A soft, moist, sinfully delicious chocolate cake, which is eggless and butterless at the same time. Isn’t it wonderful?
This moist chocolate cake is the easiest cake I’ve ever come across. No fuss, no mess, you make it with just a wooden spoon. Be careful not to overmix the batter otherwise the cake will be dense and heavy.
It’s a great recipe for those with egg sensitivities or when you crave a good cake and you open the fridge to see you forgot to get eggs. You can never tell that it’s eggless, and the best part is it stays moist even after 3 or 4 days.
You can use this moist chocolate cake as a basic sponge cake for birthdays, anniversaries or for any other special occasion. Fill it with whipped cream, chocolate ganache, jam or keep it plain, with just some powered sugar sprinkled over the top.
This time I used soy milk but I previously tried it with dairy milk or half milk and half juice.
I hope you will enjoy it!
Recipe adapted from Cookaround
* For vegan, you can make your own powdered sugar (recipe here)
You don’t want to bake a cake? You can bake muffins.
- Serves: 11
- Serving size: 89 g
- Calories: 202 g
- Fat: 5.0 g
- Saturated fat: 1.3 g
- Trans fat: 0.0 g
- Carbohydrates: 39.0 g
- Sugar: 20.0 g
- Sodium: 24 mg
- Fiber: 3.0 g
- Protein: 4.6 g
- Cholesterol: 0 mg
- 200 grams (1½ cup+2 tablespoons) all-purpose flour, sifted
- 200 grams (1 cup) granulated sugar
- 75 grams (2/3 cup + 1 tablespoon) unsweetened cocoa powder, sifted
- 16 grams (4 teaspoons) baking powder
- 450 ml (1¾ cup+2 tablespoons) soy milk or dairy milk
- 35 grams (2½ tablespoons) vegetable oil
- 1 teaspoon vanilla extract
- Icing sugar (powder sugar) for dusting
- Preheat the oven to 160 degrees C (320 degrees F).
- In a large bowl combine the flour, sugar, cocoa powder and baking powder.
- In a separate bowl, whisk the milk, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients
- and stir until just combined with a wooden spoon.
- Don't over-mix!!!
- Pour the batter into a greased and floured 22 cm (8 inches) pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the moist chocolate cake on a wire rack and dust with icing sugar before serving.
- Enjoy it!
Very delicious recipe. I wish my cakes would turn out this moist!
Thank you! 🙂
Can i use almond milk instead of soy
Yes, you can use soy milk 🙂
Hey thanks for sharing this recipe. I was just randomly searching for eggless recipes and came across this page..The cake turned out to be really yum!
You are welcome! 🙂 I am glad you enjoyed it!
Hi
Just surfing then net for some butter-less cake recipes.. And saw yours.. Will be doing it immediately…
Adding to that, Could you tell me whether i can use eggs and if yes, how many i can use for this recipes.. ? Because i need to made cake only without butter,,
Plz reply back as soon as possible..
Thanks
Sorry, I have never tried to make it with eggs. You can try this recipe http://www.chillyfrosting.com/2014/01/zebra-cake.html or http://www.chillyfrosting.com/2013/08/yoghurt-pot-cake.html
Hi! I used your delicious recipe with some peppermint extract and it was so good!
Thank you for your feedback Mirjam! It must be so delicious with the peppermint extract. 🙂
Wow! This cake looks amazing! How long does it keep for? (or is it so good that you’ve never had it around long enough to find out?!)
Hi Lisa 🙂 I usually keep it in the fridge for 4 days. You can even freeze it (sliced)..no need to defrost it, just put it 30 seconds in the microwave. Let me know if you try it!
Hi! Do you think I can substitute vegetable oil with coconut oil? Thanks a lot. Will be baking this today 🙂
Also, can I make it as a pie? You know, pour this mixing into a pie crust and bake all the same?
Hi Sofiia! 🙂 Yes, you can substitute the vegetable oil with coconut oil.
I don’t know if it will work putting it in a pie crust :/ Let me know if you try, maybe you can try with a small pie and make muffins with the rest of the batter
Would there be anything else you can substitute the oil with? I never have these kind of oils in the kitchen. The only oil I ever have is olive oil and am also not a fan of adding vegetable, coconut oil or so to my baking.
