Eggless Chocolate Cake Recipe

How to make a moist and fluffy eggless chocolate cake with ermine frosting. Tastes so good, you won't even notice it's eggless!
closeup of cake slice on a white plate

How to make a moist and fluffy eggless chocolate cake with ermine frosting. Tastes so good, you won’t even notice it’s eggless!

To find the best egg replacer, I decided to use my easy chocolate cake recipe as the base recipe and tested out different types of egg replacers to see which one made the best tasting eggless cake. Keep in mind that if you decide to do your own testing with a different recipe, you might find that a different egg replacer works better for you.

Eggless chocolate cake ingredients

The most important ingredient in this recipe is of course the unsweetened applesauce, which is what we are using in place of eggs but be sure to read the full blog post for other egg substitutes that you might want to try. If you don’t want to use coffee you can just use hot water. I’m using Hershey’s cocoa powder but you can use any kind you like.

How to make eggless chocolate cake step-by-step

Making the cake could not be easier! You only need one bowl and there’s no special mixing method.

  1. Prepare two 8″x2″ cake pans with cake goop or another preferred type of pan release. Preheat your oven to 350ºF
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. 
  3. Add in the applesauce, buttermilk, oil, and vanilla, and mix on medium speed for 2 minutes. Scrape the bowl. adding applesauce to chocolate cake batter in a mixing bowl
  4. Turn the mixer down to low and add in the hot coffee and mix until just it’s just combined. adding coffee to chocolate cake mixture
  5. Pour the batter into your prepared cake pans.pouring eggless cake batter into cake pan
  6. Bake the cakes at 350ºF for 40-45 minutes or until a toothpick inserted into the center comes out clean.closeup of eggless chocolate cake layer
  7. Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting. I wrap my cakes in plastic wrap and freeze them for at least 30 minutes to lock in moisture.

Ermine frosting step-by-step

This ermine frosting is SO light, fluffy, and not too sweet. It reminds me of that old-school filling inside of Hostess ding dongs. The perfect frosting for our eggless cake. Other good options for eggless frosting are my traditional American buttercream or stabilized whipped cream.

  1. Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it! flour and sugar in a large saucepan
  2. Slowly add in your milk, whisk to combine, and bring your heat to medium-high. adding milk to the sugar and flour mixture in a saucepan
  3. Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like. Once it’s simmering, cook for one minute more to make sure the flour taste is cooked out. ermine frosting base in a large saucepan with a metal whisk
  4. (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl. Transfer the mixture into a heat-proof bowl or a shallow cake pan if you want it to cool down faster. straining ermine frosting base
  5. Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool in the refrigerator for a few hours until it’s completely cooled down. Or you can spread onto a sheet pan and freeze for 30 minutes to cool faster. If it’s even a little warm it will melt your butter later.pouring ermine frosting base into a shallow cake pan to cool
  6. Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes. closeup of whipped butter in a mixing bowl
  7. Place the cooled flour mixture into a piping bag and slowly pipe it into your butter as you whip at medium speed. Incorporating the base slowly ensures a smooth buttercream. piping bag with ermine base above mixing bowl
  8. Add in your vanilla and salt, then mix until everything is light and creamy. If you have a lot of bubbles you can mix your frosting on low with the paddle attachment to make it smoother. Ermine frosting sets up after a few hours, so you’ll want to use it immediately. It does not freeze or store well.

Cake assembly

Assembling the cake is super simple! I went with a standard rope border and some sprinkles but you can treat ermine frosting the same way as any other type of frosting. You can even pipe flowers or color it with food coloring. If you want more information on how to frost and fill your cake the first time, you can check out my tutorial on how to decorate your first cake.

how to make a cake tutorial
  1. Trim the domes off your cakes so they are nice and level knife cutting through an eggless chocolate cake layer
  2. Add a nice thick layer of your ermine frosting on top and make it even with your offset spatula.adding ermine frosting on top of the cake layer
  3. Add your second layer of cake on top.adding the second layer of cake to the frosting layer
  4. Frost the whole cake in a thin layer of ermine frosting and then refrigerate it for 15 minutes to set the crumb coat.covering the cake in a thin layer of buttercream
  5. Apply your final coat of buttercream and smooth out the edges.smoothing out the frosting with an offset spatula
  6. Use a 1M piping tip in a piping bag to add a rope border around the top of the cake and finish with some fun sprinkles. piping a rope border on top of the cake
closeup of cake with white frosting and colorful sprinkles

What do eggs do?

