Who says you need eggs to make a decadent chocolate cake? Whether you have dietary restrictions, allergies, or egg shortages are hitting hard, this Eggless Chocolate Cake is here to save the day.
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Ingredient notes
You won't need eggs, but you will need butter, condensed milk, cocoa and other pantry staples.
If you're going to add the chocolate buttercream frosting, you'll need to add milk and icing sugar to the ingredient list above.
See the recipe card at the end of this post for ingredient quantities.
How to make Eggless Chocolate Cake
The best thing about this recipe – apart from being able to still make chocolate cake without eggs – is that it is super simple to make.
It's just a case of sifting the dry ingredients and then mixing in the combined wet ingredients.
Mix together until well combined – a handheld electric mixer does the job best.
Next, cook off the mixture in two prepared sandwich cake tins.
Once baked and cooled completely, sandwich the cakes together with chocolate buttercream frosting (ingredient quantities and method for the frosting are in the recipe card below) and then slather the whole cake in it!
Storage
The cake should keep for a few days if stored in a cool, dry place or the fridge.
The un-iced cake can be frozen, well wrapped, for up to a few months.
More eggless baking ideas
An egg shortage won't stop you from baking up these treats:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Eggless Chocolate Cake
Ingredients
Eggless Chocolate Cake
- 1 ¾ cup plain / all purpose flour (245 grams)
- 1 cup cocoa (80 grams)
- 2 teaspoons baking powder
- ½ teaspoon bicarb soda
- 125 grams butter, melted
- 395 grams sweetened condensed milk
- 145 ml water (½ cup + 1 tablespoon)
- 1 teaspoon vanilla extract
Chocolate Buttercream Frosting
- 125 grams butter (softened and preferably unsalted)
- 1 ⅔ cup icing sugar (210 grams)
- ⅓ cup cocoa (25 grams)
- 1 tablespoon milk
- 1 teaspoon vanilla essence
Instructions
Eggless Chocolate Cake
- Prepare two round sandwich tins (20cm x 5cm) by greasing and lining with baking paper.
- Pre-heat oven to moderate (fan-forced, 180 degrees celsius / 355 degrees fahrenheit).
- Sift all of the dry ingredients into a large mixing bowl.
- Combine and whisk all of the wet ingredients and then add to dry ingredients.
- Beat using an electric handheld mixer until ingredients are well combined.
- Place half of the mixture into one tin and the remaining mixture into the other tin. Smooth out evenly in the tin using a spatula.
- Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Allow to cool completely before filling and icing.
Chocolate Buttercream Frosting
- Beat butter until pale and creamy.
- Add sifted dry ingredients gradually, beating into butter mixture.
- Add milk and vanilla extract and beat to combine.
- Use buttercream frosting immediately to sandwich the two chocolate cake layers together and then cover entire cake with frosting. Smooth edges and dab top with spatula to create peaks.
Libby Hakim
Great recipe for chocolate cake without eggs!