Egg-free Milk-free Chocolate Cake

"This is a moist, yummy cake perfect for those who can't have milk and/or eggs!"
photo by Land Down Under Mum photo by Land Down Under Mum
photo by Land Down Under Mum
photo by Camay B. photo by Camay B.
Ready In:




  • Preheat oven to 350F degrees.
  • Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
  • Set aside.
  • In a large mixing bowl, combine all dry ingredients and mix thoroughly.
  • Add all liquid ingredients and combine with whisk just until blended.
  • Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
  • Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
  • Note: to make a layer cake, you'll need to double this recipe and bake in two pans.

Questions & Replies

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  1. I just tried this recipe this week, but I upped the cocoa to a full 1/4 cup and instead of water used soy milk for a richer flavor. I am definitely going to make it again!
  2. yum! nice to have a cake with such simple ingredients, and sooo fast to make. I made this for a birthday party and everyone scarfed it down with many compliments to the cook. I did use 1/2 cup of cocoa because i really like chocolate, and it worked out well.
  3. I've made this before - easy and excellent results: very moist. I have also been known to add a teasp of instant coffee for a subtle "mocha" flavor...
  4. I've been making this cake for over 30 years and it works every time. My recipie calls to grease the pan and put the dry ingredients in and stir them around. Make a hollow and put in the liquids. Stir till well mixed. No need to mess up a clean bowl. I admit I try not to scrape the bottom too much, but it doesn't seem to matter. I've had this out and it's been called "Fudge Cake" and "Rich chocolate Cake". I've been really disappointed when I think I'm getting something really exotic and it turns out to be the same old Vinegar and Oil cake I make at home and they charge $3.50 for a little, tiny slice!
  5. This is a wonderful mosit cake. I've made this many times.


  1. Loved this cake! My oldest son is allergic to eggs and milk, so we are hard pressed for the occasional treat. I tried this recipe last week and everyone loved it, including my husband who didn't even know there was no milk or egg in it. I used Almond milk instead of water and followed other recommendations of increasing the cocoa to 1/4 cup. We have family coming in this weekend and I plan on using this recipe for a breakfast cake, swapping out the cocoa for cinnamon to go with morning coffee.
  2. this is the best eggfree cake recipe. my son has an allergy to eggs so i've tried many recipes, but this is the best! he is not allergic to milk so i substituted the water with whole milk. i served it at his birthday party and everyone loved it! no one even knew it was eggless.
  3. Top cake! I ahve made this cake as it is posted and it is fabulous! Would echo what others have said too and have also made it using rice milk instead of water, self raising flour instead of plain, but kept the raising agents in too. Also added a teaspoon of strong coffee to wet ingredients. When still warm I used a skewer to make holes all over top (not all way through) and spooned over dissolved coffee and cocoa. Topped with raspberries dusted with icing sugar and served with a raspberry coulis. It came out around 2 inches high, so no problems with rising and I have to say it was incredible! Have made this cake so many son is allergic to eggs and cows milk protein and I am breastfeeding, so it has saved me from despair on many an occaision! Thanks you SO much for posting
  4. I can't believe how easy yet delicious this cake is! It's incredibly rich and moist especially since I added in a handful of chocolate chips and used rice milk in place of the water. This recipe is definitely a favorite!
  5. Well this is the first time I ever tried a dairy-free/egg-free cake, and I am quite pleased by the results. I followed Mirj's suggestion and replaced the water with soy milk; I used unsweetened soy milk. I upped the cocoa to 4 tablespoons, but otherwise followed the recipe exactly. I had an 8 in square pan and I didn't have any trouble with the cake sticking. I used Pam. This baked up perfectly in exactly 30mins, is not too sweet, and seems rich enough to me to do w/o frosting. Partially, I'm out of any extra ingreds for frosting, and I got lazy. I ate this cake warm. I also think it rose fine, but then again I was cooking this for myself and I don't really care about a high cake. :) Thank you so much for sharing Lennie. I have IBS and finding good recipes that don't use dairy and eggs can be tough. I may also try the other suggestions for making carrot or banana that NoNuts offered. I also have to add that my roomie tried this and she said it was very good. I have had leftovers a few days in a row, from fridge to micro for about 20-30 secs and it's still really good!


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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