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 🙂
culinarystorm 
I tried this out today and the result was just awesome 🙂 the cake was sooooooooooo spongy!!!! All of my past experiences of chocolate cake baking had been bitter..literally 😀 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 🙂 woooooohooo I am so happy and thanks a lot for sharing the recipe 🙂 🙂
yay! so glad it turned out well for you! it’s such an easy recipe also na? i want to make it now again 😛
Hiii 🙂 any suggestions for making it a little less spongy so that it becomes easy for me to cut the cake ? 🙂 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? 🙂
Lemme try making it again with some variations and get back to you on that sweetie 🙂
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? 🙂
Thanks! Khushboo
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 🙂
I hate maths. I love cake. Result. Drink some hot chocolate
me wants some hot chocolate.
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!
You just made my day! So glad it turned out well 🙂
Hi Charis! Loved the post. I’ve been baking eggless for, like, ever.. so maybe the next time you want to venture into eggless baking you can give me a shout-out or check my space at http://www.pinchofsalt.in 🙂
I absolutely will. Thanks Renuka 🙂
Rest assured, math views you with great suspicion as well.
no cake for you baby bother