Even though I had my fair share of sweet treats during our recent 3-week Eastern Europe holiday, when we reached back home, I immediately wanted to bake something the next day (what’s wrong with me seriously!) But there was no egg at home, instead I had a small tub of yogurt stashed in the freezer. After some searching, I found an eggless chocolate sponge recipe that uses milk, so I swapped it with yogurt and ended up with this incredibly easy eggless yogurt cake chocolate recipe!
The eggless yogurt chocolate cake is made in one bowl, and no creaming or whipping is involved – just a whisk and some elbow grease. I made half the recipe below and baked them into mini loaves (each loaf is equivalent to about 2 muffins). It’s moist, chocolatey and so good that I finished a mini loaf all in one sitting! 😳 Luckily the rest became X’s breakfast the next few days! 😛
Here’s how to make this eggless yogurt chocolate cake!
Step-by-Step Photos
No-Mixer Eggless Yogurt Chocolate Cake
INGREDIENTS
- 170 grams caster sugar, brown sugar can be substituted as well
- 60 grams oil, vegetable, canola or olive
- 240 grams yogurt, preferably plain
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 3 tablespoons cocoa powder, preferably natural
- ¾ teaspoon baking soda
- 1 pinch salt
Dark Chocolate Ganache
- 75 grams heavy cream
- 75 grams dark chocolate, finely chopped
INSTRUCTIONS
- Preheat oven to 180C / 350F (not fan-assisted). Line muffin tins with liners. Alternatively, grease the bottom and edges of an 8×4-inch loaf pan then line the bottom with parchment paper. Set aside.
- In a large mixing bowl, whisk sugar, oil, yogurt and vanilla together.
- Sift in flour, cocoa powder, baking soda and salt into the mixing bowl. Fold gently until just combined – no streak of dry ingredients should remain. Don’t overmix!
- Divide the batter among the muffin tin or pour into the loaf pan. For muffins, bake for 20 to 25 minutes. For loaf pan, bake for 35 to 40 minutes. The cake is done when a skewer inserted into the centre of the cake comes out clean. Cool the cake completely on the wire rack.
Chocolate Ganache
- Heat cream in a small pot until simmering. Pour over the dark chocolate and set aside for 5 minutes. Whisk until smooth. Let the ganache cool until it’s of a spreadable consistency and spread on top of the muffins / loaf.
NOTES
- If you don’t have yogurt, you can replace it with buttermilk – make your own by combining 1 cup of milk with 1 tablespoon vinegar. Stir and set aside for 15 minutes before using
- Adapted from Cooking and Me’s Eggless Chocolate Sponge Cake
Shruti says
Made this recipe in instantpot and it turned out to be so fluffy and perfect texture. Put it on pressure cook for 20 minutes and normal pressure. I let the pressure out naturally which probably helped it cook all the way through.
Divya says
I would like to use butter instead of oil. How much butter should I use for the recipe above? Should I reduce the quantity of other wet ingredients e.g. yogurt?
Jasline N. says
Hi Divya, you can use 1/4 cup of melted butter (NOT 1/4 of butter, melted). I don’t think you need to reduce the other ingredients, thought the cake may come out slightly different. Let me know how it goes!
Dharini says
I had a lot of yogurt left and I don’t eat eggs, so this was exactly what I was looking for. This recipe worked out perfectly! I added a little milk to improve the consistency.
Jasline N. says
Hi Dharini, I’m so glad this recipe worked for you! Have a lovely weekend ahead!
Juliet says
I am in love already. Doing it this weekend
Raymund says
Look at that glaze! very tempting to have 2 or 3 slices
Mary Frances says
I love this!
Nags says
you made it look so gorgeous! thanks for the the link back 🙂
Susan says
Chocolate cake and chocolate ganache sound perfect to me 🙂