Indulge in Decadence: Moist Chocolate Cake Recipe

Imagine biting into a decadent chocolate cake that melts in your mouth, with every bite bringing pure bliss. Sounds too good to be true? Not anymore! As a food blogger and nutritionist, I’ve come up with the perfect recipe for a delicious, moist and indulgent chocolate cake that is also egg-free and dairy-free.

This recipe for Egg-Free Dairy-Free Moist Chocolate Cake is perfect for someone who’s vegan or lactose intolerant but still wants to satisfy their cravings for a rich, chocolaty dessert. Even if you’re not avoiding eggs or dairy, this recipe is so delicious you won’t even miss them. It’s an excellent option for everyone who is looking to enjoy a healthier dessert without compromising on taste.

The best part about this recipe is how easy it is to make. You don’t need any fancy ingredients that might be hard to find. Instead, you only need everyday items like flour, sugar, baking soda, unsweetened cocoa powder, and vegetable oil, among others. It’s a relatively simple process that doesn’t require any special skills or equipment, making it perfect for beginners as well.

So let’s get ready to bake this Egg-Free Dairy-Free Moist Chocolate Cake and savor every bite of its incredible flavor!

Why You’ll Love This Recipe

Egg Free Dairy Free Moist Chocolate Cake
Egg Free Dairy Free Moist Chocolate Cake

Are you a chocolate lover looking for a guilt-free and delicious dessert that will satisfy your taste buds without compromising your dietary restrictions? Look no further than this Egg Free Dairy Free Moist Chocolate Cake Recipe!

With its rich chocolate flavor and moist texture, this cake is perfect for anyone with dairy or egg allergies, or for those following a vegan or gluten-free diet. It is also a great option for those who simply want to indulge in a healthier version of their favorite chocolate cake.

Using only simple ingredients such as cocoa powder, sugar, flour, vinegar, and water, this recipe proves that the best desserts don’t have to be complicated or packed with unhealthy ingredients. The unique combination of vinegar and baking soda creates air pockets in the cake’s batter, giving it a light and fluffy texture that is sure to impress even the most discerning chocolate connoisseurs.

And if you are worried about sacrificing taste for health benefits, fear not! This cake delivers on both fronts. Its rich and chocolaty flavor will leave you wanting more, but without the guilt and digestive discomfort caused by dairy products. Plus, you can customize the recipe by using different flours (such as oat flour) or adding variations such as nuts, berries or frosting.

So why wait until your next birthday to indulge in a slice of decadent chocolate cake? Whether you’re hosting a party or simply craving something sweet, give this egg-free dairy-free vegan chocolate cake recipe a try. Your taste buds will thank you!

Ingredient List

 A slice of heaven on a plate, chocolate cake anyone?
A slice of heaven on a plate, chocolate cake anyone?

Let’s start the list of ingredients

Dry Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2/3 cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp salt

Wet Ingredients:
– 1 and 1/3 cups water
– 1/2 cup vegetable oil or any neutral oil
– 2 tsp vanilla extract
– 2 Tbsp vinegar

Note that you can switch out with apple cider vinegar, lemon juice or white vinegar.

The Recipe How-To

 Egg-free, dairy-free, gluten-free, but taste-bud full!
Egg-free, dairy-free, gluten-free, but taste-bud full!

Mixing the Dry Ingredients

Before we start mixing the dry ingredients, preheat your oven to 350°F. Use a round 9-inch cake pan and grease it well. We are going to use cocoa instead of flour to lightly dust the pan so that the cake won’t stick.

Next, let’s sift together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, and 2/3 cup unsweetened cocoa powder into a large mixing bowl. Add 1 tsp of baking soda, 1/2 tsp of salt and whisk all the dry ingredients together until they are fully blended.

Pro-tip: Always measure the ingredients precisely to get the taste and texture right.

Mixing the Wet Ingredients

In another bowl or a stand mixer, mix together wet ingredients including 2 cups of water, 2 tablespoons of vinegar, and 1 tsp of vanilla extract. The vinegar is essential as it will react with baking soda causing the cake batter to rise extra well! Add in 1/2 cup vegetable oil or any neutral oil that you have on hand. Mix for around a minute until you see that everything is fully integrated.

Pro-tip: Use room temperature water as hot water can affect how moist the cake turns out.

Combining Ingredients

Now is the time to combine both dry and wet ingredients together. Pour out your wet mixture onto your dry mixture gradually while mixing them evenly to avoid any lumps in your batter. Keep on mixing till you get a smooth consistency.

