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:
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Eggless Chocolate Cake
Rich, and incredibly easy to make, this chocolate cake recipe will quickly become your go-to for any occasion – no eggs required!
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Ingredients
Chocolate Buttercream Frosting
Instructions
Eggless Chocolate Cake
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Prepare two round sandwich tins (20cm x 5cm) by greasing and lining with baking paper.
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Pre-heat oven to moderate (fan-forced, 180 degrees celsius / 355 degrees fahrenheit).
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Sift all of the dry ingredients into a large mixing bowl.
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Combine and whisk all of the wet ingredients and then add to dry ingredients.
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Beat using an electric handheld mixer until ingredients are well combined.
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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.
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Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean.
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Allow to cool completely before filling and icing.
Chocolate Buttercream Frosting
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Beat butter until pale and creamy.
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Add sifted dry ingredients gradually, beating into butter mixture.
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Add milk and vanilla extract and beat to combine.
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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.
Notes
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.
Nutrition
Calories: 308kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 169mgPotassium: 271mgFiber: 3gSugar: 26gVitamin A: 458IUVitamin C: 1mgCalcium: 108mgIron: 1mg