Quick & Easy Chocolate Cake
No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt
- 1 cup cool water
- 6 Tablespoons vegetable oil (I use avocado oil)
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Sift dry ingredients into a bowl and set aside.
- In a measuring cup combine water, oil, juice or vinegar, and vanilla.
- Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost, glaze, or dust with powdered sugar.
Notes: I usually frost just the top right in the pan with my 2-Minute Chocolate Frosting. For the recipe click here.
For more on this recipe in my blog click here.
No eggs! No butter! No milk! My gosh!! The perfect cake to make while in quarantine, rationing food and still be able to enjoy an amazing piece of chocolate cake during this difficult time. Thank you Jenny. Your amazing recipes are providing us with special treats.
It’s me again! I need to add. I am disabled and yet, this cake is so, so easy to make. Once again, thank you❤
Hi Jenny, just stumbled over your site and I love it. Made the cake today and it came out perfect. Used your tip using parchment paper so thanks for that. Cake slipped out of the pan so easily. Hubs said he wished I had frosted it ( i just sprinkled icing sugar) so I am back so I can print off the frosting recipe.
Thank you, your amazing.
My question I want to make your bread, but I don’t have a heavy pot to bake it in, what else could I do? Any suggestions at all might be helpful???? First time I have written.
Thank you, your amazing.
My question I want to make your bread, but I don’t have a heavy pot to bake it in, what else could I do? Any suggestions at all might be helpful????
Here’s the link to Jenny’s bread recipe that uses a baking sheet, not a Dutch oven.
https://www.jennycancook.com/recipes/no-knead-no-dutch-oven-bread/
Please see the FAQs for several options.
I made the cake this week and it was excellent! Moist and delicious!
I used orange essence in the frosting and next time will add to the cake mix as well. Keen to try mint essence also. This cake was wonderful and wonderfully quick to make. Thanks Jenny!
Can you use self rising flour in this recipe?
so yummy – during corona virus we desperately needed a treat but running low on eggs, butter, etc. I was able to make this cake literally with what we had in the pantry (leftover from Christmas rum balls) — I used slightly less sugar and gf flour blend (Pamela’s pancake mix), batter was a little wet, recommend next time cutting water back to 3/4 with gf mix, it doesn’t absorb the same. Then I didn’t have enough 10x sugar to make the frosting, so I made a glaze with what was left (1/4 cup) vanilla, butter and a splash of rum when I turned off the heat. Served the cake with a bit of whipped cream – YUM. Thanks Jenny! stay safe everyone!
GREAT CAKE! GREAT RECIPE! FROM A GREAT LADY! MISS JENNY JONES!
Thank you from the bottom of my stomach!
As mentioned in frosting post, I had erred on amount of milk and inadvertently doubled amount so it had almost an icing consistency but still taste great! Very moist cake too. I was a little hesitant at first when I had poured the batter since it looked a lil runny compared to other boxed cake batters I was used too but when taken out of oven it looked marvelous. I also used sunflower oil instead of olive oil since out of all the oils I’ve used in the past you do not detect any oil flavored aftertaste. Someone here was concerned about fat content and since most oils are 14 grams per tablespoon x 6 used in recipe that’s 84 grams for whole cake and when divided by 8 slices that’s only 10.5 grams fat per slice or about 94.5 calories from the fat portion alone.
Oops sorry, there is milk in frosting
Just finished making and frosting this cake. Had to have the first piece before giving it to my neighbors. It is delicious!! I’m happy to share this yummy cake.
Bea
I will be sure to do this soon. I did not receive a cake last year and will make this simple and easy cake. April 1 is my birthday and I will be smiling from ear-to ear. I cannot use milk but what about coconut cream instead? Also will use vegan butter.
Thank you for caring I am vegan so appreciate you.
Much Aloha,
Roberta Crighton
There is no milk in this recipe.
