Simple Chocolate Cake Without Butter
Enjoy a decadent, moist chocolate cake made with no butter or eggs and no mixer needed. Dust it with powdered sugar or use my butter-free glaze. (*this is the same cake recipe as my Easy One Bowl Chocolate Cake but with a butter-free 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
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 teaspoon vanilla
Instructions:
- Preheat oven to 350ยฐ 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 add my chocolate glaze or dust with powdered sugar.
Notes: Make a glaze with 1 cup powdered sugar, 1 Tbsp. cocoa powder, 1/2 tsp. vanilla + about 4 tsp. milk. I frost only the top - right in the pan.
Made this batter but did cupcakes so moist my grandkids loved it making it again for sure thank u
What do you have against butter? Just wondering
No. 1 this recipe is a lifesaver for me. Thank you. We feed our local homeless at Missions every month. I needed a easy n inexpensive cake recipe with no butter. ๐
But here is my question I need a batter for 13×18″ sheet pan. Should I triple this recipe??
Thank you! Shelly
Love you Jenny!! โค๏ธ
You are so cheery n funny!
So glad I found your YouTube Channel but where did you go??? COME BACK๐
I made this cake today. Luckily I tasted the batter after I had it in the cake pan, because I had forgotten one ingredient….the sugar! ๐ณ๐คช Poured it back in the bowl and mixed in the sugar. It still turned out perfect and delicious. I made the icing without butter and used almond milk to make it vegan. Itโs a slight amount of icing which just covers the top of the cake, and itโs plenty. The 9โ one layer size is a great amount for four people.
Simply wow! Thank you.
This is my go-to dessert, easy and delicious dusted with powdered sugar. In the summer I bake it in a sun oven…perfect!
Made this for my husband and he absolutely loved it..the cake is very moist and the glaze was the perfect touch…definitely keeping this recipe!
Tried this today. It is so delicious and moist!! Loved it. Thanks!
My nephew has several allergies and his mom was so happy he can have this as a treat…and was surprise that it tastes just like chocolate cake.
I just finished making this chocolate cake, I think it will a big hit!
Help, please. I made this three times and the first time it was perfect. Last 2 times, the center has sunk in as it cooled. I checked the center with a toothpick, it came out clean, so what am I doing wrong? Love the flavor, will eat it regardless! Made it for hubby for Valentines, so just using extra frosting to fill the hole.
I just googled “why do cakes sink in the middle when cooling” and got lots of explanations so please try that.
Hey there, needed something quick and easy, this was it! Reminds me of an Angel food cake. I made this cake, topped it with a simple Chocolate ginash, and used the other cake pan, to form a Hoggan Daas vanilla ice cream layer, topped with more Ginash…YUM
I made this cake and it came out perfect. I love it. Will be using this recipe from now on. Thanks Jenny
Thanks so much. This turned out much better than I thought without butter and eggs. Going to keep using it.
Instead of the glaze I made a ganache with chocolate chips and coconut milk as I never have dairy milk on hand.
For those needing a dairy milk substitute, I also use coconut milk in cake and other recipes, just have to add vinegar or lemon juice for the acid.
This cake must be some kind of special, nothing but good reviews, I just found this recipe and I’m baking this cake tomorrow.I don’t have to run to the store to get butter or eggs. I noticed a few people mentioned that they altered the recipe a little, but I’m going to stick to the recipe. Thanks again…
Great start up recipe! Here’s some add ons i experimented with…
I added Flax seeds jelly to make more nutritious and moist. poor boiling water on flax seeds, then whip for a while. let sit for a while and cool down before you start to make the cake.
Mint/chocolate: Make strong peppermint tea, cool down and recipe instead of water.
Forgot to mention to sift out the flax seeds if you want to be fancy…
I tried this recipe the other day and I loved it. I am a big fan of cakes and cookies, pretty much any dessert, but I don’t like anything too sweet. It was perfect. I topped it with a cherry topping that I threw together. It was so yummy.
Thanks for the recipe!
This cake was so easy to make and I love how thick and dense it is. I am in a family of 5 so if I make big deserts people always take big slices but if I make smaller ones like this they take less and I know that with how thick it is it will satisfy the family.
So glad I found this! I really, really wanted something chocolatey, but was completely out of butter and margarine.
I baked this in my #8 Wagner cast iron skillet and it came out perfect.
Turns out in was also out of vanilla, so I substituted Bacardi Black Rum.
Super moist and a delicious flavor.