Hi Jeane! I usually use light olive oil… Maybe you can use melted butter?
I tried this recipe and it came out excellent. The cake is moist and also delicious.
Thank you.
Thank you for your comment, I love getting feedbacks!I am glad you enjoyed it 🙂
Could I make it without the cocoa powder? What could I use instead?
Hi Katie! you can substitute the cocoa powder with 200 grams of melted chocolate and reduce the sugar to 180/200 grams.
Wow, this is a delicious cake! It whipped up quickly and easily, and came out beautifully! Thank you!
Thank you Charlotte! I am glad you liked it 🙂
This cake sounds deelish… will be making it this afternoon. Wonder if I could add grated orange rind to flavour the chocolate mixture? Should I also add the juice of an orange too? If so, roughly how much?
Have you ever tried cooking in a microwave (replacing cake tin with a glass or micro-proof alternative)?
I look forward to your response. Thank you x
Sarah, I usually add 1 teaspoon grated orange zest and 150 ml (2/3 cup minus 1 tablespoon) freshly squeezed orange juice.
In this case you will add only 300 ml (1 1/4 cup) of milk.
It comes out super delicious!
Just remember not to over mix it! 🙂
No, I have never tried to cook it in the microwave. Let me know if you try it
Mine is in the oven as we speak! Batter tasted great 😉
Thanks for making this and telling me about it, Rebekah! By now it’s out of the oven, I hope you enjoyed it 🙂
Omg super yum thankyou! Made for my toddler daughter and with coconut milk!
Thank you for your feedback, Pamela! I am so glad you liked it 🙂
Its an AWESOME cake recipe…….. Thanks a lot for tis recipe…………its awesome….. :))))
Thank you for trying this recipe! I am happy you liked it 🙂
Hello, Elena. I made your cake and it was indeed moist and delicious. 😀 I will give you a pingback once I post in on my blog. 😉 Thanks a lot for sharing and have a great week. xx
Cake in the oven as we speak! Hope it turns out as good as everyone else’s!
mine is in the oven right now. saw the recipe this morning, got to work. 😀
I made your cake as individual cupcakes but the mixture seemed too loose and the cakes collapsed , it was delicious though . I made it with almond meal but followed your recepie except less sugar.. What did I do wrong?
Hi! I wouldn’t recommend replacing the flour with almond meal.
Elena, I loooved this recipe. At first I was looking for no butter or margarine cakes and when I saw that yours didn’t have any added eggs, It definitely got my attention! The only thing I didn’t like was the oil part because my aim was to bake something heart friendly.. so I did my research and swapped the oil for avocado puree. At first it sounded weird to me but I gave it a chance, such as I gave it to your recipe. The result was amazing! You don’t even get to notice the avocado’s flavor. God, I wish I could sent you the photos, the taste was unbelievable, so moist and so deliciuos. My dad got fascinated with it and didn’t believed me when I told him it was made with avocado and no eggs or butter. Next time I’m trying this with fewer sugar or sugar substitutes (specially, natural ones) to make it even healthier. Thank you so much for sharing and don’t doubt to give the avocado a try!
Adriana, that’s really interesting! How much avocado did you use? 🙂 I am curious to try as well!
I used the same amount of vegetable oil you recommended in the recipe but in avocado (3 tablespoons) 🙂
That’s great Adriana! 🙂
I am so happy to have found this recipe. Vegan, simple and very few ingredients and not a lot of oil. I just made this for my husband’s birthday with a few tweaks and it was a success. I doubled the recipe to make a 2-layer cake with jam in the middle, but I only used 300gr of sugar instead of 400. I used flax milk and added the zest of an orange. I covered it with a mascarpone frosting (yum!). This is now my go-to recipe.
Hi Helene! I am glad you enjoyed the cake 🙂 Thank you for letting me know your changes, I will try to reduce the sugar as well next time. The mascarpone frosting sounds delicious!
Thank you for this recipe!
I was in a pinch this weekend to make a cake and I had run out of eggs, but this recipe saved the day!