Vegan options for milk: soy, almond, rice or coconut “milks” now known as beverages
Vegan options for butter: earth balance or smart balance
I used oat mil so cake is vegan. (used Becel not butter for frosting)
Made this cake with my four year old today, along with the 2 minute chocolate frosting. WOW is all I can say! We both are so pleased with how it turned out. Could not have been simpler!
Love how easy this recipe looks. Could we use gluten free flour like Bob’s 1:1 baking flour.
Nadia, I made it with Bon’s 1 to 1 and it turned out great. I did add 1 TBS of ground flaxseeds to ensure it holds together and it turned out great!
The BEST chocolate cake EVER! So easy to make and very moist. Everyone loved it. Now all want the recipe – thanks Jenny!
The cake was ok. I don’t know what went wrong, but it was super moist. Most people liked it, but a few people didn’t. I followed the recipe exactly, though. Please advise. Thanks
Jenny, I have watched several of your videos and I have to ask – do you have any ‘fat-free’ dishes? my Dr says no oil, eggs (substitute ok),milk,butter,cheese,advocados etc i can have powdered cocao but not chocolate. This cake looks amazing, but am hesitant to try due to the amount of fat in the oil (about 11 to 18 grams per TBL). so I was wondering if i could use the egg substitute instead?
I don’t cook fat free because our bodies need healthy fats like olive oil, avocado, nuts, etc. I don’t know your situation but I can’t imagine why a doctor would have you eliminate all fat because healthy fats are universally known to be beneficial, particulary for the heart. Please write back with more details. Thank you.
If a person eats a variety of fruits and vegetable and beans, you will get all the essential fats your body needs, without even adding milk,eggs, dairy or flesh.
This is scientifically based on facts. See nutrition facts.org
Made this yesterday. So good it doesn’t even need frosting! Don’t get me wrong, mine’s got frosting!!! Thanks Jenny!
It is an amazingly delicious tasting cake – and so easy to make. One question. On the video you said you use extra virgin olive oil but in the recipe I printed out it read “I use avocado oil” To be safe I used the vegetable oil but is it olive or avocado?
I’ve switched to avocado oil for all my baking but you can use any vegetable oil as long as it’s flavorless. You just need oil. I hope it turned out.
I tried this recipe yesterday and it was delicious. It was easy as you say and just the right size for a family of 2. I will be making this again for sure, especially when my grandson comes for his visits. He loves chocolate cake and I have to make it from scratch as he has allergies to dyes that are usually in box mixes. Thank you so much. We love it!
I did not think you could make a scratch cake with this recipe. BOY was I wrong. It was so easy and so good. Grandkids love it so it is my ‘go to’ cake from now on. Will check your website for more of the same.
Excellent cake , fast, easy & Yummy. Thank you.
What more can be said but wow. So fast and easy and above all the taste is so yummy in the tummy. Thanks for sharing.
This is delicious! Thank you for sharing!
The recipe calls for baking soda and I’m thinking you might have used baking powder.
Baking soda (Arm & Hammer brand) and lemon juice (or white vinegar) mixed together creates a foam filled with bubbles, this makes the cake rise.
Baking powder is a mix of baking soda and flour. The soda content is a lot lower and won’t have enough reaction with the lemon juice or vinegar to produce a lift in the cake.
I’ve been baking for 35 years. This was the best cake ever! Perfect texture, flavor and was so easy! Thanks Jenny 🙂
I made your Quick and Easy Chocolate Cake and Two Minute Chocolate icing for my son’s birthday. It was delicious and I love that it is a smaller cake.
Thanks for the recipe!
Jenny this cake was FABULOUS !! Made (and shared!) it about four times in 2.5 weeks !! Tried your other recipes as well; all turned out great!
Hi Jenny
Fantastic reminds me of the Easy Bake Oven Cakes I made when I was a younger we call it crazy cake of easy bake oven when we added vinegar thankyou for all yr recipes I follow yr recipes yr a Great baker
Johanne Louise 🇨🇦 Laval Canada 🇨🇦🍀✔
Absolutely amazing cake! Made it 3 or 4 times (I lost count LOL!) in the past two weeks! Thanks Jenny!