Eggs have two jobs. To bind the ingredients together and create a structure that traps air and helps the cake rise. Egg yolks can also add flavor and moisture to a cake. So if we remove the eggs, we need to find something else that can do that job.

close up of three eggs in a clear bowl

What makes a good egg replacer?

I tried a LOT of different replacers but I’m only going to talk about the ones that I think worked pretty well and could potentially work in other recipes.

The first thing I did was I baked my easy chocolate cake and left out all the eggs. Supposedly if you just mix the cake more, the liquid in the recipe acts as a binder similar to an egg.

Spoiler alert… It did not work out.

chocolate cake with fallen center

So what does work? Let’s dive into some of my most successful experiments on my journey to find the best egg replacer.

A common replacement for eggs is 1/4 cup unsweetened applesauce per egg but have you ever wondered why? The reason why applesauce makes a good replacement for an egg is mainly the pectin. Pectin acts as a binder much like an egg does while also adding moisture like an egg would.

unsweetened applesauce recipe

The applesauce cake layer had a great taste, texture, and only a slight divot in the top of the cake. I decided to test it a second time but add a little extra baking powder to give the cake more lift and that totally fixed that divot.

Once I discovered this info, I decided to test out some other replacements that utilized pectin to see what resulted in the best taste and texture.

My second test was with an unripe banana. I decided to go with a green banana since it’s starchier and has more pectin than when it’s ripe and the starches turn to sugar. The unripe banana actually worked really well but you could definitely taste the banana. Not a bad flavor at all but if you don’t like banana, might not be the best choice. chocolate cake cut in half

So this got me thinking, maybe I could try STRAIGHT PECTIN. Why not right? I combined 1 Tablespoo powdered pectin with 3 Tablespoons water per egg.

The pectin didn’t work QUITE as well as I had hoped. It fell a bit and was a bit crumbly but maybe after some tweaking of amounts of liquid and fat, it could work. The best part was that it didn’t leave behind any aftertaste so it’s definitely worth more experimenting.

cake sliced in half

Ground flax is another popular replacement. When combined with water and given time to rest, the flax makes a gluey substance that resembles the structure of an egg as well as some fat. I found that the flax was not quite strong enough to support the cake and it left behind an odd sort of flavor and texture. Flax might be better in cookies or muffins in my opinion. cake sliced in half

Another option is using Yogurt or buttermilk as a replacement. I actually thought the rise on this worked out really well. The cake was very moist and fudgy. The center fell a TINY bit but I think if I reduced the liquid a bit then it would be perfect so yogurt is another great option.

chocolate cake sliced in half

The last thing we tested was blended tofu which worked surprisingly well but was a little dry and crumbly. You could add more fat to the recipe to account for the dryness. Maybe even half tofu, half applesauce.

chocolate cake sliced in half

I also tested just traditional egg replacer and it did pretty well. It was a little dry but had good structure and is a really good option if you want to have a pretty good egg replacer on your shelf to use at any time. I used the Bobs Red Mill Commercial egg replacer but there are tons of brands out there. Just look for them in the baking aisle or buy them online.

The best egg replacers

Now that you know the results of my tests, you can do some of your own testing with your favorite recipe. Let me know if you find something that works for you!

Amounts listed below are = to one egg

  1. Commercial egg replacer – 1 Tablespoon replacer + 2 Tablespoons water
  2. 1/4 cup unsweetened applesauce + 1/2 teaspoon extra baking powder
  3. 1/2 large ripe banana mashed + 1/2 teaspoon extra baking powder
  4. 1T pectin powder + 3T water
  5. 1 Tablespoon Ground Flax + 3 Tablespoons Water. Let sit for 5 minutes before using.
  6. 4 Tablespoons Soy Yogurt
  7. 1/4 cup silken tofu blended (may need to add 2 ounces more oil, yogurt or butter to the recipe for extra moisture)

FAQ

Can this cake be made into an eggless vanilla cake?

I did test this recipe out using my moist vanilla cake but the cake collapsed. I would recommend starting with a good vanilla cake recipe that has AP flour and the traditional mixing method for the best results

Can you make this into cupcakes?

I have not tested this recipe as cupcakes. If you do, please let me know if it works out!

Can I bake this cake in a different sized cake pan?

Yes you can, use the cake batter and frosting calculator below to calculate the exact amounts.

Can I color the ermine frosting?

Yes, you can with regular gel food coloring but it works best with lighter colors.

