Easy Eggless Chocolate Cake

We have adjusted easily to my son's food allergies for the most part, but every once in a while I get thrown for a loop. My husband's birthday was last weekend, and I planned on making a little bit of a fuss in his honor. Even though he doesn't have a sweet tooth, everyone knows that birthdays require cake (to hold the candles, duh), so I planned on whipping up a quick and easy chocolate cake in his honor.

Of course, things didn't go as planned. (They never do.)  I got to my kitchen and I realized that we don't have eggs because of Matthias' egg allergy. (Before the allergy we used to always have eggs in the fridge, so I just assumed I'd have them there somehow. We are lucky that his egg allergy is mild enough that we can (and do) give him eggs in baked goods, but I just don't buy enough eggs to justify adding them to my weekly shopping list.)

So I was out of luck. Or so I thought.

Thankfully, the internet exists, so I did a quick Google search and discovered tons of eggless cake recipes. I chose this one, and altered it a bit (I added chocolate chunks, because well, CHOCOLATE CHUNKS people).

I forgot to mention that I only had one stick of butter in the fridge, but it was enough to whip up a bit of buttercream for the top and the day was saved!


Not too bad for a one bowl recipe...I didn't even need to bring out the mixer! All we needed was a wooden spoon and a bowl.

We went from sifting to eating chocolate cake in an hour. And it was delicious!

Very Easy Eggless Chocolate Cake


  • 4 1/2 cups sifted all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 3 teaspoons baking soda

  • 1/2 teaspoon salt

  • 3 cups white sugar

  • 1 cup vegetable oil (I had grapeseed oil on hand, but anything other than olive oil would work)

  • 3 cups water

  • 3 tablespoons vanilla extract

  • 1 Semi-sweet chocolate bar




Preheat oven to 350 degrees F, grease and flour your pan and/or prepare your cupcake tray.


In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.


Add oil, water and vanilla and mix thoroughly. Pour into prepared pans — fill a little more than halfway.  Push small pieces of crumbled chocolate bar into the batter.


Bake at 350 degrees F — I did 20 minutes for cupcakes and 40 for my small round cake pan.