Eggless Chocolate Cake?

Recently I tried using chocolate in some of my recipes. I tried a chocolate pudding that didn’t turn out quite so well. I liked it, but the kids didn’t like it, not as pudding any way. So I turned it to chocolate spread and voila! It was a huge hit.




I had never tried adding cocoa powder to anything before then and now, I have to be restrained from adding it to everything. LOL. I just love that rich flavour and the extra it gives to food. However, in all my experimentation, I have never tried baking cakes without eggs.


So eggless chocolate cake?

It’s strange, right? You never think of cake without eggs, I mean, almost everyone thinks that a cake just won’t work without eggs, at least I know I do. But it seems I was wrong and you can actually have mouth watering, yummy cakes without eggs. At least the folks at (who shared this recipe with us) certainly think so.


chocolate cake


If you haven’t heard of, they are an online grocery shop that operate out of Nigeria. For now, I think they only deliver to Lagos so if you live there, go ahead and try ordering your groceries. It seems like a win-win for busy women. No more going to the market and you don’t have to stress about what you’re going to cook anymore. Just call Sweet, right?

Okay, now on to today’s recipe.


Eggless Chocolate Cake Recipe

If this is what a controversial recipe is then I love it! To say that those crumbs of cake can't come together without eggs is a big fat lie. This cake settles it and it is wholesomely chocolaty. So nothing should stop that cake of yours not even EGGS!
Cook Time 45 minutes



  • · 1cup McDougalls Plain Flour 0.5 kg
  • · 1 cup Dangote Refined Granulated Sugar 500 g
  • · 1 teaspoon Foster Clark's Baking Powder 450 g
  • · 1 teaspoon Amel Susan Baking Soda 100 g
  • · 8 tbsp Amel Susan Pure Cocoa Powder Plain 250 g
  • · 1 teaspoon Dangote Iodised Salt 250 g
  • · 8 tbsp Power Vegetable Oil 750 ml
  • · 2 tbsp Farmfresh Yoghurt Vanilla 25 cl
  • · 125 ml Dano UHT Full Cream Milk 1 L
  • · 125 ml Cascade Water 50 cl
  • · 1 tbsp Foster Clark's Essence Vanilla 28 ml



  1. 1 Preheat the oven to 180 degrees C and grease the baking pan.
  2. 2 In a bowl, sift together flour, sugar, baking powder, baking soda, cocoa powder and ½ teaspoon of salt. Set aside.
  3. 3 In another bowl, whisk the butter and water (hot) until well blended. Allow the mixture to cool then stir in the milk and vanilla essence. Add the yogurt and mix thoroughly.
  4. 4 Gently pour the wet ingredients into the dry ingredients and whisk them together.
  5. 5 Pour the batter into the greased pan and bake at 160 degrees C for about 35-40 minutes or until a skewer inserted into the center comes out clean.
  6. 6 Remove from the oven and smother some chocolate ganache on it.
  7. 7 Yum yum!


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