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
Hi. Can you suggest the mode function in otg to bake cakes. Like lower rod or both rod or with fan. Like that.
Hi Deborah! 🙂 I haven’t baked in an otg oven myself so I am not too sure sorry! If the oven is quite small, then perhaps turning on only the bottom rod will work well to prevent the top from overbrowning – though I can’t say for sure. Sorry I couldn’t be of more help Deborah!
Hi Maryam,
This is cake is so easy to make and really soft and delicious.
What quantity of mix would I need for a 10″ round cake (with 2 layers)?
Also can I use this recipe for cupcakes?
Thank you.
Regards
Hi Harvinder! 🙂 So happy to hear you loved the recipe! For two 10 inch cake layers I would double the recipe 🙂
Yes you can totally use this recipe for cupcakes too – you would just need to reduce the cook time to about 18 mins or so 🙂
Great recipe!!! The cake turned out so yummy, moist, soft and everything. Didn’t do frosting but the cake itself was too good.
Awesome! So happy you loved it Kanika 🙂
Hello MK,
Can I use buttermilk in place of the Greek yogurt?
Heya! 🙂 I haven’t tried that myself so I’m not too sure how it’ll affect the batter sorry! It may work fine, but will likely make the batter thinner so I’m just not sure if it’ll make the cake a bit too delicate. Would love to hear how you go if you decide to try it out 🙂
Hi MK, the cake, being eggless, turned out unbelievably soft, flavourful. Thanks so very muchfor the recipe.
Just had a small issue. I tried the recipe with half the quantity. The cake sunk a wee bit in the middle. What could be the reason?
Hi Preeti! 🙂 So so happy to hear you enjoyed the recipe 😀
It could be because there was a bit too much fat in the batter (I would recommend using gram measurements if you didn’t already for best results) or it could also be that the cake was checked a little too early so the chnage in temperature caused the cake to sink a little 🙂
Hope that helps for next time!
Hi Mk, id want to make this Nutella flavoured, how can i do this?
Hi do I have to use coffee powder. I’m baking this cake for my 2 year old daughter who is allergic to eggs.
Hi Shayla! You can leave it out if you prefer 🙂
Hope you enjoy the recipe!
Do I have to use coffee powder? I’m making this for my 2 years old’s birthday
Hi Shayla! 🙂 You could leave the coffee powder out if you prefer. Hope you enjoy the recipe 🙂
Hi can I use this recipe to make a tiered cake?
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!
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.
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 🙂