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
Hey! I really wanna try this cake but i dont have 2 8 inch pans. Is it possible to bake it in just one 8 inch pan and then cut it in half later?
Hi Smriti! 🙂 I haven’t tried baking this recipe as a tall cake myself, and I generally don’t recommend adding too much batter in one cake tin as many of my cake recipes are quite soft and may not rise as well. I would recommend halving the recipe which will be enough for one 8 inch cake 🙂
Hope you enjoy the recipe!
Hi! This is the best, moist eggless cake that I have made. I’m so excited to make it again for our family celebration.
I need to make it the night before. Do I keep it in the fridge? Or will it keep out of the fridge?
Kind regards
Afroditi
Yay! So happy to hear you loved the recipe Afroditi 😀
If making it the day before, I would recommend wrapping the cake layers in cling wrap and leaving them in an airtight container at room temp 🙂
Hope that helps!
Hi This is the best eggless chocolate cake I have ever tasted. Thank you so much for this amazing recipe. Absolutely beautiful. My family could not believe it had no eggs. I used self raising flour with just half tea spoon of baking powder.
Have you tried with salted butter?
Hi Lily! So happy to hear your family loved the recipe 😀
I haven’t tried with salted butter myself, but it should work fine you would just want to omit the extra salt in the recipe 🙂
Hope that helps and thank you so much for the feedback 😀
Hi, thank you for the recipe! Can we make the cake and frosting ahead and freeze it overnight? Will that affect the taste or texture?
Hi Aastha! You’re so welcome 🙂
You could make the cake and freeze it – just be sure to wrap it in 2 layers of cling wrap and pop it into an airtight container before freezing. If you’re making it the day before, you could store the cake layers in an airtight container and leave it at room temp to use the next day instead of freezing them 🙂
In terms of the frosting, because it contains cream cheese, I wouldn’t recommend freezing it as this can affect the texture. You can keep it in the fridge though, and just let it come to room temp and re-whip it when you’re ready to use it 🙂
Enjoy!
Quick, easy n tasty..
Thanks so much for the feedback Tanya! So happy to hear you enjoyed the recipe 😀
Thank you, thank you, thank you! My son is allergic to eggs, this is a fantastic easy to follow recipe which yields delicious results. It’s so hard to find an eggless cake recipe without it being dairy free that actually works. It’s a little high in sugar for what I’d usually make for my kids and I considered omitting some but didn’t in the end as I didn’t want to risk messing with the recipe. I am glad I didn’t as it is his birthday and if kids cant have a little sugar on their birthday then when can they! So glad I found this I will most definitely use it for all of his following birthdays.
Thanks so much for the feedback Lori! So so happy to hear you enjoyed the recipe :D. Yes when it comes to the sugar, sugar helps to give the cake a soft, moist texture, though you can reduce it a little if you prefer (no more than a 1/4 cup). If you found the sweetness okay though then I would recommend not reducing it for best results :D. Happy birthday to your son!
How many cups does this mix make?
Hi Courtney! 🙂 I am not too sure exactly how many cups this recipe makes sorry, but I think it’s around 7 cups (it makes two 8 inch cake layers). Hope that helps 🙂
Hi,
May I know How to use self raising flour in this recipe?
Hi Roshini! 🙂 I haven’t tried using self raising flour in this recipe myself, but if you wanted to give it a go then I would simply replace the all purpose flour with the self raising flour and omit the baking powder 🙂
Hope you enjoy the recipe!
Hello! I need to make eggless cupcakes for a party. Would you tell me what the instructions would be for cupcakes? Thanks!
Hi Michele! You could totally use this recipe for cupcakes, just reduce the cooking time to about 18 mins :). Enjoy!
Hello
How will the cake taste without the frosting. Will it taste like the sliced cakes we get in the store?
Hi Ashwini! The cake will still be great without the frosting – just like a regular moist chocolate cake 🙂 hope you enjoy it!