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Low Fat Moist Chocolate Cake

Low Fat Moist Chocolate Cake Without Eggs and Butter

Love chocolate and chocolate cakes but concerned about excess pounds or allergic to egg whites? Want to treat a vegetarian friend? Enjoy this Low Fat Moist Chocolate Cake without butter and eggs! The preparation takes a bit more than just dumping everything into a bowl and beating up, but the result is well worth the efforts!


9 Small Servings

The cake:

  • all purpose flour: 1.5 cup
  • cocoa powder: 3 tbsp
  • baking soda: 1/2 tsp
  • baking powder: 1/4 tbsp
  • salt: 1/4 tsp
  • sugar: 3/4 cup (if you don’t have choco chips use 1 cup)
  • choco Chips: 1 tbsp
  • water: 1 cup
  • vegetable oil: 1/4 cup
  • vanilla extract: 1/2 tsp
  • lemon juice or vinegar: 1 tbsp


  • medium-size bowl
  • square cake pan
  • electric mixer


  • Preheat oven to 350’F
  • Grease a 9 inch cake pan and dust with cocoa powder.

  • Put water in the bowl, the add vanilla essence, sugar, lemon juice, oil. Mix well till sugar completely dissolves (no sugar crunching on the teeth) .
  • Sift together flour, baking powder, baking soda, and coco powder twice then add the resulting flour mixture to the mixture in the bowl.
  • Mix the batter until no lumps are visible
  • Mix in half of choco chips. The batter will be thin and runny, that is normal - don’t add any more flour!
  • Pour the batter into the cake pan and top it with remaining choco chips.
  • Bake it at 350’F for 35-40mins. Prickle with a fork, if ti comes out clean the cake is ready.
  • Let the cake cool, take out of the pan and cut into 9 pieces.