My 13- and 9-year old sons searched for a cake they could bake together last night even though we were out of everything!! They came upon your site. It was so yummy, they didn’t want to save piece for their 12-year-old brother who was at a friend’s. Today, as I type this, my 9yr old has a friend over & they are baking a double batch so his buddy can take a cake home! So much fun & so easy. It seriously was yummy — beyond even what I’d hoped for. Printed out the recipe – it’s a keeper. Thanks, Jenny! [Confession: I had zero involvement in their web search for an eggless, butterless cake. They’d started your video while I was buzzing in & out of the room. I just heard a women’s voice giving directions. They’d hit “pause” to go gather ingredients & I saw the screen. I said, “That woman looks like the woman from a talk show in the 90s.” Then I saw “JennyCanCook” and looked you up — I had no idea of all your new projects, but I’m SO GLAD for your projects!]
Jenny, one Sunday afternoon I was in the mood to bake something, but noticed in my fridge I had no butter. I googled recipes with no butter and this one recipe came up.
I am so happy to have found this recipe as not only did it suit my purpose of no butter, but also it contains no baking powder, something my father is unable to have due to renal issues.
This cake came out so great, that now my family requests this as their birthday cakes and it is a bonus as my father is able to partake in eating some sweets.
Thank you Jenny for the great recipe. Keep them coming.
Treetz ๐
Can I use a square pan
I made this cake exactly as directed the only thing I did differently is i used a 9 inch square pan and it was delicious. I was sceptical, now I’m a believer. Thanks for sharing Jenny. You made my fellows happy tonight
Hi Jenny – love your bread and rolls recipe and gave this one a try. Unfortunately, it wasn’t good. It had a very strong metallic after-taste. I was careful to follow the recipe exactly. Any ideas?
I’m sorry I don’t know. It always turns out well for me with no metallic after taste.
Might be her cake pan…have had this happen to me many times before ….
Melanie,
Are you sure you used baking soda–not baking powder? And were you careful to measure accurately? I recently read that too much baking soda can result in baked goods tasting metallic. Or perhaps the culprit is the pan you used? I’ve heard that some metal pans can cause baked goods to taste “tinny.” Perhaps lining your pan with parchment paper would eliminate the problem? Anyway, I would definitely give this recipe another try! I made this cake for the first time over the weekend, and it was absolutely fabulous! Good luck and happy baking! ๐
Beth
Ughh….my daughter and I baked it as well. I don’t know but it also had a metallic taste. Really weird. I threw it out
I did some research and believe it’s from using baking powder containing aluminum sulfate. My brand, Rumford, is aluminum free. I hope that helps.
Hi Jenny! I was wondering if I could use this recipe for a white cake just omitting the cocoa & ad a little more flour or something else? Looks good the chocolate will have to try it.
I tried and it doesn’t work. You might like my yellow cake.
Hi Jenny, I made cupcakes with this recipe, and they were so amazing! For the frosting, I did use stevia, smart balance butter, a drop of half & half, and some cream cheese. Delicious! Love your site! Thanks, Barbie
Most simple cake ever! Delicious and everyone enjoys! I didn’t use butter in the icing I used cream cheese and it was just as good!! Thanks Jenny!
Wow! Husband approved. I had Aldi cocoa, a Myer lemon and I cheated (putting 2 Tbsp butter ONLY in the glaze to thicken it). Yummo! Only wish I could claim this recipe as my own. 5 stars โญโญโญโญโญ ๐ถ make sure you’ve Got Milk! ๐๐๐๐๐
I try this chocolate recipe and it works out great. However, there are few changes as I use coconut oil and add 2 tablespoon of sour cream. The cake turns out softer and fluffier.
Thank you so much for sharing easy to make recipe. I would request for Lava Chocolate Cake Recipe if you have one.
I could not print your recipes from print icon that you listed on the web.
That recipes are blank on the screen and printed blank.
Would you check the problem or anyone has this problem?
Please see the FAQs.
Hello Jenny, I’ve just tried this cake this morning and apart from the usual(for me anyay) cracking on top it looks good. Hope it tastes as good as it looks.
This cake should not crack if you follow the recipe exactly, including the side of the pan. Cracks can also happen if the oven temperature is too high or if the cake is baked too high in the oven where it’s hotter.
Its difficult to make it out. But its delicious
Jenny,
This is the best chocolate cake recipe I’ve come across! Moist and dense. Just the way I like it!
Thank you for this!
Please send your photo through my “Your Photos” link at the top – thanks.
Jenny,
I love this cake!
Is it possible to make it sugar-free?
Stevia or any other natural or artificial (0 cal) sweeteners?
Thanks!
I do not know of any sugar substitutes that work in baking.
