prep time: 1 hr | bake time: 15 min | total time: 2 hrs
If you’re looking for a moist, rich, and eggless chocolate cake that’s easy to whip up, this recipe checks all the boxes. Made with simple pantry staples and absolutely no eggs, it bakes up fluffy with a deep, chocolatey flavor and cupcakes will remain moist for DAYS!!
Best of all, it’s a no-fuss recipe that comes together in one bowl with minimal cleanup. No fancy equipment, no complicated steps! Just mix, bake, and enjoy. It’s the kind of dependable, go-to chocolate cake you’ll find yourself making again and again.
Eggless & Vegan-Friendly=Perfect for anyone with dietary restrictions or if you just ran out of eggs!
Rich Chocolate Flavor=Made with cocoa powder and enhanced with hot coffee or water for deep, intense chocolatey goodness.
Moist & Fluffy Texture=Soft, tender crumb every time,no one will believe it’s eggless!
Simple Ingredients=Uses basic pantry staples you probably already have on hand.
Quick & Easy= Comes together in one bowl with no mixer required.
Preheat your oven to 350°F (175°C) and line a 12 count cupcake tray with cupcake liners.
Mix milk and lemon juice (or white vinegar) and let it sit for 5 minutes to curdle. Whisk in cane sugar, oil, and vanilla until smooth. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients into the wet mixture and mix until just combined. Stir in hot coffee or boiling water until smooth.
Divide batter evenly into cupcake liners, filling about ¾ full. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make sure the ingredients are at room temperature. Use a hand mixer or stand mixer to beat the butter for 2 minutes until light and fluffy.
Add sifted powdered sugar and cocoa powder. Beat on low speed at first to combine, then increase to medium-high and beat for 4–5 minutes until smooth and creamy.
Add whipping cream and vanilla extract. Beat for another 2–3 minutes until the frosting is light and fluffy. Transfer the frosting to a piping bag and pipe onto completely cooled cupcakes.
Yes, you can easily skip the coffee if you prefer. Simply substitute the coffee with the same amount of boiling water. While coffee enhances and deepens the chocolate flavor, it doesn’t make the cake taste like coffee, so you won’t miss it if you omit it.
Dutch-processed cocoa powder is preferred here because it gives the cupcakes a richer, smoother chocolate flavor and a darker, more appealing color. However, natural unsweetened cocoa powder works fine too.
Yes, you can! While vegetable oil works wonderfully for its neutral flavor and moist texture, you could substitute with oils like avocado or sunflower oil. These options might add subtle flavor notes or slightly alter the texture, but they’re excellent alternatives if you want to experiment.
Absolutely! You can bake the cake layers up to one or two days in advance. Once cooled completely, store in an airtight container at room temperature.
All-purpose flour is the best choice for this recipe to achieve the right texture and crumb. If you need a gluten-free option, use a 1:1 gluten-free flour blend that includes xanthan gum, this helps mimic the elasticity and structure gluten provides. Brands like Bob’s Red Mill Gluten-Free Flour or Divided Sunset brand are reliable picks for baking success.
Yes, you can easily make a dairy-free version! Replace the butter with dairy-free butter sticks and use a plant-based whipping cream. This swap keeps the frosting creamy and stable while catering to dairy-free diets without compromising on taste or texture.
If you grabbed a pic, send it my way! Tag me @pastrybysaloni and let me see how yours turned out. It’s always awesome to see your baking come to life in real kitchens.
And if you found yourself going back for seconds (or thirds), don’t worry you’re in good company. Up next in your baking lineup:
Looking to build confidence in the kitchen without relying on eggs or dairy? My cookbook Vegan Baking Made Simple is packed with recipes that taste just as good as the classics maybe better. It’s available now on Amazon. Grab your copy HERE.