Slowly add in 1 cup of dairy-free semi-sweet chocolate chips to give your vegan chocolate cake a nice chocolatey flavor.

Pro-tip: Mix it carefully without overworking the batter. Over-mixing can lead to tough and rubbery cakes.

Baking Time

Pour out all that yummy goodness into the prepared pan and pop it in the preheated oven. Bake it for 35-40 minutes or until a toothpick comes out almost clean. It’s important to avoid over-baking, or you’ll end up with a dry cake.

Pro-tip: Rotate the pan halfway through baking for a more even texture.

Let it Cool and Serve

Once the baking time is over, take out your super-delicious cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a plate or wire rack. Sprinkle some powdered sugar and garnish with fresh fruits, berries or chocolate chips before serving.

Pro-tip: Wait for the cake to cool down completely before slicing it so that it stays soft and moist.

Substitutions and Variations

 Don't compromise on taste, enjoy this moist chocolate cake without any guilt.
Don’t compromise on taste, enjoy this moist chocolate cake without any guilt.

As a nutritionist and food blogger, I am always looking for ways to make my recipes inclusive for everyone. Here are some substitutions and variations for this egg-free, dairy-free moist chocolate cake recipe:

– Gluten-Free: Use oat flour or any gluten-free flour instead of all-purpose flour to make this cake gluten-free.

– Vegan: This cake is already vegan-friendly, but you can add in 1/4 cup of unsweetened applesauce instead of eggs to make sure the recipe is entirely animal-free.

– Nut-Free: Substitute water in place of almond milk if you have a nut allergy.

– Paleo: Paleo diet enthusiasts can use coconut sugar or maple syrup in place of granulated sugar to meet their dietary requirements.

– Chocolate Depression Cake: Want to take a trip down memory lane? You can make a “Depression-era” chocolate cake by omitting the baking soda and using vinegar instead. This will give it the classic tangy flavor that was popularized during that time period.

– Birthday Cakes: This recipe can be altered according to your taste preference –you could incorporate some vanilla extract or even swap the cocoa powder for some melted chocolate for a new twist!

– No Butter: Using vegetable oil instead of butter eliminates the need for dairy while still providing the necessary fat content.

With these variations, you can customize your cake, so it caters to your taste buds and dietary preferences without compromising on flavor or texture.

Serving and Pairing

 Who says no to chocolate cake? (Especially when it's egg-free and dairy-free)
Who says no to chocolate cake? (Especially when it’s egg-free and dairy-free)

Now that you have baked this delicious and moist egg-free dairy-free chocolate cake, it’s time to think about how best to serve it. This rich, decadent cake is perfect for any special occasion or weekend treat.

To serve, slice the cake into equal portions and place them onto individual plates. Garnish with fresh berries such as raspberries, blueberries or strawberries for a pop of color and flavor.

This cake pairs well with coffee or tea, as well as a glass of cold almond milk or coconut milk. The smooth and creamy texture of the dairy-free milk complements the rich chocolate flavor of the cake perfectly.

If you enjoy a bit of contrast in your desserts, you can also serve this cake with a scoop of dairy-free vanilla ice cream or coconut whipped cream. The cold and creamy topping will balance out the warm, rich chocolate flavor of the cake.

Lastly, this egg-free dairy-free chocolate cake is a great base for your creativity when it comes to decorating. You can top the cake with frosting or ganache, add sprinkles or even turn it into a layered birthday cake! The possibilities are endless.

Enjoy this moist and delicious vegan chocolate delight straight out of the oven or keep it in the refrigerator for up to 5 days for on-demand indulgence!

Make-Ahead, Storing and Reheating

 Can't have eggs or dairy? No problem, this chocolate cake will satisfy your cravings.
Can’t have eggs or dairy? No problem, this chocolate cake will satisfy your cravings.

This egg-free dairy-free moist chocolate cake is a versatile dessert – it’s easy to make ahead of time for a special occasion or to store for later. Here are some tips to help you prepare the cake ahead of time and store it correctly.

To make-ahead:

This cake tastes great freshly baked, but it’s also an excellent option to make-ahead of schedule. Once the cake cools down, wrap it tightly in plastic wrap, and then again with foil. Store the wrapped cake in an airtight container or resealable freezer bags. You can keep the chocolate cake at room temperature for up to 2 days or store in a refrigerator for 5-6 days.

