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Eggless Chocolate Chip Cake Recipe – Moist & Chocolatey

“Some people never go crazy. What truly horrible lives they must lead.” – Charles Bukowski.

Today’s post celebrates simplicity: a straightforward cake made from everyday ingredients that tastes delightful. This is my take on a light, unfussy snack cake—perfect with a cup of coffee or tea, and easy to slice into small (or generous) pieces whenever a craving strikes.

I call this an eggless snack cake. It requires minimal fuss and no fancy decorations. Slice it for an afternoon pick-me-up or keep a few pieces ready to satisfy those frequent kitchen strolls.

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This cake is a variation of the classic “wacky” or “crazy” cake, so named because baking a cake without eggs and butter once seemed impossible. These recipes emerged during the Depression era in the United States when richer ingredients were scarce, and they’re often called Depression cakes for that reason.

It’s fitting: this cake has a comforting, uplifting quality—just the sort of thing you want when you need a little boost.

The chocolate version of this recipe is also wonderful, especially if you’re a chocolate lover. This vanilla-based cake is soft and fragrant, and the chocolate chips add a pleasant burst of sweetness and texture. If you prefer, you can sprinkle chopped nuts on top before baking, spread a thin layer of ganache after it cools, dust with icing sugar, or simply enjoy it plain—the cake stands well on its own.

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Eggless chocolate chip cake

Super simple and super soft eggless cake loaded with chocolate chips.

Ingredients

  

  • 250 grams or 2 cups all-purpose flour
  • 200 grams or 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 240 ml or 1 cup milk
  • 120 ml or 1/2 cup oil
  • 4 teaspoons vinegar
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate chips

Instructions

 

  • Preheat the oven to 180°C (350°F). Grease an 8 x 8 inch square pan and dust with flour. Line the bottom with parchment paper if you like.
  • In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt until evenly combined.
  • Toss the chocolate chips with a tablespoon or two of the dry mixture to help prevent them from sinking.
  • Whisk the oil, vinegar and vanilla into the remaining dry mixture.
  • Add the milk and whisk until the batter is smooth and lump-free.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake at 180°C (350°F) for 28–30 minutes. The top should be golden, the edges will pull away slightly from the pan, and a toothpick inserted in the center should come out dry.
  • Cool in the pan for 5 minutes, then turn out and finish cooling on a wire rack before slicing.

Notes

Store the cake in an airtight container for 3–4 days. Dusting the chocolate chips with a little flour helps keep them from sinking; once folded in, pour the batter into the pan and bake promptly. For a vegan version, substitute soy or almond milk. The cake is moderately sweet; if you omit the chocolate chips, consider adding 1–2 tablespoons more sugar to taste.

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I wasn’t exaggerating about the simplicity. This cake delivers great flavor for very little effort—definitely worth baking.

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Affiliate note: I baked this eggless chocolate chip cake in my Morphy Richards 52 Litre Oven.

Happy baking!