I think I may have over-mixed a bit, as it made a large dome on the top, but the dome came down as it cooled and it worked out perfectly! Thank you!
Hi Lori! Make sure you don’t overmix the cake or it will become too dense. I am glad at the end everything went well 🙂
Very good recipe! Not much mess and very easy to make. It tastes like a chocolate mud cake!
Thank you Jacinta! I am glad you enjoyed it 🙂
it looks great i will definetly try it !
but can i use apple sauce instead of sugar in this recipe ?
Hi Reem! I am not sure about substituting the sugar with applesauce…Let me know if you try it!
are there any adjustments that you would recommend if making cupcakes instead of a cake?
Hi Angie! I made muffins with the same recipe http://aseasyasapplepie.com/double-chocolate-muffins-no-eggs-no-butter/
Just made substituted the oil for chilli oil. Very yum
Wow, what a great idea!!!! Next time I will it try as well 🙂
Hi Elena,
I tried your chocolate cake . My kid enjoyed a lot. My husband does not like cacao powder. What can i substitute with it? Can i use plain flour more or something else. Please help me out.
Hi Shilpa! You can substitute the cocoa powder with 200 grams of melted chocolate or you can make it white using 280 grams of flour. In both cases I would reduce the sugar to 160/170 grams 🙂
Thank you so much Elena 🙂
You are most welcome! 🙂
hello Elena,
I tried your recipe and my cake didn’t gain in volume, I included all the ingredients you mentioned but I don’t know why it didn’t inflate. You think maybe I over-mixed?
Thanks
Hi Andy! That’s very strange! It came out completely flat? Maybe the pan was too big? You used baking powder and not baking soda, right?
Thanks for the recipe and it’s really amazinggg. simple and delicious! May I know if i add bananas, should I reduce the amount of soya milk or cocoa powder like that?
Hi Mandy! I am glad you like the recipe 🙂
Would you like to add banana slices or mashed banana?
i would like to add some mashed banana 😀
I didn’t try but I guess you can replace the oil with mashed banana. I was reading “when modifying a recipe using fruit purees use about half as much of the fruit puree as the total amount of fat called for in the recipe”.
In the recipe there are only 3 tablespoons of oil, I don’t think it’s really worth it. But if you try…let me know how it goes 🙂
Thanks so much for the info! probably i will give it a try later 🙂 Looking forward to your easy delicious cake recipes!!
You are welcome! 🙂
i tasted the raw batter and it was soo good, ended up eating tho whole batter raw.. lol
LOL!!! At least there are no eggs in the batter….but you had a sugar overdose! 😀
hi
This recipe sounds great! Just wondering, how will this turn out if I don’t use vanilla? Any substitutions you could recommend? Thanks 🙂
Hi Dera! You can use orange zest or almond extract…any flavoring you prefer or just omit it. My favorite one is grated orange zest 🙂
I love this cake…..
Googled egg free cakes when I’d promised someone a cake and came to make it and someone had eaten all my eggs!!!
So glad now…. I make this all the time. It’s simple and tastes delicious. And it’s still moist days later.
L O V E. I T ! x
Karen don’t you just hate that? It happens to me all the time… I need to make a recipe, open the fridge and no eggs, no milk, or both! 😀
I am glad you enjoyed the cake 🙂
I’m so glad I found this!! I felt like having something sweet last night but there were no eggs or butter which I usually use for baking… This was the first search result on google and I chose it.
So I had no eggs or butter, also no milk or wheat flour but I replaced milk with water and wheat flour with rye and potato flour (half and half) and the cake became sooo delicious. Just as good as any other cake I’ve made using eggs and butter and doesn’t leave you feeling nauseous after the first piece. Thank you so much, this has gained its place in my recipe book already.
