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! If I want to make a smaller batch.. can I half the recipe? Or can u please share the recipe to make a smaller cake?
Hi Joshita! 🙂 Yes for a smaller 6 inch two layer cake you can half the recipe, or you can make a single 8 inch cake with half the recipe 🙂
Hope that helps and hope you enjoy the recipe!
Hello
I want to make 1/2 x of this recipe so do I need two 7 inch tins or I can make in one? And what should be temperature and time for baking?
Hi Akansha! 🙂 If making half the recipe, then ideally you’d want to use two 6 inch cake tins, or you could use one 8 inch cake tin. If using 7 inch tins, then you can either use two tins and have slighty thinner cake layers which will bake faster, or if using one 7 inch tin then you will have a thicker cake that may take longer to bake than the stated cook time. The exact times I am not sure sorry but temperature for all options will stay the same 🙂
Hope that helps and hope you enjoy the recipe!
hello…need a little help..can we use butter/margarine instead of oil???
Hi there! 🙂 Technically you could, though I do recommend using oil for a moister cake 🙂
Hope you enjoy the recipe!
Hi MK,
Is the coffee powder really needed?
How would skipping affect the cake?
Hi Dee! 🙂 You can omit the coffee powder if you prefer. It just helps to amplify/intensify the chocolate flavor of the cake 🙂
Hope you enjoy the recipe!
Hi MK, is it possible if I can reduce the sugar and how much can I reduce it to make it less sweeter. I’m planning to bake this cake for elderly people. Thanks.
Hi Melanie! 🙂 You could reduce the sugar slightly, but I wouldn’t recommend anymore than a 1/4 cup (50g) otherwise it will affect the texture of the cake and how moist it is (sugar adds moisture) 🙂
Hope that helps and hope you enjoy the recipe!
Hi Maryam, thank you so much for sharing this wonderful cake recipe. I did it and it turned out lovely. It was so delicious. You are a fantastic baker. About the cake, I would like to know if it is normal for the batter to have some curdles once you have poured the melted milk mixture in to the batter. Once the cake is done, I could see some tiny lumps in between the cake. I did sifted the flour and cocoa powder too. The cake turned out well except for the tiny lumps.
You’re so welcome Mélanie! So glad you enjoyed the recipe 🙂
So once the final bit of milk is added to the batter, the final batter should not be curdled. I wonder if perhaps the batter just needed a little more mixing to emulsify properly? It could also be that there was a bit too much liquid in the batter and not enough flour. For best results I would recommend using the gram measurements provided if you didn’t already 🙂
Hope that helps for next time Mélanie and thank you again for the wonderful feedback 🙂
This cake was delicious! By far, my favorite egg free cake. Mydaughter has an egg allergy, so it isn’t easy to find recipes for a moist and fluffy cake, but this recipe checked all the boxes! She loved it and so do I! Thank you!
Aww yay! So so happy to hear you and your daughter loved the cake Ginger 😀
Really appreciate the wonderful feedback 🙂
Hi! Thanks for the wonderful recipe. Would like to know how long will this cake keep well in the refrigerator? I need to bake a cake 3 days in advance of an event. Will this one stay good for three-four days? Thanks!
Hi Soumya! 🙂 When placed in an airtight container, I’ve found that the cake stays moist for days and holds it’s flavor well. You want to try and prevent any air getting to the cake layers otherwise this will dry the cake out. You may want to brush the cake with simple syrup too to add a bit more moisture as it won’t be eaten for a few days. I would also make sure it comes to room temp before serving for best results 🙂
Hope that helps and hope you enjoy the recipe!
Aoa Mk,
Hope you are well, this recipe look very tasty and i look forward to baking it soon insha’allah.
Can I use buttercream instead of cream cheese frosting.
Wassalaam Hibah! 🙂 Yes you could totally use any chocolate frosting you like (or even vanilla frosting – any flavor that goes with chocolate will work well) 🙂
Hope you enjoy the recipe!
Hi there
M planning on using making this cake. But can I make it is a tray bake
Thank you
Hi Alpa! 🙂 Yes 1x this recipe will make a 9×13 inch sheet cake. You may just need to reduce the cook time slightly otherwise it may overbake 🙂
Hope you enjoy the recipe!
Love, love this cake. I made this cake for the very first time for a friend’s birthday at work today and everyone loved it! The cake batter was super easy to make. The frosting was so smooth and decadent without being too sweet. Really love watching your videos how you enjoy your food at the end of every recipe. Just started following you and I’m thinking of the next cake to making. 🙂
Thank you so much for the wonderful feedback Dao! 😀 So so happy to hear you loved the recipe and that you’re enjoying the videos too 😀
Hope you enjoy the other recipes just as much 🙂
Assalamu alaikum Mk. Your cakes are incredible. I follow your recipes generally. Can you tell me to make a 9inch cake pan what measurement should I use. I need to feed roughly 20 people.
Wassalaam! Thank you so much for the wonderful feedback Nilu 🙂 for two 9 inch cake layers I would make 1.5x the recipe 🙂