The BEST Eggless Chocolate Cake recipe with condensed milk! This soft, moist, and velvety cake is brimming with rich chocolate flavor and topped with a shiny, decadent ganache. cake without eggs that’s perfect for any celebration—and guaranteed to impress every time!

I’ve made many eggless cakes/cupcakes because my son is allergic to eggs. This is the first recipe that had lift, was moist, and a had beautiful crumb. The taste was very delicious. The cake was a hit for my son’s birthday. Thank you for sharing. ⭐⭐⭐⭐⭐
– Mary Abernethy

a slice of eggless chocolate cake in a plate with fork.

Why You’ll Love This Cake

Foolproof Recipe: This is a tried, tested, and perfected version, making it a reliable go-to for eggless baking. I have been making this since 2012 and everyone always loves it (read in the comments below).
Made Without Eggs: Uses condensed milk, making it an excellent option for those who prefer egg-free chocolate cake without compromising on taste or texture.
Versatile for Celebrations: Perfect for any occasion—birthdays, holidays, Valentine’s Day, Christmas, or just because you’re craving chocolate, make this eggless chocolate cake!

Taste & Texture:

It’s super chocolatey thanks to cocoa.
It has super moist, tender crumbs with a bursting chocolate flavor.
It’s perfectly sweet.
It is deliciously buttery and velvety. Many are oil-based but butter is so much better!
And the chocolatey, rich, shiny ganache frosting just perfectly highlights it all.

Ingredient Notes

You’ll need just 8 simple ingredients for the cake and 3 more for the rich ganache topping. Each ingredient plays a crucial role in delivering the moist, flavorful eggless chocolate cake you’ll love!

Ingredients used in chocolate cake and ganache in individual bowls.

Flour: Regular all-purpose flour works perfectly. For my Indian audience, it is called Maida in Hindi.
Baking Powder & Baking Soda: Both are essential for leavening, helping the cake rise and become fluffy.
Unsweetened Natural Cocoa Powder: Always opt for natural cocoa powder, not Dutch-processed.
Common brands in the USA (available in grocery stores’ baking aisle), like Hershey’s, Baker’s, and Ghirardelli, are natural cocoa powder.

Baking science:
– Dutch-processed cocoa powder is made from cocoa beans that have been washed in an alkaline solution of potassium carbonate. And this process neutralizes their acidity.
–Vs natural cocoa powder is made from roasted cocoa beans and it is acidic, bitter with a strong chocolate flavor. This acid reacts with baking soda and allow the cake to rise.

Vanilla: Always use pure vanilla extract, stay away from imitation or artificial vanilla essence.
Sweetened Condensed Milk: This acts as a substitute for eggs. It provides sweetness and richness, ensuring a moist and tender crumb. No extra sugar is needed!
Unsalted Butter: Gives a rich, buttery flavor to the cake. Yes, you can use salted butter if that’s what you have on hand.
Water: Use room-temperature water.
For a mocha twist, replace it with brewed coffee (cooled).

Step By Step Photos (With Tips)

Prep:

Preheat Oven: Preheat your oven to 350°F (180°C).
Prepare Butter: Melt butter in the microwave or on the stovetop (don’t let it boil). Allow it to cool before use.
Grease Cake Pan: Brush a 9-inch round cake pan (with 2-inch high sides) with the melted butter. Optional: Line the bottom with parchment paper for easy removal.

Making Eggless Chocolate Cake:

1, 2) Sift Dry Ingredients: Place a strainer over a bowl. Add flour, cocoa powder, baking soda, and baking powder. Sift to remove lumps, then whisk to combine.

Collage of 2 steps showing mixing dry ingredients.

3, 4) Combine Wet Ingredients: In another bowl, mix melted butter, vanilla extract, condensed milk, and water. Whisk until smooth and uniform.

Many readers ask me in the comments what they can use instead of condensed milk. This is non-negotiable—there’s no effective substitute for condensed milk in this eggless chocolate cake recipe.

Collage of 2 steps showing mixing wet ingredients.

5, 6, 7) Mix Wet and Dry: Add the dry mixture into the wet mixture. Start with a whisk, then switch to a spatula halfway to fold gently. Do not overmix—stop as soon as the batter comes together.

8) Prepare for Baking: Pour the batter into the greased cake pan and spread evenly.

Avoid Overmixing: Overmixing leads to a dense cake. Once you start mixing in the flour only mix just until combined.

Collage of 4 steps showing adding dry to wet and making batter, adding into cake pan.

9) Bake: Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

10) Cool: Let the cake cool in the pan for 5-10 minutes. Use a knife to loosen the sides, invert onto a wire rack, and let cool completely before frosting.

Check for Doneness: Overbaking will dry out the cake. A toothpick with moist crumbs (not wet batter) indicates it’s done.

Collage of 2 steps showing baked cake in a pan and on a cooling rack.

Making Chocolate Ganache

1, 2) Heat Cream: In a saucepan, combine heavy cream and butter. Heat on medium until it just starts boiling, then remove from heat.

3, 4) Melt Chocolate: Pour the hot cream over chopped chocolate. Let sit undisturbed for 2 minutes to melt.

Collage of 4 steps showing bringing cream, butter mixture, adding to chocolate.

6, 7, 8) Whisk Until Smooth: Begin whisking the mixture—it may look curdled initially but will turn smooth and glossy as you whisk.

8, 9) Frost the Cake: Place the cooled cake on a rack over parchment paper lined tray. Pour the ganache over the top, spreading evenly and letting it drip over the sides.

10) Set: Let the ganache set for 1-2 hours before slicing the cake

Cool Before Frosting: Frosting a warm cake will cause ganache to melt. Speed up cooling by refrigerating if needed.

Collage of 6 steps showing ganache making texture at different stages and pouring over the cake.

Make It a Layer Cake:

– Slice the cake horizontally to create a 2-layer cake for special occasions.
– Ganache is luxurious, but for decorations and frosting between the layers, a chocolate buttercream frosting works beautifully.

Storage Instructions

Store eggless chocolate cake in an airtight container (e.g. cake carrier).
At room temperature, it stays good for a couple of days depending on the weather climate where you live.
In the refrigerator, it stays good for 4-5 days. Once chilled, it gets hard. Because butter in the cake will solidify and becomes hard. So bring it to room temperature before serving to enjoy the soft, fluffy texture.

Top view of eggless chocolate cake with two slices on a cake stand.

Check Out Other Eggless Cake Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry