Italian Eggless Chocolate Cake

5 from 2 votes

This Italian eggless chocolate cake is light, tender, and moist—even without eggs or butter!

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 382kcal

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

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!

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.