Eggless Chocolate Cake

Ingredients

• 200 gplain flour
• 40 gcocoa powder
• 200 gsugar
• 3 tspbaking powder
• 1/2 tspsalt
• 1/4 tspground cinnamon
• 250 mlwarm water
• 1 tbspinstant coffee
• 1 1/2 tspvanilla extract
• 5 tbspoil
• 150 gplain cream cheese
• 113 g (1/2 cup)soft butter
• 300 g (2 1/2 cups)icing sugar
• 80 gcocoa powder
• 1/8 tspground cinnamon
• 1/4 tspsalt
• 1 tspvanilla extract
• 2 tbspmilk
• 1 tspcoffee powder

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, 40 g cocoa powder, sugar, baking powder, 1/2 tsp salt and 1/4 tsp cinnamon in a bowl.

2. 2

   Mix wet ingredients

   Stir the instant coffee into the warm water, then mix with 1 1/2 tsp vanilla extract and the oil.

3. 3

   Combine the mixtures

   Pour the wet ingredients into the dry ingredients and mix until well combined.

4. 4

   Bake the cake

   Bake in an oven preheated to 180°C for 30–35 minutes, or until a skewer inserted into the cake comes out clean.

5. 5

   Cool the cake

   Leave the cake to cool completely before decorating. The recipe makes one small cake, about 16.5 cm (6.5 inches) in diameter; double the quantities for a larger cake.

6. 6

   Beat cheese and butter

   Beat the cream cheese and soft butter until light and creamy.

7. 7

   Add dry frosting ingredients

   Add the icing sugar, 1/4 tsp salt, 1/8 tsp cinnamon and 80 g cocoa powder, then beat well.

8. 8

   Flavour the frosting

   Add 1 tsp vanilla extract and beat well. Make the milk hot, dissolve 1 tsp coffee powder in it, then leave it to cool completely before adding it to the frosting and mixing well.

9. 9

   Fill and decorate

   Cut the cooled cake in half horizontally and spread frosting between the layers. Decorate the cake as preferred.

10. 10

    Freeze leftovers

    Freeze any leftover cake; it keeps well in the freezer.

What is eggless chocolate cake?

Eggless chocolate cake is a cocoa-based sponge made without eggs. This version uses warm water, oil and baking powder to form a tender crumb, with coffee and cinnamon adding depth to the chocolate flavour.

The method is a straightforward mix-and-bake approach, followed by a cream cheese frosting. The small cake is split horizontally so the frosting runs through the centre as well as covering the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1350 calories, 13g protein, 200g carbs, 60g fat.

The flour and sugar supply most of the carbohydrates, while the oil, butter and cream cheese contribute much of the fat; the cream cheese also provides some protein. Serve a smaller slice with fruit, or pair it with a less rich drink, to balance the sweetness of the frosting.

The cake ingredients

Dry mix: combine the flour, cocoa, sugar, baking powder, salt and cinnamon evenly before adding liquid, so the raising agent and flavourings are distributed through the batter.

Warm liquid: dissolve the instant coffee in the warm water, then combine it with the oil and vanilla. This gives the batter its moisture without eggs.

Getting the batter right

Mixing: stir the wet ingredients into the dry just until the mixture is smooth and combined. Avoid prolonged beating, which can make a flour-based cake less tender.

Consistency: the batter may be looser than an egg-based cake batter because it uses water and oil. Scrape the bowl so no dry pockets remain.

Check the bake

Timing: begin checking after 30 minutes, as the recipe gives a 30–35 minute baking window at 180°C. A skewer inserted into the centre should come out clean.

Cooling: let the cake cool completely before cutting or frosting it. A warm cake can crumble when sliced and soften the butter and cream cheese frosting.

Make the coffee frosting

Creamy base: beat the cream cheese and soft butter until light and creamy before adding the icing sugar and cocoa. This helps the ingredients combine into a spreadable frosting.

Coffee milk: dissolve the coffee powder in hot milk, then cool the mixture completely before adding it. Adding it while hot could soften the butter in the frosting.

Layer and serve

Filling: slice the cooled cake in half horizontally and spread frosting between the layers. Take care to keep the layers aligned as you put the cake back together.

Serving: cut into slices and serve as a dessert or alongside tea or coffee. The recipe does not specify a serving weight, so slice the small cake into portions that suit your table.

Recipe notes & tips

• Measure the flour and cocoa accurately so the cake does not turn out overly dry.
• Make sure the coffee milk has cooled completely before mixing it into the frosting.
• Use fully softened butter so it beats smoothly with the cream cheese.
• Check the cake with a skewer from the centre, where it takes longest to bake.
• Chill the cooled cake briefly if you find it difficult to slice into even layers.

Variations

• Skip the coffee: use warm water without instant coffee for a milder chocolate flavour.
• Adjust the cinnamon: leave it out of the cake and frosting for a simpler cocoa profile.
• Add a topping: finish the frosted cake with chocolate shavings or a light dusting of cocoa.
• Make cupcakes: divide the batter among cupcake cases and check them earlier, as smaller cakes bake faster.
• Double the batch: double every ingredient to make a larger cake, as suggested in the recipe.

Common mistakes to avoid

• Adding hot coffee milk: it can soften the frosting; cool it completely first.
• Frosting a warm cake: the frosting may soften or slide; wait until the cake is completely cool.
• Overbaking: the sponge can dry out; start checking at 30 minutes with a skewer.
• Cutting too soon: a warm sponge may break; let it cool before splitting it into layers.
• Lumpy frosting: the butter may be too cold; soften it before beating with the cream cheese.

How to store

Keep leftover cake covered in the fridge because the frosting contains cream cheese, and eat it within 3 days. Bring a slice closer to room temperature before serving, or freeze leftovers as the recipe suggests; thaw in the fridge.

Frequently asked questions