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. Thank u soo much for this wonderful recipe. I am a baby baker and my first attempt baking in my new oven was super flop, so was lil hesitant in my next baking. Tried this moist choc cake and it came out super gud, sure going to be a keeper as it involves no butter and eggs. Have u tried baking in atta flour(chapathi flour), any luck?

  2. Hi Suanne,

    found your website on the internet. Immediately, i gave it a try. Yes it turns out great! For me, I think it’s still too sweet. Next time, I would make it to a bitter chocolate one. Thanks for sharing.

  3. Iam Indonesian girl, who are interested in learning how to make Taiwanese cakes. Iam planning to visit Taiwan during October 2009 . Would you kindly email me your program of cake school where I can learn and bring to my home town .
    Thank you ,

  4. hi,
    I’m going on a kayak-camping trip and will have to make a dessert three or four days before the pot-luck. Will this moist cake last, no refrigeration available?
    My mother-in-law had a recipe for a dense chocolate cake that stays moist a long time, but I can’t find it.
    I was thinking of putting pecans and coconut on top with the choc chips. Would that work?
    What kind of baking pan do you most recommend?

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  6. hi, i was finding for an eggless recipe as i’m a vegetarian.. so i decided to try out this recipe.. but i found that the batter turns out simply watery.. is it supposd to be so??

  7. the cakes which i bake always ends up rising unevenly. what do i do to avoid this problem? secondly, can i replace the 2 eggs in your intense brownie recipe with condensed milk? if yes, then how much? thanks

    • Hi Sonia, I found the following from the web for egg substitute but none with condensed milk:

      * 2 tbsp cornstarch = 1 egg
      * 2 tbsp arrowroot flour = 1 egg
      * 2 tbsp potato starch = 1 egg
      * 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
      * 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
      * 1 banana = 1 egg in cakes.
      * 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

      Condensed milk will add a lot of sweetness to the brownie, if you try to substitute egg with it, you have to reduce the sugar in the recipe. Hope the above information helps.

  8. Hi Suanne,
    I msde this cake using my slow cooker last night. Started it quite late so could’t stay up long enough to wait for it to cool. Just left it on the countertop overnight. When I cut into it this morning… what a perfect start to a Saturday morning … a slice of beautifully moist chocolate cake for breakfast! 🙂 Thanks for sharing.

    p/s didn’t have any chocolate chips handy so just broke up a couple of miniature chocolate crunch squares over the top and it worked fine.

  9. hi Suanne,
    May I know if I can use some nuts instead of the chocolate chips for this recipe? if so what kind of nuts would go best with this cake? Is it OK to reduce the oil? I am baking this for the seniors in my voluntary program so I am thinking to make a healthier version. Thanks for the wonderful recipe!
    Merry Xmas in advance

    • Hi Susan, walnut pieces will make a good substitute for the chocolate chips. You can try substitute some of the oil with applesauce or yogurt for a healthier version.

  10. Hi suanne,
    ohhhhhh my goddddddddd the cake was awesome.. it turned out better the next day…(i kept it outside not in the fridge)
    mmmmmmmmmm yummmmmmmmmmmmmmmm never knew vegan cakes could taste soooo good. it’s the best. i’ve been recommending it to every one who loves chocolate cake.

  11. thx a loot for this recipe!! i love baking and i don’t have oven i’ve been looking for a steamed cake recipe ever since this turned out better than i expected i love it!!
    i used half wheat flour i guess because on the label it is written wheat flour but it is white in colour
    whole wheat flours are not supposed to be white right?
    anyways thx a lot!!!

  12. Hi Suguna, I had never try with wheat flour. I guess you have to try it to find out the outcome. Perhaps you may use half all purpose flour and half wheat flour as the wheat flour has less gluten in them.

  13. I tried the recipe ‘as is’ and it turned out to be a hit with my friends. Now, you mention to add the chocolate chips on the top of the batter in the dish. Have you tried mixing the chocolate chips into the batter? I’m wondering if that will make the cake extra moist ?

  14. Hi Dalia, I googled eggless brownies and there are a number of sites with that. You can give that a try. I have never try steaming brownies. If you do attempt to do so, please do let me know the outcome.

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  16. i added cherries coated with all purpose flour to the cake batter but still the cherries sunk to the bottom. how do i avoid this problem? thanks

  17. Hi Dalia,
    I just use water at room temperature. Your problem with crack and crusty top and the inside of the cake not baked could be due to the cake pan. I would suggest you lower the temperature by 25 degrees and bake 10 to 15 minutes longer. You can cover the top of the pan with aluminum foil after 30 minutes of baking to prevent the top from turning crusty.

