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
I made it and it came out fantastic ..
If i want to make a 2 or 2.5Kg cake in rectangle shape . What size cake tin should I be using ..looking forward to ur reply . Thanks in advance
So glad you loved the recipe Yamini! 😀
1x this recipe will be enough for a 9×13 inch pan you will just need to reduce the cook time slightly 🙂
I baked this for my brother in laws birthday and it turned out amazing!! Everyone loved it, and as it it was eggless, the full family enjoyed it. Super delicious and the cream cheese frosting was so good!
Yay! So glad everyone loved it Deeksha 😀
What is the role of instant coffee powder in cake,is it just for taste or some other reason?
Hi Harpreet! 😊
The instant coffee powder is mainly there to enhance the chocolate flavour, not to make the cake taste like coffee. You can’t really taste it in the final cake, it just makes the chocolate taste richer. Hope that helps and hope you enjoy the recipe! 😊
hi , I want to make a mini cake with this recipe much lesser than 1/2x . Could you kindly share how the ingredients measurement would change for this?
Hi there! 🙂
For a mini cake, you can simply scale down all of the ingredients by the same ratio. So if you want much less than half, just decide the amount you need and reduce every ingredient equally to keep the balance of the recipe the same. Hope that helps and hope you enjoy the recipe! 😊
Hi MK, I had made your eggless vanilla cake last year and it was amazing. Just had a question for this one am I able to use a bundt cake pan?
Hi Sahani! So glad you loved the eggless vanilla cake 😀
Yes you can put this into a bundt pan, it will just take longer to bake 🙂 just keep an eye on it once it’s almost done as you don’t want it to overbake and become dry 🙂
Hello, can I use brewed coffee or other substitute instant 9f instant coffee.
Thank you
Hi Chandra! I haven’t tried that myself but it may work fine if you substitute ¼ cup of the milk with strong brewed coffee, and just use 1¼ cups milk instead. Hope that helps! 😊
Is this recipe a 1kg cake ?
Or should do a 1/2 the recipe for a 1kg cake ?
Hi Rachel 🙂 Unfortunately I don’t weigh my cakes so I’m not too sure sorry!
Can I make this cake in advanced? What is the best way to store it?
Hi Karin! 🙂
Yes you can make this cake up to a day or two beforehand (just to ensure it stays fresh). I would recommend wrapping the cake layers in cling wrap and then placing them into an airtight container in the fridge, or you can leave them at room temp if having the cake the following day.
Hope that helps and hope you enjoy the recipe 🙂
Fantastic recipe! I will definitely be remaking this cake again soon. I adjusted the bake time for 9” cake pans and it came out perfectly.
Thanks so much for the wonderful feedback Linda! So glad you enjoyed the recipe 😀
Yogurts can be tricky as they have water content, so if using homemade yogurt,aka dahi, does it have to be hung for 6hrs or we can use with the water it has, and then weigh it? As greek yoghurt is difficult to understand for me.
Hi Neha! 🙂
I recommend straining it to remove the excess water just like you’d do when making hung curd. You may not need to hang it for a full 6 hours, but do strain it enough so it’s thick and similar in consistency to Greek yogurt. Once it’s thickened, then weigh it out as per the recipe. Hope that helps and hope you enjoy the recipe 🙂
I made the chocolate sponge for a Dubai inspired chocolate cake…. I received so many compliments it was delicious, the only thing I changed was I reduced the cooking time by 5 minutes, the sponges were cooked perfectly for me!
Thank you MK for this recipe!
Awesome!! So glad you loved the recipe Baljit 😀