Please tell me what I did wrong. Flat a s pancake and did not rise…
It is about 1/2 inch tall.
Send an exact list of the ingredients you used and the size of the pan and I will try to help. Also, how long did you preheat your oven?
I made this cake! SO so so super easy to make and so delicious! It’s great if you want to bake something for a get-together but you don’t have a lot of time. I easily baked this up in under 10 minutes to prepare. While it baked, I made the icing but I doubled the icing for a little thicker icing. It’s moist, soft, and delicious!
Jenny, you’re recipe was heaven sent! I had such a craving for chocolate cake, marooned at home without a way to the store, no eggs, just started a diet. Saw your cake recipe and knew I had to try it and it turned out great! It was a pleasure to watch you, as always. So happy you’re showing us how it’s done, with style!
Hello Jenny,
During the Christmas holidays, I have done this three times and I had my last piece today which I frozen the leftover at Christmas. I had a nice cup of espresso coffee with my last piece. It was as if I just made it today. So good… For Easter, I have a list that I cannot wait to try like the Lemon Meringue Pie , Strawberry cake, and Dark chocolate Fudge brownies. I am sure I will make many happy during Easter. We are a big family. I will let you know how it all came out. Thanks for your simple recipes. So helpful !!
Can you break down nutrients in this recipe.. I am diabetic and trying KETO. Thank you!
Hi, Jenny! I have had this recipe saved for a while without an opportunity to need a small-quick cake. Finally, in a panic, made this recipe for my hubby’s birthday cake and topped with rich ganache. It was PERFECT! Followed the recipe exactly with the exception of the pan-size – I used an 8″ spring form pan. Also, I didn’t I “gently” stirred the mixture when wet met dry ingredients – was in a rush and mixed with a wisk quickly but not hard & probably left a few lumps 🙂 . It’s just the 2 of us at home these days and it was the perfect size for us. It came out light and cooked perfectly – maybe for 25ms, I don’t remember, but I always check cakes 5 minutes before the stated time and didn’t have to cook longer after the first toothpick check. Thank you for an easy, quick and delicious cake. I love your You Tube channel and recipes!
I live Weight Watcher blue plan. I saw your recipe and switched the butter to I can’t believe iet’s not butter spray, and used unsweetened applesauce.
It came up only3 points a serving at 8 servings! It’s delicious!Thank you SO much. Chocolate cake is my favorite!!
I made this cake tonight after seeing your video on YouTube. It was Soooo good. The only thing I did different was use coconut oil in place of the olive oil. It’s the only oil I use …and I forgot to add the vanilla. I was worried the taste wouldn’t be as good but it still rated a 10. I’ll definitely make this again anytime I need a chocolate cake made. Both my young grandkids loved it too and the youngest is not a cake eater. So it had to be amazing for him to eat lol.
Hi Jenny, Tried this recipe for the first time today, it came out fantastic! Also I only used a half cup of sugar and it was still perfect!!!
Jenny– Thank you for having so many simple recipes. I’ve shared some with some friends that recently had a diagnosis of alpha gal and they are now very, very allergic to dairy and mammal meat and by products— Your recipes are a perfect hit. Thank you so much– I’m thrilled to share this one with them especially. <3 Thank you for making them available to all of us.
This cake tastes so good. I can’t believe how moist it is esp without using any eggs or butter. I will be making this again and the frosting is wonderful. I have to splurge for the vanilla that Jenny referenced in her Youtube video.
I’ll definitely try some of her other recipe.
I made this recipe and the frosting recipe last night for the first time. It turned out delicious and moist. Not too sweet. Wonderful super easy recipe. Perfect size for a small family and love that it doesn’t have eggs as my daughter just found out she’s allergic. Thanks Jenny! I noticed you’ve not done a you tube video in quite a while. Miss having those new videos.
I made this chocolate cake and OMG…the cake is super moist and absolutely delicious! I’m new to baking, the recipe was easy to follow for a beginner! I love Jenny’s recipes because they are healthier options and taste light… not overly sweet or too rich!
