Italian Eggless Chocolate Cake
This Italian eggless chocolate cake is light, tender, and moist—even without eggs or butter! It’s easy to make, uses basic pantry ingredients and results in a cake that satisfies any chocolate craving.

You won’t believe how incredibly decadent this Italian eggless chocolate cake is and all while being eggless and butterless! It really is even easier to make than my one pan chocolate cake!
This classic old-fashioned recipe makes an egg free chocolate cake that is moist, chocolaty and has a spongy texture. Turn this wacky cake into a vegan cake by substituting milk with coffee or water or add a decadent buttercream frosting like I do in my chocolate cake with mocha frosting!
Why You’ll Love This Egg Free Chocolate Cake
- This moist eggless chocolate cake is easy to make with only 20 minutes prep! It’s ready within an hour and will become your go-to cake when you need something sweet.
- Easily make it dairy-free, double the batch for a layer cake, or add frosting for an extra decadent dessert.
Ingredients Notes
- Cake flour: Creates a lighter texture. Make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
- Unsweetened Dutch cocoa powder: Use high-quality natural cocoa powder for the best rich chocolate flavor.
- Granulated sugar: Adds sweetness.
- Baking soda: Helps the cake rise.
- Salt: Enhances the chocolate flavor.
- Liquid: Use milk, water, coffee, or dairy-free alternatives like almond milk for a dairy-free version of this eggless cake recipe.
- Oil: Vegetable oil is best, but coconut, olive, or melted (cooled) butter also work.
- Vanilla extract: Adds depth to the flavor.
- Chocolate chips: Use semi-sweet or mini chocolate chips for extra indulgence
How to Make Italian Eggless Chocolate Cake
Sift the flour, baking powder, baking soda and salt into a medium bowl then stir in half of the chocolate chips.
In a large bowl whisk together the milk, oil, vanilla and sugar, add the dry ingredients and whisk to combine.
Pour cake batter into prepared cake pan, sprinkle with the remaining chocolate chips and bake until done.
Place the pan on a wire rack and cool, remove from the pan and cool completely on the wire rack. Slice and serve.
Variations
- Citrus twist: Add orange zest or swap some milk for orange juice for a refreshing citrus note.
- Spiced flavor: Add ½ teaspoon of cinnamon for warmth.
- Depression-era version: Use 1 teaspoon of baking soda and 1 tablespoon of vinegar (white vinegar, balsamic vinegar or apple cider vinegar) for extra lift.
- Topping: Instead a dusting of powdered sugar, drizzle the cake with chocolate glaze, add chocolate ganache or for a decadent dessert frost with the chocolate buttercream from my double chocolate cupcakes.
Recipe Tips for Perfect Eggless Chocolate Cake
- Measure accurately: Use a scale or the spoon-and-level method to avoid a dense cake.
- Sift dry ingredients: This aerates the flour and cocoa, creating a fluffier cake.
- Use fresh baking soda: Test by adding ¼ teaspoon baking soda to 2 tablespoons vinegar. If it fizzes, it’s fresh!
- Bake immediately: Preheat the oven before mixing to ensure the batter goes in right away for the best rise.
- Pan size: Using smaller pans (6-7 inches) may cause cracking. For even baking, make 12 cupcakes or use an 8-9 inch pan
Storage
- Store: Store this butter and egg-free chocolate cake in an airtight container at room temperature for 3-4 days.
- Freeze: Once cooled completely, you can freeze the eggless chocolate cake for up to 3 months. I like to wrap it in plastic wrap then aluminum foil to prevent freezer burn.
I have made this eggless chocolate cake numerous times and we love it more every time. Enjoy!
Italian Eggless Chocolate Cake
Ingredients
- 2 cups cake/pastry flour
- ¼ cup unsweetened dutch processed cocoa
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½-¾ cup semi sweet chocolate chips (regular or mini) divided
- 1¼ cups milk (whole or heavy)
- 6½ tablespoons oil (vegetable, coconut, light olive oil or melted cooled butter)
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
Instructions
- Pre-heat oven to 350F / 180C. Grease and flour or spray an 8 or 9 inch cake pan.
- Sift the flour, baking powder, baking soda and salt into a medium bowl, stir in half of the chocolate chips.
- In a large bowl whisk together the milk, oil, vanilla and sugar, add the dry ingredients and whisk to combine. Don't over mix. Pour into the prepared pan, sprinkle with the remaining chips and bake for approximately 10 minutes then lower the temperature to 340F/170C for approximately 20-35 minutes, if the cake starts to brown too much, place a piece of foil over it like a tent and continue baking until done. Check with a toothpick for doneness. Place the pan on a wire rack and let cool 15-20 minutes, remove from the pan and let cool completely on the wire rack. Slice and serve. Enjoy!
Notes
How to store the chocolate cake
- Store: Store this butter and egg-free chocolate cake in an airtight container at room temperature for 3-4 days.
- Freeze: Once cooled completely, you can freeze the eggless chocolate cake for up to 3 months. I like to wrap it in plastic wrap then aluminum foil to prevent freezer burn.
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This turned out great and loved that it had a great rise without eggs! We left the chocolate chips off the top and frosted it with some leftover icing then decorated it with spring themed sprinkles!
Hi Sarah, thanks so much, so glad you enjoyed it. Great idea with the icing. Take care!
Hi Rosemary—this looks so yummy! Can I substitute almond or soy milk to make this vegan? I want to make for church during our Great Lent. Thank you for so many delicious recipes…
Hi Nancy, I think it would work, I have used lactose free milk and it was fine. Let me know how it goes. Thanks so much, glad you enjoy the recipes. Take care!