Hi, I am a pastry lover for Greece… i used this recipe for a birthday cake and everybody adored it!!! Thank you so much it’s amazing and so healthy. I also love the fact that it is not so sweet …i used a semi-sweet whipped cream as a feeling plus some sour cherries and it was an amazing hit!! Thank you so much..Keep up the wonderful job you do!!
i made this cake and for decoration i put a flower on top of the cake and it was so beautiful
Send me a picture!
I searched online to find a cake recipe that didn’t require butter, and I found this. I was very pleased with the way it turned out. I made two 9″ round cakes, mixing two one-time recipes rather than risking doubling the recipe. I used the vinegar rather than the lemon juice, and didn’t have vanilla extract but used half coffee and half water. Very delicious cake, very moist and wonderful texture. I put chocolate chips between the layers while it was still warm, and topped it with confectioners sugar. Perfect!
It is the most moist and delicious chocolate cake I baked ever!! I was always nervous about chocolate cakes but now I feel confident. Thank you Jenny ๐
So, I made this chocolate cake last night, and we had to throw it out. It was terrible. It wasnt sweet at all and the only flavor was an overpowering taste of flour. And that glaze.. .I wouldnt recommend this cake to anyone.
I wondered if this would be the case about it not tasting good. Since it’s not your standard way of making a cake.
Jenny, can I download this full recipe including video from my iPhone as an email to myself. Sorry if I sound stupid, I cannot see a share button. Great recipe as I don’t and have eaten butter, it makes me sick
Not stupid at all since I don’t know either, so I asked my web guy. His response is…
Currently there is no way to download the recipe and send as an email with the video…
She’s right, there is no share button on the recipes. (coming soon)
Perhaps she can email herself the link to the recipe page, the link to the youtube video, and copy paste the recipe in one email.
Here are the links:
https://www.jennycancook.com/recipes/simple-chocolate-cake-without-butter/
https://www.youtube.com/watch?v=86o4gUPqVKU
(I hope this is helpful for now)
This recipe worked well without butter and eggs. I used a halogen over to bake it. Took about 40 mins because it has to be foiled halfway through. I find the original recipe way too sweet, instead of a full cup of sugar, you can use 2/3 cup and skip the glazing. I made the glazing with 2/3 cup of sugar it tasted awful with the cake, it was so sweet almost bitter. Skip the glazing and top it with some berries!
Hi jenny… Your basic yellow cake had a beautiful texture… Beyond expectations for such a simple recipe.. I was wondering if 1/4 cup of the flour could be replaced with cocoa powder.. Will it turn out to be a chocolate cake?
I have never done this but it seems to me it could work. If I tried it, I would also add 1/2 teaspoon baking soda and 1/4 teaspoon of salt. Let me know if you try and we can share your results.
I tried it.. Replacing just the flour.. It seemed a bit drier and was not sweet enough.. Will try the way you said.. Thanks for replying.. ๐
Thanks for reporting back. We can all learn from this.
Hi Jenny
I would like to know whether all the measuring cups available online are of the same size?
I don’t think they are the same. If you plan to make American recipes, it’s best to have a set of American measuring cups, or some people cook by weighing flour, etc., but I do not.
Hi Miss Jenny,
Your cakes looks amazing and very simple…this is suitable for my grandma… Can i use a 7″ baking tin?
Changing pan sizes does not always work. I have only made this in a 9-inch round pan so if you want guaranteed success, I would advise using a 9-inch round pan. I did an online search and according to the volume of a 9-inch pan, you could also use an 8-inch or 9-inch square pan. I hope that helps.
Hi there, will try as I want to bake for a friend who can’t take butter. The problem is that she also can’t take baking powder or baking soda. Any recommendation please? Thanks!
I wish I had something but I’m sorry I do not.
I’d try using self raising flour instead of all purpose and cut the baking soda …. That should make it rise
Thank you for your suggestion but self-rising flour contains baking powder so it may not be suitable.
I am 10 years old and I love baking! Do I use fresh lemon juice or bottled lemon juice? Which would work better?
Fresh will always taste better. And it’s great you’re cooking at ten. Keep it up!
Love this cake and it wowed my partner who was very sceptical after telling him it was dairy free & had no eggs! Have made it twice now, first with lemon juice, 2ND with ACV & without the vanilla as I had run out. Both turned out perfectly though the vinegar version was slightly lighter and fluffier. My partner loves a denser cake so preferred the lemon juice version but both were amazing! I also used coconut sugar instead & it was divine! Added dark chocolate chips to the top instead of glazing. Love this cake, will definitely be my go-to cake recipe from now on, so quick to make and bake, thank you for the great recipe!!
Can I use baking powder instead of baking soda?
No, baking powder and baking soda are not the same. https://www.jennycancook.com/questions/
Can this recipe be tripled,or even more? I am looking for a recipe to feed 50 kids! Yours sounds delicious.
