Spongy Eggless Chocolate Cake

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Spongy Eggless Chocolate Cake – Moist, Rich, and Perfect Every Time

Looking for the perfect eggless chocolate cake that’s soft, spongy, and deeply chocolatey? This recipe is a game-changer! It’s made in one bowl, no mixer required, and uses simple pantry staples—no eggs, no butter, and absolutely no fuss. Whether you’re a beginner baker or a pro looking for a quick fix, this moist and fluffy chocolate cake delivers every time.

Why You’ll Love This Cake:

  • Eggless and dairy-light – perfect for dietary needs or when you’re short on ingredients.
  • No fancy tools – just a bowl and a whisk.
  • Soft and fluffy – thanks to yogurt and a perfect blend of baking soda and powder.
  • Deep chocolate flavor – using high-quality Dutch-process cocoa.

Ingredients

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 cup powdered sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1/2 cup oil (vegetable or light olive oil)
  • 1/2 cup hot water
  • 1/2 cup cold milk
  • 1 tbsp vanilla essence
  • 2 tbsp plain yogurt

Instructions

  1. Prepare the pan and oven:
    Preheat your oven to 160°C (320°F). Grease a 9-inch round baking tin and line it with parchment paper.
  2. Mix the dry ingredients:
    In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Whisk the wet ingredients:
    In another bowl, whisk together the oil and hot water until combined. Let it cool slightly, then mix in the cold milk and vanilla essence.
  4. Add the yogurt:
    Stir the yogurt into the wet mixture until smooth.
  5. Combine wet and dry:
    Gradually pour the wet ingredients into the dry ingredients, whisking gently until the batter is smooth and lump-free.
  6. Bake:
    Pour the batter into the prepared baking tin. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and frost (optional):
    Let the cake cool completely before frosting. You can enjoy it plain or top it with chocolate ganache or a simple cocoa glaze.

Optional Chocolate Frosting

For a rich, creamy frosting, beat together:

  • 1/4 cup room temperature butter
  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2–3 tsp milk (add gradually until you reach desired consistency)

Want a butter-free glaze? Just skip the butter and thin the cocoa mixture with a little milk until pourable.

Final Tips:

  • Dutch-process cocoa gives a smoother, deeper chocolate flavor.
  • Don’t overmix the batter—just stir until combined.
  • Always cool the cake fully before slicing for the best texture.

Enjoy a slice of this spongy eggless chocolate cake with a cup of tea, or dress it up for birthdays and celebrations!

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