Chocolate Cake Without Eggs

Name: Chocolate Cake Without Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; 1/3 cup cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 cup unsweetened applesauce; ¼ cup yogurt (plain or dairy-free); ½ cup vegetable oil; 1 tsp vanilla extract; 1 cup water

Highlighted under: Butter, Sugar & Flour

I love baking cakes that are both delicious and accommodating to various dietary needs, and this Chocolate Cake Without Eggs is a perfect example. It’s astonishing how you can achieve such rich flavor and moist texture without using eggs! Using applesauce and yogurt as substitutes not only keeps the cake moist but also adds a subtle flavor that complements the chocolate beautifully. I’m excited to share this recipe with you because it’s simple, quick, and brings joy to anyone who enjoys dessert.

Created by

Rosie Mitchell

Last updated on 2026-01-22T08:01:17.508Z

When I first tried making a chocolate cake without eggs, I was skeptical. However, using unsweetened applesauce not only kept the cake moist but also added a subtle sweetness that pairs beautifully with cocoa. I decided to experiment with yogurt as a binding agent, and I was amazed at the fluffy texture it created. I’ve baked it for friends who are vegan and those with egg allergies, and everyone always asks for seconds!

The key tip here is to ensure you thoroughly combine your ingredients, especially the wet ones, before mixing in the dry. This small step makes a noticeable difference in texture and crumb. Trust me, once you serve this cake, it’ll impress even the toughest critics!

What You'll Love About This Chocolate Cake
Rich chocolate flavor without any eggs
Moist texture that everyone will adore
Simple ingredients that you probably have at home

Understanding the Role of Ingredients

In this Chocolate Cake Without Eggs, both the applesauce and yogurt play crucial roles in achieving the cake's desired moistness and rich flavor. Applesauce acts as a natural moisture agent and offers a subtle sweetness, which enhances the overall taste. It also provides a slightly fruity note that complements the rich cocoa, ensuring your cake isn't overly sweet while still satisfying that chocolate craving.

Yogurt, on the other hand, not only adds creaminess but also contributes to the overall structure of the cake. This substitution helps create a tender crumb, making it light yet dense enough to hold together beautifully. If you're looking for a dairy-free option, non-dairy yogurt works just as well, ensuring this recipe can cater to a variety of dietary needs.

Baking Tips for Success

When baking this cake, be mindful of the mixing process. It's important not to overmix the batter after adding the wet ingredients to the dry. Overmixing can lead to a dense cake rather than the desired fluffy texture. I recommend stirring gently until just combined and then adding the water gradually to achieve a smooth, pourable consistency without lumps.

Oven temperatures can vary, so be sure to check the cake around the 25-minute mark. While a toothpick should come out clean, look for a slightly domed top and golden edges as visual cues that your cake is ready. If the cake is browning too quickly, you can tent it with foil to prevent overcooking while allowing the center to finish baking properly.

Serving and Storing the Cake

Once baked and cooled, this cake is versatile in serving. You could enjoy it plain, with a dusting of powdered sugar, or frost it with your favorite chocolate ganache for an extra indulgent touch. Fresh berries or a scoop of ice cream on the side can elevate your dessert experience, presenting it beautifully for gatherings or special occasions.

If you have leftovers, this cake stores well. Wrap slices in plastic wrap or place them in an airtight container to keep them fresh for up to 3 days at room temperature. For longer storage, consider freezing slices; they can be frozen for up to 3 months. Simply thaw at room temperature before enjoying, ensuring that every bite remains moist and chocolatey.

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt

Wet Ingredients

1 cup unsweetened applesauce
¼ cup yogurt (plain or dairy-free)
½ cup vegetable oil
1 tsp vanilla extract
1 cup water

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.

Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Combine the Wet Ingredients

In a separate bowl, whisk together the applesauce, yogurt, vegetable oil, and vanilla extract until smooth.

Mix Wet and Dry Ingredients

Pour the wet mixture into the bowl of dry ingredients and stir until just combined. Gradually add the water, stirring to achieve a smooth batter.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Pro Tips

For an extra touch, top the cooled cake with powdered sugar or a simple chocolate glaze.

Common Troubleshooting

If your cake doesn't rise as expected, check the freshness of your baking soda, as it can lose potency over time. Also, make sure that you’ve accurately measured your ingredients—too much flour or cocoa can lead to a denser cake. If this occurs, future attempts can benefit from spooning and leveling the flour instead of scooping directly from the bag.

Another common issue is dry cake texture. If you find the cake turns out dry, next time, try slightly reducing the baking time or increasing the applesauce by a few tablespoons. Remember, ovens can vary, and a small adjustment can make a big difference. Keeping a close eye during the last few minutes of baking will help you achieve that perfect moistness.

Variations to Try

If you're in the mood for a twist, consider adding a teaspoon of espresso powder to the dry ingredients. This addition deepens the chocolate flavor without imparting any coffee taste, making it richer and more complex. You can also fold in chocolate chips, nuts, or even a teaspoon of cinnamon for an unexpected flavor kick.

For a seasonal variation, try incorporating pumpkin puree instead of applesauce in the fall. This gives the cake a lovely warm flavor and keeps it moist, while also providing that festive touch. Adjust any spices or add-ins accordingly to match the season, like a sprinkle of nutmeg or ginger.

Questions About Recipes

→ Can I substitute the applesauce?

Yes, you can use mashed bananas or even pumpkin puree as alternatives.

→ Is this cake vegan?

Yes, as long as you use dairy-free yogurt; the recipe is fully vegan.

→ How should I store the cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.