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.