This is my Great Nanna’s timeless chocolate cake recipe with a twist – it’s eggless! So for those who have an egg allergy or prefer to eat without them, then this is the birthday cake you’ll want to be making for your child’s next birthday!
I remember for many years of my childhood, whenever there was a birthday or at Christmas time, my Great Nanna would make her delicious chocolate cake with strawberry jam and cream in the centre. It’s amazing how quickly taste triggers your memory in the most vivid way.
It’s one of those cakes that you just don’t forget. It leaves a mark on you. I know that sounds strange. But this cake is not just nostalgic, but it is the perfect balance of richness and density. So good.
Way back in February when my second daughter had her 4th birthday, she requested a chocolate cake. I knew my mum had kept my Great Nanna’s recipe, so I asked for it and whipped up an eggless version of the chocolate cake. It was a hit!
And then just the other day, my daughters began asking me to bake the eggless chocolate cake again. So without a second thought, I collected all the ingredients and baked it. Amazingly, even though it is an eggless version, it tastes the same.
Let’s take a look at what you’ll need…
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What you’ll need
- Whisk
- Hand-held blender
- 1x small bowl
- 2x large mixing bowls
- Medium cake pan (here’s a great deal on a set of 4 cake pans).
- Baking paper
- Oven
Ingredients you’ll need
Cake batter:
- Self-raising flour
- Castor sugar
- Cocoa powder
- Baking soda
- Greek yoghurt
- Butter
- Cow’s milk
- Warm water
- Strawberry jam
Cake icing:
- Cocoa powder
- Icing sugar
- Butter
- Milk
Method
- Combine the cocoa powder, baking soda and warm water in a small bowl.
2. Whisk it together.
3. Leave it aside. In a separate mixing bowl, combine the butter and sugar.
4. Blend ingredients together with hand-held blender.
5. Add Greek yoghurt and blend until combined.
6. Add milk and cocoa mix and blend in until combined.
7. Add in jam and blend until combined.
Step 8: Add in flour and blend until combined.
Step 9: Pour batter into baking dish (with baking paper underneath) and bake for 60 minutes at 180 degrees celsius.
Step 10: While cake is cooking, you can start making the icing. Blend all ingredients together: Butter, cocoa powder, icing sugar and milk.
Step 11: once cake has cooled, you can spread the icing over the surface and add your favourite birthday toppings!
Recipe notes
I love using high quality ingredients for all my recipes. It not only tastes better, but is better for your gut. In this recipe I do use white sugars and flours, however, I ensure they are organic.
There are quite a few steps to this recipe. Make sure you do not skip any! Each step is important to how the cake will turn out. I find that with allergy-friendly recipes, you must be careful to follow each step, so you can nail the recipe.
Don’t skip using the jam! The jam quantity in this recipe is only a tablespoon, but that is the secret ingredient that makes the cake so moist.
Want to add a layer of cream and jam to this recipe? Go for it! I ran out of time to complete this step, but if you want to add some more deliciousness to this recipe, then I recommend adding the cream and jam.
You can do it in two ways: double the recipe and make two layers or cut the cake in half, horizontally. Then you can add some whipped cream and jam to it! It tastes divine!
Why Greek yoghurt as an egg replacer? I find that using yoghurt makes the recipe creamier. Other egg replacements in baked goods, like flaxseeds or apple cider vinegar tend to work better for biscuits and cookies. Greek yoghurt is thick and creamy, so it is only fitting to replace eggs in a cake.
If you only have cacao powder on hand, then use that instead of cocoa powder. It works the same!
Some excellent cake decoration ideas: sprinkles, desiccated coconut, icing sugar or a cute little flower (as pictured).
Storage
This cake can be kept in the fridge for up to 5 days. After that, it is best to freeze it.
Love a good healthy chocolate dessert? Check out some of my other recipes!
Healthy and irresistible chocolate nut bars
Delicious eggless chocolate chunk cookies
The tastiest chocolate mineral milk
The Best Eggless Chocolate Birthday Cake for Kids
Equipment
- 1 Whisk
- 1 Hand-held blender
- 1 Small mixing bowl
- 2 Large mixing bowls
- 1 Medium cake pan
- 1 Baking paper
- 1 Oven
Ingredients
Cake batter
- 2 cups Self-raising flour
- 1 cup Castor sugar
- 1/2 tsp Baking soda
- 1/2 cup Greek yoghurt (no sugar added)
- 1/3 cup Cow's milk (or your milk of choice)
- 2 tbsp Warm water
- 1 tbsp Strawberry jam
Cake icing
- 1 cup Butter (salted)
- 3 cups Icing sugar
- 1/2 cup Cocoa powder
- 3 tbsp Cow's milk (or milk of choice)
- 1/8 tsp Salt (if using unsalted butter)
Instructions
For cake batter
- Preheat oven at 180 degrees celsius
- Place baking paper onto cake pan and set aside
- Whisk cocoa powder, baking soda and warm water into small bowl
- Cream butter and sugar with hand-held mixer
- Add in Greek yoghurt and mix until combined
- Add in cocoa mixture into butter mixture and mix until combined
- Mix in strawberry jam
- Mix in flour, adding in a couple of heaped tablespoons at a time
- Pour batter into prepared cake pan and bake for 60 minutes.
For Cake Icing
- With hand-held mixer, cream butter until creamy
- Add in icing sugar, cocoa powder and milk and beat until well combined
- Spread cake with icing until covered and serve with strawberries and cream!
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