I wish I knew but I have only made it this one way. I’m sorry I don’t have an answer.
Do i have to use the lemon juice or the vingar
Yes, you need the acid.
Dear Jenny
Would this work if I used Apple Cider vinegar?
I have seen other recipes for this type of cake that use cider vinegar so I believe you can.
Wonderfully delicious. I was amazed at the simple ingredients. I had no butter or eggs left. Found this site . Made this for my husbands birthday and he LOVED it. He loves his chocolate.
Thanks Jenny.
I made this cake yesterday and I loved it. My whole family said the house smelled so good and it tasted even better.
Dear Jenny, do i use normal sugar or castor sugar? Thank you
Nina
I use granulated sugar in all my baking unless itโs specified as brown sugar.
Thank you so much for responding back to my question. Now I can start baking.
Best wishes,
Nina
Nina, please make any future comments using the Comment links under each recipe. Thank you.
Hi Jenny,
Thank you so much for sharing this recipe. It was my friend’s birthday and had no time to softened the butter for a recipe that’s calling for butter ingredients and when googled a recipe that doesn’t require butter I fortunately found yours. It was a saving grace, not only it was easy to make but so delicious too (my friend gave my husband and I some to taste) I tried baking it again last week on my step daughters birthday. I used a cup of plain flour and 1/2 of self raising flour and when the cake was done and cooled I halved it, sandwich it with cherry (from a jar) and frost it with chocolate ganache. It was delicious. I baked it again yesterday and gave it to a friend. I’m really, really impressed how good it is. Thanks again.
I made this cake and it was super delicious…I did not have success with the glaze…very, very watery even when I added extra powdered sugar….used whipped cream.
You can control the thickness of the glaze by adding the milk very slowly and using as little as possible. I find that once a glaze is too thin, it’s difficult to adjust it by adding more powdered sugar.
This is the best recipe! Made it today it was super moist. Love love love it….going to try more of your recipes
Can I reduce the quantity of sugar?
You can definitely reduce the amount of sugar because I did and it was delicious.
hi jenny can i bake this in a muffin pan? how much do u suggest i fill in each cup? and how long should i bake them for? thank you!
I have only made this as a cake so I’m sorry I can’t help. You may have to look online for converting a cake recipe to cupcakes.
What I really liked about this cake–aside from how easy it was and how tasty–was that it lasted for about a week and didn’t really dry out. It was a satisfying dessert every single night!
Hi,
Tried it yesterday. Was very easy and yummy. Just tweeted a little bit (added 2 tablespoon of milk and 1 teaspoon of coffee powder to it). Was amazing. Thanks.
So simple and so delicious. Dziฤkujฤ bardzo for the recipe!
Hi Jenny,
I seen this cake, I’m going to try it for my daughter’s first birthday she’s not allowed to have eggs or milk. How to make the frosting is there something else that I can use besides milk that will work just as well please help.
There are a lot of milk substitutes you can use in cooking or baking like soy milk, almond milk, coconut milk, even rice milk or you can look for other recipes for frosting made without butter.
Hi, Jenny,
Love your site. And I really thank you for actually showing the inside of the cake. Some, not all, but some sites just show you the frosted cake; but you never get to see what it looks like inside. Even some cakes that are cut, are slyly shadowed, so you can’t really see how it looks – color, texture, crumb, moist, dry, greasy looking.
And your recipes organize ingredients so a person doesn’t have to keep scanning to find the next ingredient. On those, I just rewrite the ingredient list in the order they are being added to the batter. Thank you! Best of everything to you. Gerry (Wybraniec) Wilcox
Fantastic Cake and So Easy!
I also used your frosting recipe for a vanilla cake I made, I just eliminated the baking cocoa powder and used a little extra vanilla extract. Thank you Jenny !
Thank you Jenny for the fantastic recipe. My cake turns out so good and that my daughter love it.. Thanks again.
Hi Jenny! This recipe looks great! I have regular unsweetened cocoa powder, would that be okay to use? Also, I don’t have a round pan to bake in, can I use a square 8×8 pan? Thanks!
The recipe calls for unsweetened cocoa powder so regular is okay but Dutch process is better. I’m not sure if an 8-inch square pan would work but a 9-inch square pan would work because it holds the same volume as a 9-inch round.
Hi Jenny. Can i use white vine vinegar or malt vinegar because those are the only ones i have at home?
I have only made it as written so I’m sorry I don’t know.
DELICIOUS!!! I am soooooo pleased with the results alhamdulilah! Tip: add a scoop of vanilla bean ice cream or strawberry gelato when serving!