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!
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.
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!
Moist Eggless Chocolate Cake
Print Pin VideoIMPORTANT: 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
- 2½ 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
- 1¼ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ⅔ cup (130 g) unflavoured vegetable oil - I use canola
- 1½ 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
Notes
Nutrition
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.
216 Comments
Would this cake work gluten free, as well as egg free?
Hi Amanda 🙂 I haven’t tried recipe as a gluten free cake myself so I’m not too sure sorry!
Thank u so much for this recipe… I requested u to upload this recipe.. 👍I gave it a try and it turned out so yum..
Awesome! So so happy to hear you enjoyed it Nandini 🙂
Hi, if I wanted to make this eggless chocolate cake in one pan 8 inch or 9 inch, how long do I bake it for? I dont want to sandwich them together
Hi Nisha! If you use an 8 inch pan then you will want to half the recipe which will give you one 8 inch cake layer 🙂 the baking time will be the same. Hope you enjoy the recipe!
Thankyou for this delicious recipe, we are currently experiencing an extreme shortage of eggs in South Africa due to the Bird Flu. Since discovering your YouTube channel it is a blessing indeed. 🤗
You’re welcome Sadia! I am sorry to hear about the egg shortage in South Africa, I hope things are able to go back to normal soon ❤️
This is my second time making this cake now!
I’m intolerant to eggs, especially when combined with sugar so I’m THRILLED with this recipe! I’m last time I didn’t have instant coffee but I have it this time. I don’t see instructions in your written recipe to add it. I’m visual so I watch the video and use the instructions to follow along when I’m baking and it’s either not in there or I didn’t see it. I added it to my milk mixture in time 😃
Thanks again for everything. I love your channel and content, and you’re just such a lovely person and a joy to watch. Take care and God bless
Hi Jasmine! Thank you so much for bringing this to my attention (re the coffee powder!). In the video demonstration I add it in with the butter, oil and milk mixture but forgot to write this in the written recipe. Will add it now! So happy to hear you’re enjoying the recipes and appreciate all the love and support 😀
Hi, is there a substitute for the yoghurt as I wanted to try and make this using vegan milk because of food allergies. Thank you.
Hi Ray! I haven’t tried a yoghurt substitute myself so I’m not too sure sorry! Perhaps there might be a vegan yoghurt you could try? 🙂
I am vegan and I use this recipe all the time as my go-to. I swap the milk for soy milk and use soy yogurt in place of the dairy yogurt. In Australia we have Kingland plain soy yogurt which works perfectly. Coconut yogurt also works and is more widely available. I would avoid using any vegan yogurts made from oat or almond milk as they usually have starches and gums added to thicken them, which can mess up the cake.
Thanks for the extra tips Jessica! Very helpful for those who want a vegan version 🙂
Hi,
I want to make this cake for my daughter’s birthday party, I just wanted to know if I can put fondant icing on it? Can it withstand the weight of fondant?
Kind regards,
Jane
Hi Jane! Yes this cake will be fine under fondant with a good stable frosting (like ganache) 🙂
I made this and it turned out PERFECT! The cake was very easy to make as a beginner. I like that I didn’t have to “ gently fold” because I tend to leave steaks of flour, lol! The texture of this turned out beautiful! It was moist and fluffy and yummy chocolate. The icing… oh my!!! The icing tastes like fudge… not too sweet but just crazy delicious. I made this for my boyfriend because he loves chocolate. I usually find chocolate too sweet but this was amazing. Don’t get me wrong, it’s rich!! But not too sweet. I’ll be making this again that’s for sure. We finished our last piece of cake yesterday and I was already tempted to make it again today. It took me 30 minutes from the time I started to get it into the oven. Well worth it…. Make it!
Thank you MK 💗
That’s so awesome to hear Jasmine! So happy to hear you enjoyed the recipe and really appreciate the feedback 😀
I want to try your tempting recipe without sugar. What alternative can you suggest please?
Hi Chris! 🙂 Unfortunately I haven’t tried a sugar substitute for this recipe so I can’t recommend any at this stage sorry! Sugar plays a crucial role in the texture of this cake so you may need to experiment with a few sugar subs to see which gives you the best results 🙂
I tried the chocolate cake and it is the best. I am now going to try the eggless recipe.
Thank you
Vani
Awesome! So happy to hear you enjoyed the recipe Vani 😀
Hi MK.
Very excited to use this recipe as the new eggless option for upcoming Diwali Cakes.
Already bought the Greek yoghurt to bake this weekend 🥳
Please share the link to a vanilla eggless recipe. 🙏
Thank you.
Awesome! Hope you enjoy it Marlene 🙂 you can find my eggless vanilla cake recipe here: https://cakesbymk.com/recipe/moist-eggless-vanilla-cake/