Funny to think how many times I reached for a box mix, when homemade is so simple. I appreciate that I know exactly what I am eating and how it can be easy, quick, delicious AND vegan.
There are some gross ingredients hidden in the box mixes.
I love your videos……and my husband loves my cooking when I make your recipes. Shhhhh, our secret! Thanks for the help!!
Any chance of making this cake into cupcakes? I’m planning on making cupcakes for my Christmas party tonight but DO NOT have eggs! Can this be done? Please let me know ASAP!
I would recommend my Chocolate Cupcakes recipe. https://www.jennycancook.com/recipes/easy-healthier-chocolate-cupcakes/
Hi Jenny,
Has anyone substituted the oil with applesauce to make it lower fat?
just curious what your adversity is to BUTTER, eggs and whole milk?
Fat 🤨
I have the exact same question. I think eggs add nutritional value.
My granddaughter is allergic to eggs, so this was a great cake to make for her 2nd birthday, she loved it and so did everyone else.
I Jenny, this looks amazing.
I have 2 questions.
How can I make the frosting without a mixer? I don’t own one.
And, can I use a glass mold instead?
Thanks
The video shows that she is just mixing the frosting with a spatula. She also mentions. as she is mixing, that no mixer is required.
I mix the batter with a spatula but the frosting with an electric mixer. I’m not sure you can make this frosting recipe by hand.
You can mix a frosting by hand, but it takes a bit of elbow grease. The key to not having a few small lumps when you mix it by hand, is to have less liquid when you first start mixing it. Then the frosting is firmer so that when you mix with a spoon, you can also push the back of the spoon down into the frosting and then drag it toward you, to smooth the lumps out. When you’ve smoothed them out, you can then start adding liquid to make it softer and fluffier.
Jenny, you’re the kitchen queen – love your videos! :- )
Just use a wire whisk.
I have made this frosting using a smaller stiffer whisk (a balloon whisk is too flexible). Make sure the butter has softened to (warm) room temp. You will burn some calories making it, but it works fine.
I made this yesterday and I used Spelt flour. I used coconut palm sugar in it and a combination of maple and vanilla essence. I love maple flavor. I also made my icing and added some caramel syrup to it that I had previously made. It was so yummy, thanks for this easy recipe.
Thanks, for the wonderful chocolate cake! I used white vinegar and doubled the cake and frosting. Very nice results. Thanks again.
How did you double recipe? Do you double baking soda and everything? Ty
To double the recipe, I would double all of the ingredients, including the baking soda.🙂
This cake is so easy and quick to make that I was a bit skeptical about the end result. But it was delicious! I used Hershey’s cocoa and apple cider vinegar which works just fine, and about a half cup of leftover black coffee for part of the liquid. I baked it the full 30 minutes, but tested the crumb at 25. It rose nicely with a bit of a mound. I used a parchment round inside the cake pan so that it would invert easily and frosted with a buttercream icing. The cake was moist with a rich chocolate flavor. and I think was even better the next day. A perfect cake for two or three people. Terrific recipe that will be my go to from now on. Thanks so much Jenny.
Jenny your chocolate cake is to die for. Looks so delicious. Yet, I have notice you didn’t add sugar. Why? I can see the powder sugar for the toppings is already sugar. I am all for your cake no matter what. Since I love chocolate and have a sweet tooth.
Thank you. Please keep giving your wonderful more of your ideas. God bless.
Hello, Evelyn,
The recipe shows 1 cup of sugar.
🙂
Check your recipe again. It does have a cup of sugar in the cake.
My favorite cake recipe! Am making it again today for the birthday boy (hubby).
Thank you Jenny for this absolutely yummy cake recipe and your very helpful video! I have made this easy moist cake several times, but the other night I was out of vanilla extract so substituted using almond extract for both the cake and the frosting. My family loved the results! Extra yummy now!
