Eggless Chocolate Cake Recipe With Yogurt | Moist Eggless Chocolate Cake
Eggless Chocolate Cake Recipe -This cake is soft, delicious, super moist and so chocolatey and you don’t need any special ingredients either! It is eggless and butterless.
Servings: 8 Slices
Calories: 150kcal
Ingredients
- 1 Cup All Purpose Flour + 1 tsp for dusting cake tin
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Sugar 1 Cup if using Powdered Sugar
- 1/2 cup Yoghurt
- 1/4 Cup Oil
- 1 tsp Vanilla Essence
- 1/4 Cup Milk or as required
Instructions
Prep Work:
- Preheat the oven at 180*C for 350*F.
- Get your baking tin ready by brushing some cooking oil within the tin and dust with some flour or line it with a parchment paper.
Preparing the batter:
- In a bowl, first cream yoghurt and sugar. Beat well until creamy. Now add oil and vanilla essence to this and beat for few minutes.
- Place a sieve over the bowl and add all-purpose flour. To this add baking soda, baking powder, salt and cocoa powder. Now, sieve the dry ingredients directly into the bowl with wet ingredients.
- Gently fold in the flour into the wet mixture in one direction. Add milk little by little and mix until you get the perfect consistency of the cake batter. It takes about 2 to 3 tablespoons of milk.
- Transfer the batter to the dusted baking tin and pat it to remove any air bubbles.
- Bake the cake at 180 degree celsius or 35O degree Fahrenheit for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the baking tin from the oven and let it cool on a wired rack for about an hour. Unmould the cake, slice and serve.
Recipe Video
Notes
- Before making the cake batter, make sure to get your cake tin and preheat your oven.
- Make sure all your ingredients, including yogurt, are at room temperature. This is very important in baking because room temperature ingredients emulsify better.
- I always use 1/4 cup of Thick Yogurt or Greek Yogurt to substitute 1 Egg in any Cake Recipe
- While combining dry and wet ingredients, make sure to NOT over-mix. You will end up with a dense cake by over-mixing as it knocks out all the air in the batter. Just use a spatula and gently fold the dry ingredients into the wet ingredients using the cut and fold method.
- Let the cake cool completely on a wire rack before you unmould it.
- Store this eggless vanilla cake in clean airtight container at room temperature up to 2 days or in refrigerator up to 4 days.
- You can also frost this cake once it cools down and serve.
- Go though the FAQ above for any other doubts.