Moist Chocolate Cake

It is the time of the year where the school is having a welcome back to school cum meet the teachers BBQ evening for the new school year. Parents are asked to bring a dessert for the event while the BBQ is free, donation is welcome to cover the cost of food.

I decided to make Nanzaro’s favourite chocolate cake. It is a very moist, eggless chocolate cake. I usually made this cake for my kids birthday party.



  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa powder
  • 2 cups water
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 tablespoons white vinegar
  • 8 tablespoons (1/2 cup) oil
  • a handful of semisweet chocolate chips


Please click on the link below for the instructions.


Preheat the oven to 350F.

_MG_8196_edited-2Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe.
_MG_8194_edited-2Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved.

Add the dry ingredients into the wet ingredients and mix well.

_MG_8201_edited-2Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick.

This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family?

For those of you who do not have an oven or try to avoid the oven in the hot summer, I have a version of this cake which is steamed. Check out the Steamed Moist Chocolate Cake here.

If you like steamed cake recipes, check out the following:

If you like this recipe, do me a favour … DIGG me here:

148 thoughts on “Moist Chocolate Cake

  1. Pingback: Egg less choclate cake |
  2. I made this when I wanted to make a chocolate cake but had no eggs–didn’t realize before that practically every baked good has at least one egg in it till I tried to find something without!

    I made it entirely with WHOLE-WHEAT flour. It’s not difficult to switch to healthier baking–just remember to add half again as much baking powder plus a bit more liquid to the recipe since whole-wheat flour absorbs more liquid. I also reduced the sugar a bit.

    RESULT: my younger brother, who has never cared much for chocolate cake, loved it and asked me to make it again! This is highly unusual for him. I noticed on another site that this recipe was touted as the chocolate cake for those who don’t normally like it much, and it sure was true in this case.

    I frosted it with simple Mocha Whipped Cream (1 cup of whipping cream, a few tsps. of instant coffee to taste, a bit of vanilla extract, and sugar to taste), which he also really liked. Could have easily doubled the amount of whipped cream, since the rest of my family, who have always liked regular chocolate cake, thought it would not have been rich enough without the frosting.

    I’m making it again today!

  3. Hi Suanne,
    I just tried out this recipe this afternoon. I halved the recipe and substituted the sugar with brown sugar, used canola oil and substituted the water with milk mixed with some lemon juice to make buttermilk. I used a mixture of baking powder and baking soda. 1 teaspoon baking powder and 1/2 teaspoon of baking soda and the reason for that was because, I thought I ran out of baking soda, so decided to use baking powder instead. But then I found out I still had a little bit of baking soda left, so I just mixed in half a teaspoon of it to the dry ingredients. I sifted the dry ingredients three times and later, folded in chopped dark chocolate into the batter, then sprinkled chocolate chips over it. It was done in 40 minutes and this cake rises well. When it first came out of the oven, the top was a bit dry but after a couple hours or so it turned moist. I had a slice of it in the evening and it was so soft, moist and not overly sweet. Thanks for the wonderful recipe!

  4. Hello,
    I’ve recently come across your site, and very impressed with your team work, and the simplicity / variety / of recipes and food information for non-Chinese person like me …

    I want a basic cake recipe without eggs, which can be firm enough to hold fruit / cream cheese/ jelly filling(s)… and I intend to use the Wilton specialty pans for the same, Please, let me know a simple recipe for this purpose.

    Thanking in anticipation.


      • Thank you Suanne, for the prompt reply…

        the recipe for the eggless – moist chocolate cake, itself, was good, but my query was if it would be firm enough to hold, cream cheese filling within…
        and also, if I want to use coconut powder, for flavoring what would be the recommended, quantity and if any substitution required, as I’m not very specific with the chocolate flavor… for the above recipe…

        With best regards,

  5. Pingback: Eggless Ice Cream Cone Cupcakes | My Kitchen Trials
  6. hi suanne, omg! this cake is so easy to make and very yummy…. i pop it in the oven for 25-30mins and its done. the outer layer is so crispy, while the inside is very soft, chocolatey, sweet, its just perfect… i really love this recipe,,, the cake vanished within hours… :p

  7. I used vegetable oil and it had a slightly different taste, not so good. Is it the same with yours or is it just me who used the wrong kind of oil.How can i arrange it. A ganache or frosting maybe???

  8. Pingback: Rich moist almost vegan chocolate cake
  9. I followed your recipe to the dot, but why did your cake turn out less airy? my cake had air bubbles. I’ve been trying to look for a cake with not alot of air bubbles.

  10. Lovely cake Suanne… I baked this today and the family found it moist and chocolaty. Thanks for the recipe.

  11. The cake was looking so yummy that I tried it immediately and the outcome was such a soft cake, thanks for teaching me to bake my first eggless cake. I am new to baking too.

    Thank you so much!!

