Easy egg-less chocolate cake

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.

Math problems

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.

Egg-less cake batter

The cake came out crazy moist and utterly chocolately. I could not believe that it had no eggs. How was this possible?

Egg-less cake 1

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.

Egg-less cake 2

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

Inside the cake


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

Egg-less cake 3


For the cake

1. Preheat the oven to 180ΒΊ 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 πŸ™‚ If you prefer neat slices, chill for about an hour before slicing.

Look at this happy face. This is why I bake πŸ™‚

Happy face!

14 thoughts on “Easy egg-less chocolate cake

  1. I tried this out today and the result was just awesome πŸ™‚ the cake was sooooooooooo spongy!!!! All of my past experiences of chocolate cake baking had been bitter..literally πŸ˜€ And I was too afraid to try this one. But since the ingredients were simple, I just thought of taking a chance. I had some probs cutting it out from the pan, but ya as u have mentioned, it can be compromised for the cake’s texture and taste πŸ™‚ woooooohooo I am so happy and thanks a lot for sharing the recipe πŸ™‚ πŸ™‚

      1. Hiii πŸ™‚ any suggestions for making it a little less spongy so that it becomes easy for me to cut the cake ? πŸ™‚ i tried ur method of refrigerating it to cut it out, but even then it was too spongy. so can u suggest increasing or decreasing one of the ingredients slightly so that it remains sturdy? πŸ™‚

  2. Hiya, I got a question on this recipe..even though I absolutely LOVE the end product, my family feels a little shortchanged coz the quantity isnt too much. how do I go about doubling the ingredients? Ive never done it before so I dont know if there are certain things I need to be careful about. Or should I just double the quantity of everything, and pray? πŸ™‚

    Thanks! Khushboo

    1. hey khushboo, i think all the main ingredients can be easily doubled. the recipe is very forgiving. the baking powder, baking soda, and vanilla extract though, i think try increasing by half, instead of doubling (so 1.5 tsp baking soda instead of 2) Also the baking time will increase a bit, so you’ll have to keep checking to see if it’s done. Use a toothpick and poke around to see if it’s runny. Hope that helps! Lemme know how it turns out πŸ™‚

  3. Hi
    I absolutely LOVED this receipe! I tried it out last night and the cake is already gone this morning! Thanks so much! I had been looking for an eggless cake recipe for very long, and this was just what I was looking for!

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