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    Moist Chocolate Cake (Eggless)

    I can’t believe I’m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I’ve ever had (even better than regular ones that do have eggs!).

    It’s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!

    eggless chocolate cake

    How to Make Eggless Chocolate Cake

    This cake recipe is similar to a hot milk cake, except there’s no eggs! It’s adapted from my eggless vanilla cake recipe, and comes together in a few quick steps – no mixer required! As always, full quantities of all ingredients and step by step method can be found in the recipe card at the end of the blog post 🙂

    Begin by preheating your oven to 150 °C (300°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

    Sift together flour, baking powder and salt. Mix together using a whisk and set aside.

    eggless chocolate cake

    In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.

    In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.

    eggless chocolate cake

    Once hot, add in cocoa powder and stir until dissolved. It’s okay if there are a few little lumps.

    eggless chocolate cake

    By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.

    eggless chocolate cake

    eggless chocolate cake

    Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.

    Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don’t let them cool upside down as the layers may break while they’re still warm.

    eggless chocolate cake

    Assembly

    While the cakes are cooling, prepare the chocolate cream cheese frosting.

    Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

    Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.

    eggless chocolate cake

    Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.

    I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!

    eggless chocolate cake

     

    eggless chocolate cake

    Moist Chocolate Cake (Eggless)

    I can't believe I'm saying this but this eggless chocolate cake is probably one of the best chocolate cakes I've ever had (even better than regular ones that do have eggs!). It's super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!
    5 from 19 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 55 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • cups (330 g) flour - regular, all purpose
    • 2 tsp baking powder
    • ½ tsp salt
    • ¾ cup (185 g) yoghurt - Greek yoghurt, room temperature
    • 2 cups (400 g) white granulated sugar
    • tbsp vanilla essence/extract
    • ½ tsp baking soda
    • ½ cup (113 g) unsalted butter
    • cup (130 g) unflavoured vegetable oil - I use canola
    • cups (360 g) milk
    • 2 tsps instant coffee powder
    • ¾ cup (77 g) cocoa powder - Dutch processed preferred

    Chocolate Cream Cheese Frosting

    Instructions

    • Preheat oven to 150 °C (300°F) with the fan on (see note 1 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • Sift together flour, baking powder and salt. Mix together using a whisk and set aside.
    • In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
    • In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
    • Once hot, add in cocoa powder and stir until dissolved. It's okay if there are a few little lumps.
    • By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
    • Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
    • Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don't let them cool upside down as the layers may break while they're still warm.

    Assembly

    • While the cakes are cooling, prepare the chocolate cream cheese frosting.
    • Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
    • Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.
    • Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.
    • I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!

    Video

    YouTube video

    Notes

    Note 1. If you don't have a fan oven, bake at 165 °C (330°F).

    Nutrition

    Calories: 469kcal | Carbohydrates: 62g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 238mg | Potassium: 175mg | Fiber: 3g | Sugar: 38g | Vitamin A: 311IU | Calcium: 111mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: chocolate cake, chocolate cake no eggs, eggless cake, eggless chocolate cake, moist chocolate cake, rich chocolate cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    56 Comments

    • Jamie

      5 stars
      I made this cake and it turned out excellent, but I noticed that the conversion from grams to cups for the butter is double what it should be. 113g of butter is 1/4 cup or one stick, not 1/2 cup.

      • Cakes by MK

        Hi Jamie! So happy to hear you loved the recipe 😀 as far as I am aware, 1/2 a US cup (237ml) of butter is 113g 🙂 feel free to double check this and let me know if I’ve gone wrong somewhere, but I am almost 100% certain 🙂

    • Rose

      5 stars
      I tried the recipe the taste was amazing, i even made my friends try they too loved it. But, When I was torting my cake it was crumbly and was breaking. It was difficult to layer the cake. Still managed to layer the cake. but was afraid the cake will collapse.
      May i know what went wrong??

      • Cakes by MK

        Hi Rose! So happy to hear you all loved the recipe 🙂 so the crumbliness could be due to a few reasons. Firstly, the batter may need a little more mixing, secondly there may be too much flour in the batter (I would recommend using gram measurements if possible and you haven’t already), and lastly your eggs may be a little small, so sometimes an extra egg can help but this may require a little bit of recipe testing. Hope that helps for next time 🙂

    • Rema

      5 stars
      I finally have an amazing chocolate cake recipe!! I substituted yoghurt with sour cream , came out too good and oh so moist!Thank you 😄

      • Cakes by MK

        Yay! So so happy to hear you loved it Rema 😀

    • Manjot

      5 stars
      I loved your recipe
      But my cakes has a downward dome ( not sure whats it called) i think i know the answer but not sure

      Also your eggless vanilla cake is super super gooooooooood i love it

      I still have to try try red velvet

      You are the best

    • Hope

      Hey hope you well. Can I use buttermilk to substitute the yoghurt?

      • Cakes by MK

        Hi Hope! 🙂 I haven’t tried buttermilk as a substitute myself so I’m not too sure sorry! Would love to hear how you go if you decide to try it out 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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      Single Layer Cakes
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