Recently we celebrated my eldest daughter’s 9th birthday. We usually have a party at our place and I take care of the food (remember the Frozen theme?), but this year we had to do something a bit different. Due to my recent surgery, I was not able to organise the usual spread of food, so we decided to celebrate it at the bowling. However, I still took cake of the cake (the recipe will be up soon)! As one of the kids cannot eat eggs, I made this Eggless Chocolate Cake as the base for the birthday cake. It is the chocolate version of my Eggless Yogurt Cake, which never fails me. I love the fact that this cake is not overly sweet, so that when you add frosting and/or fondant to it the final result is just sweet enough. If you serve it plain, just dust it with icing sugar and enjoy it with a warm cup of tea.
Eggless Chocolate Cake
How to make a moist and delicious Eggless Chocolate Cake.
- 300 ml – 1 ¼ cups yogurt
- 150 gms – 1 ¼ cups plain flour
- 300 gms – 2 ½ cups self raising flour
- 225 gms – 1 cup + 2 tbsp sugar
- 380 ml – 1 ½ cups milk
- 75 ml – 1/3 cup vegetable oil preferably sunflower oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- 6 tbsp unsweetened cocoa powder
- Butter to grease the cake tin
- Icing sugar
Mix the flours and keep them aside.
With an electric mixer combine the yogurt, flours, sugar, milk, baking powder, vanilla extract, cocoa powder and oil. Whisk until you have a smooth batter.
Grease a round 23 cm – 9 inch spring-form pan with butter and pour the cake batter in it.
Preheat the oven at 180°C – 355°F and bake the cake for about 50 minutes or until a stick inserted in its centre comes out dry.
Do not open the oven before 30 minutes have passed or the cake will not rise.
Let it cool, then dust the top with icing sugar and serve.