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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 26 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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    91 Comments

    • Fatema

      5 stars
      Hi can I use this recipe to make a tiered cake?

      • Cakes by MK

        Hi Fatema! 🙂 Yes this recipe should work well for a tiered cake, as long as a good stable frosting is used and appropriate support dowels to hold the weight of the top tiers 🙂
        Hope that helps!

    • Tlotlo

      Hi! I love your re ipes so much. Can I use sour cream instead of Greek yogurt? We don’t get, or at least I have never seen Greek yogurt where I live.

      • Cakes by MK

        Hi Tlotlo! So happy to hear you’re enjoying the recipes 😀
        I haven’t tried this recipe with sour cream myself so I’m not too sure how it would affect the texture of the cake sorry! You could use regular yoghurt instead if it’s hard to get Greek yoghurt 🙂
        The baking soda relies partly on the yoghurt to help activate it so swapping it out with a less acidic ingredient may impact the rise of the cake slightly. Hope that helps 🙂

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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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