This eggless double chocolate cake is incredibly easy to make and provides instant comfort when you need a chocolate fix. It turns out super soft, very moist, and loaded with chocolate chips for an extra hit of chocolate in every bite. Made with oil instead of butter, it stays tender and moist even after refrigeration. The batter is thin, so some chips may sink — reserve a handful to sprinkle on top for a pretty finish and balanced distribution of chocolate.
I first tried a version of this cake years ago, adapting it from a well-known vegan recipe. Since then I’ve simplified it: now it uses all-purpose flour, a single bowl, and no electric mixer. The result is a forgiving, one-bowl batter that’s fast to prepare and reliably delicious. The chocolate chips bring a depth of flavor and texture that makes this cake feel indulgent despite being eggless.
Because the recipe uses vegetable oil, the crumb stays moist for days. If you don’t have chocolate chips, you can add a teaspoon of instant coffee or a pinch of cinnamon to deepen the chocolate flavor, or fold in a spoonful of nut butter (add a bit more sugar if it’s unsweetened). You can also top the cake with a simple frosting if you prefer a sweeter finish. This cake is very adaptable — wholewheat flour can be substituted for all-purpose for a slightly denser, nuttier result.
The batter’s texture is intentionally loose, which helps keep the cake tender. Because chocolate chips tend to sink in thinner batters, stirring some into the mix and reserving some to top the batter before baking creates a balanced distribution of chocolate through and across the cake. While butter-based cakes have a different flavor profile, this oil-based eggless cake stands out for its moist crumb and the pockets of melted chocolate from the chips.
Please read the recipe notes before beginning.
Eggless Double Chocolate Cake
15 mins
40 mins
55 mins
9 x5 loaf cake
Ingredients
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tsp lemon juice, set aside)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 3/4 cup chocolate chips
Instructions
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Preheat the oven to 175°C. Line a 9 x 5 inch loaf tin with non-stick baking paper, leaving a little overhang to lift the cake out easily. Set aside.
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In a mixing bowl, whisk the brown sugar and vegetable oil together until smooth. Add the buttermilk (or milk + lemon mixture) and vanilla extract, and whisk to combine.
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Sift in the flour, cocoa powder, baking soda, baking powder and salt. Fold gently with a spatula or whisk until there are no lumps and the batter is smooth. The batter will be fairly runny — this is normal.
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Stir in 1/2 cup of the chocolate chips, then pour the batter into the prepared loaf tin. Sprinkle the remaining chips across the top so the surface looks generous with chocolate.
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Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not raw batter). If you like, press a few extra chips into the top of the hot cake for a glossy finish.
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Using the paper overhang, lift the cake from the tin and place on a wire rack. Cool completely before slicing. Store in an airtight container at room temperature for 2–3 days; in humid climates or after that period, refrigerate. The cake should keep for about 10 days refrigerated.
Notes
*This recipe was adapted from an earlier vegan chocolate cake. The simplified one-bowl method and the use of chocolate chips give this version its signature moistness and chocolate burst.
