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
very yummy and moist, definitely make this recipe. 10/10 would recommend 🙂
Thanks so much Mathra! So happy to hear you loved the recipe 😀
Hi MK, how can I adapt this recipe to make an eggless red velvet birthday cake?
Hi Danny! 🙂 I haven’t tried an eggless red velvet cake myself, but if you wanted to try turning one of my eggless recipes into a red velvet cake, I would probably go with my eggless vanilla cake, and add in red food colouring and about 2-3 tbsp of cocoa powder. I haven’t tried it myself though so you may need to do a little experimenting 🙂
This came out awesome and tasted close to a Hostess cupcake with white buttercream frosting! Such a treat.
Awesome! So happy to hear you loved the recipe Chandra 🙂
hello there😳 if i will use the butter as cupcake instead, what should be the temperature of the oven and minutes? thank you ♥️
Hi May! 🙂 To turn this into cupcakes, use the same oven temp but I would check them at around the 18 minute mark and go from there 🙂 enjoy!
Chocolate cake sounded great , followed it exactly, sadly it looks like a pancake ,didn’t rise at all, will try again fingers crossed
Hi Joy! Oh no! I would recommend checking that your baking powder/baking soda is still active. Check out this video which shows you how to check 🙂 https://www.youtube.com/watch?v=DRy1KuFMdOo
Can you use this recipe to make a birthday cake and top with fondant icing?
Hi Sandra! Yes this cake should hold well under fondant, just be sure to use a good stable frosting or ganache as a coating 🙂
Hi mk love your recipes can you tell me what is the shelf life for this chocolate cake please 🙏
Thanks so much Yolandi! 🙂 The cake on it’s own can be kept at room temperature for a few days in an airtight container, after which it’s best to place in the fridge and will be good for upto a week. If you decide to frost the cake with a cream cheese frosting like I did, then it will need to be kept in the fridge in an airtight container within half a day or so of it being made 🙂 hope that helps!
Hello! What percentage fat do you use for the Greek yogurt? Thank you for sharing 🙂
Hi Tiffanie! I use full fat Greek yoghurt 🙂 I believe there is about 7.5g of fat per 100g 🙂
Can I freeze the cake if I wrap it well till the party
Hi Viola! 🙂 I haven’t tried freezing it myself but I think it should work fine. Hope you enjoy the recipe 🙂
Hi MK,
Can I use this batter for cupcakes?
Thank you,
Neetha
Hi Neetha! Yes this should work just fine as cupcakes 🙂
Hi..can we use plain yogurt instead of Greek yogurt?
Yes that should work fine for this recipe 🙂