  18. i tried this chocolate cake now and it turned out to be fabulous. i used a round cylindrical mould/cake tin for this
    recipe. it was more on the vertical side. the cake was unbelievably soft inside but the top was cracked and hard. even the sides too were a bit hard though not as hard as the top. Could you tell me how to avoid this problem? since the insides were not baked, i had to bake it a bit long. Could you pls post more eggless cake recipes like molten lava cake etc? Thanks for sharing this wonderful recipe.

  19. Heyy

    TRY IT RIGHT NOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  21. Hey Suanne…
    I came upon ur blog while searching for an eggless cake recipe…I tried out urs, but with butter instead of oil and it turned out well… I had baked it for my husband’s friend who is a veggie and she and her family liked it so much…thanks a lot for the recipe


  22. Hi Suanne,

    I tried your cake. It was awesome, out of this world. thanks a ton for such a wonderful recipe


  23. Hi Suanne,

    Just been through your cake recipe. It looks awesome. One query please. If I do not add vinegar, will it make a difference or is vinegar a must. Any substitute for vinegar. Pls reply.


  24. Hi Cicada, I have not try frosting this cake as it is good enough just as it is. I’m sure you can you can bake it in 9″ pan and frost it. Some of the readers bake it in cup cake form too. Do let me know how it turns out.

  25. Hi Suanne,
    Greetings from Turkey. I made this cake. It turned out wonderful. This is my first cake without eggs and milk. It was very moist and rised in the oven very well. This will be my favourite cake now on and I also think it could also be a great birthday cake if I bake it in 9″ inch pan and cut into layers and put some frosting. Have you ever tried?
    Thanks for sharing and your step by step guidance.

  26. Hi Suanne

    Thanks for sharing this recipe especially with your step by step guidance. I made it yesterday, but used melted butter instead of canola oil, lime juice instead of vinegar and Milo instead of cocoa as I did not have those ingredients on hand, but it still turn out to be so moist, rich and delicious and great looking too, my son love it so much. One thing I notice is cakes usually taste better the next day.

  27. My Daughter baked this recipe for the last day of school (she’s 10 years old). It was easier enough for her to put it all together by herself. The cake turned out moist, but if lacks the creamy chocolate flavor. Some icing should do the trick. Rated a 7/10.

  28. Hi Suanne ,
    I successfully baked this cake for my kids n friends last week . It was very good . Luv it a lot . Thank you for sharing recipe .

    May I know how many cupcakes can i yield from this recipe ? Thought of doing it for my daughter’s birthday in school this Wed ( in 2 days ) . Hope to get ur reply on this . Sorry to trouble u .

    Thanks again ,

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  30. i don’t have convecyoin mode. only grill and basic toddlers and i likedn cake very much,being avertarian i cannot use egg also, so pls give me an idea ,how to make cake in grill oven ,how long?

  31. i tried this cake, turned out spongy & yummy. my toddler and hubby both liked it. the cake vanished within a day – not healthy thou!

    i’ve only one problem – i cannot stand the smell of the cocoa powder. is there any special cocoa powder sold in USA for these kind of recipes. i used hersheys & the smell is awful after baking.
    i had been using cadbury cocoa powder from australia but have run-out. so this time i tried local (hersheys) & the cake was smelly. instead of 6 spns i used 3. does anyone have any alternatives. pls forward it to me otherwise i’ve to quit eating choco cakes.

    kind thanx to all those who is reading this for their time and response.

  32. Hi Rosa, I usually use unbleached all purpose flour and the temperature is 350F (it’s stated on the beginning of the instructions portion).

  33. Hi Priyakg, I found this substitution from Cook’s Thesaurus:

    One ounce of unsweetened baking chocolate = 3 tablespoons cocoa plus 1 tablespoon butter or oil.

    Therefore, you can substitute the 6 tablespoons of cocoa powder with 2 ounces of dark chocolate and reduce the oil by 2 tablespoons.

    I would like to know how it turns out.

  34. hi suanne,
    can I substitute coco powder with dark chocolate?or make it 4 spoons coco pdr and 2 spoons dark chocolate?

  35. Hi, I have just posted my almost vegan version of your cake…only the chocolate is a little less as I had only that much in hand while attempting…thanks again!!

  36. Thanks, I could not wait to bake that cake! So I just used up the leftover chocolate bar in the cake by melting it in a double boiler! The cake was damn good! I could not believe that there were no eggs! Carried it to work and got showered with praises there too – I credited you!! Thanks so much!

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