The 3 eggs we had in the fridge were used up for breakfast with toast. What I did have in abundance is yogurt. I am nothing if not a good wife to a Tamil Brahmin, making sure his beloved thayir sadam is always just 5 mins away.
The consistency is a bit spongy and denser than cakes with eggs but end result was totally delicious.
Eggless Chocolate Yogurt Cake
Makes about 12 pieces
What I Used:
1 cup flour
1/2 cup sugar (add 1/4 cup more if not using frosting)
1/2 cup plain yogurt / curd
1/4 cup butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 tsp baking powder
A pinch of salt if using unsalted butter
How I Made It:
1. Pre-heat oven to 350F / 180 C. Grease a medium cake pan and set aside.
2. Sift together flour, salt (if using), cocoa powder and baking powder or just mix well in a bowl until combined well. Mix sugar and butter at room temperature. Beat well until frothy (2-3 mins on an electric mixer, 7-8 mins by hand using a whisk).
3. Once frothy, add yogurt and vanilla. Mix well.
4. Fold in the flour mixture until just combined. The batter will be a bit thick, its supposed to be that way, don’t worry.
5. Transfer batter to the greased tray and bake for 45 mins or until a skewer inserted into the cake comes out clean. Cool completely and frost if required.
Easy Chocolate Frosting Recipe
Once I made the cake and tried the first slice, I realised its not sweet enough. I whipped up this frosting very quickly to make it a bit sweeter and it worked well.
Here’s how:
Take a large piece of semi sweet chocolate – about 4 oz – (or use 1/4 cup chocolate chips) and add 1 tbsp butter to it. Melt in the microwave in 30 second intervals until completely melted. Add 1 tbsp icing sugar to this and mix well. If the mixture is too thick, add milk by the teaspoon. I didn’t need to.
PS: If you don’t have a microwave, melt the chocolate and butter in a pan kept over another pan with boiling water. Mix well until chocolate and butter melt completely.
Hi I have a question — does the cake turn out spongy like other cakes in the end? or does it remain dense like a browny.
Hi Naga, thanks for this recipe! I tried it out (actually Amma did), and as per your suggestion, Amma used cream with vinegar (same amount as yogurt – mixed with 2tbsp of vinegar and set aside until time to mix in batter). It turned out really well, and my daughter (and her friend) loved it!:-) ~ Shreya
Thank you so much for trying the eggless chocolate cake and pointing out your own egg substitute Shreya 🙂
Hi, this is so inspiring I'm making it right now! The batter is creamy, tangy and slightly sweet. I don't have baking powder, so we'll see how it turns out!
Hope it came out well Angel. Do send me feedback with pics, if any 🙂
I made it once in my oven but it got burnt on the outside, bit it was great on the inside. I'm really not sure what's wrong with my oven settings, as I used fan-forced lower heat only at 150 celcius but it still got burnt. I am now making it in my microwave convection oven, and I hope it turns out fab.
Hey there, getting the right oven temperature can be tough so hang in there. I hope it works out better the next time. This chocolate cake is worth the effort, let me tell you 🙂
I have heard of yogurt cakes but never had or made one before… this one I have to try…
Nice recipe Nags and thanks for Nita Mehta's mention. I will checkout her books.
Wow looks so tempting!!!