Eggless Chocolate Caramel Poke Cake

Poke cakes are one of my favorite desserts to make when I want something rich without spending hours in the kitchen.

This eggless chocolate caramel poke cake is completely egg free, which makes it perfect if you do not eat eggs or bake for someone with an egg allergy.

You start with a soft chocolate sponge, poke holes all over the top, and let a sweet caramel mixture soak right into the center.

As the cake rests in the fridge, that filling keeps every single slice moist and full of flavor.

I finish it with fresh whipped cream and crunchy toffee bits for an easy dessert that everyone can enjoy together.

Why You’ll Love It

Incredible Moisture – The caramel and sweet condensed milk soak right into the sponge, making every bite melt in your mouth.

Rich Chocolate Flavor – Adding hot coffee directly to the cocoa creates a bold, deep chocolate base that tastes simply amazing.

Light Whipped Topping – Fresh homemade whipped cream perfectly balances the deep chocolate sponge and the rich caramel filling.

Fun Crunchy Texture – Chewy toffee bits sprinkled on top add an awesome crisp crunch to every single soft slice.

Ingredient List

For the Cake

• 2 1/2 cups All Purpose Flour
• 1 3/4 cups Granulated Sugar
• 2/3 cup Unsweetened Cocoa Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 cup Buttermilk, Room Temperature
• 2/3 cup Vegetable Oil
• 1 tbsp White Vinegar
• 2 tsp Vanilla Extract
• 1 cup Hot Coffee

For the Filling

• 14 oz Sweetened Condensed Milk
• 1 cup Caramel Sauce, Slightly Warmed

For the Topping

• 2 cups Heavy Cream, Cold
• 1/3 cup Powdered Sugar
• 1 tsp Vanilla Extract
• 1/4 cup Caramel Sauce
• 1/2 cup Toffee Bits

Directions

Step 1

Preheat the oven to 350°F. Grease a 9×13-inch baking pan.

Step 2

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

Step 3

Add the buttermilk, oil, vinegar and vanilla and whisk until thick and smooth. Whisk in the hot coffee until the batter is glossy, then pour it into the prepared pan.

Step 4

Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

Step 5

Using the round handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart, pushing almost to the bottom.

Step 6

Whisk the condensed milk and warm caramel sauce until smooth, then pour it slowly over the cake, letting it sink into the holes. Cool to room temperature, then refrigerate for at least 2 hours.

Step 7

Whip the heavy cream, powdered sugar and vanilla to stiff peaks and spread it over the chilled cake. Drizzle with the caramel sauce, sprinkle with toffee bits and keep chilled until serving.

Tips

Get the Cake in the Oven Quickly

In this eggless recipe, the rise relies entirely on the baking soda reacting with the vinegar and buttermilk. That bubbly reaction starts the exact second the wet and dry ingredients touch.

I recommend having your oven fully preheated and your pan greased before mixing. If the batter sits on your counter for too long, those tiny air bubbles will vanish and your cake will turn out dense.

Make Sure the Coffee Is Really Hot

I’ve found that the coffee needs to be freshly brewed and hot when you pour it into the batter. The heat quickly dissolves the cocoa powder, which brings out a much richer chocolate flavor in the finished cake.

Do not worry about the cake tasting like a coffee shop drink. The coffee only deepens the chocolate taste, but you can swap it for hot water if you want to skip caffeine.

Stop Just Short of the Bottom When Poking

My favorite trick here is to stop your wooden spoon handle about a quarter-inch before hitting the bottom of the pan. This leaves an unbroken sponge base at the bottom of the dish.

If you push all the way through to the metal, the caramel filling will pool underneath the cake. That leaves you with a soggy bottom layer instead of a cake that is moist all the way through.

Try These Next

• Eggless German Chocolate Cake
• Eggless Molten Chocolate Lava Cakes
• Eggless One Bowl Chocolate Cake
• Eggless Sticky Toffee Pudding
• Eggless Tres Leches Cake

Questions You Might Have

Can I make this eggless cake without the hot coffee?

Yes, you can easily replace the hot coffee with hot water or warm milk in an equal amount.

The hot liquid helps activate the cocoa powder, so your eggless chocolate cake will still taste rich and chocolatey without any hint of coffee.