Easy Vegan Chocolate Cake Without Egg Replacer

Chocolate cake without egg replacer

The Spruce Eats / Emily Hawkes

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 1 cake (8 servings)
Nutritional Guidelines (per serving)
381 Calories
21g Fat
46g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cake (8 servings)
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.

This easy vegan chocolate cake recipe (made without egg replacer) comes from Iona. Iona and her daughter loved this vegan chocolate cake so much that they emailed me to say that they wanted me to share it with everyone, so here it is!

Iona and her daughter's easy vegan chocolate cake recipe uses vinegar instead of egg replacer, so it's a great vegan chocolate cake recipe if you're all out or can't find any egg replacer (or if you're just new to vegan cooking and baking or making a cake for a vegan friend and don't want to invest in a box of egg replacer you're not sure you'll use). 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/3 cup unsweetened cocoa
  • 1 cup of sugar
  • Optional: 1/2 cup mixed chopped nuts
  • 1/2 cup vegetable oil
  • 1/2 cup cold water (or soy milk)
  • 1/2 cup orange juice
  • 2 teaspoon vanilla extract
  • 2 tablespoons vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate cake without egg replacers
    The Spruce Eats / Emily Hawkes
  2. First, preheat the oven to 375 F and lightly grease and flour an 8-inch square or 9-inch round baking pan. 

    Grease pan
    The Spruce Eats / Emily Hawkes
  3. Next, sift together the flour, baking soda, the unsweetened cocoa, and the sugar in a large bowl.

    Sift together the flour
    The Spruce Eats / Emily Hawkes
  4. In a separate small bowl, combine the vegetable oil, the cold water or soy milk, the orange juice and the vanilla extract. Whisk together until smooth.

    Combine vegetable oil
    The Spruce Eats / Emily Hawkes
  5. Then add into the large bowl with the dry ingredients. Mix the wet ingredients with the dry ingredients until the batter is smooth. Then, add in the vinegar and stir quickly, just until it is evenly distributed.

    Add to dry ingredients
    The Spruce Eats / Emily Hawkes 
  6. Quickly transfer the batter to the prepared cake pan and then place in the preheated oven (don't let it stand around, because of the vinegar activating).

    Batter in pan
    The Spruce Eats / Emily Hawkes
  7. Bake your cake in the preheated oven for 25-30 minutes, or longer until fully done (until a toothpick inserted in the center of the cake comes out mostly clean). 

    Bake
    The Spruce Eats / Emily Hawkes
  8. Allow your vegan chocolate cake to cool fully before frosting.

    Let cool
    The Spruce Eats / Emily Hawkes

Tip

  • 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. 

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