Super Fluffy Eggless Chocolate Cake

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 10–12 slices

This eggless chocolate cake is soft, moist, fluffy, and deeply chocolatey. It is simple to prepare with basic pantry ingredients and works beautifully with a glossy chocolate ganache on top.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 1 tablespoon white vinegar or apple cider vinegar
• 2 teaspoons vanilla extract
• ¾ cup hot water or hot coffee

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ½ cup heavy cream
• 1 teaspoon butter, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or bundt-style pan and lightly dust it with flour or cocoa powder.
2. In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly combined.
3. In a separate bowl, mix the milk, vegetable oil, vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently whisk until mostly smooth.
5. Slowly pour in the hot water or hot coffee while mixing. The batter will be thinner than regular cake batter, which is completely normal.
6. Pour the batter into the prepared cake pan.
7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the cake cool in the pan for about 10–15 minutes.
9. Carefully remove it from the pan and transfer it to a wire rack. Allow it to cool completely before adding the ganache.

Chocolate Ganache

1. Place the chopped chocolate or chocolate chips in a heatproof bowl.
2. Heat the heavy cream until hot but not boiling.
3. Pour the hot cream over the chocolate and let it sit for 2 minutes.
4. Stir slowly until completely smooth and glossy.
5. Add the butter if desired for an extra shiny finish.
6. Let the ganache cool for a few minutes, then pour it over the cooled cake.
7. Allow the chocolate to drip naturally down the sides.

Tips

Do not overmix the batter after adding the flour. Mix only until everything is combined.

Hot coffee deepens the chocolate flavor without making the cake taste strongly like coffee.

Make sure the vinegar is fresh because it reacts with the baking soda and helps the cake rise without eggs.

For an even softer cake, use full-fat milk. You can also use plant-based milk if needed.

Do not frost the cake while it is still warm, or the ganache may become too runny.

Storage

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Let refrigerated slices sit at room temperature for about 15 minutes before serving for the softest texture.

You can also freeze individual slices for up to 2 months.

Approximate Nutrition

Per slice, based on 12 servings:

• Calories: 300–350
• Protein: 4–5 g
• Carbohydrates: 40–45 g
• Fat: 14–18 g
• Fiber: 2–3 g

Nutrition varies depending on the chocolate and cream used.

Q&A

Can I make this cake without milk?
Yes. Use almond milk, soy milk, oat milk, or another unsweetened plant-based milk.

Can I make cupcakes with this batter?
Yes. Fill cupcake liners about two-thirds full and bake at 350°F for around 18–22 minutes.

Can I skip the ganache?
Yes. The cake is delicious on its own or with powdered sugar, chocolate frosting, or fresh berries.

Why is vinegar used in an eggless cake?
The vinegar reacts with baking soda to help create air bubbles, giving the cake a lighter and fluffier texture.

Can I use a bundt pan like the one in the image?
Yes. Grease it very well, especially around the center tube, and begin checking for doneness around the 35-minute mark.