Amazingly moist chocolate cake without eggs in the batter? This cake is a pute perfection: simple, easy and incredibly delicious. A decadent and tasty dessert which combines moist cake base and delicious hot chocolate sauce.
Want to try more desserts without eggs? Check out the Tiramisu without coffee and eggs, the Chia Seed Brownies or the Lemon Mascarpone Cake!
Can you make a cake without eggs?
This is a very simple chocolate cake made without eggs. I tried it as an experiment and it turned really successful. The base is moist and with a nice cocoa flavor.
The secret of the wonderful moisture of this recipe is the yogurt: a lot of it! It substitutes eggs surprisingly well in many baked goods.
Want to know more about substituting egg, sugar, milk or other basic ingredients in a recipe? Don't miss my extensive article Baking Ingredients Substitution!
What ingredients you need
The cake base is made with simple ingredients: cake flour, baking powder, baking soda, cocoa powder, olive oil, yogurt and brown sugar. In fact you can use any liquid vegetable oil that you like, just that I almost always use olive oil for cooking and baking.
You can make homemade hot chocolate to top the cake or you can use a hot chocolate powder that you like. I prefer the homemade since it is thicker and better for you (contains just natural ingredients) and below you will find the complete recipe how to make it.
This hot chocolate is excellent for drinking so you can make it even without the cake!
Recipe summary
This is a one bow chocolate cake, no need for a mixer, just a hand whisk and a rubber spatula.
First whisk the sugar and oil and then add the yogurt. At the end gradually add the dry ingredients.
Bake at a preheated oven at 360º for 30-40 minutes, until a toothpick, inserted in the centre, comes out clean.
Tips for a perfect result
- The key here is to distribute well the baking powder and baking soda in the flour and to mix it perfectly together with the flour.
- Pour the hot chocolate on top of the cooled cake. You can use a spatula or a kitchen knife to smooth out the top but that is not required.
- You can prepare a double portion of the chocolate, pour some into mugs and drink it together with the cake. That way you will get a triple chocolate decadent experience at the same time!
With no exaggeration I need to say that this One Bowl Eggless Chocolate Cake is a mind blowing dessert: easy, simple and very delicious. It will satisfy the sweet tooth of every chocolate lover!
If you are into cocoa desserts, you may also like the following recipes:
📝 Recipe
Hot Chocolate Cake
Ingredients
Cake Base:
- ⅓ cup/ 80 ml olive oil
- 1 cup/ 200 g brown sugar
- 400 g full fat yogurt
- 1 ½ cup/ 180 g cake flour
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 teaspoon vanilla extract
Hot chocolate:
- ¾ cup/ 180 g milk
- 1 tbsp/ 10 g cornstarch
- 1 tablespoon cocoa powder
- 2 tablespoon sugar
Instructions
Cake Base:
- Preheat oven to 360° F/ 180° C. Grease well a 7 inch/ 18 cm cake pan and line it with a circle of baking paper.
- In a bowl combine flour, salt, baking soda, baking powder and cocoa and stir to blend. Set aside.
- In a large mixing bowl beat together olive oil and sugar. Add yogurt and vanilla and continue mixing until homogeneous. Gradually add the dry ingredients, mixing carefully until just absorbed.
- Pour the batter into the prepared pan and bake the cake for about 40-50 minutes or until a toothpick, inserted in the centre comes out clean. Remove the pan from the oven and let cool for 5-10 minutes, before removing the cake.
- Allow the cake to cool completely before topping it with the hot chocolate.
Hot Chocolate sauce:
- In a small bowl combine about ⅓ of the ml milk, the cornstarch and cocoa powder and mix until dissolved.
- In a saucepan over medium heat combine the rest of the milk with the sugar and bring to boil. When it starts simmering, lower the heat and add the cornstarch mixture, while stirring continuously to avoid burning. When the mixture starts thickening, remove from heat.
- Pour evenly the hot chocolate sauce on top of the cake. Serve immediately.
Notes
- Any hot chocolate leftovers can be consumed directly as a drink or can be refrigerated, then reheated and used as an additional cake topping.
- The cake can be stored in a aright container in the fridge for up to 4 days.
This recipe was published first on January 20st 2017.
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