Hi Julia! I am so happy that you liked the cake. Thank you for your beautiful comment, I always appreciate feedbacks 🙂
I tried this cake recipe as I had huge craving for chocolate cake but had no eggs or butter to make sponge or brownie…it turned out to be a huge disappointment…. I accurately measured everything and did everything by instructions….it was dense and tasted like rubber tire… it took at least 1 hour and 30 minutes to bake on 160 degrees. overall would never recommended and rather by cheap cake in a doggy corner shop.
can give any stars as it was that dissapointing
Hi Ilona, I am sorry this recipe didn’t work out for you. If it was dense I think that you overmixed it….I am not sure how a rubber tire taste as I have never had the pleasure to try one 🙂
I am also surprised that it took so long to cook. Did you cook it at 160 degrees C or F? Did you preheat the oven?
Hi, can I also use buttermilk or almond milk?
Hi, yes you can use almond milk. I have never tried it with buttermilk but I am sure it will be fine as well
Had no eggs in but really wanted to make a cake! Come across this and it’s currently in the oven! Can’t wait to try it because it smells lovely thank you!! X
Enjoy it! 🙂
I tried this recipe, I had run out of eggs and decided to try this. It came out great, i used a teaspoon more cocoa, and my husband loved it. (we are not vegetarians either) good thing i used my 8×8 glass pyrex dish because its deeper. The cake came out taller than what you have pictured. about double and a half more than whats pictured, i dont know if it was the glass pan or the fact i have a gas oven. Thanks for the recipe.
This is an amazing recipe! I just had a reunion weekend with college friends, and their son high highly allergic to eggs. At 15 months old, it is a huge bummer because finding a good no egg cake is hard so he missed out on his birthday. I made this cake with coconut milk (as he is lactose intolerant too), and it was amazing! Fantastic flavor, super easy to make, and the best part was this little boy shoving it in his face. Truly wonderful. 🙂
Patricia I am glad you liked the recipe. Thank you for the feedback 🙂
Hey, I baked this cake on few hours ago. Yap! Super moisture and soft. Best of the best eggless chocolate cake. Here is my problem, I used melted chocolate instead of cocoa powde for this cake. I so confused which step to add in the melted chocolate. Should add into the mixture after step 6 or mix wth the wet ingredients on step 3. Pls help , I still a newbie on baking. Thank.
Hi! I woud add the melted chocolate to the milk (to the wet ingredients).
Sorry again, once I pour in the melted chocolate to the milk mixture, the mixture quickly covered with many chocolate lumps. So I put the mixture into the microwave heat for a minutes for a smooth mixture. Should I used hot milk mix with melted chocolate? Thanks again.
Maybe the milk was too cold. Try this way: warm the milk in a pan over medium heat and stir in the chocolate. Continue to stir until the chocolate has melted into the milk 🙂
Ok, noted it. Thanks, Elena.
You are welcome! 🙂
I make this chocolate cake lots of time now and is very easy and really yummy.
I’m planning to make it for my daughter bday (she loves it), just wondering if is sturd enough to hold some rolled icing…?!?
Hi Lara! Several people covered this cake with icing
Let me know how it goes and happy birthday to your daughter! 🙂
I am planning to make a wedding cake and i will be making the cake base around a month or so in advance. I am wondering if this recipe freezes well? I can’t wait to try it but I am worried it might become dry?
Hi Emily! I always freeze it, it should be ok. Why don’t you make a mini cake or muffins as a trial and freeze it for a week?
Alternatively you can try the Italian sponge cake (I can give you the chocolate version if you are interested).
thank you so much for the recipe. I am afraid I need a recipe with no eggs. I know cakes made with oil are very moist but I am a little worried about the no eggs part.Nonetheless, I will give this a try and keep you updated. Thank you so much once again.
You are welcome, Emily! 🙂
Hi i have made this cake (well it is in the oven) is the nutritional information you have given per 11th of a cake ? I need to know as my son is diabetic.
Thanks
Vikki
Hi Vikki! The nutritional informations are for a slice of cake that weighs approximately 89 grams (3.13 ounces). Maybe for your son there is too much sugar…
I don’t have baking powder but I have baking soda can I exchange or substitute
You can make your own baking powder: mix one part baking soda and two parts cream of tartar. For 4 teaspoons of baking powder, use 1 1/2 teaspoon of baking soda, mixed in with 3 teaspoons of cream of tartar.