Glad you posted this comment as I was wondering how almond extract would be in it. Thanks!
I’m not that great at baking or cooking or anything like that really but I know how to follow a recipe and get a more or less average result. Next time I ever need (or want) to make a cake, I will use this recipe! It has average ingredients, I don’t have to do any extra preparation, and it’s as good as any other recipe I can find. I sent it to myself via text so I can remember it. Thanks for posting this!
Thank you for this cake. I am now vegan. I will omit the real butter and use vegan butter and a plant milk for the frosting. I’ll let you know how it turns out.
I made this and the 2-Minute chocolate frosting recipe can can attest that both recipes are AWESOME. Thank you Jenny!
P.S.
One of the commenters suggested adding a tap of instant coffee!
I love getting a Double Chocolate Cake donut from Dunkin Donuts and I can smell the Instant coffee or maybe espresso and it puts me in a dream world! LOL!
How much instant coffee would you add?
OM! I am from a long line of cooks who specialize in desserts ( my MIL called me the desert maker!)
Made this recipe but went w/ self rising flour and omitted salt and baking soda ( I done that successfully before) and cake is awesome !!
Thxs Jenny! Realized I didn’t have any powedered sugar but will be taking care of that tomorrow!
My ears perked up when I heard instant coffee! Baking with chocolate and instant coffee is a marriage made in Heaven! ( I drink instant coffee ( Bustelo) q AM! That is one of the best times of my day!!!
Love to All!!!
Made this chocolate cake several times now & it’s consistently good.
It’s my go-to dessert when I need something for my family, am tired & don’t want to fuss.
Thanks Jenny for all of your healthy tasty recipes that even I can make:)
I just made this and it’s a wonderful cake. My grandson has an egg allergy, so I’m eager to find egg free recipes. This one is a keeper!
This was so easy and so good! It felt heavy when I took it out of the oven but it wasn’t too dense when I bit into it. It had tons of flavor and was fluffy! I used some leftover buttercream that I had put in the freezer for the frosting. I will definitely make this cake again! I love that it’s only 1 layer. Very yummy cake!!!!
Jenny,
Re chocolate cake.
Absolutely fabulous. Great video. Thanks for sharing.
Robert
This was the easiest and most tasty chocolate cake I’ve ever baked. Thank you so much for sharing your recipes with us.
This cake is written word for word like the King Arther no egg cake, I have the original one as it was cut from the flour bag, way back when.
Shortly after I was married over married 64 years ago. It needs to be given credit where credit is due. It is a lovely vegan cake.
Someone named Regan has already suggested (below – 4/19/18) that I am using her recipe. This cake has a very long history, having been around since 1918 with several names like depression cake and wacky cake. There are only so many ways to make it so chances are some recipes will be identical. I assure you I did not copy anyone’s recipe and only wanted to share this easy cake, made my own way. Btw, the King Arthur version online is not that same as mine and it did not originate with them either.
a little searching online and I found it … Frontier Settlers as they moved West, in the 1800’s, use to make no butter/egg cake over an open fire..they couldn’t afford the butter or eggs nor did they take chickens as they traveled … so Reagan make want to rethink her accusations…this recipe is all over the web
You tell her Jenny !
Of all the nerve accusing you of using somebody else’s recipe.
If I were to guess I’d say King Arthur stole the recipe from Jenny Jones.
How dare someone accuse you of copying this recipe from another source!!
In the good old days when eggs weren’t too plentiful people made cakes without them.
You managed to cook and bake with what you had or could get back then.
Thanks, Jenny for the wonderful recipe.
My grandma made this but used vinegar we also made 3 little wells and poured the ingredients in. The vinegar and baking soda fuzzed up lol. She called this one of her “war” cakes. Have you made a mayonnaise cake? We used Miracle Whip. I’ll try it with lemon to see if there’s a difference. Thank you!
Hi Jenny: Just came across your website and I must say I am so excited! Do you actually have a cookbook in hardcopy for sale? Just curious. I have
Seven grown children and 25 grandchildren, and would love to give them a book for Christmas. Take care and have a blessed day!
