Eggless chocolate cakes have a reputation of being dense and not as tasty but this recipe will change all of that. This cake is soft, moist and so chocolatey and you don’t need any special ingredients either!
Soft, moist, and intensely chocolatey are how I would describe this eggless chocolate cake.
I know so many people who don’t eat eggs in desserts that this recipe was a long time coming. My mom and I have been making this recipe for friends and family for years now, and so I didn’t even have to test it when I decided to share this recipe here.
It’s a pretty simple recipe that even non bakers can follow easily. The result is a cake that even egg eaters can’t differentiate between.
Now, with all things baking, I understand that there are always a ton of questions and I’m going to try and answer all of them here. If there’s anything that I’ve missed out, you can leave me a comment, and I’ll add it to the post so that everyone can use this information.
Ingredients for eggless chocolate cake
This chocolate cake requires all purpose flour or maida, cocoa powder, both baking powder and soda, greek yogurt or hung curds, powdered sugar, melted butter, vanilla, milk and vinegar. Wherever substitutes are possible, I have listed them out in the recipe notes to make baking this cake as easy as possible.
Substitute for eggs in eggless cakes
We are substituting eggs with greek yogurt or hung curds here. Both have a thick consistency. If you are using homemade curds, strain out the whey or make hung curd by using a cheesecloth or sieve. Discard the whey and use the hung curd for this cake.
Making this eggless chocolate cake pretty
To make this cake pretty, we’ve iced it with thick chocolate ganache and I’ve sprinkled pretty gold and white sprinkles on top. This was so pretty that I even took it once for a friends birthday party. So if you are looking for an eggless chocolate birthday cake, this is it!
Notice the texture of this eggless chocolate cake? Its light, airy, moist and soft. Unlike other chocolate cakes which can be dense when made eggless or lacking in flavor, this was sooo good that even Denver who is pretty good at this stuff, couldn’t tell that it was eggless.
P.S. This cake tastes even better the next day
More Eggless Dessert Recipes
- Eggless Chocolate Brownies – a reader favourite!
- Eggless Chocolate Mousse
- Eggless Pineapple Mousse
- Mini Mango Cheesecakes (Eggless and No Bake)
- Eggless Banana Chocolate Peanut Butter Mug Cake
- Eggless Banana Chocolate Mug Cake – another reader favourite, especially with college kids and bachelors!
- Eggless Blueberry Mug Cake – this one has so many great reviews!
- Eggless Garam Masala Apple Cake – the best way to enjoy apples
- Eggless Tiramisu – Yes, yes and yesss!
Watch Eggless Chocolate Cake Recipe Video
Eggless Chocolate Cake – So soft and moist!
- Hand Blender
For the Cake:
- 1 ¾ cups All Purpose Flour / Maida (235g)
- ¼ cup Cocoa Powder (48g)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Milk
- 1 teaspoon Vinegar
- ½ cup Butter melted
- 1 cup Sugar powdered (225g)
- 1 cup Greek Yogurt / Hung Curds
- 1 teaspoon Vanilla Extract
- Chocolate Ganache
- 75 g Dark Chocolate
- 75 g Fresh Cream
For the Cake:
- Preheat oven to 200 degrees C. Line a nine inch tin with parchment paper and set aside.
- Sieve flour, cocoa, baking soda, baking powder and salt and set aside.
- Mix together milk and vinegar and set aside for a few minutes.
- Cream together butter and sugar and add the greek yogurt and vanilla extract to this and give it another whisk.
- Add half the flour mixture and mix. Mix in the milk and vinegar mixture, and then add the remaining flour mixture and fold gently, making sure not to over mix.
- Pour into the prepared tin and bake in the preheated oven for 10 minutes, reducing the temperature to 180 degrees C and baking for another 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the tin for 10 minutes, unmold and cool on the wire rack for another 15 minutes.
- Add chocolate and fresh cream to a microwave safe bowl, and warm in 30 second intervals for a minute or two will the chocolate starts to melt. Chocolate can burn pretty easily so stop a few seconds before you think the chocolate has actually melted. Use a spatula or a whisk to combine.
- Once the cake has cooled completely, pour warm ganache over the cake and spread over the top. Sprinkle with your favourite sprinkles and serve!
- Milk and Vinegar: You can substitute milk and vinegar with buttermilk if you have that on hand
- Melted Butter: Melted butter can be substituted with a neutral flavoured vegetable oil like canola or sunflower oil in equal quantity
- Powdered Sugar: Granulated sugar does not melt easily in cakes while baking. Powdered sugar or even castor sugar work better in this recipe.
- Greek Yogurt: Greek yogurt has the best consistency for this cake. But if you don’t have that, use hung curds.
- Baking eggless chocolate cake in microwave: To make this cake in the microwave, bake it at 180 C for approx 25 minutes.
- Storing Chocolate Cake: This cake stores well in an airtight box at room temperature for up to 2 days. Or you can refrigerate it for up to 4 days.