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No-Egg Chocolate Cake

Egg Free Chocolate Snack Cake with Peanut Butter Frosting

A deep, dark, chocolate cake made without any eggs.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Author Cookie Madness


  • 1/2 cup plus 1/3 cup all-purpose flour stir before measuring or weigh 3.8 ounces
  • 1/2 cup granulated sugar 3.5 oz
  • 1/4 cup unsweetened cocoa powder we used natural style
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Small handful of chocolate chips optional

Peanut Butter Frosting

  • 4 tablespoons unsalted or salted butter softened
  • 1/3 cup peanut butter
  • 3/4 cup powdered sugar
  • 3/4 teaspoon vanilla extract
  • Tiny pinch of salt – only if using unsalted butter
  • Cream as needed optional


  • Preheat the oven to 350 degrees F. Grease an 8 inch square metal pan.
  • In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center and add buttermilk, oil and vanilla. Stir in chocolate chips.
  • With a heavy duty scraper or spoon, mix everything together until smooth. The batter should be slightly thick.
  • Spread the batter in the prepared pan and bake for about 22 to 25 minutes or until cake springs back when touched. Let cool completely.
  • To make the frosting, beat together the softened butter and peanut butter. Stir in the powdered sugar and vanilla and beat until smooth. Beat in a tiny pinch of salt. If necessary, add a little cream to thin the frosting. Alternatively, add more peanut butter if you’d like a less sweet frosting. Spread over the cooled cake.


The crumb of this cake was adapted from an old recipe from Fanny Farmer, while the frosting is a basic buttercream made with peanut butter. I tend to change the amount of peanut butter every time, but 1/3 cup is a good starting point.