Eggless Chocolate Cake

Eggless Chocolate Cake

I believe in the basics – so when I present to you an eggless vanilla cake, an eggless chocolate cake is obligatory as a follow up. If you’re a comfortable baker, you’ll be able to use this as a base for variations. For now, I present to you the basic old-fashioned style.

This batter has yoghurt and milk which is essentially chaas. Cocoa powder tends to dry out cakes, hence the larger portion of liquid – so don’t be alarmed if your batter leans towards a smoothie – it’ll bake away much better. Cocoa powder tends to also extract away much of the sweetness, so I add 2 tbsp of brown sugar for a bit of depth as well as sweetness. However, my preference for cake is never too sweet – so feel free to up the quantity by another tablespoon or so. Keep in mind, if you’re going to be generous with a frosting or icing then 2 tbsp should be enough to balance.

The Recipe


  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup castor sugar
  • 2 tbsp brown sugar
  • ½ cup vegetable oil
  • ½ cup yoghurt
  • ½ cup milk
  • ½ tbsp vanilla essence


  • Grease and flour a medium loaf tin.
  • Preheat the oven to 200C.
  • Sift all the dry ingredients together in a bowl and set aside.
  • Whisk the oil and sugars together for at least 3-5 minutes in a large mixing bowl.
  • Then add the vanilla, milk and yoghurt and whisk for another 3 minutes.
  • Gently fold in the dry ingredients, ensure no dry lumps.
  • Pour into the cake tin and bake for 25 minutes.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.