Egg-Free Chocolate Cake or Cupcakes

So simple and so delicious, no one will ever know this recipe is gluten-free and egg-free.


    Preheat oven to 350°.

    Preheat oven to 350°. Mix all ingredients together and bake. Works best in two lightly greased 8” round pans baked for 20 to 25 minutes, or one 8” or 9” square pan baked for 35 to 40 minutes. For cupcakes, fill and bake for 18-22 minutes. Remove cake when toothpick comes out almost clean. Frost when cooled.

    When cool, frost with Pamela’s Vanilla Frosting or Dark Chocolate Frosting, whipped cream, your favorite frosting, powdered sugar, cover with berries, or use nothing at all!

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
Was worried

Had my husband pick up from the store without realizing it was gluten free. When I saw it was I was a bit worried about how the texture would turn out. Made it egg free using two flax eggs and they came out so moist and delicious! I’m the only one in my household that doesn’t eat animal products but everyone loved them!


Can the brownie mix be used for cupcakes? What adjustments should be made?

Jill McGannon

I tried using Pamela's baking mix to make pumpkin bread and chocolate cupcakes, and they both fell. The mix worked fine for pancakes, but I definitely won't use it again in recipes. I looked on this site, but they didn't have a recipe except for this one that uses the chocolate cake mix. I guess you can't substitute it for flour. OH well...


I would like to use flax seed as an egg substitute and was wondering how many flax seed "eggs" I will need. Thanks!


I have made this with a chia or flax egg and it has been delicious. Couldn't tell the difference from a regular egg.