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Eggless moist chocolate cake

Christmas time is  a wonderful season to do some baking. Cakes offer such a sweet treat for a brunch, dessert or a late night snack over hot cocoa as you watch a christmas movie. Well, when i came across this recipe online i was excited by the fact that it had no eggs – a suitable bake for anyone with protein allergies. I simply decided to adopt it to ingredients that i could easily find in the supermarkets and use at home. Go ahead and spread the cheer with this easy to make eggless moist chocolate cake.


1 1/4 cup plain/ Exe All purpose flour

1 tsp. baking soda

1/2 tsp baking powder

1/4 tsp. salt

1/4 cup cocoa powder

3/4 cup castor sugar

1/3 cup melted butter

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 Daima thick yoghurt (at room temperature)

1 tsp. vanilla essence


Preheat oven to 170 degrees C, then grease, line and flour your cake pan with a grease proof paper.

In a big mixing bowl, sieve the flour with the cocoa powder, salt, baking soda and baking powder at least three times. This aerates the flour so there are no lumps and evenly distributes the baking powder/soda  giving a lighter and fluffier cake.

Add the castor sugar. Mix together.

Create a dip in the center and add the liquid ingredients, starting with the hot coffee, followed by the melted butter , then the milk and finally the yoghurt.

Fold in the wet and dry ingredients together (if using a hand-mixer, takes less than a minute). Do not over-mix as it will give a hard 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.

Remember not to over-bake.

Let the cake cool on a wire rack,

Turn the cake out of it’s pan and peel of the grease-proof paper.

While the cake is cooling, you can begin icing the cake.

Preparing the Icing

Melt half a cup of dark chocolate and mix it with half a cup of milk cream. It’s ready to use.

Cut the cooled cake into two halves. Spread the chocolate icing over the cake with a blunt knife until evenly spread. Let it sit in the fridge for 30 minutes for the icing to set.

Prepare hot mugs of chocolate and enjoy!


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