cake. Adding a teaspoon of espresso powder to the dry ingredients enhances the chocolate flavor without making it taste like coffee. Alternatively, folding in chocolate chips or nuts can provide pleasant textural contrast and added richness. For a twist, consider swirling in peanut butter or Nutella into the batter before baking for a marbled effect.

If you're looking to lighten the cake further, substitute half of the vegetable oil with unsweetened applesauce or even Greek yogurt. This change can reduce the fat content while maintaining moisture. The cake will be slightly denser, but it will still retain its delightful flavor. Adjusting the cocoa powder can also create a more intense chocolate experience; increasing it to 1/2 cup for a truly decadent treat will be a real crowd-pleaser.

Questions About Recipes

→ Can I use a different fruit puree instead of applesauce?

Yes, you can substitute applesauce with mashed bananas or pumpkin puree, but flavors may vary slightly.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ Is this recipe suitable for vegans?

Yes, this chocolate cake without eggs is completely vegan-friendly!