This chocolate cake recipe without oil delivers a moist, tender crumb and deep chocolate flavor—no vegetable oil or canola required. Instead, it relies on accessible pantry ingredients and clever substitutions for a cake that’s lighter but just as luscious. Perfect for those avoiding oils or simply out of stock, this cake is easy to prepare and sure to become a favorite for birthdays, celebrations, or anytime cravings.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder (natural or Dutch-processed)
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 cup (240g) plain Greek yogurt (or full-fat regular yogurt)
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120g) unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee
- Optional: 1/2 cup (90g) chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans, or line with parchment paper circles for easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk the eggs until slightly frothy. Add the yogurt, milk, applesauce, and vanilla extract. Whisk until fully blended and smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined; a few small lumps are fine.
- Slowly pour in the hot water or coffee, whisking as you go. The batter will be thin—this is expected and helps create a moist crumb.
- If using, fold in chocolate chips or chopped chocolate.
- Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to release air bubbles.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool cakes in their pans on a wire rack for 10–15 minutes, then carefully turn out onto the rack to cool completely before frosting or serving.
Tips
- Substituting Yogurt: If you don’t have Greek yogurt, use full-fat regular yogurt or sour cream for similar moisture and richness. Avoid low-fat or nonfat versions, as they can produce a drier cake.
- Don’t Overmix: Mix the batter until just combined. Overmixing can make the cake dense or tough.
- Flavor Boost: Use hot brewed coffee instead of water to intensify the chocolate flavor without making the cake taste like coffee.
- Storage: This cake freezes well. Wrap individual layers tightly in plastic wrap and foil and freeze for up to 2 months.
Serving Suggestions
This oil-free chocolate cake is delicious on its own or dressed up for any occasion. For a classic finish, frost with your favorite chocolate buttercream, cream cheese frosting, or a simple dusting of powdered sugar. Serve slices with fresh berries, a scoop of vanilla ice cream, or drizzle with warm chocolate ganache for an extra-indulgent treat. For a lighter option, pair with a dollop of whipped cream or Greek yogurt and a few sliced strawberries.
Variations
- Dairy-Free: Substitute Greek yogurt with a plain, unsweetened non-dairy yogurt (such as coconut or almond yogurt), and use plant-based milk. Check that your chocolate chips are dairy-free if adding.
- Egg-Free: Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) for a vegan cake.
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking. The cake’s moistness helps mask any textural differences.
- Sheet Cake: Bake the batter in a 9×13-inch pan for 35–38 minutes, checking with a toothpick for doneness.
- Chocolate Orange Cake: Add 1 tablespoon finely grated orange zest to the batter for a citrus twist.
- Mocha Cake: Add 1 teaspoon instant espresso powder to the dry ingredients and use coffee as the liquid for a mocha flavor.
Storage and Reheating
Store the cooled chocolate cake (unfrosted or frosted) in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving for best texture and flavor. To freeze, wrap each layer tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 3–4 hours before serving or frosting.
To gently reheat a slice, microwave for 10–15 seconds until just warm. If the cake is refrigerated and feels firm, allow it to sit at room temperature for about 30 minutes before serving.
Frequently Asked Questions
- Can I make this chocolate cake without eggs as well as oil?
Yes! Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cake will be slightly denser but still moist and delicious. You can also use commercial egg replacers as directed on the package. - What can I use instead of applesauce?
If you don’t have applesauce, you can use mashed ripe banana (about 1/2 cup) or pureed pumpkin in equal measure. Both will add moisture; banana will impart a slight banana flavor, while pumpkin is more neutral. Unsweetened applesauce is preferred for its subtle taste. - Why is my cake batter so thin?
This cake batter is meant to be thinner than traditional oil-based batters. The extra liquid helps compensate for the lack of oil, ensuring a moist, tender crumb. Just be sure to mix gently and bake until a toothpick comes out with a few moist crumbs. - How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. If it comes out with a few moist crumbs but no wet batter, the cake is done. Overbaking will dry out the cake, so start checking at the minimum baking time. - Can I frost this cake while it’s still warm?
It’s best to wait until the cake has cooled completely before frosting. Applying frosting to a warm cake can cause it to melt and slide off, resulting in a messy appearance. - Will this cake taste different without oil?
While oil-based cakes often have a slightly richer mouthfeel, this cake remains moist and flavorful thanks to the yogurt and applesauce. Most people won’t notice the absence of oil—especially when frosted or served with accompaniments.
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