One-Bowl Moist Chocolate Cake (No Eggs, No Dairy)
This incredibly moist, one-bowl chocolate cake needs no eggs, no dairy, and no mixer—just simple pantry staples and about an hour.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings10
If you're looking for a fuss-free chocolate cake that's soft, moist, and full of chocolate flavor, this is it. Made in one bowl with no eggs, no butter, and no milk, it's a great option for vegan friends or anyone avoiding dairy, yet it tastes like a classic homemade cake.
The batter comes together in minutes—just whisk the dry ingredients, stir in the wet ones, and bake. The result is a tender crumb with a rich cocoa taste, perfect with a simple chocolate glaze or just as is. It's also lower in sugar and fat than most cakes, so you can enjoy a slice guilt-free.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 340°F/350°F, place the rack in the middle shelf, then grease a 9-inch bundt pan. Alternatively, grease or line with parchment paper a 9-inch round pan.
- Place flour, cocoa powder, and baking powder in a large bowl and whisk them together into a homogeneous mixture.
- Add sugar and salt to the dry ingredients and mix again until well combined.
- Then pour over the liquid ingredients: milk, oil, and vanilla essence. Mix until just combined, but do not overmix. The batter looks quite thin - that's ok.
- Pour the batter into the prepared baking pan and bake.
- If you use a 9-inch bundt pan like mine, after 40 minutes, check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and dry, the cake is done. Keep baking for a further 3-5 minutes and check again. If you use a 9-inch round pan instead, the baking time is 30 to 35 minutes. Check for doneness after 30 minutes.
- When the cake is ready, take it out of the oven straight away and let it cool for about 5 minutes on a cooling rack. If you use a bundt pan, turn it upside down while it's still warm, which helps release it.
- Chocolate coating: When the cake is at room temperature, place the chocolate chips into a heatproof bowl placed over a pan of barely simmering water (a bain marie). Allow the chocolate to melt, stirring occasionally. Once melted, leave it to set until a bit firm, but still runny.
- Chocolate coating: Decorate the cake by pouring the melted chocolate gently all over it. Serve immediately or wait until the chocolate is set. Enjoy!
💡 Tips
- For a richer flavor, use espresso powder instead of vanilla extract.
- If using a round pan, check for doneness a few minutes earlier to avoid overbaking.
- To make it completely dairy-free, use a plant-based milk and dairy-free chocolate.
Inspired by a recipe from The Clever Meal