You’d never guess that this Vegan Chocolate Cake is made without eggs or dairy. Every bite has a rich chocolate flavor and super moist crumb. Whether you have allergies to eggs, maintain a vegan diet, or just love chocolate desserts, this cake is a winner for everyone. It’s truly the best eggless chocolate cake recipe you’ll find!

Overhead view of a vegan chocolate cake with one slice being served

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Best Vegan Chocolate Cake Recipe

For years, friends and followers with allergies have asked me to develop an eggless chocolate cake, so I went to work and the end result is perfection! This recipe is also made without dairy, making it a vegan chocolate cake – and it just may be one of my new favorite chocolate desserts.

Vegan food doesn’t have to be only for non-meat eaters. And honestly, if you don’t mention it, I bet no one will guess this cake is vegan. It will simply get devoured by everyone! It’s rich, chocolate-y, and super moist.

A slice of eggless chocolate cake being served

Why You’ll Love This Eggless Chocolate Cake

Rich and moist. Even without the eggs and dairy, this cake is rich and moist from the almond milk and vegetable oil.
Incredible chocolate flavor. This recipe is made with cocoa powder and chopped chocolate for rich chocolatey goodness throughout. You can also use coffee in place of the almond milk for a more intense chocolate flavor.
One-bowl. This eggless chocolate cake is SO easy to make because everything is whisked together in just one bowl.

Ingredients Needed

This eggless chocolate cake is made with chopped chocolate, almond milk, and a few pantry staples.
(Scroll down to the recipe card below for details and measurements.)

Flour – Use the spoon and level technique for accurate measuring.
Sugar – For sweetness.
Cocoa powder – Unsweetened, since we’re adding sugar separately.
Baking soda – Allows the cake to rise.
Salt – Balances the other flavors.
Almond milk – You can also use cold brewed coffee, which will intensify the chocolate flavor.
Vegetable oil – Helps keep the cake nice and moist.
Vanilla extract – For flavor.
Balsamic vinegar – Yep, balsamic vinegar. See note below.
Chocolate – Be sure to use high-quality chocolate as it will impact the flavor. Keep in mind that some chocolate is not vegan and choose accordingly.

Why Add Balsamic Vinegar To Chocolate Cake?

The balsamic vinegar might seem like an odd ingredient, but it’s really just taking the place of an extract like vanilla used in many baked goods. Or, in the case of this vegan chocolate cake recipe, we’re using both vanilla and balsamic vinegar. It adds flavor with an intense sweet/tart taste that complements the chocolate batter.

Process shots of how to make eggless chocolate cake

How To Make Vegan Chocolate Cake

Here’s a run-down of how to make this vegan chocolate cake recipe.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)

Make the batter. Whisk together the dry ingredients then add in the almond milk, oil, vanilla, and balsamic vinegar. Whisk until smooth then fold in the chopped chocolate.
Bake. Pour the batter into a greased 9-inch round cake pan then tap on the counter to release any air bubbles. Bake at 350F for 25-30 minutes or until a tester comes out clean – do not overbake.
Cool. Cool in the pan for 15 minutes then turn the cake out onto a plate. Gently remove the parchment paper and cool completely.
Enjoy. Dust with powdered sugar, slice into wedges, and serve.

A slice of vegan chocolate cake topped with whipped cream

Tips For Making Eggless Chocolate Cake

Here are a few things to keep in mind when making this cake.

What pan should I use? I used a 9-inch round pan. If you use an 8-inch pan, the cake might need to bake for a few extra minutes. You can also bake it in a 9×5 loaf pan for 40-45 minutes.
You can use regular milk. If you need an eggless chocolate cake but not necessarily a vegan chocolate cake, you can use regular cow’s milk instead of almond milk. You will still omit the eggs.
Avoid overbaking. The cake should be springy and a tester in the middle should come out clean. However, take care to not over-bake as the cake can dry out quickly.

A bite of vegan chocolate cake on a fork on a plate

Video: Vegan Chocolate Cake

Serving Suggestions

I like to dust this vegan chocolate cake with just a bit of powdered sugar before slicing and serve with some fresh strawberries. If vegan diets are not a concern, it also pairs well with a generous quenelle of whipped cream or vanilla ice cream.

Proper Storage

Counter. Unless your kitchen is hot and humid, the cake can sit out at room temperature, wrapped and covered, for 2 days. After that it should to be refrigerated.
Fridge. Store your vegan chocolate cake covered tightly or in an airtight container for up to 3 days.
Freezer. Leave the cake in the pan, let it cool completely. Then cover with plastic wrap, and again in foil. Or wrap individual slices in plastic wrap and again in foil and transfer to a resealable freezer-safe plastic bag. It can be frozen for up to 1 month. Thaw in the fridge overnight.

More Chocolate Cake Recipes To Try:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Vegan Chocolate Cake

You'd never guess that this Vegan Chocolate Cake is made without eggs or dairy. Every bite has a rich chocolate flavor and super moist crumb. Whether you have allergies to eggs, maintain a vegan diet, or just love chocolate desserts, this cake is a winner for everyone!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 slices

Ingredients

1 & 1/2 cups all-purpose flour , spooned and leveled
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (or cold brewed coffee – see note)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon balsamic vinegar (see note)
1/2 cup good quality finely chopped chocolate

Instructions

Preheat oven to 350F. Lightly grease a round 9-inch cake pan and then line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add in the almond milk (or cold brewed coffee), vegetable oil, vanilla, and balsamic vinegar; whisk until combined and smooth. Gently fold in the chopped chocolate.
Pour batter into the prepared pan. Tap on the counter a few times to release and air bubbles.
Bake for 25 to 30 minutes or until the cake is springy and a tester in the middle comes out clean. (Don’t over-bake or the cake will be dry.)
Transfer pan to a wire rack and cool for about 15 minutes. Run a dull knife around the edge, then turn cake out onto a plate. Gently peel back the parchment paper and allow to cool completely.
Very lightly dust the top with powdered sugar. Slice into wedges and serve with fresh sliced strawberries on the side. (If vegan diets are not a concern, it pairs great with fresh whipped cream or vanilla ice cream, too.)

Video

Notes

Use cold brewed coffee instead. You can swap the almond milk with cold brewed coffee, which will intensify the chocolate flavor.

You can use regular milk. If you need an eggless chocolate cake but not necessarily a vegan chocolate cake, you can use regular cow’s milk instead of almond milk. You will still omit the eggs.

Balsamic vinegar. This might seem like an odd ingredient, but it’s really just taking the place of an extract like vanilla used in many baked goods. Or, in the case of this cake recipe, we’re using both vanilla and balsamic vinegar. It adds flavor with an intense sweet/tart taste that complements the chocolate batter.

The size of the pan matters. I used a 9-inch round pan. If you only have an 8-inch pan, the cake might need to bake for a few extra minutes. You can also bake it in a 9×5 loaf pan for 40-45 minutes.

Avoid overbaking. The cake should be springy and a tester in the middle should come out clean. However, take care to not over-bake as the cake can dry out quickly.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: eggless chocolate cake, vegan chocolate cake, vegan chocolate cake recipe