To reheat:

Remove the plastic wrap and foil before reheating the cake. Transfer the cake from the refrigerator to room temperature for a few hours before reheating. Preheat your oven to 350°F (180°C), place the unwrapped chocolate cake in a baking dish, and cover with aluminum foil. Bake until heated thoroughly approximately 10-12 minutes; time may vary based on oven type.

To store:

If you have leftovers after baking, store them properly instead of wasting them. Keep your leftover chocolate cake in an airtight container or resealable bags and store them in the refrigerator for up to 5-6 days or freeze it for up to 1 month. Cut into slices or divide the whole cake into portions before storing individual pieces so that you don’t waste any more than you need.

Reheating tastes best if you bring those slices or portions back to room temperature before heating them in a microwave or toaster oven briefly. If serving, add whipped cream or plant-based cream alternatives like coconut cream or almond cream, along with fruits of choice.

These tips will help you keep your egg-free dairy-free moist chocolate cake taste fresh and delicious even days after it was first made!

Tips for Perfect Results

 The perfect dessert for vegans or anyone with dietary restrictions.
The perfect dessert for vegans or anyone with dietary restrictions.

Baking a moist and delicious chocolate cake that is also egg-free, dairy-free, and gluten-free sounds like a difficult task, but fear not! With these tips, you’ll be able to bake the best vegan chocolate cake possible.

1. Get your ingredients ready beforehand: Pre-measure all ingredients before starting to mix them together. This speeds up the process and helps you find out if you’re missing anything important.

2. Use the right type of cocoa powder: Although unsweetened cocoa powder is usually what’s in the recipe, make sure it’s not Dutch-processed as it won’t react with baking soda.

3. Use vinegar instead of eggs: The vinegar and baking soda act as a great egg substitute. The reaction between the two creates air pockets in the cake that help it rise.

4. Don’t overmix the batter: To prevent a dense cake or a fallen center, mix everything just until combined. Over-mixing can lead to tougher or denser cakes.

5. Make sure your baking powder and baking soda are fresh: Stale leaveners won’t work well and can result in a less than perfect cake.

6. Adjust sugar levels to your taste:Sugar levels can be adjusted depending on your preference for sweetness, but keep in mind that sugar adds moisture to the cake too.

7. Let your cake cool before slicing: It’s tempting to slice into that warm cake as soon as it comes out of the oven, but let it cool completely first. Cutting into it too early can make it crumble or collapse.

8. Ground up rolled oats if you don’t have oat flour: Instant oats or rolled oats can be ground up in a blender for a few seconds to create oat flour so you don’t have to purchase any extra ingredients.

By following these tips and tricks, you will be able to make a perfect egg-free dairy-free moist chocolate cake every time!

Bottom Line

So there you have it, my egg-free dairy-free moist chocolate cake recipe! Don’t let food allergies or dietary restrictions stop you from indulging in a delicious chocolate cake. With this recipe, you can enjoy a decadent treat while also being mindful of your health.

This recipe is not just for those who follow a dairy-free and gluten-free lifestyle, but also for those who want to experience the genius of the classic Great Depression chocolate cake. The amazing thing about this recipe is that it requires minimal ingredients that are commonly found in your pantry. Even if you do not have eggs, butter, or milk at home, you can still bake a mouth-watering egg-less dairy-free chocolate cake in no time!

So what are you waiting for? Give this recipe a try and enjoy the rich and intense flavor of chocolate without any hassle. Trust me; once you taste this cake, you won’t even know it’s missing the traditional ingredients. Make your next birthday or special occasion more enjoyable with this egg-free dairy-free moist chocolate cake!

Egg Free Dairy Free Moist Chocolate Cake

Egg Free Dairy Free Moist Chocolate Cake Recipe

An excellent chocolate cake that is less crumbly than some egg free recipes and very moist. It also rises well and doesn't stick to the pan. Cocoa can be adjusted to taste if you like more/less chocolate flavor.
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Prep Time 10 mins
Cook Time 35 mins
Servings 1 13 x 9 cake
Calories 371.8 kcal


  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 3/4 cup oil (not olive oil)
  • 2 1/2 cups water


  • Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
  • Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
  • Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.

Add Your Own Notes


Serving: 134gCalories: 371.8kcalCarbohydrates: 58.8gProtein: 3.8gFat: 14.3gSaturated Fat: 2gSodium: 406.7mgFiber: 1.7gSugar: 33.5g
Keyword < 60 Mins, Dairy Free, Dessert, Easy, Egg-free, Free Of..., Low Cholesterol, Low Protein, Vegan, Weeknight
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