Easy Vegan Chocolate Cake Without Egg Replacer

Easy Vegan Chocolate Cake

 Kristina Vanni

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
381 Calories
21g Fat
46g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 381
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 387mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 9%
Protein 4g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for an easy vegan chocolate cake recipe to try, but want to try something without egg replacer? Look no further. Back during the Great Depression eggs were expensive and hard to find. This forced bakers to come up with a way to make cakes rise without them, and that's when the vinegar cake was born. Essentially, one teaspoon of vinegar along with one teaspoon of baking soda can be substituted for one egg.

If you remember the old grade-school science projects when kids would combine vinegar and baking soda to make foam "volcanoes" this is the same idea. During the baking process the vinegar and baking soda bubble up, resulting in a cake with an exceptionally light and delicate texture. As a bonus, this also results in a cake that is suitable for vegan diets. The best part is that the entire cake can actually be whipped up right in the baking pan. So you don't even need to dirty a mixing bowl to make this cake.

This effortless vegan chocolate cake also features an easy buttercream-like frosting without any butter. Simply whip together solid coconut oil, cocoa powder, and powdered sugar along with a few drops of unsweetened milk alternative and you have a rich and creamy chocolate frosting. After that you can feel free to decorate the cake in any way you like. Add some sprinkles, toasted coconut, or even just some candles for a birthday and this cake is ready for a party.


  • Vegan Chocolate Cake:
  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 1/3 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Vegan Chocolate Frosting:
  • 1 1/2 cups powdered sugar
  • 1/2 cup solid coconut oil
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened almond or coconut milk
  • 1/2 teaspoon vanilla extract
  • Vegan sprinkles or decorations, if desired

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 degrees F.

    Easy Vegan Chocolate Cake
     Kristina Vanni
  2. Place flour, sugar, cocoa powder, baking soda, and salt directly into an 8-inch square baking pan. Stir to combine. 

    Easy Vegan Chocolate Cake
     Kristina Vanni
  3. Pour water, oil, vinegar, and vanilla over flour mixture. Stir carefully to combine well and smooth out batter. 

    Easy Vegan Chocolate Cake
     Kristina Vanni
  4. Bake for about 30 minutes or until a tester inserted in the middle comes out clean. 

    Easy Vegan Chocolate Cake
     Kristina Vanni
  5. Cool completely on a wire rack before frosting.

    Easy Vegan Chocolate Cake
     Kristina Vanni
  6. To prepare the frosting, combine 1/2 cup of the powdered sugar, solid coconut oil, cocoa powder, milk, and vanilla extract. Whisk to combine. Slowing add the remaining powdered sugar, 1/4 cup at a time, until desired spreading consistency is achieved.

    Easy Vegan Chocolate Cake
     Kristina Vanni
  7. Spread the frosting over the cooled cake.

    Easy Vegan Chocolate Cake
     Kristina Vanni
  8. Decorate as desired and cut into squares to serve.

    Easy Vegan Chocolate Cake
     Kristina Vanni
  9. Enjoy!


  • This cake needs to get into the oven right away after preparing the batter, so make sure you're ready to go once you start.