My old cookbook is out of print and is also out-dated. I am a much better cook today. Almost all of the recipes from the book are here on this website and I have improved and simplified them for the way I make them myself today.
Jenny, I love all your recipes and wish you would incorporate them into a cookbook in print…….would buy it in a heart beat!! Thanks for all your hard work!!
It’s delicious! I followed your recipe to a T!
My daughter wants to improve her cooking skills and is watching your videos!
Thank you so much!
I cam across this recipe on YouTube. I was pleasantly surprised at the results.
Made it and nailed it on mothers day 2019.
I was super skeptical, and was pleasantly surprised. It had the perfect smount of sweetness too. I added a tsp of expresso powder used cacao powder,.grapeseed oil and substituted spelt flour because my body responds better to it.
People dont forget to sift all the dry ingredients.
I make single serving cake loaves which produced 8 little beautiful cakes. They rose nicely too.
I left off the icing as im normally not a.big fan.
Day 1 30 mins later it was good but i found it to be a little drier than i am accustomed. I smeared s little coconut manna and was delighted.
Day 2 i discovered the cake was a little more moist and tasted even better. I smeared a little homemade hazelnut butter
Day 3 on this day, the cake was perfect. The cake was even more moist and tasted even better. Again, i smeared hazelnut butter on it.
Thanks again!
DELICIOUS Cake. This is the best, easiest chocolate cake I’ve ever made and it tastes devine. Thank you for sharing your recipes.
This recipe is awesome. Just made this yesterday and it turned out great! It’s just as good or even better the next day too! It’s almost unfair how simple this is. You can have a delicious home-made cake in under 1 hour, and with minimal ingredients. Very impressed.
It doesn’t get any easier than this, and two days later it’s still as moist as day 1. Will make this for my Grandson’s Birthday as he’s allergic to eggs. And for the “grown-ups”, add a teaspoon of rum to your portion for added “kick”! I appreciate the simplicity and clarity of Jenny’s recipes.
I’m sure the chocolate cake is good do you have the nutritional valu
Yeah No Chemicals added. Lol
Hi, I think if you search online for nutritional calculators you will find what you want. I found one once, myfitness pal maybe that allows you to link the recipe for quick conversion.
Still making this cake once a week, still love it for simplicity and taste, I stapled the icing directions to cake recipe so I have it ready to make when cake Is cooled, I made this last last week using Bobs gluten free flour, kept everything the same, for a grandson who has developed a gluten sensetivity, made in a foil square 8×8 pan,:so he could take it home, he liked it very much,, will make it for Easter Dinner dessert for him, Love all your recipes,just made blueberry loaf,,delicious,even using frozen berries defrosted,,blotted dry and floured,
Thank you so much, you are best cooker teacher…👍👍👍👍👍
I make this cake once a week, use Trader Joe’s unsweetened cocoa powder, works well, drostes is very costly where I shop,,use 8” round pan, even dark in color, for those worried about using a smaller pan, made chocolate icing sprinkle w unsweetened coconut, leave in pan, serve from that, gas oven 25 minute, greased pan well, no need to line it with parchment, great for 2 of us, have added a bit of express powder at times, I was in a hurry, once, forgot to sift dry ingredients, made a big difference, will never do that again, love this recipe, also love blueberry lemon muffins, also lemon squares, wish you had a recipe for scones, love them, but failed at making recipes I have found on other sites, thank you for explaining your recipes so well, I have passed your site to many friends who did not know of it, found it just by chance myself, bought donut pan, will be trying that next🌹
Jenny I cannot thank you enough for this great recipe. My children and I follow Dr. Sebi’s alkaline diet. Although there were a couple of ingredients which are not on the food list I did replace a number of things…spelt flour 1-1, maple syrup 3/4 cup, lime instead of lemon and grape seed oil 1-1. The cake turned out perfect and I am not at all an experienced baker. I cooked it for 40mins at 350