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.
214 Comments
Does this recipe REQUIRE the instant coffee powder or can I use a substitute instead?
Hi Sukhmandeep!
You can simply omit the coffee powder if you prefer 🙂
Hope that helps and hope you enjoy the recipe!
Hi MK,
I want to use a 9inch pan, how much batter should I use?
Please and thank you
Hi Manjeeta! 🙂
If using one 9 inch pan, 1x the recipe may be okay, you’ll just have a thicker cake. Alternatively, you can half the recipe for one 9 inch pan, in which case the cake layer will be a bit thinner. With either option, you will need to adjust the cook time so just keep a close eye on the cake to ensure it doesn’t under or overbake 🙂
Hope that helps and hope you enjoy the recipe!
Hi, may I ask what is the weight of the cake? I am supposed to bake a 1.5 – 2kg weight cake.. do you think this would hit the mark? For a 9inch baking pan? Also how much approx time would I need to bake it for? Many thanks!
Hi Nitya 🙂
Unfortunately I don’t weigh my cakes so I’m not too sure sorry!
I would recommend distributing the batter between two tins (even if they’re slightly larger 9 inch cake tins) – you’ll just need to reduce the cook time slightly 🙂
Hope that helps and hope you enjoy the recipe!
Hi
I made the cake 2x recipe it is in the oven right now looking shiny and beautiful 😊hope it will like that at the end. I made it in 2 kg pan fill with 3/4 and in two small pans may be 1/2 kg each . Till now baked perfectly finger crossed I am making cake from so many years but this recipe is perfect.💕
So so happy to hear the cake is coming along great 😀 hope you enjoy the recipe 🙂
Hi mam…
I like to use this recipe in two 5 inch cake tin … How much batter I have to use?
Hi Ahalya! 🙂
I would half the recipe for two 5 inch cake tins. You may still have a little too much batter (I wouldn’t recommend over filling the pans), so you can use the extra to make a cupcake or so on the side 🙂
Also just remember to reduce the cook time as they will bake up a lot faster.
Hope that helps and hope you enjoy the recipe!
This cake was super yummy! Can I use the same recipe for cupcakes? What temp and time would I use?
So glad you loved the recipe Diane! 😀
Yes, you can totally turn these into cupcakes! Everything will stay the same except for the cook time – I would check around the 18 min mark and then bake more if needed 🙂
Made this for a friend who has an egg allergy and no one could tell that it wasn’t a traditional recipe. Brilliant outcome, enjoyed by all.
Yay! So so happy to hear that Tee 😀
Really appreciate the wonderful feedback 🙂
Hello, I wanted to make this cake for my niece… is the coffee necessary?
Hi Claudia! You can omit the coffee 🙂
Hope you enjoy the recipe!
Just made this cake. Thank you for the recipe! My son has an egg allergy and wanted a chocolate cake for his birthday 🎂. I just finished making it and it looks great, can’t wait to try it. Does anyone know if it needs to be refrigerated? We will slice in a few hours and I am not sure if it has to be kept in the fridge. Thank you again!
Hi Kathy! So happy to hear the cake turned out great 😀
If you used the chocolate cream cheese frosting, then it can stay out for the day (I wouldn’t recommend refrigerating it if you’re eating the cake the same day it’s made), but overnight is best kept in the refrigerator (place it in an airtight container to prevent it from drying out).
Hope you all enjoyed the recipe and happy birthday to your son 😀
Thank you for the amazing recipe. Please can the cake be baked, kept in the refrigerator and decorated a day after? Thank you
You’re so welcome Fatima! 🙂 The cakes can be baked the day beforehand, but I would wrap them in plastic wrap, place into an airtight container and store at room temp to be used the next day 🙂
Hope that helps and hope you enjoy the recipe!
Hi,
Thank you for recipe, they are really good, but I’m getting harder/crunchier crust, am not sure why. What would fix this issue?
Also,any eggless fruitcake recipe? Looking for more of your eggless recipes. Thank you.
Heya 🙂 So glad you’re enjoying the recipe!
In terms of the hard/crunchy crust, it sounds like perhaps the cakes are being overbaked? This is more likely to happen due to the following reasons:
1) The cake batter is being placed into one 8 inch cake tin as opposed to two. This results in too much batter in one cake tin so the cake requires a longer time to bake and therefore the outside overcooks.
2) The oven temperature is too high, so the outside is overbaking. Also remember to lower the temp to 160C/320F if using a fan function.
3) The cake is too high in the oven. Try placing it on a lower rack and see if that helps as well.
4) Not enough fat/liquid in the batter. I would recommend using the gram measurements for best results (if you didn’t already) 🙂
At this stage I don’t have an eggless fruit cake recipe sorry! You can find all my eggless recipes here: https://cakesbymk.com/recipe-category/eggless/
Hope that helps 🙂
Thank you. I was using 6″ pan. perhaps my oven is faulty, it doesn’t read the right temp. (been using oven thermometer, will change this and see)
You’re welcome! 🙂 It sounds like the issue may be the pan size. If there is too much batter in the 6 inch pans, it will take the cakes longer to bake and therefore have a harder crust. If using two 6 inch pans, you will need to half the recipe, or distribute 1x the batter between four 6 inch pans 🙂
This cake issss yummy!! When I’ve made it it’s almost too moist and sometimes break when stacking. Also dips in the middle. Any way I can avoid this? Thanks!
So happy you enjoyed the recipe Harleen 😀
With the cake breaking, it could be due to too much liquid/fat in the batter, or not mixing enough at the end. I would recommend using the gram measurements for best results (if you didn’t already). Sinking can be due to a few reasons, but a common reason is when the cakes are checked too early so the rush of cold air into the oven causes the cakes to sink. It could also be due to too much batter in one cake tin if using smaller tins. Check out this blog post for more tips: https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
Hope that helps for next time 🙂
Thanks so much for getting back to me 🙂 I did use the gram measurements, should I test using a bit less of the liquids to avoid the cake breaking? Should I let the oven cool before I take the cake out?
You’re welcome! 🙂 Hmmm if you used the gram measurements then there shouldn’t be any issues with the quantity of ingredients used. May I ask if the correct pan size was used and whether the batter was distributed between two cake tins? 🙂
I would also make sure all ingredients are at room temp.
I would also recommend mixing the batter a bit more at the end to activate more of the gluten in the flour as undermixing could be whats causing the cakes to break more easily.
I wouldn’t recommend leaving the cakes in the oven to cool once they’re done, but I would recommend not checking the cakes too early otherwise this can cause them to sink. Only check them (if you feel like you need to check them earlier) after atleast 3/4s of the cook time has passed. Hope that helps for next time Harleen 🙂
This recipe looks delicious! How many times would you multiply your recipe for a half sheet (18″ x 13″) cake pan?
Thank you in advance!
Thanks so much Sara! 🙂 For a half sheet cake, I would double the recipe (if you have a tray that is atleast 2 inches high). Hope that helps and hope you enjoy the recipe 😀