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!
- 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
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.