Did You Make This Recipe?Leave a rating and tell me how it went!
closeup of cake slice on a white plate

Eggless Chocolate Cake Recipe

How to make a moist and fluffy eggless chocolate cake with ermine frosting. Tastes so good, you won't even notice it's eggless!
5 from 6 votes
Print Rate Never Miss A Cake
Prep Time: 10 mins
Cook Time: 40 mins
Serves: 6 cups
Calories: 1694kcal

Ingredients

Eggless Chocolate Cake

  • 12 ounces (340 g) all purpose flour
  • 16 ounces (454 g) granulated sugar
  • 4.5 ounces (128 g) natural cocoa powder like Hershey's
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 ounces (142 g) unsweetened applesauce
  • 9 ounces (255 g) buttermilk or regular milk plus 1 Tablespoon of white vinegar
  • 9 ounces (255 g) hot coffee
  • 5 ounces (142 g) vegetable oil
  • 1 Tablespoons vanilla extract

Ermine Buttercream

  • 14 ounces (397 g) granulated sugar
  • 3 ounces (85 g) all-purpose flour
  • 16 ounces (454 g) milk
  • 16 ounces (454 g) unsalted butter softened but not melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Instructions

Eggless Chocolate Cake

  • Heat oven to 350ºF and prepare two 8” cake pans with cake goop or another preferred pan release 
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined. 
  • Add in the applesauce, buttermilk, oil, and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
  • Turn the mixer down to low and add in the hot coffee and mix until just its just combined. 
  • Pour the batter into your prepared cake pans. Bake the cakes at 350ºF for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting. I wrap my cakes in plastic wrap and freeze them for at least 30 minutes to lock in moisture. 

Ermine Frosting

  • Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it!
  • Slowly add in your milk, whisk to combine, and bring your heat to medium-high.
  • Bring the mixture to a simmer, whisk continuously until it is very thick and pudding-like. This will take a few minutes. Once it's simmering, cook for one minute more to get the flour taste out.
  • (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.
  • Transfer the base to a heat-proof bowl and place some plastic wrap on top so that it's touching the surface so that a skin does not form. Let it cool in the fridge for a few hours or overnight until it's completely cool and not warm at all.
    Or you can spread onto a shallow sheet pan, cover with plastic, and freeze for 30 minutes to cool faster. If it's even a little warm it will melt your butter later.
  • Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes.
  • Once the butter is fluffy, place the cooled flour mixture into a piping bag and slowly pipe it into your butter as your whip. Incorporating slowly insures a smooth buttercream. 
  • Add in your vanilla and salt, then mix until everything is creamy. Use it to frost your cooled cake. This buttercream will set quickly, so it's best used immediately.
  • Frost and decorate your cake any way you want! Watch the video for more ideas.

Notes

  1. No buttermilk? You can make your own buttermilk 
  2. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  3. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
  4. Make your own pan release (cake goop!) The best pan release ever! 
  5. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
  6. A stand mixer works best for this cake recipe, but you can also use a hand mixer. Just go by look and consistency instead of time while mixing, you will have to mix for longer. I use a Bosch Universal Plus mixer!

Nutrition

Serving: 1slice | Calories: 1694kcal (85%) | Carbohydrates: 218g (73%) | Protein: 16g (32%) | Fat: 92g (142%) | Saturated Fat: 62g (310%) | Trans Fat: 2g | Cholesterol: 175mg (58%) | Sodium: 1041mg (43%) | Potassium: 735mg (21%) | Fiber: 9g (36%) | Sugar: 151g (168%) | Vitamin A: 2089IU (42%) | Vitamin C: 1mg (1%) | Calcium: 251mg (25%) | Iron: 7mg (39%)

2 comments on “How To Make An Eggless Chocolate Cake

  1. 5 stars
    OMG, just made this cake, and it was phenomenal!!!!! I served it at a party, and literally nobody could tell it was eggless! People were coming back for seconds and thirds, and everybody was bummed to see that the chocolate cake was DEMOLISHED. It’s so rich and moist and chocolate-y, it’s literally to die for.

    Just one question: does the commercial egg replacer work in your vanilla cake recipe? Because I’ve tried the recipe before with eggs, and it’s literally the best vanilla cake i’ve ever had, so i’d like to replicate it without eggs.

    Thank you so much!!

    1. That makes me so happy to hear! I’m so glad everyone liked it 😀 Unfortunately, it doesn’t work with my vanilla cake, I’m still doing tests but haven’t been able to find a good replacement yet. Hopefully coming soon!

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