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The Best Eggless Chocolate Cake Recipe {Ever}

Course Dessert

Ingredients

Chocolate Sponge:

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 1 cup dark cocoa powder
  • 1½ tsp baking powder
  • 1½ 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

Instructions

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.

Serve:

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

Notes

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.
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Notes

  • 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.