Eggless Chocolate Cake

5 from 1 vote

Rich, and incredibly easy to make, this chocolate cake recipe will quickly become your go-to for any occasion – no eggs required!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: Australian, British, New Zealand, South African

Servings: servings

Calories: 308kcal

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.

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.

Storing:

The cake should keep for a few days if stored in a cool, dry place or the fridge.

Freezing:

The un-iced cake can be frozen, well wrapped, for up to a few months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.