Egg Free Chocolate Cake Recipe
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Egg Free Dairy Free Chocolate Cake Recipe – a chocolate cake recipe perfect for those with egg and dairy allergies!
My mother has a sensitivity to eggs that has developed over the past 20 years or so. She can sometimes eat eggs and them not bother her and other times she ends up feeling like she has the flu. Needless to say, she rarely eats eggs and I become obsessive about the recipes I make for her. I’m routinely trying desserts that I can make for her that are egg-free yet still taste delicious. That’s where this egg free chocolate cake recipe comes in.
This chocolate cake recipe works perfectly as it is both egg and dairy free by simply using avocado puree. This was my first foray into baking with avocados in place of eggs and dairy and I have to say now that I’ve been bitten by that bug, I can’t wait to try adapting more of my baking recipes with them for my mother. That way she can enjoy a delicious slice of cake without worrying how it will make her feel.
I’ve learned that if you are simply trying to remove the dairy or oil from your baking, you can replace the butter or oil with an equal amount of avocado puree with very similar results, and without your baked goods having an avocado flavor. Do keep in mind that using an avocado instead of an egg or butter may cause your baked goods to bake a bit differently. They may brown more quickly or they may rise a bit higher. Just keep an eye on them as they are reaching their full baking time.
Rich, dense, and extra moist, you really don’t miss the egg or dairy in this cake.
If someone you love is really trying to remove egg and/ or dairy from their diet, making this chocolate cake just for them is a really great thing to do.
Here’s the recipe for this egg-free chocolate cake.
Egg Free Chocolate Cake Recipe
Ingredients
- 3 cups (360 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 3/4 teaspoon (1.95 g) kosher salt
- 2 teaspoons (12 g) baking soda
- 2 teaspoons (8 g) baking powder
- 2 1/2 cups (495 g) granulated sugar
- 1/4 cup (49.5 g) vegetable oil
- 1/2 cup (115 g) avocado puree, 1 avocado
- 2 cups (454 g) water
- 2 tablespoons (30 g) distilled white vinegar
- 2 teaspoons (9.4 g) vanilla extract
Instructions
- Preheat oven to 350º F and prepare bundt pan with nonstick baking spray. Set aside.
- In a large bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.
- In another large bowl, mix together sugar, oil, avocado puree, water, vinegar and vanilla until smooth.
- Add all dry ingredients into wet ingredients and whisk together until smooth and creamy. Pour batter into prepared bundt pan.
- Bake 45-50 minutes until cake tester inserted in the center of the cake comes out clean. You can follow my tips for how to tell when your cake is done.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Surprisingly good! Granddaughter has egg allergy and she wanted chocolate cupcakes but just about every other egg free cake is flat, crumbly and dry. This makes a moist and delicious cake that I’ve baked as a bundt cake as well as cupcakes and both were delicious.
I’m so happy this cake works for your granddaughter! I have family members who have egg allergies and it can be hard sometimes to find recipes, especially desserts, that taste good and are the right consistency. Thanks!
Hi…I have tried this recipe.. turned out well…never though that avocado could replace egg..i like to make one eggless rainbow cake for a little girl’s birthday…she allergic to egg….any suggestions? I am not sure about how to substitute egg? What is the best….thanks…
I have been experimenting with egg and dairy free baking and find that 3T of grated zucchini work in replacement for 1 egg. I use it in my meatballs as well and it comes out perectly moist.
I also use either non gmo coconut or soy milk in place of dairy. For all butters or oils I replace it with non gmo soy butter. So far, this has been working out great for me.
Can’t wait to make mini muffins with this recipe. Looks so yummy! Thanks Robyn!
Oh interesting! I can’t have raw avocado (makes my stomach go crazy!), but I’ve never had it baked in something. Now I’m curious…because I bet this cake is amazing!
I’m cooking for clients this week that have an egg allergy. I want to do a nice dessert on Friday and I’m definitely going to make this. I’ll report back and let you know how it is! Gorgeous!!
I hope they love it, Kelley. One thing I’ve learned on this cake is that it definitely tastes better the next day.
Sounds weird to put avocado in a cake? However, I will try it since I followed your recipe for the crockpot pork roast and my husband hasn’t stopped raving about it!!! Smile. Might get a nice present from him for that…lol
I know, I wasn’t sure about it at first either. However, I definitely wanted to make a cake that I knew my Mother could enjoy without having to worry about eating it. While it doesn’t have the same flavor as my chocolate sheet cake recipe (heh), she enjoyed it. I’m so glad y’all liked the pork roast recipe. It is a favorite! Let me know if you try the cake. I think it is a great option for those that can’t have eggs or dairy.
What a sneaky ingredient- love this idea.