  12. Hi Suanne/Ben,

    Thanks for answering my query and sharing the recipe. Baked the cake yesterday and must say it just turned out to be delicious..quite soft (had a crusty top took it out from the oven but just turned soft the next day) and moist.
    Will surely recommend friends and family to visit your website.


  13. I was reading through your blog and came across the recipe of moist chocolate cake. I plan to bake the cake this Sunday. I have a Baker’s Secret 9″x2″ (approx 22.5 cms x 5cms) square cake pan purchased from Walmart. Can you please guide me through the measurements to prepare the batter for the cake considering I would be using this cake pan.


  14. hi, i just baked this eggless choco cake. it was perfect,yummy and soft:) one thing went wrong. The corners were baked perfectly well but the centre of the cake was still in liquid form after i turned it around.

    I preheated the oven at 200 c equivalent to 350F. and baked the cake for 35 mins. Can u please tell me what went wrong? i definitely want to try the recipe again.


  15. Hi,

    I made this recipe just now. It has turned out great. I replaced the wheat flour with spelt flour, because I can’t eat wheat. I used a combination of cane sugar and splenda, to cut out some of the calories. The batter was a bit dry, maybe because of the spelt flour or the splenda. So I added some extra water and a drop of extra vinegar. Then the batter was smooth enough for a cake.

    Besides the chocolate chips I sprinkled some coco flakes on top.

    It is still warm but I couldn’t resist. It tasted great! I am curious how it will be when cooled.

    Thank you for this recipe!

    Esther from the Netherlands

  16. hi

    i have a few doubts

    1. can we use sunflower oil or olive oil?
    2. if instead of 2 cups of water i make it one cup water and 1 cup of whole milk would that make the cake more soft and moist?
    3. doesnt vanilla essence beat the taste of cocoa?

    pls do let me know. want to make this in the next week for my busband’s birthday

    warm regards

    • Hi deepa,

      1. Oil that has not much of flavour is preferred. Olive oil may be a bit too strong flavour, not sure of sunflower oil.
      2. I’m sure you can substitute water with milk.
      3. I would say the vanilla essence compliments the taste of cocoa.

      Happy baking.

  17. I made this cake and then froze half of it for a month, and it still tasted great after all that time! Thanks for the recipe!

  18. Hi Kamakshi,
    You can not use baking soda and baking powder interchangeably. Although both are leavening agents, baking soda needs an acidic ingredient in it (hence the vinegar in the recipe) to activate it and make the cake rise. There’s no need to use an acidic ingredient when using baking powder in a recipe. Sometimes, the acidic ingredient could be buttermilk, sour cream, or something else tart.

  19. hey…what if i don’t have a 9×13″ pan…actually i have a round aluminium pan and i don’t know what is its size…will it cause difficulty…btw your recipe sounds really nice

      • hi….i don’t know maybe about 8….please tell me the quantity of ingredients i would need. here, in your recipe you have written vanilla. Its vanilla essence or vanilla powder. Will it also make any difference if I use 2 teaspoon baking powder instead of 2tsp. baking soda?

  20. Hi Suanne,
    I was wondering, if I wanted to make this into a plain vanilla cake, should I more flour in the same ammount of the cocoa powder, or I just simply make it without the cocoa powder? Thanks!

  21. Well I made this cake and have to say, it is a very moist cake, that part is right on, but, the cake itself, the texture, was so heavy & dense that not one person in my family would eat more than the first bite.

    I remember baking this recipe many times a good 40 years ago as it did not require eggs, but I do not recall my cakes ever turning out as heavy as this particular version of the cake did. Something is amiss in the ingredients of this recipe but not positive what ingredient might be off? To bad too as the cake itself smelled quite lovely while baking..

  22. Hello,
    The cake is really lovely. This is my 1st visit to your blog. i have a question – Flour metioned is that plain flour or self raising lfour? if i use self raising flour, should i reduce baking soda?


  23. Hi,
    Just kept the cake in the Oven for 35 min..:)……. Hope it comes out great :)….
    Oh ya, I was wondering, How come the cake does not need egg or butter?…just curious πŸ™‚

  24. also, for ‘purple’ – 1 cup of dry measure is a little more than an Indian tea cup filled to the brim. If she chooses a slightly larger cup (or about 3/4 of a 250 ml mug), she should just keep the measure equal for the other dry ingredients and the proportions will work out.

  25. hi Suanne,
    the cake looks simple and pleasing enough but your comments and research were the icing πŸ™‚ I found this post while trying to figure out why my cake recipe called for vinegar and i’ve learned so much about sugar/baking powder substitution and baking temperatures πŸ™‚ I’ll be back!

  26. thanks for the recipe!!! i tries it and it turned out real good!!! thumbs up to u!! i added a little cappuccino in it, tho… it turned out scrumptious!!! i would definitely recommend it to everyone!!! πŸ™‚

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