Hi Elena, I’m trying this for my son’s 4th birthday! Do you possibly have any suggestions for replacing the sugar? Rice syrup maybe? Maple syrup? I’m guessing they will give the cake a different texture…?
Hi Brigitta! Yes, the cake will have a different texture..If you want to replace it with honey, use 160 grams. Maybe it’s better that you make a small cake (half portion) as a trial before your son’s birthday. Let me know how it goes 🙂
Hi Elena, excellent suggestion – on my way to the kitchen right now 😀
In the oven as we speak! The batter tasted delicious 😀
I am waiting for the result 🙂
Hi;
How can I make this cake without chocolate
Thanks
Hi Kiris! To make the cake without chocolate:
280 grams (2 1/3 cups) all-purpose flour, 180 grams (3/4 cup + 2 tablespoons) granulated sugar, 35 grams (3 tablespoons) vegetable oil, 450 ml (1¾ cup+2 tablespoons) soy milk or dairy milk, 16 grams (4 teaspoons) baking powder, 1 teaspoon vanilla extract (or any other flavoring). The procedure is the same! 🙂
Hello Elena,
I wanted to tell you i did your cake today and it was amazing my fam loved it and it was really easy to make plus the pictures you posted-after each step made easier that i was on the right track cant wait to try more of you cakes
Thanks
Hi Mera! Thank you for your feedback, I am so glad your family enjoyed the cake. 🙂
Just made this recipe, had no eggs or butter and couldnt be bothered to go shop! Its in the oven as we speak !!
How did it go? 🙂
cam i add pineapple orbutterscotch essence
Sure you can! 🙂
Will it taste the same without vanilla?
Yes, you can use another flavor (orange zest or almond extract for example) or omit it 🙂
It’s really delicious. I use chocolate ganache as my topping on it looks great. My mom said it was good, the same with my dad.
Thanks for the recipe.
I am glad you and your family enjoyed it! 🙂
Hi,
To make this cake vegan, could I add Almond milk instead of normal milk?
Thanks 🙂
Hi Jasmin! Yes, you can use almond milk 🙂
Hi Elena!!!
After reading all the wonderful comments I can’t wait to try this cake 🙂
I want to bake it tonight but I don’t have any cocoa powder or chocolate-the only thing I have is Hershey’s Chocolate Syrup. Do you think that would work?
Thank you!!!
Hi Priscilla! I don’t think it will work, sorry! :/
Okay-thank you!
I think I’ll just try the no-chocolate version you gave above. Will it be like a plain yellow cake then?
Thanks again 🙂
Yes, it will be like a yellow cake. You can flavor it with vanilla, almond, orange juice, or with whatever you prefer 🙂
I baked it in a firewood kiln an hour ago and it turned out perfectly delicious. Love how the cake is fluffy and moist even without eggs. Now I can bake cakes for my friends who don’t eat eggs. Thank you for this lovely recipe! 🙂
Thank you for your feedback! I am glad you liked the recipe 🙂
Dear today I try it at home so good but less sweet if I increase suger please let me know…
Hi Tariq! You can increase the sugar to 250 grams (1 1/4 cup)
You are a genius! Thanks for recipe. If I use orange juice, how much should I use.? Thanks again
Hi Riya! You use 450 ml (1¾ cup+2 tablespoons). Let me know how it goes 🙂
Ok thanks
Excellent recipe. Utterly lovely, easy to make cake that gave great results and as a boon it freezes really well. Thank you for posting it.
I am glad you liked the recipe, thank you for your feedback! 🙂
I was googling for no eggs chocolate cake recipe and lucky found yours .. Followed the recipe to the T by measuring with the kitchen scale. For my first attempt at chocolate cake (in fact my first cake ever from scratch without Betty Crocker mix) , it has turned out nicely .. Quite moist and well baked. My only question is if I can balance the cocoa flavour in the cake with something? It’s a little bitter n strong on cocoa for my family’s taste.. I used 75 gm cocoa and 200 gm castor sugar.. I don’t want to use too much sugar though in frosting it .. Maybe some whipped cream on top to balance the cocoa texture??
