Adan Kendric Craving a rich, chocolatey cake but avoiding eggs? This Jamie Oliver eggless chocolate cake is a foolproof, deeply satisfying dessert that uses simple pantry ingredients. Moist, soft, and topped with a smooth chocolate glaze, it’s a crowd-pleaser that proves you don’t need eggs to create bakery-quality results. Ideal for those with dietary restrictions or anyone short on ingredients.
Why This Recipe Is a Must-Try
- Egg-Free Yet Moist: Yogurt and oil ensure a soft, rich texture even without eggs.
- Deep Chocolate Flavor: Cocoa powder delivers an intense, indulgent taste.
- Simple Pantry Ingredients: No fancy items needed—just basics you likely already have.
- Perfect for Allergies or Special Diets: Great for vegetarians or anyone avoiding eggs.
- Versatile and Customizable: Dress it up with nuts, fruit, or ganache for any occasion.
What Is Jamie Oliver’s Eggless Chocolate Cake ?
Jamie Oliver’s eggless chocolate cake is a simple yet rich chocolate cake made without eggs, relying on yogurt and baking soda for moisture and rise. This eggless version is just as indulgent as traditional chocolate cakes, with a smooth crumb and decadent chocolate glaze.
Jamie Oliver Eggless Chocolate Cake Recipe Ingredients
- 200g all-purpose flour
- 200g caster sugar
- 50g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 250ml plain yogurt
- 100ml vegetable oil
- 1 tsp vanilla extract
- 100ml warm water
- 1 tbsp lemon juice or vinegar
For the chocolate glaze (optional but recommended):
- 100g dark chocolate, chopped
- 50ml cream or coconut cream
- 1 tsp butter or coconut oil
Step-by-Step Instructions to Prepare Jamie Oliver Eggless Chocolate Cake
Step 1: Preheat and Prepare the Pan
Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20cm) round cake tin with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar. Mix well to combine.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together yogurt, oil, vanilla extract, lemon juice, and warm water until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry mixture. Stir gently until you get a smooth, lump-free batter—do not overmix.
Step 5: Bake the Cake
Pour the batter into the prepared tin and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the tin for 10 minutes, then transfer to a wire rack.
Step 6: Prepare the Glaze (Optional)
Melt chocolate and cream together in a heatproof bowl over simmering water. Stir until glossy. Let it cool slightly, then spread over the cooled cake.
What to Serve With Jamie Oliver Eggless Chocolate Cake
- Add a Scoop of Vanilla Ice Cream: Ice cream contrasts beautifully with the rich cake.
- Serve with Fresh Berries: Strawberries or raspberries balance the deep cocoa flavor.
- Top with Whipped Cream: A dollop of whipped cream adds lightness to each bite.
- Pair with a Hot Coffee or Espresso: The bitterness of coffee enhances the chocolate notes.
- Dust with Icing Sugar: A simple finish that adds visual appeal and sweetness.
Expert Tips for Mastering Jamie Oliver Eggless Chocolate Cake
- Use Full-Fat Yogurt: It gives the cake a richer texture and better moisture.
- Don’t Skip the Lemon Juice: It activates the baking soda and helps the cake rise.
- Sift the Dry Ingredients: This prevents lumps and ensures a smooth batter.
- Let the Cake Cool Fully Before Glazing: This helps the glaze set without melting or sliding.
- Store in an Airtight Container: Keeps the cake moist and fresh for longer.
Variations of Jamie Oliver Eggless Chocolate Cake
- Add Chopped Nuts or Chocolate Chips: Mix into the batter for texture and extra richness.
- Make It Vegan: Use dairy-free yogurt and plant-based milk for a fully vegan version.
- Turn into Cupcakes: Pour batter into cupcake molds and bake for 18–20 minutes.
- Infuse with Orange Zest: Adds a citrus twist that pairs beautifully with chocolate.
- Add a Peanut Butter Swirl: Drop spoonfuls into the batter before baking for a nutty surprise.
How to Store Leftovers?
Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavor intensifies over time, making it even more delicious the next day.
How to Reheat Leftovers?
- Use the Microwave: Warm individual slices for 15–20 seconds to restore softness.
- Warm Gently in the Oven: Heat at 160°C (320°F) for 5–7 minutes if serving the whole cake.
- Serve at Room Temperature: The cake holds its flavor well without needing to be reheated.
Nutritional Value (per serving)
- Calories: 290 kcal
- Carbohydrates: 40g
- Sugars: 24g
- Fat: 12g
- Saturated Fat: 3g
- Protein: 4g
- Fiber: 2g
- Sodium: 190mg
FAQs
What can I use instead of eggs in chocolate cake?
Yogurt is a great substitute for eggs in chocolate cake. It adds moisture, binds the ingredients, and helps create a soft, fluffy texture without altering the flavor.
How do you make a chocolate cake moist without eggs?
Using ingredients like yogurt, oil, and warm water helps retain moisture in eggless chocolate cake. Avoid overbaking, and use proper measurements for best results.
Can I make Jamie Oliver’s eggless chocolate cake vegan?
Yes, you can make it vegan by using plant-based yogurt and replacing cream in the glaze with coconut cream or another dairy-free alternative.
Why did my eggless chocolate cake turn out dense?
Overmixing the batter or skipping the acidic ingredient (like lemon juice or vinegar) can result in a dense cake. Be sure to mix gently and include the acid to activate the baking soda.
Final Words
This Jamie Oliver eggless chocolate cake is proof that rich, moist cakes don’t need eggs to be delicious. With basic ingredients and simple steps, it’s an ideal go-to dessert for any occasion. Whether you’re baking for a birthday or just need a chocolate fix, this recipe won’t let you down.
More recipes to add to your list
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Jamie Oliver Eggless Chocolate Cake Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
It’s a simple yet rich chocolate cake made without eggs, relying on yogurt and baking soda for moisture and rise. This eggless version is just as indulgent as traditional chocolate cakes, with a smooth crumb and decadent chocolate glaze.
Ingredients
-
- 200g all-purpose flour
-
- 200g caster sugar
-
- 50g unsweetened cocoa powder
-
- 1 tsp baking soda
-
- ½ tsp salt
-
- 250ml plain yogurt
-
- 100ml vegetable oil
-
- 1 tsp vanilla extract
-
- 100ml warm water
-
- 1 tbsp lemon juice or vinegar
For the chocolate glaze (optional but recommended):
-
- 100g dark chocolate, chopped
-
- 50ml cream or coconut cream
-
- 1 tsp butter or coconut oil
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20cm) round cake tin with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar. Mix well to combine.
In another bowl, whisk together yogurt, oil, vanilla extract, lemon juice, and warm water until smooth.
Pour the wet ingredients into the dry mixture. Stir gently until you get a smooth, lump-free batter—do not overmix.
Pour the batter into the prepared tin and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the tin for 10 minutes, then transfer to a wire rack.
Melt chocolate and cream together in a heatproof bowl over simmering water. Stir until glossy. Let it cool slightly, then spread over the cooled cake.
