Servings : one 8" cake
I’ve been getting frequent requests for an eggless cake recipe. Bearing in mind that I needed to achieve the kind of cake that has all the softness, moistness and delicious flavour that my favourite egg-based cakes have, I decided to turn to my trusty Moist Chocolate Cake recipe and work with that basic recipe, altering it to be suitable for those who want an eggless version. I made a few adjustments, and here are the results as you can see for yourself, a delicately soft, super moist, almost fudgy textured cake, with the same amazing and intense chocolate flavour! The cake does not rise as much as the egg-based version, however the taste is incredibly similar! I definitely will be making this cake again and AGAIN! 😉
I didn’t feel the cake needed any frosting, so we enjoyed it as is with tall glasses of chilled milk (YUM!!), but you can frost it with ganache or buttercream frosting, or even our awesome and super-quick fudge frosting if you like!
Ingredients
- 1 1/4 cup plain/all purpose flour
- 1 tsp. baking soda
- 1/2 tsp baking powder
- 1/4 tsp. salt
- 1/4 cup cocoa powder
- 3/4 cup grinded/castor sugar
- 1/3 cup melted butter or odourless oil
- 1/2 cup milk (at room temperature)
- 1/2 cup hot coffee (1/4 tsp. instant coffee mixed in 1/2 cup hot water)
- 1/4 cup thick yoghurt (at room temperature)
- 1 tsp. vanilla essence
Instructions
Preheat oven to 170 degrees C, then grease, line and flour one 7″ or 8″ cake pan.
In a big mixing bowl, sieve the flour with the cocoa powder, salt, baking soda and baking powder THREE TIMES. This aerates the flour and evenly distributes the baking powder/soda thereby giving a lighter and fluffier cake. Add the grinded/caster sugar. Stir together.
Create a well in the center and add the liquid ingredients, starting with the hot coffee, followed by the melted butter or oil, then the milk and finally the yoghurt. Mix until just combined (if using a hand-mixer, takes less than a minute). Do not over-mix as it will give a tough cake.
Pour the batter into the prepared greased pan and bake in the middle rack in the oven for approximately 20-25 minutes or until a skewer stuck into the center of the cake comes out clean. Do not over-bake.
Cool on a wire rack, turn the cake out of it’s pan and peel of the grease-proof paper. Cool completely and either frost or serve as is.
Enjoy! 🙂
does odourless oil mean the normal ccoking oil like sunflower oil?
Yes that is right.
can I leave out d cocoa powder and make it plian
Have not tried it without the cocoa.
Omygosh, thank you!!…I have just made this cake and it turned out great. It’s sooo moist and delicious… You’ve got the recipe on point cause exactly after 20-25 mins my cake was baked!!! Most recipes I follow, my cake has issues when I bake, sometimes I have to leave it in longer or shorter in the oven than the time estimated in the recipe. Once again, thank you and God bless you for all of this!! 🙂
Kindly post more of eggless recipes
can i use cake flour instead of all-purpose flour? i’m just starting to bake and i’ve got 2 kinds of flour (cake flour and rice flour for my frying) in my cupboard, i might not be baking often, i don’t want to store so many ingredients 🙂 regards.
Yes you can use cake flour. 🙂
I added one teaspoon baking powder to my cake!:/ would it come out okay?
InshaAllah I hope so! That’s half a tsp more than is needed for this cake.
slam sister
i’m looking 4 some eggless recepies coz my daughter is allergic to egg and i tried this cake but it feels so soft and looks it is not cooked from inside. can u help me coz i think i did some thing wrong.
W/Salaam, did you change any of the ingredients in the recipe or time of baking? Also, is the baking soda and baking powder used fresh? 🙂
slam sister
i will try again.can u share any eggless sponge cake recepie please bcs my daughter is allergic to egg. i love ur cooking. may Allah bless u
W/salaam, will try my best inshaAllah.
can i use curd instead of yogurt?
Yes you can, make sure it is thick and fresh.
hi,
i love this cake, easy to make. i made it today but it dint rise as expected and secondly, it was sweet enough. let me tell u what i did
measured 3/4 cup sugar
grinded it..out of this I measured 3/4 cup and add it to the flour.
should i have added all of it???
iv done somthing wrong 🙁
and whyd int it look like the picture
mine looked dry
tho it was very clean from the top
no cracks
very soft
please advise.
Yes dear you should measure the sugar, then grind and use it all. Did you overbake the cake? Or omit any ingredient? Were the baking soda/powder fresh?
i forgot to add the vanilla essence 🙁 is it gonna taste horridd?
InshAllah it won’t taste horrid. 🙂
Helloo 🙂 I’m new here but I’ve tried out few of your recipes through FB and they have all turned out nicely. Thank you so much for sharing.
I know we need to use baking soda for this recipe but unfortunately I don’t have any 🙁 Will the cake not turn out well if I substitute with baking powder ? 🙁
Hi! Thanks dear. Unfortunately baking soda is necessary for this recipe. If possible do try and get it.
It was baked in 12 min, lol, myb cz the pan was big
Nd yes the soda nd baking powder were fresh.
I shud hav added all sugar.
Nd the 1tsp baking powder, u min FLAT or like a mountain??
Level tsp.
Hi, any similar moist chocolate cake recipe WITH EGGS?
Hi, yes: http://www.fauziaskitchenfun.com/moist-layered-chocolate-cake/
have to try this inshaAllah,seems so simple!i prefer usin blueband than any other butter when baking,can do so on this reciep?and can add real choclate instead of coffee?thank u!
Yes you can use blueband in place of butter and chocolate instead of coffee.