Hi Tan! Whipped cream will be perfect. 🙂
Next time you can reduce the cocoa powder (maybe to 50 grams) and replace that amount with flour.
Elena
can i use coffee powder instead of cocoa powder
Anandita, no you can’t!
Hi!, can I substitute the all-purpose flour for oat flour?
Hi Luz! I am sorry but I have never tried it with oat flour.
This recipe looks so, so good! I’ll try it this weekend! Just wondering if you cooled the cake in the pan or removed it from the pan?
Arpita, let it cool for 10 minutes in the pan then remove it 🙂
Hi Elena, can I make cake pops from this cake?
Thank you.
Hi Shefaali! Yes, you can 🙂
Thank you so much! This recipe was very delicious! The cake was so most!
I am glad you liked it! 🙂
Tried this cake today and it was perfect. I didn’t even have cocoa powder so I used chocolate nesquik and some chocolate syrup instead but it worked. Baked in a loaf pan because for some reason I love cake but don’t own a cake pan. Anyway thanks for the recipe.
Thank you for the feedback, Karen! 🙂
Hey Elena.. I am gonna try this cake tonight.. Recipe Luks so simple and easy for a beginner like me..:). Pl suggest if baking soda is not required here as I read baking soda to add in few other similar recipes. TIA..!!
Hi Radhika! In this recipe you use only baking powder 🙂
Your cake looks so yumm…but isn’t 4 teaspoon of baking powder way too much? I read it twice to confirm! Even the original cookaround recipe says only 1 teaspoon. Please confirm
It’s correct, 4 teaspoons. The original recipe says 1 sachet, 1 sachet of Italian baking powder is 16 grams 🙂
I had my doubts about the 4 teaspoons of baking powder, but I listened to you and used the correct amount, and it came out perfect! It seems like a really large amount but the cake comes out lovely with it.
I am sorry, Natasha! You can’t steam it 🙁
Omg my son tells me at 9 pm he signed me up for cupcakes for tomorrows class party. No eggs in the fridge this recipe is a lifesaver!! Probably mentioned above but short on time how long do i bake cupcakes? They are in oven.
Hi Patti! 20 minutes..This is the recipe for the cupcakes
How did they turn out?
I made this recipe, but i did not know it was so rich! I added mini chocolate chips to the top and made a sauce from mixed berries. Everyone thought i spent hours on it!
Delicious and rich i loved this recipe!
The mixed berry sauce sounds delicious! 🙂
Hi Elena, I wish to try this recipe as it looks easy to follow, however, my struggle with cake recipes is when I need to use an alternative ingredient (my husband does not like sugar or white flour), would you be able to suggest an alternative ingredient to sugar that will not change the consistency of the cake? I often use banana’s, date sugar, or raw honey.
Looking forward to your feedback.
Hi Rana! You could try to substitute the sugar with honey…let me know how it goes! 🙂
Just tried recipe and it is so easy to make! Great! Thanks!
Thank you for your feedback, Yvette. I am glad you like this recipe! 🙂
I just did this cake, my daugther has intolerance with milk and eggs, I used almond milk because she is not allowed dairy or soy milk. I followed literally the recipe. The cake is for sure moist, now because I am use to eat normal cake, I didn’t like the taste that much, my daughter loves it, which is the most important, it is her birthday today and I find at least the perfect recipe for her, thank you
Happy Birthday to your daughter, Angel. I am glad she loved it! 🙂
Loved it! was super easy to make and really fast to bake. No eggs in the fridge and cake craving..this did just the trick! Next time I think I’ll top it with some peanut butter or nutella:)
I am so happy to hear the cake turned out well, Deena. Nutella topping sounds like a great idea! 😉
Omg this recipe just saved me from a really long night of pregnancy cravings. I suddenly just HAD to have chocolate cake but we don’t have eggs! I was about to break down to tears when I found this and realized I have all of these in my house already! Thank you so much for posting and saving this to-be momma a night of tears.
Don’t forget to save the recipe for when your next chocolate craving hits 😀 Congratulations on your pregnancy!
Hi Elena, may I know can I replace the veg oil with melted butter?
