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My eggless cake recipe makes for a light, fluffy, and rich chocolate cake. There are NO egg substitutes, and you only need one bowl!
Need more eggless recipes? Try my eggless pancakes, eggless brownies, eggless chocolate chip cookies, or eggless banana bread.
Nothing can be quite as tragic as making it midway through a cake recipe only to discover you're out of eggs! Thankfully eggs are one of the easiest ingredients to work around.
My egg-free cake recipe is easy to make, perfect for a crowd, and doesn't taste like anything's missing. Also, with today's egg prices, I've been leaning more and more into this cake as my go-to!
Why I love this recipe
Ingredients needed
How to make eggless chocolate cake
I've included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman's recipe tips
Storage instructions
To store: Store any leftover cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.
To freeze: Place leftover cake in a freezer-friendly container and freeze for up to 6 months.