In the Kitchen

Unbelievably Moist Chocolate Cake: Eggless, Butterless, Milkless

Cake… without eggs and butter. Is that even possible? Oh yes, my friends, it very much is!

The other day I really wanted to make a chocolate cake for dessert that night. However, mentally running through my go-to recipes, I realized that they all call for eggs, butter, and/or buttermilk. We had eggs, but lacked the other two. Not wanting to make a special trip to the store, I fired up the laptop and hunted for a butterless chocolate cake recipe.

The hunt lead me to Grandma’s Eggless, Butterless, Milkless Cake. It has a great rating and had enough reviews (almost 200) to compel me to give this recipe a try. Putting some reviewers’ comments and suggestions into consideration, I created my own version of this cake.

This cake really blew my mom’s mind. She could not believe that the cake had no eggs, no butter, and no milk. It is unbelievably moist (even moister than most chocolate cake recipes I’ve used before), wonderfully chocolatey, requires no special or hard-to-find ingredients, and is ridiculously easy to make!

Eggless, Butterless, Milkless Chocolate Cake

  • 3 cups all-purpose flour, sifted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 2 cups water
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine all the dry ingredients together.
  3. Combine all the wet ingredients together in another bowl.
  4. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
  5. Pour batter into a greased 9 x 13 inch pan.
  6. Bake for 25 – 30 minutes (or until an inserted toothpick comes out clean). Let cool in pan. If you desire, sprinkle with confectioners’ sugar when cake is completely cool.

And that’s it. That’s all it takes to make a simple and delicious chocolate cake. Simple and delicious – isn’t that all we usually want from our food?


I’ve grown up with a lot of food allergies. I thought I had it bad, but I have friends who have been or still are allergic to eggs, dairy, wheat, etc. Furthermore, food allergies to eggs and dairy products seem to be on the rise with all the stories and articles I’ve read. This recipe would be great for kids with such allergies. I would hate for kids to feel left out at a birthday party, let alone their own because they can’t have the iconic celebratory treat of a slice of cake!

Added bonus? It’s vegetarian/vegan friendly too!

Notes on storage: If you’re lucky enough to have some leftover, be sure to keep it in an airtight container or cover the pan with plastic wrap. We left the pan open for about an hour or two after a few slices, and the areas that had been cut dried out on the exposed side. It keeps well for a few days in a covered/airtight container on the counter or table.

I’d love to try to make this recipe friendly for those allergic to wheat as well, so if you have experience in that arena or suggestions, please send any insight my way!

Hope you try this recipe soon. Most of us have all those ingredients lying around in our kitchen and pantry – you’ve got no excuse not to try it this weekend! ;)


16 thoughts on “Unbelievably Moist Chocolate Cake: Eggless, Butterless, Milkless

    • Hi Krystle!

      Thanks for checking out my blog! I haven’t tried the recipe without vinegar, but if you’d like to sub something else in (lemon juice, perhaps?) to react with the baking soda, I think that’d work out just fine.

      Please let me know if you try it — I’d love to hear how it turned out.


  1. would you be able to recommend any icing/filling that would go with this cake?

    Im thinking about making it for a birthday so wanted to add something to make it more celebratory (if that makes sense… :S)



    • Jessie, I am so sorry I’ve been MIA. I’m sure you were able to come up with something scrumptious!

      I’d imagine a strawberry or raspberry filling with a chocolate or cookies n’ “cream” type of icing would be superb!

      Thanks for checking out my blog! :)


  2. Just tried this cupcake, but subbed apple sauce for oil- So delicious! As far as satisfying your sweet tooth goes, there isn’t anything tastier or more guilt-free than this. Thanks for sharing! :)


    • Hi, Asqueena! I’m so sorry I’ve been MIA. I haven’t personally tried this in cupcake form, but it should work just fine. Your cooking time might need to decrease a little since they’ll be in smaller form. Let me know how it goes! :)


  3. I didn’t have the vinegar.but i substituted 1 cup coffee instead of 2 cups water. Cake is very moist and delicious. I used my cream cheese icing with this cake and it was a hit with the family. Thanks for the easy recipe


  4. I didnt have milk so I searched for milkless pastry and I loved the way your cake looked in the picture so I gave it a go and I am just amazed at how moist and delicious it turned out. I shared the recipe further so other people can feel as delighted as I am now. Thank you very very much, my family will love their surprise dessert later :-)


  5. That came as a great relief for me. Now when i get an order i dont have to run to the shops for ingredients bevause most of the ingredients i have in my pantry what a user friendly recipe. Thank you so much


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