You guys know HOW much I love eggs. I first revealed my undying love for them in this post on Creamy baked eggs.
I love their versatility – how you can bake, fry, boil, steam, and poach them. I love how they add their wonderful creaminess to everything you drop them in. They make soups yummier, pies glossier, sandwiches dreamier, and no self-respecting dessert is ever egg-less.
Or so I thought.
I’m the first person to stick up my nose at “egg-less” cakes. I view them with great suspicion, kinda how I view math.
But a couple of days ago, I had to bake an egg-less cake. It was for my cousin’s birthday and some of her friends don’t eat eggs. (I need to meet them and set them straight.)
I wanted this cake to be gooey and moist. And that’s quite the opposite of what egg-less desserts usually are.
Then I chanced upon this blog. One look at the picture and I knew I had to try it.
The batter was the first sign this was going to be good.
The cake came out crazy moist and utterly chocolately. I could not believe that it had no eggs. How was this possible?
I think the magic ingredients are the yogurt and the coffee mix. Whatever it is, this has become my favourite chocolate cake and you’ve got to try it.
Sorry, eggs. I still love you. I promise.
Egg-less chocolate cake
Largely adapted from: Maria’s menu
Prep time: 10 mins
Cook time: 35-40 mins
Serves: 10
Ingredients:
For the cake
220 g plain flour, sifted
1/2 tsp baking powder
1 tsp baking soda
6 heaped tbsp cocoa powder
165 g sugar
110 ml vegetable oil, plus extra for greasing
1 tbsp strong coffee powder dissolved in 50 ml boiling water
50 ml milk
50 g yogurt
1 tsp vanilla extract
For the frosting
60 g butter, at room temperature
2 heaped tbsp cocoa powder
150 g icing sugar, plus more if needed
2 tbsp hot milk, plus more if needed
1 tsp vanilla extract
sprinkles, optional
Method:
For the cake
1. Preheat the oven to 180º C. I used a foil tray to bake this cake since I had to transport it, but you can also you a regular 8-inch round cake tin. Grease and line with parchment.
2. In a large mixing bowl, add all the dry ingredients. Make a gap in the centre and add the wet ingredients. Whisk everything thoroughly until well combined. You should have a smooth batter with no lumps.
3. Pour into the greased tray/tin and bake for 35-40 minutes. Leave to cool on a wire rack.
For the frosting and assembling
1. Mix all the frosting ingredients (minus the sprinkles) and whisk together thoroughly till you have a smooth frosting. You can add more icing sugar to make it stiffer, or loosen it with more milk if you like.
2. Once the cake has cooled, transfer it to a serving plate (if you baked in a tin) and cover the top with frosting. Scatter over sprinkles if you wish. This cake is gooey, and doesn’t slice very neatly, but that’s a small price to pay for the yumminess 
If you prefer neat slices, chill for about an hour before slicing.
Look at this happy face. This is why I bake
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