The Best Eggless Chocolate Cake Recipe {Ever}

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I’m telling you, this is the ultimate fudgy chocolate cake! It features three layers of moist, rich chocolate sponge generously coated with a thick layer of the best chocolate frosting. Plus, it’s completely egg-free and dairy-free, and incredibly easy to make.

To create the super moist sponge, we use my simple one-bowl chocolate cake recipe. With ingredients like buttermilk and yogurt, the texture is so tender it practically melts in your mouth. The frosting combines the creamy richness of buttercream with the decadent fudginess of chocolate ganache.

Reasons to adore this cake:

  • It’s extra moist, thanks to yogurt and buttermilk, giving it a soft, velvety crumb.
  • Easy to make—all done in just one bowl!
  • Bursting with rich chocolate flavor.
  • Indulgent, fudgy chocolate frosting that’s irresistible.

The Best Eggless Chocolate Cake Recipe {Ever}

Course Dessert


Chocolate Sponge:

  • cups all-purpose flour
  • cups granulated sugar
  • ½ cup light brown sugar
  • 1 cup dark cocoa powder
  • tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 1 cup dairy-free yogurt
  • 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water

Chocolate Frosting:

  • 1 cup dairy-free butter softened
  • 3 cups powdered sugar
  • 1 cup dark cocoa powder
  • ½ cup dairy-free dark chocolate chips melted
  • 2-4 tbsp plant-based milk
  • 2 tsp vanilla extract


Prepare the Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line three 8-inch round cake pans with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Gradually add the hot water, mixing until the batter is smooth.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Frosting:

  • In a large bowl, beat the dairy-free butter until creamy.
  • Gradually add the powdered sugar and cocoa powder, mixing until smooth.
  • Add the melted dark chocolate and vanilla extract, and continue to beat until fully incorporated.
  • Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of chocolate frosting over the cake layer.
  • Repeat with the remaining layers, finishing with a layer of frosting on top and around the sides of the cake.


  • Allow the cake to set for a bit before slicing and serving.
  • Enjoy this rich, fudgy, and indulgent chocolate cake!


Why You’ll Love This Cake

  • Extra Moist: Made with yogurt and buttermilk, the cake is soft with a velvety crumb.
  • Easy to Make: The sponge is made in just one bowl!
  • Rich Chocolate Flavor: Intense chocolate taste in every bite.
  • Fudgy Chocolate Frosting: A decadent cross between buttercream and ganache.


  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
  • Hot Water: Enhances the chocolate flavor and ensures a smooth batter.

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