No eggs? No milk? Still craving cake? You’re in luck! With a few simple swaps, you can bake a soft, fluffy, and flavorful cake without any dairy or eggs.
In this article, you’ll learn how to make a completely plant-based cake using everyday pantry ingredients—perfect for vegans, people with allergies, or those caught mid-bake without the essentials.
Why Make a Cake Without Eggs or Milk?
- Fully vegan and allergy-friendly
- Budget-friendly and accessible
- Easy one-bowl method
- No need for specialty ingredients
- Moist, tender, and delicious!
Smart Ingredient Substitutes
Eggs → Use vinegar + baking soda, applesauce, or mashed banana
Milk → Use plant-based milk (like almond, oat, soy, or coconut)
These swaps provide lift, moisture, and structure—no animal products required.
Egg-Free and Milk-Free Chocolate Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 1 cup plant-based milk (almond, oat, soy, etc.)
- ⅓ cup vegetable oil
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preheat oven
Set to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. Mix wet ingredients
In a large bowl, whisk together plant milk, oil, vinegar, sugar, and vanilla.
3. Add dry ingredients
Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined—don’t overmix.
4. Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
5. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Tips for a Great Vegan Cake
- Bake immediately after mixing—the vinegar and soda react quickly
- Use good-quality cocoa powder for a richer flavor
- Let the cake cool completely before slicing to avoid crumbling
- For extra moistness, add 2 tbsp of applesauce or mashed banana
Optional Add-Ins
- Chocolate chips (dairy-free)
- Chopped walnuts or pecans
- Fresh or dried berries
- Banana slices on top before baking
- Shredded coconut for texture
Easy Vegan Toppings
- Vegan chocolate ganache (dark chocolate + coconut milk)
- Powdered sugar + fruit
- Whipped coconut cream
- Peanut butter drizzle
- Vegan buttercream
Storage
- Room temp: 2–3 days (covered)
- Refrigerator: up to 5 days
- Freeze: up to 1 month
All Cake, No Compromise
This egg- and milk-free cake proves that you don’t need dairy or eggs to bake something amazing. Moist, chocolatey, and simple—it’s the kind of recipe that will quickly become a staple in your kitchen.
Give it a try. You might just prefer it this way!