Hi Tracy! You can use 45 grams (3 1/4 tablespoons) of butter 🙂
Hi dear.. Is your dairy milk equivalent to fresh milk? Not sure if I got it correct .. My batter is so watery. I think my cake is gonna fail (baking in progress) 🙁
I reduce sugar to 150g.. Is it too much?
Hi, Tracy! How did it go?
Hi! I’m trying to make this cake last minute for my boyfriend’s birthday as a surprise and realized I don’t baking powder, baking soda, OR cream of tartar! : / Do you think it will still turn out alright if I leave out the baking powder component? I know it won’t rise the same way, but will it still taste good?
Thank you if you can help!! 😀
Meg, you need baking powder. Go and ask your neighbour!:)
Otherwise, you can make a
chocolate sponge cake
I made this a couple of months ago and am going to make it again today. I meant to leave a comment then, but forgot., Now that I’m looking this up again I see I hadn’t made a comment – so, lol here it is.
This cake turned out so fluffy and moist that I was shocked at what a good baker I’d become – THANK YOU! My wife and daughter loved it and were proud of their new baker man of the house. We didn’t eat it all at once so we froze the leftovers in individual portions which later defrosted very well. I do like my sweets a bit sweeter, so next time I’m going to add more sugar, maybe an extra 1/4 cup to start.
I did make 2 substitutions since we avoid the GMO wheat flour which dominates the shelves of grocery stores here in the USA.
1. I used the same measure of organic WHITE spelt flour
2. I used VANILLA Soy milk with the same measurement and ALSO the Vanilla which you called for since I firmly believe that there is no such thing as TOO MUCH Vanilla!
So glad your family loved it, Leibel! I appreciate your feedback. Happy baking 🙂
I made this cake today, and it came out AMAZING. Better than any other chocolate cake I’ve ever had. It’s SO moist and delicious, what is this sorcery?! If anyone is wondering whether to try this one, go for it. It’s absolutely stellar!
I am so glad you enjoyed it, Corinne!Regarding the baking powder, nearly all Italian recipes use 1 sachet of baking powder. In Italy sachets are 16 grams = 4 teaspoons. 🙂
Mine is in the oven as I type this… I was out of vanilla so I substituted it for equal amount of maple syrup. Hope it turns out as good as yours looks! Thanks for the recipe!
I made this cake for the 50 kids and staff at the school I teach at in Thailand! Butter is not easy to find here,and very expensive. It worked out fine to times the recipe by 5!
That’s great Erica! So glad you enjoyed it! 🙂
Hi, I’m planing on making this for my sons birthday and am wondering how well it will keep together? I want to make two rounds and cut one in half and stack both pieces on top of the full round (making it like a dinosaur at the top of a cliff edge.) I want something moist but won’t fall apart! Thanks!
Hi Jennifer! I don’t think it will work…this cake is very moist and soft, I am afraid it will fall apart!
Are you looking for a cake without eggs? If not, you can use a chocolate sponge cake
Hi Could i cover this cake in fondant?
Sure! 🙂
I just made it my daughter loved it so am i… Thank you
That’s great, Jamie! I am glad you like this recipe 🙂
I just took this cake out of the oven. It’s delicious! This is going to be one of my favorites as it is so easy & quick to make.
Thank you for the recipe. I had to subscribe!
Thank you for subscribing, Ivy!
I’m so glad you enjoyed it! 🙂
hi, can I use yuorghurt instead of d soy milk?
Hi, Hafsa! Sure, you can use yogurt.
Thank you for this amazing recepie! I made it today and it’s already half gone!!! So good! ☺
So happy you liked this chocolate cake, Nitzan!:)
I made this cake today, I had only 2 tsp bicarb soda so I added an egg about 1 tblspn margarine instead of oil and it turned out great, the kids and I loved it… and we ate it while it was hot.
very easy recipe that can be played with a little to suit what ingredients you have…… no shop run cake……Thank you
oh…. also…. I only had powdered milk…lol
Calvin, I am glad you were able to adapt the recipe. Thank you for the feedback! 🙂
Can you substitute the flour for gluten free flour? So it is day care friendly?
Hi Tania! Yes, you can use gluten free flour 🙂