Egg-Free Chocolate Cake
A wonderfully moist and fluffy chocolate cake made without a single egg — proof that you don't need them for a showstopper dessert! Perfect for egg allergies or when your pantry runs low, this fuss-free recipe comes together in minutes and easily serves a crowd.
🛒 Ingredients
20 servings
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 cups granulated sugar
- 1½ cups sweetened cocoa powder
- 1/2 cup vegetable oil
- 2 cups whole milk
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk together the flour, cornstarch, sugar, and cocoa powder until evenly combined.
- 3
Pour in the oil and milk, then stir until you have a smooth, lump-free batter.
- 4
Gently fold in the baking powder and mix for about one more minute.
- 5
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
💡 Chef's Tip
Once cooled, top with chocolate frosting, a ganache drizzle, or a simple dusting of powdered sugar. Stored in an airtight container at room temperature, this cake keeps well for up to 3 days.
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