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Eggless Milkless Chocolate Cake

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This Eggless Milkless Chocolate Cake contains no milk or eggs yet is absolutely decadent. Perfect for any day or celebration and for those with allergies. #chocolate #chocolatecake #cake #eggless #dairyfree #easyrecipe

This Eggless Milkless Chocolate Cake contains no milk or eggs yet is absolutely decadent. Perfect for any day or celebration and for those with allergies.

A slice of Eggless Milkless Chocolate Cake on a black plate with a fork.

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Original content posted October 2014.  Updated August 2020.

I’ve had this delicious Eggless Milkless Chocolate Cake recipe waiting in the wings to share with you since August.  Nearly two months ago!  If you’re like me, chances are you have one or two community cookbooks in your collection.  You know the kind.  Spiral bound and full of recipes from friends, family and acquaintances.  

Off the top of my head, I know I have one from my childhood church, Andy’s childhood church and one from my mom’s workplace.  There’s always a gem or two to be found inside and this happens to be one of them.

An overhead view of four slices of Eggless Milkless Chocolate Cake slices on black plates with forks.

At our house, this cake has been deemed “anniversary cake” because I make it each year for our wedding anniversary.  Andy and I got married on what would’ve been my dad’s birthday and this was the cake he always requested my mom make for him.  So each year, this cake is made and I add candles to adorn the top in the number of years we’ve been married.

A bite is removed from a piece of Eggless Milkless Chocolate Cake on a black plate.

What is a Wacky Cake?

Cakes such as this are also referred to as an eggless milkless butterless cake, a depression cake or a wacky cake as during times of hardship, typical cake ingredients were rationed and not available.  A genius idea by cooks of that time looking to bake without using expensive or scarce ingredients.  

An overhead view of an Eggless Milkless Chocolate Cake with three slices removed.

Ingredients in an Eggless Milkless Chocolate Cake

As it’s name implies, this cake contains no eggs or milk.  The cake itself gets its chocolatey flavor from baking cocoa.  You could go the simple route and simply sprinkle some powdered some sugar on top as a finishing touch, but obviously I am my father’s daughter and I love to top it with this Homemade Caramel Icing.  This is the same icing that he chose every year.  

I actually like to make a double recipe of icing to pour over this Eggless Milkless Chocolate Cake to insure an even layer of icing and the perfect cake to icing ratio.

I’m thinking my Chocolate Cool Whip Frosting or Dark Chocolate Buttercream Frosting would also be delicious on this cake!

How to prepare Eggless Milkless Chocolate Cake, steps 1-4.

How to Make Eggless Milkless Chocolate Cake

[1]  In a large bowl, add flour, sugar, cocoa, salt and baking soda. 

[2]  Whisk together to combine.  Set aside.

[3]  Add oil, vanilla, vinegar and water to a blender carafe. 

[4]  Blend together on medium speed until well combined.

How to prepare Eggless Milkless Chocolate Cake, steps 5-6.

[5]  Pour wet ingredients into bowl of dry ingredients.

[6]  Stir together wet and dry ingredients until just combined.

How to prepare Eggless Milkless Chocolate Cake, step 7.

[7]  Pour batter into ungreased 9″ x 13″ baking pan and bake at 350 degrees for 35-45 minutes or until toothpick inserted in the middle comes out clean.

A piece of Eggless Milkless Chocolate Cake with a bite removed.

If you’ve tried this Eggless Milkless Chocolate Cake or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

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Print Recipe
5 from 10 votes

Eggless Milkless Chocolate Cake

This Eggless Milkless Chocolate Cake contains no milk or eggs yet is absolutely decadent. Perfect for any day or celebration and for those with allergies.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 15
Calories: 283kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 3 cups flour
  • 2 cups sugar
  • 6 tablespoons cocoa
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 2 cups water

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, add flour, sugar, cocoa, salt and baking soda.
  • Whisk together to combine. Set aside.
  • Add oil, vanilla, vinegar and water to a blender carafe.
  • Blend together on medium speed until well combined.
  • Pour wet ingredients into bowl of dry ingredients.
  • Stir together wet and dry ingredients until just combined.
  • Pour batter into ungreased 9″ x 13″ baking pan and bake for 35-45 minutes or until toothpick inserted in the middle comes out clean.

Notes

The photos of this recipe show the cake topped with my Homemade Caramel Icing - I like to double the recipe for the perfect cake to icing ratio!

Nutrition

Calories: 283kcal | Carbohydrates: 46g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 303mg | Potassium: 57mg | Fiber: 1g | Sugar: 26g | Calcium: 7mg | Iron: 1.5mg

 

Reader Interactions

Comments

  1. Debi says

    This cake looks so delicious! And seems perfect for a non dairy dessert! I live at 7,000 ‘ high altitude... are there any adjustments I would need to make to the recipe? Thank you so much!
    Reply

    • Melanie says

      Hi, Debi - You might just have to bake it a minute or two more. I made this cake at a high altitude when we lived in Colorado without issue.
      Reply

  2. Margo says

    I've never commented on a recipe but I had to say something - this is SO GOOD! I halved the recipe and baked in an 8x8 square pan. PERFECT! This is so moist and light - I'm not usually a huge fan of chocolate cake but this is not overly rich. Thank you for this vegan- and allergen-friendly recipe.
    Reply

    • Melanie says

      Hi, Tom - I haven't tested it with the substitute so I can't say for certain. If you give it a try, let me know how it goes!
      Reply

  13. Betsy says

    This looks great! Getting ready to bake right now. Question-when doing it in a bundt, do you still not grease/flour it (as per the directions for the 9x13)? I'm very nervous not to grease/flour it for the bundt!! Thanks!
    Reply

    • melanie says

      Hi, Betsy! Yes, go ahead and grease if not using a non-stick pan. You can grease and use cocoa powder instead of flour. :)
      Reply

  18. Holly says

    I just took the cake out of the oven..I ended up breaking the cake getting it out of the bundt pan, but was able to place it neatly back on :) :) Excited to frost it later and have at a dinner party tonight!!
    Reply

  19. Stella | The a Heart's Delight says

    What a sweet tradition! It makes your anniversary such a family affair & special! Quick question: I have a few friends who have dairy sensitivities so this cake is perfect. Can you recommend an icing or glaze that would be dairy free and equally delicious to that caramel one posted? Love your site, Melanie! xo, Stella
    Reply

    • melanie says

      Thank you so much for your kind words, Stella! As for the icing, are they able to have almond or coconut milk? I think either would be a great substitute in the caramel frosting recipe.
      Reply

  20. Lisa says

    Hmmm, must try this. I have a vegan chocolate cake that we make all the time, and it's PERFECTION. You'd never know it was dairy free and egg free. Will have to be scientific and test yours. Just so that I make sure I only make the best version of this. :)
    Reply

  23. Courtney @ Neighborfood says

    We call this Crazy Cake and it's a tradition in our house too! It's actually my favorite chocolate cake recipe and they're ridiculously easy to make. I've never tried it in a bundt pan but I'm definitely going to now--it definitely fancies it up. We actually like to serve ours warm in a bowl with milk. I mean, why have a glass when you can have it right on top? :)
    Reply

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