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Eggless and Butterless Moist Chocolate Cake (with dairy-free option)

Enjoy a moist chocolate cake that's eggless and butter-free. You can also make it dairy-free by using dairy-free milk.

Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 198 g (1 1/2 cup + 2 tbsp) all-purpose flour sifted
  • 210 g (1 cup) white fine sugar
  • 48 g (2/3 cup) cocoa powder
  • 4 tsp baking powder
  • Pinch of salt
  • 460 ml (1 3/4 cup + 2 tbsp) whole milk room temperature
  • 45 ml (3 tbsp) canola oil or any light-tasting oil
  • 5 ml (1 tsp) vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 320 F. Prepare round cake pan and grease using oil. Set aside.

  2. Using a sieve, sift the flour over a bowl. Add sugar, cocoa powder, baking powder, and a pinch of salt. Mix everything.

  3. In another bowl, add milk, oil, and vanilla extract. Mix everything, making sure not to overmix.

  4. Transfer the batter to the prepared baking pan.

  5. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out with few crumbs, but not wet batter.

  6. Let the cake cool completely before removing from the pan.

  7. Dust with powdered sugar just before serving, if desired.

Recipe Notes

I use UK measuring cups. 

For dairy-free cake, use a dairy-free milk. 

This can be kept at room temperature up to 3 days and stays longer in the fridge. 

The cake can be heated in a microwave oven (without the powdered sugar) for a few seconds or minutes or in a preheated oven for 5 minutes.