Moist Chocolate Cake – No Eggs, No Butter

Moist Chocolate Cake-No Eggs-No Butter

This moist chocolate cake has no eggs, no butter and you can make it with just a wooden spoon or a whisk. It’s the easiest cake I’ve ever come across.

It’s very  moist and doesn’t need a filling, I simply sprinkle powdered sugar over the top. But if you wish you can fill it with a chocolate ganache, chocolate pastry cream or jam.

I saw many different versions of the recipe: white flavored in various ways, with soy milk, dark chocolate instead of cocoa, yogurt instead of milk , nuts, coconut, etc.

The recipe calls for 450 ml of milk. I used 300 ml of skimmed milk and 150 ml of freshly squeezed orange juice. I had candied orange peels  ready to be put in the batter but I forgot them on the table.

The cake will not grow much during cooking, that’s why even if the recipe is for a 24 cm (9 inches)  pan I used a 18 cm (7 inches) pan.

Don’t overmix the batter otherwise the cake will be dense and heavy.

With this recipe I made the double chocolate chip muffins! These muffins are to die for!!!

Recipe adapted from Cookaround

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Moist Chocolate Cake - no eggs, no butter
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 11
  • 200 grams (1½ cup+2 tablespoons) flour, sifted
  • 200 grams (1 cup) granulated sugar
  • 75 grams (2/3 cup + 1 tablespoon) cocoa powder, sifted
  • 16 grams (4 teaspoons) baking powder
  • 1 teaspoon orange zest, grated
  • 150 ml (2/3 cup minus 1 tablespoon) freshly squeezed orange juice
  • 300 ml (1¼ cup) milk (I used skimmed milk but you can use full fat milk).
  • 35 grams (3½ tablespoons) vegetable oil
  • Icing sugar (powder sugar) for dusting
  1. Preheat the oven to 170 degrees C (338 degrees F).
  2. In a large bowl, combine the flour, sugar, cocoa powder, orange zest and baking powder.
  3. Moist Chocolate Cake-Step1
  4. Add the milk, vegetable oil and orange juice.
  5. Using a wooden spoon or a whisk, mix all together until it is combined. Don't over-mix!!!
  6. Moist Chocolate Cake-Step2
  7. Pour into a greased and floured 24 cm (9 inches) pan.
  8. Moist Chocolate Cake-Step3
  9. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool on a wire rack and when it's completely cool dust with icing sugar.

Moist Chocolate Cake-No Eggs-No Butter

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  1. Marina says

    Thank you this amazing recipe! I really wanted to make something to take to work for someone’s birthday but realised I didn’t have any eggs on a Sunday evening so I looked your recipe up and OH MY GOD!!! This was so rich, so moist and just divine – everyone at work loved it! =)
    Though, I’m having issues pinning it – pictures won’t load. I’m sure I’ll find a way =)

  2. Phoebe says

    Hi! This cake looks amazing, and I would love to make it for my cooking assessment task for school (improve the nutritional value by removing butter and whatnot). However, for the frosting flavour I have chosen, I think a vanilla cake would work best. Is there any way to substitute the coco and orange juice for something neutrally flavoured so I could just add vanilla? Thanks heaps xx

    • says

      Hi Phoebe! This is the recipe for the version without cocoa powder: 280 grams (2 1/4 cups+ 1 tablespoon) flour, 180 grams (3/4 cup+2 tablespoons) granulated sugar, 35 grams (3 1/2 tablespoons) vegetable oil, 450 ml(1 3/4 cup+2 tablespoons) milk, 16 grams (4 teaspoons) baking powder. The procedure is the same. Remember not to over-mix it, just use a wooden spoon (like when you do muffins).
      You can use any milk you prefer: full fat, almond milk, etc.

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